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Stalno slušamo da se odrezak baca na dobro zagrijanu tavu, po mogućnosti onu od lijevanog željeza, jer samo uz takvu metodu se možemo nadati lijepo zapečenoj površini i sočnoj, mekanoj unutrašnjosti. No je li zaista tako ili je samo riječ o tome da ova metoda ima bolju promociju, zahvaljujući tome što je podržavaju američki chefovi i blogeri?

Može li se odrezak lijepo ispeći i uz korištenje neke druge metode? Neke metode koja zvuči kao sušta suprotnost gore opisanoj?

Pogledajte video koji je na svom Instagramu objavio popularni bloger Neno Svjetlanović, kojeg pratimo na profilu nenocooks. U svom prepoznatljivom revijalnom stilu "samoprozvani pro kuhar" Neno je pokazao da se savršeno pečen odrezak može pripremiti i ako ga se baci na - hladnu tavu. I to ne samo hladnu, nego sasvim običnu. Tavu vulgaris, u kakvoj pržite jaja.

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Shutterstock
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Kako je naveo u objavi uz video koji vam prenosimo uz njegovo dopuštenje, Neno nam je ovaj postupak odlučio pokazati kako bi s nama podijelio metodu koja je svima dostupna, a ujedno je metoda s najmanje nereda i troška. Pa evo što nam Neno savjetuje.

"Solite i paprite meso velikodušno, sa svih strana. Ostavite ga, po mogućnosti, barem sat vremena kako bi sol ušla u vanjski sloj i osušite ga prije pečenja. Ne zaboravite pržiti i rubove mesa, to možete napraviti prije nego vatru smanjite na srednju. Koristite nešto teško (ciglu, lončić ili nešto slično) za bolji kontakt mesa i tave", niže Neno svoje savjete.

Zatim je naveo kako je i koliko točno pekao steak debeo četiri centimetra: najprije ga je na jakoj vatri s jedne strane pekao dvije minute, zatim s druge strane isto toliko,  nakon toga ga je na srednjoj vatri pekao s jedne strane jednu i pol minutu pa s druge jednako toliko, a zatim ponovno s jedne strane minutu pa s druge isto toliko.

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image
Shutterstock
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Konačna unutrašnja temperatura odreska iznosila je točno 51 stupanj Celzija, da bi se nakon pet minuta odmaranja popela na 57 što je, kako je primijetio malo bliže mediumu nego medium rare pečenom odresku, a tako je napravio, kako je objasnio jer je po njegovom mišljenju NY Strip odrezak, kao i većina ostalih masnijih steakova, zbog topljenja kolagena bolji kad je ispečen medium, za razliku od bifteka koji je bolji kada naginje ka sirovom pa se iz tave može izvaditi i kada mu je interna temperatura 46 stupnjeva Celzija.

Eto, Neno nam je sve objasnio, a sad nam samo preostaje pogledati kako je protekao njegov mali eksperiment sa hladnom tavom i sočnim odreskom.

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Stalno slušamo da se odrezak baca na dobro zagrijanu tavu, po mogućnosti onu od lijevanog željeza, jer samo uz takvu metodu se možemo nadati lijepo zapečenoj površini i sočnoj, mekanoj unutrašnjosti. No je li zaista tako ili je samo riječ o tome da ova metoda ima bolju promociju, zahvaljujući tome što je podržavaju američki chefovi i blogeri?

Može li se odrezak lijepo ispeći i uz korištenje neke druge metode? Neke metode koja zvuči kao sušta suprotnost gore opisanoj?

Pogledajte video koji je na svom Instagramu objavio popularni bloger Neno Svjetlanović, kojeg pratimo na profilu nenocooks. U svom prepoznatljivom revijalnom stilu "samoprozvani pro kuhar" Neno je pokazao da se savršeno pečen odrezak može pripremiti i ako ga se baci na - hladnu tavu. I to ne samo hladnu, nego sasvim običnu. Tavu vulgaris, u kakvoj pržite jaja.

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Shutterstock
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Kako je naveo u objavi uz video koji vam prenosimo uz njegovo dopuštenje, Neno nam je ovaj postupak odlučio pokazati kako bi s nama podijelio metodu koja je svima dostupna, a ujedno je metoda s najmanje nereda i troška. Pa evo što nam Neno savjetuje.

"Solite i paprite meso velikodušno, sa svih strana. Ostavite ga, po mogućnosti, barem sat vremena kako bi sol ušla u vanjski sloj i osušite ga prije pečenja. Ne zaboravite pržiti i rubove mesa, to možete napraviti prije nego vatru smanjite na srednju. Koristite nešto teško (ciglu, lončić ili nešto slično) za bolji kontakt mesa i tave", niže Neno svoje savjete.

