SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Tako ste se lijepo "napucali" u ovih par dana da vam dolazi muka na pomisao o hrani? A što onda sa svim onim jajima utvrdo, šunkicom, francuskom, sirom i ostacima pečenja? Niste ih dobili pa da vam je svejedno što će s njima biti, skupo ste ih platili i još ste se oko svega toga itekako potrudili...

Pa što ih ne biste bacili "u duboko"? Hm, a je li to zaista dobra ideja? Idemo vidjeti što kažu stručnjaci.

Kad je riječ o tvrdokuhanim jajima, odgovor je ne. Ako pokušate zamrznuti cijelo kuhano jaje, bjelanjci će po odmrzavanju postati gumenasti. Međutim, možete zamrznuti kuhane žumanjke pa ih iskoristite za ukrašavanje hrane, dodatke salatama ili kao nadjev za punjena jaja. Mogu se čuvati u zamrzivaču do 3 mjeseca.

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Što je sa šunkom? Ako vas zanima što je sa šunkom kao nareskom, dileme nema: sasvim će joj dobro biti i u zamrzivaču, gdje se lijepo čuva i do dva mjeseca. Ako je riječ o cijeloj šunki, onoj s kosti, ili o komadima koji su od nje preostali, najprije joj je potrebno ukloniti kost, te je obavezno sačuvati jer vam može jako dobro doći prilikom kuhanja, kao što se radi s kosti od pršuta.

Kost možete i zamrznuti, zamotanu u foliju ili u plastičnoj vrećici.

Što se tiče same šunke, nju je moguće zamrznuti u većim komadima, pri čemu je svaki potrebno zamotati u foliju ili pohraniti u vrećice za zamrzivanje, pazeći da nisu ostali džepovi zraka u kojima bi mogle biti bakterije koje će uzrokovati kvarenje, jer sasvim sigurno ne želite odmtznuti lijep komad šunke i ustvrditi da se usmrdio.

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Šunku je najpraktičnije pohraniti usitnjenu i to na kockice - ako ćete s njom kuhati - ili na ploškice - ako je planirate koristiti u sendvičima i na pizzi. Nakon što je usitnjena, šunku možete zamotati u foliju, staviti u vakuum vrećicu ili pohraniti u posudici koja može u zamrzivač, u svakom slučaju pazeći da s njom, iz gore navedenog razloga, zamrzavate što manju količinu zraka.

Može li francuska salata "u led"? Citirat ćemo Vojka Vrućinu: Ne može! Stavite li je u zamrzivač, kad se odledi bjelanjak od jaja bit će gumast, a majoneza će se razdvojiti. Radije je što prije iskoristite na neki drugi način.

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S pečenjem je, srećom, ipak druga priča: meso možete zamrznuti, samo pripazite da je potpuno ohlađeno i uklonite ostatke umaka. Stavite meso u vrećicu, istisnite zrak i čuvajte je u  zamrzivaču do 3-4 mjeseca bez značajnog gubitka kvalitete. Nakon tog vremena, okus i tekstura mogu početi slabiti.

Kada ga poželite jesti, odmrznite ga u hladnjaku preko noći prije ponovnog zagrijavanja. Možete ga podgrijati u pećnici, na štednjaku ili u mikrovalnoj.

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Ima li nade za pečeni krumpir? Ima, ako imate strpljenja jer za njega je procedura malo pepava. Kad se potpuno ohlade, svaki zamotajte u foliju, zatim ih sve pospremite u plastičnu posudu ili vrećicu i pospremite u zamrzivač. Ubacite li ih u komadu, mogu se međusobno zalijepiti i pretvoriti u kašu prilikom odmrzavanja.

Kad ih poželite jesti, odmotajte svaki krumpir, izravno iz leda, bez odmrzavanja, pa ga stavite u posudu za pečenje. Pokrijte sve aluminijskom folijom i pecite na 220 stupnjeva Celzija okom pola sata ili više, ako su veći komadi, a za svaku sigurnost nakon 20-ak minuta ih bocnite vilicom i provjerite.

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Tako ste se lijepo "napucali" u ovih par dana da vam dolazi muka na pomisao o hrani? A što onda sa svim onim jajima utvrdo, šunkicom, francuskom, sirom i ostacima pečenja? Niste ih dobili pa da vam je svejedno što će s njima biti, skupo ste ih platili i još ste se oko svega toga itekako potrudili...

