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Bilo da kuhate jelo od mesa, povrća, ribe ili tjestenine, teško će se moći reći da vam je uspjelo ako je umak ostao rijedak. U redu, postoji par iznimaka od ovog pravila, ali u načelu svako jelo koje se može jesti na žlicu pa i mnoga od onih koja ne spadaju u takvu kategoriju jednostavno bolje izgledaju, a često su i ukusnija, ako im je toč gust i moćan.

Najjednostavniji način za zgusnuti šug je, dakako, zaprška, no ponekad zaprška jednostavno nije opcija. Neka ju jela ne podnose, a ne podnose ju ni mnogi od nas, jer opterećuje probavu. Srećom, rješenje postoji i to ne jedno, nego nekoliko njih.

Evo nekoliko zgodnih načina za zgusnuti gotovo svaki umak, zaista nije teško i dobro je imati ove opcije na umu.

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Najlakši mogući način je kuhati jelo na laganoj vatri dok se umak ne reducira na željenu gustoću. Kako se ostali sastojci jela ne bi prekuhali, reducirajte samo tekući dio. Imajte na umu da ova metoda koncentrira okus, što je nekad dobro, a nekad ipak nije.

Gotovo svako jelo vrlo jednostavno možete zgusnuti tako da izvadite dio pa ga dobro ispasirate ili usitnite štapnim mikserom. Bit će dovoljna kacijola-dvije, bolje je ne pretjerati, jer ovo lako možete ponoviti ne budete li zadovoljni rezultatom. Usitnjenu smjesu potom treba vratiti u lonac i pustiti jelo da se kuha još nekoliko minuta. Djelovat će poput čarolije, a neće utjecati na okus.

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Za neke vrste umaka, žumanjak je idealno sredstvo za zgušnjavanje. Izvadite malo umaka i dodajte mu žumanjak, sve dobro izmiješajte pa vratite u lonac. Kuhajte par minuta na laganoj vatri uz miješanje i vidjet ćete kako dobro djeluje.

Radite li s manjom količinom umaka koji želite tek malo obogatiti i pojačati, posegnite za vrhnjem, najbolje bi bilo onim slatkim, ali poslužit će i ono za kuhanje. Slično možete postići i s maslacem koji možete, da bi došlo do jačeg zgušnjavanja, prethodno uvaljati u brašno.

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Za variva i guste juhe dobra je taktika dodati u lonac žlicu ili dvije brašna pomiješane s vodom ili mlijekom. Samo ih dobro izmiješajte i ulijte u jelo pa kuhajte uz povremeno miješanje na laganoj vatri oko pet minuta. Jednaku stvar možete napraviti i sa škrobnim brašnom, odnosno gustinom.

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Kako zgusnuti jelo? Evo nekoliko rješenja...

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Kako zgusnuti jelo? Evo nekoliko rješenja...

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Bilo da kuhate jelo od mesa, povrća, ribe ili tjestenine, teško će se moći reći da vam je uspjelo ako je umak ostao rijedak. U redu, postoji par iznimaka od ovog pravila, ali u načelu svako jelo koje se može jesti na žlicu pa i mnoga od onih koja ne spadaju u takvu kategoriju jednostavno bolje izgledaju, a često su i ukusnija, ako im je toč gust i moćan.

Najjednostavniji način za zgusnuti šug je, dakako, zaprška, no ponekad zaprška jednostavno nije opcija. Neka ju jela ne podnose, a ne podnose ju ni mnogi od nas, jer opterećuje probavu. Srećom, rješenje postoji i to ne jedno, nego nekoliko njih.

Evo nekoliko zgodnih načina za zgusnuti gotovo svaki umak, zaista nije teško i dobro je imati ove opcije na umu.

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Shutterstock
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Najlakši mogući način je kuhati jelo na laganoj vatri dok se umak ne reducira na željenu gustoću. Kako se ostali sastojci jela ne bi prekuhali, reducirajte samo tekući dio. Imajte na umu da ova metoda koncentrira okus, što je nekad dobro, a nekad ipak nije.

Gotovo svako jelo vrlo jednostavno možete zgusnuti tako da izvadite dio pa ga dobro ispasirate ili usitnite štapnim mikserom. Bit će dovoljna kacijola-dvije, bolje je ne pretjerati, jer ovo lako možete ponoviti ne budete li zadovoljni rezultatom. Usitnjenu smjesu potom treba vratiti u lonac i pustiti jelo da se kuha još nekoliko minuta. Djelovat će poput čarolije, a neće utjecati na okus.