Zatim je naveo kako je i koliko točno pekao steak debeo četiri centimetra: najprije ga je na jakoj vatri s jedne strane pekao dvije minute, zatim s druge strane isto toliko,  nakon toga ga je na srednjoj vatri pekao s jedne strane jednu i pol minutu pa s druge jednako toliko, a zatim ponovno s jedne strane minutu pa s druge isto toliko.

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Shutterstock
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Konačna unutrašnja temperatura odreska iznosila je točno 51 stupanj Celzija, da bi se nakon pet minuta odmaranja popela na 57 što je, kako je primijetio malo bliže mediumu nego medium rare pečenom odresku, a tako je napravio, kako je objasnio jer je po njegovom mišljenju NY Strip odrezak, kao i većina ostalih masnijih steakova, zbog topljenja kolagena bolji kad je ispečen medium, za razliku od bifteka koji je bolji kada naginje ka sirovom pa se iz tave može izvaditi i kada mu je interna temperatura 46 stupnjeva Celzija.

Eto, Neno nam je sve objasnio, a sad nam samo preostaje pogledati kako je protekao njegov mali eksperiment sa hladnom tavom i sočnim odreskom.

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StoryEditorOCM
Savjetiu inat amerikancima

Ide li odrezak na vrelu ili na hladnu tavu? Neno ima odgovor koji krši predrasude, a rezultat je savršeno pečen i sočan

Piše T.S.M.
10. prosinca 2023. - 12:29
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Stalno slušamo da se odrezak baca na dobro zagrijanu tavu, po mogućnosti onu od lijevanog željeza, jer samo uz takvu metodu se možemo nadati lijepo zapečenoj površini i sočnoj, mekanoj unutrašnjosti. No je li zaista tako ili je samo riječ o tome da ova metoda ima bolju promociju, zahvaljujući tome što je podržavaju američki chefovi i blogeri?

Može li se odrezak lijepo ispeći i uz korištenje neke druge metode? Neke metode koja zvuči kao sušta suprotnost gore opisanoj?

Pogledajte video koji je na svom Instagramu objavio popularni bloger Neno Svjetlanović, kojeg pratimo na profilu nenocooks. U svom prepoznatljivom revijalnom stilu "samoprozvani pro kuhar" Neno je pokazao da se savršeno pečen odrezak može pripremiti i ako ga se baci na - hladnu tavu. I to ne samo hladnu, nego sasvim običnu. Tavu vulgaris, u kakvoj pržite jaja.

image
Shutterstock

Kako je naveo u objavi uz video koji vam prenosimo uz njegovo dopuštenje, Neno nam je ovaj postupak odlučio pokazati kako bi s nama podijelio metodu koja je svima dostupna, a ujedno je metoda s najmanje nereda i troška. Pa evo što nam Neno savjetuje.

"Solite i paprite meso velikodušno, sa svih strana. Ostavite ga, po mogućnosti, barem sat vremena kako bi sol ušla u vanjski sloj i osušite ga prije pečenja. Ne zaboravite pržiti i rubove mesa, to možete napraviti prije nego vatru smanjite na srednju. Koristite nešto teško (ciglu, lončić ili nešto slično) za bolji kontakt mesa i tave", niže Neno svoje savjete.

Zatim je naveo kako je i koliko točno pekao steak debeo četiri centimetra: najprije ga je na jakoj vatri s jedne strane pekao dvije minute, zatim s druge strane isto toliko,  nakon toga ga je na srednjoj vatri pekao s jedne strane jednu i pol minutu pa s druge jednako toliko, a zatim ponovno s jedne strane minutu pa s druge isto toliko.

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Shutterstock

Konačna unutrašnja temperatura odreska iznosila je točno 51 stupanj Celzija, da bi se nakon pet minuta odmaranja popela na 57 što je, kako je primijetio malo bliže mediumu nego medium rare pečenom odresku, a tako je napravio, kako je objasnio jer je po njegovom mišljenju NY Strip odrezak, kao i većina ostalih masnijih steakova, zbog topljenja kolagena bolji kad je ispečen medium, za razliku od bifteka koji je bolji kada naginje ka sirovom pa se iz tave može izvaditi i kada mu je interna temperatura 46 stupnjeva Celzija.

Eto, Neno nam je sve objasnio, a sad nam samo preostaje pogledati kako je protekao njegov mali eksperiment sa hladnom tavom i sočnim odreskom.

#ODREZAK#MESO
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12. svibanj 2024 06:40