Pa što ih ne biste bacili "u duboko"? Hm, a je li to zaista dobra ideja? Idemo vidjeti što kažu stručnjaci.

Kad je riječ o tvrdokuhanim jajima, odgovor je ne. Ako pokušate zamrznuti cijelo kuhano jaje, bjelanjci će po odmrzavanju postati gumenasti. Međutim, možete zamrznuti kuhane žumanjke pa ih iskoristite za ukrašavanje hrane, dodatke salatama ili kao nadjev za punjena jaja. Mogu se čuvati u zamrzivaču do 3 mjeseca.

---

image
Shutterstock
---

Što je sa šunkom? Ako vas zanima što je sa šunkom kao nareskom, dileme nema: sasvim će joj dobro biti i u zamrzivaču, gdje se lijepo čuva i do dva mjeseca. Ako je riječ o cijeloj šunki, onoj s kosti, ili o komadima koji su od nje preostali, najprije joj je potrebno ukloniti kost, te je obavezno sačuvati jer vam može jako dobro doći prilikom kuhanja, kao što se radi s kosti od pršuta.

Kost možete i zamrznuti, zamotanu u foliju ili u plastičnoj vrećici.

Što se tiče same šunke, nju je moguće zamrznuti u većim komadima, pri čemu je svaki potrebno zamotati u foliju ili pohraniti u vrećice za zamrzivanje, pazeći da nisu ostali džepovi zraka u kojima bi mogle biti bakterije koje će uzrokovati kvarenje, jer sasvim sigurno ne želite odmtznuti lijep komad šunke i ustvrditi da se usmrdio.

---

image
Shutterstock
---

Šunku je najpraktičnije pohraniti usitnjenu i to na kockice - ako ćete s njom kuhati - ili na ploškice - ako je planirate koristiti u sendvičima i na pizzi. Nakon što je usitnjena, šunku možete zamotati u foliju, staviti u vakuum vrećicu ili pohraniti u posudici koja može u zamrzivač, u svakom slučaju pazeći da s njom, iz gore navedenog razloga, zamrzavate što manju količinu zraka.

Može li francuska salata "u led"? Citirat ćemo Vojka Vrućinu: Ne može! Stavite li je u zamrzivač, kad se odledi bjelanjak od jaja bit će gumast, a majoneza će se razdvojiti. Radije je što prije iskoristite na neki drugi način.

---

image
Shutterstock
---

S pečenjem je, srećom, ipak druga priča: meso možete zamrznuti, samo pripazite da je potpuno ohlađeno i uklonite ostatke umaka. Stavite meso u vrećicu, istisnite zrak i čuvajte je u  zamrzivaču do 3-4 mjeseca bez značajnog gubitka kvalitete. Nakon tog vremena, okus i tekstura mogu početi slabiti.

Kada ga poželite jesti, odmrznite ga u hladnjaku preko noći prije ponovnog zagrijavanja. Možete ga podgrijati u pećnici, na štednjaku ili u mikrovalnoj.

---

image
Shutterstock
---

Ima li nade za pečeni krumpir? Ima, ako imate strpljenja jer za njega je procedura malo pepava. Kad se potpuno ohlade, svaki zamotajte u foliju, zatim ih sve pospremite u plastičnu posudu ili vrećicu i pospremite u zamrzivač. Ubacite li ih u komadu, mogu se međusobno zalijepiti i pretvoriti u kašu prilikom odmrzavanja.

Kad ih poželite jesti, odmotajte svaki krumpir, izravno iz leda, bez odmrzavanja, pa ga stavite u posudu za pečenje. Pokrijte sve aluminijskom folijom i pecite na 220 stupnjeva Celzija okom pola sata ili više, ako su veći komadi, a za svaku sigurnost nakon 20-ak minuta ih bocnite vilicom i provjerite.