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image
Shutterstock
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Za neke vrste umaka, žumanjak je idealno sredstvo za zgušnjavanje. Izvadite malo umaka i dodajte mu žumanjak, sve dobro izmiješajte pa vratite u lonac. Kuhajte par minuta na laganoj vatri uz miješanje i vidjet ćete kako dobro djeluje.

Radite li s manjom količinom umaka koji želite tek malo obogatiti i pojačati, posegnite za vrhnjem, najbolje bi bilo onim slatkim, ali poslužit će i ono za kuhanje. Slično možete postići i s maslacem koji možete, da bi došlo do jačeg zgušnjavanja, prethodno uvaljati u brašno.

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image
Shutterstock
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Za variva i guste juhe dobra je taktika dodati u lonac žlicu ili dvije brašna pomiješane s vodom ili mlijekom. Samo ih dobro izmiješajte i ulijte u jelo pa kuhajte uz povremeno miješanje na laganoj vatri oko pet minuta. Jednaku stvar možete napraviti i sa škrobnim brašnom, odnosno gustinom.

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Kako zgusnuti jelo? Evo nekoliko rješenja...

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StoryEditorOCM
Savjetidobro je znati

Evo kako ćete poboljšati svako jelo koje kuhate: otkrivamo najbolje metode za zgušnjavanje umaka. Djeluju bez greške!

Piše Tea Sumić Miletić
3. svibnja 2024. - 07:05

Bilo da kuhate jelo od mesa, povrća, ribe ili tjestenine, teško će se moći reći da vam je uspjelo ako je umak ostao rijedak. U redu, postoji par iznimaka od ovog pravila, ali u načelu svako jelo koje se može jesti na žlicu pa i mnoga od onih koja ne spadaju u takvu kategoriju jednostavno bolje izgledaju, a često su i ukusnija, ako im je toč gust i moćan.

Najjednostavniji način za zgusnuti šug je, dakako, zaprška, no ponekad zaprška jednostavno nije opcija. Neka ju jela ne podnose, a ne podnose ju ni mnogi od nas, jer opterećuje probavu. Srećom, rješenje postoji i to ne jedno, nego nekoliko njih.

Evo nekoliko zgodnih načina za zgusnuti gotovo svaki umak, zaista nije teško i dobro je imati ove opcije na umu.

image
Shutterstock

Najlakši mogući način je kuhati jelo na laganoj vatri dok se umak ne reducira na željenu gustoću. Kako se ostali sastojci jela ne bi prekuhali, reducirajte samo tekući dio. Imajte na umu da ova metoda koncentrira okus, što je nekad dobro, a nekad ipak nije.

Gotovo svako jelo vrlo jednostavno možete zgusnuti tako da izvadite dio pa ga dobro ispasirate ili usitnite štapnim mikserom. Bit će dovoljna kacijola-dvije, bolje je ne pretjerati, jer ovo lako možete ponoviti ne budete li zadovoljni rezultatom. Usitnjenu smjesu potom treba vratiti u lonac i pustiti jelo da se kuha još nekoliko minuta. Djelovat će poput čarolije, a neće utjecati na okus.

image
Shutterstock

Za neke vrste umaka, žumanjak je idealno sredstvo za zgušnjavanje. Izvadite malo umaka i dodajte mu žumanjak, sve dobro izmiješajte pa vratite u lonac. Kuhajte par minuta na laganoj vatri uz miješanje i vidjet ćete kako dobro djeluje.

Radite li s manjom količinom umaka koji želite tek malo obogatiti i pojačati, posegnite za vrhnjem, najbolje bi bilo onim slatkim, ali poslužit će i ono za kuhanje. Slično možete postići i s maslacem koji možete, da bi došlo do jačeg zgušnjavanja, prethodno uvaljati u brašno.

image
Shutterstock

Za variva i guste juhe dobra je taktika dodati u lonac žlicu ili dvije brašna pomiješane s vodom ili mlijekom. Samo ih dobro izmiješajte i ulijte u jelo pa kuhajte uz povremeno miješanje na laganoj vatri oko pet minuta. Jednaku stvar možete napraviti i sa škrobnim brašnom, odnosno gustinom.

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19. svibanj 2024 15:53