SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
stdClass Object ( [id] => 612519 [title] => Najveće greške koje radimo kad pečemo kokoš na gradele: zaboravite presušeno i krvavo meso, ovako ćete dobiti najukusniju piletinu s roštilja [alias] => najvece-greske-koje-radimo-kad-pecemo-kokos-na-gradele-zaboravite-presuseno-i-krvavo-meso-ovako-cete-dobiti-najukusniju-piletinu-s-rostilja [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Piletina je jedna od najpopularnijih namirnica za pečenje na grillu, no vara se onaj tko misli da ju svatko može vrhunski ispeći. Često ispadne suha i izgorena ili završi krvava oko kostiju pa umjesto d guštamo mozgamo je li vatra bila dovoljno jaka, jesmo li meso predugo ostavili na gradelama... Kako bismo vas poštedjeli loše pečene kokoši s gradela, objasnit ćemo vam koje su najčešće greške u njenoj pripremi i koja su rješenja.

Evo gdje većina 'kiksa'.

1. Pregrijali ste roštilj
Početnička greška obično je 'nagariti' vatru i pregrijati roštilj. Zbog toga se tanji komadi prepeku, a deblji ostanu krvavi. Ono što bi trebalo napraviti je dio gradela, grilla ili ploče za pečenje zagrijati jače, a dio slabije. Meso najprije pecite na slabije zagrijanom dijelu pa prebacite na jače zagrijani kako bi se lijepo zapeklo.

2. Meso nije (dovoljno) stajalo u salamuri
Za sočnu piletinu i ostalo meso s gradela najbolji vam je savjet da koristite salamuru. Salamura je mješavina vode, soli i začina, a ležanjem u njoj u mesu se opuštaju proteinske veze pa postaje mekše i brže se ispeče, bez isušivanja. O ovom postupku nedavno smo pisali, podsjetiti se možete ovdje:

Za najsočnije i najukusnije pečeno meso iskušajte ovaj trik: bilo da ga pripremate na žaru ili u pećnici, rezultat će biti spektakularan

3. Niste pokrili meso
Svi obožavamo klasične gradele, ali na njima se piletina brzo isuši. Rješenje je poklopac, kakav za grillanje koriste Amerikanci. Kad se peče pokriveno, meso se ravnomjerno zagrijava zbog čega bude savršeno pečeno i sočno.

4. Prerano ste ga namazali s umakom
Ovo se odnosi na recepte u kojima se piletina tijekom pečenja maže s gustim umakom koji se pod utjecajem žara lijepo karamelizira. Problem nastaje kad se meso namaže dok je još na laganoj vatri zbog čega umak zagori, a kožica bude žilava. Umak se nanosi tek kad se meso prebaci na zagrijaniji dio roštilja.

 

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Piletina je jedna od najpopularnijih namirnica za pečenje na grillu, no vara se onaj tko misli da ju svatko može vrhunski ispeći. Često ispadne suha i izgorena ili završi krvava oko kostiju pa umjesto d guštamo mozgamo je li vatra bila dovoljno jaka, jesmo li meso predugo ostavili na gradelama... Kako bismo vas poštedjeli loše pečene kokoši s gradela, objasnit ćemo vam koje su najčešće greške u njenoj pripremi i koja su rješenja.

Evo gdje većina 'kiksa'.

1. Pregrijali ste roštilj
Početnička greška obično je 'nagariti' vatru i pregrijati roštilj. Zbog toga se tanji komadi prepeku, a deblji ostanu krvavi. Ono što bi trebalo napraviti je dio gradela, grilla ili ploče za pečenje zagrijati jače, a dio slabije. Meso najprije pecite na slabije zagrijanom dijelu pa prebacite na jače zagrijani kako bi se lijepo zapeklo.

2. Meso nije (dovoljno) stajalo u salamuri
Za sočnu piletinu i ostalo meso s gradela najbolji vam je savjet da koristite salamuru. Salamura je mješavina vode, soli i začina, a ležanjem u njoj u mesu se opuštaju proteinske veze pa postaje mekše i brže se ispeče, bez isušivanja. O ovom postupku nedavno smo pisali, podsjetiti se možete ovdje:

Za najsočnije i najukusnije pečeno meso iskušajte ovaj trik: bilo da ga pripremate na žaru ili u pećnici, rezultat će biti spektakularan

3. Niste pokrili meso
Svi obožavamo klasične gradele, ali na njima se piletina brzo isuši. Rješenje je poklopac, kakav za grillanje koriste Amerikanci. Kad se peče pokriveno, meso se ravnomjerno zagrijava zbog čega bude savršeno pečeno i sočno.

4. Prerano ste ga namazali s umakom
Ovo se odnosi na recepte u kojima se piletina tijekom pečenja maže s gustim umakom koji se pod utjecajem žara lijepo karamelizira. Problem nastaje kad se meso namaže dok je još na laganoj vatri zbog čega umak zagori, a kožica bude žilava. Umak se nanosi tek kad se meso prebaci na zagrijaniji dio roštilja.

 

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Najveće greške koje radimo kad pečemo kokoš na gradele: zaboravite presušeno i krvavo meso, ovako ćete dobiti najukusniju piletinu s roštilja

Piše T.S.M.
11. srpnja 2019. - 12:06
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Piletina je jedna od najpopularnijih namirnica za pečenje na grillu, no vara se onaj tko misli da ju svatko može vrhunski ispeći. Često ispadne suha i izgorena ili završi krvava oko kostiju pa umjesto d guštamo mozgamo je li vatra bila dovoljno jaka, jesmo li meso predugo ostavili na gradelama... Kako bismo vas poštedjeli loše pečene kokoši s gradela, objasnit ćemo vam koje su najčešće greške u njenoj pripremi i koja su rješenja.

Evo gdje većina 'kiksa'.

1. Pregrijali ste roštilj
Početnička greška obično je 'nagariti' vatru i pregrijati roštilj. Zbog toga se tanji komadi prepeku, a deblji ostanu krvavi. Ono što bi trebalo napraviti je dio gradela, grilla ili ploče za pečenje zagrijati jače, a dio slabije. Meso najprije pecite na slabije zagrijanom dijelu pa prebacite na j...

#SD LITO#PEČENA PILETINA#KOKOŠ NA GRADELE#PILETINA S GRILLA#PILETINA NA GRADELE#KUHARSKI SAVJETI
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