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Shutterstock Shutterstock Shutterstock Shutterstock Shutterstock
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StoryEditorOCM
Savjetidobro je znati

Možemo li zamrznuti šunku, francusku, jaja i pečenje? Evo što o čuvanju ostataka uskrsne gozbe u ledu kažu stručnjaci

Piše Tea Sumić Miletić
1. travnja 2024. - 16:27
26867630
Galerija
Shutterstock

Tako ste se lijepo "napucali" u ovih par dana da vam dolazi muka na pomisao o hrani? A što onda sa svim onim jajima utvrdo, šunkicom, francuskom, sirom i ostacima pečenja? Niste ih dobili pa da vam je svejedno što će s njima biti, skupo ste ih platili i još ste se oko svega toga itekako potrudili...

Pa što ih ne biste bacili "u duboko"? Hm, a je li to zaista dobra ideja? Idemo vidjeti što kažu stručnjaci.

Kad je riječ o tvrdokuhanim jajima, odgovor je ne. Ako pokušate zamrznuti cijelo kuhano jaje, bjelanjci će po odmrzavanju postati gumenasti. Međutim, možete zamrznuti kuhane žumanjke pa ih iskoristite za ukrašavanje hrane, dodatke salatama ili kao nadjev za punjena jaja. Mogu se čuvati u zamrzivaču do 3 mjeseca.

image
Shutterstock

Što je sa šunkom? Ako vas zanima što je sa šunkom kao nareskom, dileme nema: sasvim će joj dobro biti i u zamrzivaču, gdje se lijepo čuva i do dva mjeseca. Ako je riječ o cijeloj šunki, onoj s kosti, ili o komadima koji su od nje preostali, najprije joj je potrebno ukloniti kost, te je obavezno sačuvati jer vam može jako dobro doći prilikom kuhanja, kao što se radi s kosti od pršuta.

Kost možete i zamrznuti, zamotanu u foliju ili u plastičnoj vrećici.

Što se tiče same šunke, nju je moguće zamrznuti u većim komadima, pri čemu je svaki potrebno zamotati u foliju ili pohraniti u vrećice za zamrzivanje, pazeći da nisu ostali džepovi zraka u kojima bi mogle biti bakterije koje će uzrokovati kvarenje, jer sasvim sigurno ne želite odmtznuti lijep komad šunke i ustvrditi da se usmrdio.

image
Shutterstock

Šunku je najpraktičnije pohraniti usitnjenu i to na kockice - ako ćete s njom kuhati - ili na ploškice - ako je planirate koristiti u sendvičima i na pizzi. Nakon što je usitnjena, šunku možete zamotati u foliju, staviti u vakuum vrećicu ili pohraniti u posudici koja može u zamrzivač, u svakom slučaju pazeći da s njom, iz gore navedenog razloga, zamrzavate što manju količinu zraka.

Može li francuska salata "u led"? Citirat ćemo Vojka Vrućinu: Ne može! Stavite li je u zamrzivač, kad se odledi bjelanjak od jaja bit će gumast, a majoneza će se razdvojiti. Radije je što prije iskoristite na neki drugi način.

image
Shutterstock

S pečenjem je, srećom, ipak druga priča: meso možete zamrznuti, samo pripazite da je potpuno ohlađeno i uklonite ostatke umaka. Stavite meso u vrećicu, istisnite zrak i čuvajte je u  zamrzivaču do 3-4 mjeseca bez značajnog gubitka kvalitete. Nakon tog vremena, okus i tekstura mogu početi slabiti.

Kada ga poželite jesti, odmrznite ga u hladnjaku preko noći prije ponovnog zagrijavanja. Možete ga podgrijati u pećnici, na štednjaku ili u mikrovalnoj.

image
Shutterstock

Ima li nade za pečeni krumpir? Ima, ako imate strpljenja jer za njega je procedura malo pepava. Kad se potpuno ohlade, svaki zamotajte u foliju, zatim ih sve pospremite u plastičnu posudu ili vrećicu i pospremite u zamrzivač. Ubacite li ih u komadu, mogu se međusobno zalijepiti i pretvoriti u kašu prilikom odmrzavanja.

Kad ih poželite jesti, odmotajte svaki krumpir, izravno iz leda, bez odmrzavanja, pa ga stavite u posudu za pečenje. Pokrijte sve aluminijskom folijom i pecite na 220 stupnjeva Celzija okom pola sata ili više, ako su veći komadi, a za svaku sigurnost nakon 20-ak minuta ih bocnite vilicom i provjerite.

#ČUVANJE NAMIRNICA
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12. svibanj 2024 21:18