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Luk je jedna od temeljnih namirnica u kuhinji pa nas uvijek tazvesele savjeti za njegovo bolje korištenje, a najnovije nam je otkriće savjet iz 1954. godine kojeg je podržala čak i slavna kuharica Nigella Lawson.

Nigella je na svom profilu podijelila citat iz kuharice Dorothy Hartley, objavljene prije skoro 70 godina: "Zlaćanu ljusku luka ne treba bacati. Dobro je prirodno bojilo za juhe i variva. I jedno i drugo treba uvijek učiniti zlatnim i slatkim i to dodavanjem ljuske luka."

Objava je potakla Nigelline pratitelje da iznesu vlastita iskustva s korištenjem ljuski luka za raznorazne namjene, od kuhanja juhe do bojanja odjeće, a Nigella je prisnažila "Ja temeljac uvijek kuham bez guljenja luka".

Sve skupa nas je zaintrigiralo pa smo malo istražili što kažu drugi stručnjaci i na iznenađujuće puno mjesta pronašli smo savjet o dodavanju neoljuštenog luka u temeljce, kojima daju lijepu boju, dok neki idu tako daleko da zagovaraju i dodavanje neoljuštenog luka u variva. Pronašli smo čak i savjete o dodavanju ljuski luka u rižote, kako bi ih se lijepo obojalo i blago aromatiziralo, dok neki ljuske luka - prethodno dobro osušene i samljevene - dodaju čak i u kruh. 

Neki razlog za dodavanje ljuski luka u hranu pronalaze u poboljšanju hranjivosti jela. Kako objašnjavaju, ljuske luka su pune vrijednih sastojaka koji se na ovaj način otapaju u vodi i masnoći te tako obogaćuju jela.

Drugi se pak drže isključivo okusa pa navode kako ljuske mogu hrani dati blagi, manje nametljiv okus luka od onoga koji jelima daje plod, no svi se slažu da bi se trebalo skinuti onaj prvi, vanjski sloj a luk potom oprati jer jer bio u dosticaju sa zemljom a po svoj prilici i pesticidima te, moguće, sporama plijesni i gljivica.

Treba pripaziti na činjenicu da se ljuska prilikom kuhanja neće raspasti, koliko god dugo kuhali jelo u koje ste je ubacili, pa bi ljuska u jelo trebala ići odvojeno od ploda, za kojeg je poželjno da se raspadne, kako bi osim okusa, popravio i teksturu jela. Ovo nije ni toliko loša stvar jer ćete ljuske, s obzirom da se ne raspadaju kuhanjem, vrlo lako odstraniti kad od njih dobijete ono što ste željeli. Nitko ne mora ni doznati vašu malu tajnu. Iz 1954.

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Luk je jedna od temeljnih namirnica u kuhinji pa nas uvijek tazvesele savjeti za njegovo bolje korištenje, a najnovije nam je otkriće savjet iz 1954. godine kojeg je podržala čak i slavna kuharica Nigella Lawson.

Nigella je na svom profilu podijelila citat iz kuharice Dorothy Hartley, objavljene prije skoro 70 godina: "Zlaćanu ljusku luka ne treba bacati. Dobro je prirodno bojilo za juhe i variva. I jedno i drugo treba uvijek učiniti zlatnim i slatkim i to dodavanjem ljuske luka."

Objava je potakla Nigelline pratitelje da iznesu vlastita iskustva s korištenjem ljuski luka za raznorazne namjene, od kuhanja juhe do bojanja odjeće, a Nigella je prisnažila "Ja temeljac uvijek kuham bez guljenja luka".

Sve skupa nas je zaintrigiralo pa smo malo istražili što kažu drugi stručnjaci i na iznenađujuće puno mjesta pronašli smo savjet o dodavanju neoljuštenog luka u temeljce, kojima daju lijepu boju, dok neki idu tako daleko da zagovaraju i dodavanje neoljuštenog luka u variva. Pronašli smo čak i savjete o dodavanju ljuski luka u rižote, kako bi ih se lijepo obojalo i blago aromatiziralo, dok neki ljuske luka - prethodno dobro osušene i samljevene - dodaju čak i u kruh. 

Neki razlog za dodavanje ljuski luka u hranu pronalaze u poboljšanju hranjivosti jela. Kako objašnjavaju, ljuske luka su pune vrijednih sastojaka koji se na ovaj način otapaju u vodi i masnoći te tako obogaćuju jela.

Drugi se pak drže isključivo okusa pa navode kako ljuske mogu hrani dati blagi, manje nametljiv okus luka od onoga koji jelima daje plod, no svi se slažu da bi se trebalo skinuti onaj prvi, vanjski sloj a luk potom oprati jer jer bio u dosticaju sa zemljom a po svoj prilici i pesticidima te, moguće, sporama plijesni i gljivica.

Treba pripaziti na činjenicu da se ljuska prilikom kuhanja neće raspasti, koliko god dugo kuhali jelo u koje ste je ubacili, pa bi ljuska u jelo trebala ići odvojeno od ploda, za kojeg je poželjno da se raspadne, kako bi osim okusa, popravio i teksturu jela. Ovo nije ni toliko loša stvar jer ćete ljuske, s obzirom da se ne raspadaju kuhanjem, vrlo lako odstraniti kad od njih dobijete ono što ste željeli. Nitko ne mora ni doznati vašu malu tajnu. Iz 1954.

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Savjetinevjerojatno

Savjet iz 1954. zbog kojeg ćete promijeniti način na koji kuhate s lukom. Dobit ćete ukusnija, zdravija i ljepša jela

Piše Spiza SD
18. svibnja 2023. - 08:05
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Luk je jedna od temeljnih namirnica u kuhinji pa nas uvijek tazvesele savjeti za njegovo bolje korištenje, a najnovije nam je otkriće savjet iz 1954. godine kojeg je podržala čak i slavna kuharica Nigella Lawson.

Nigella je na svom profilu podijelila citat iz kuharice Dorothy Hartley, objavljene prije skoro 70 godina: "Zlaćanu ljusku luka ne treba bacati. Dobro je prirodno bojilo za juhe i variva. I jedno i drugo treba uvijek učiniti zlatnim i slatkim i to dodavanjem ljuske luka."

Objava je potakla Nigelline pratitelje da iznesu vlastita iskustva s korištenjem ljuski luka za raznorazne namjene, od kuhanja juhe do bojanja odjeće, a Nigella je prisnažila "Ja temeljac uvijek kuham bez guljenja luka".

Sve skupa nas je zaintrigiralo pa smo malo istražili što kažu drugi stručnjaci i na iznenađujuće puno mjesta pronašli smo savjet o dodavanju neoljuštenog luka u temeljce, kojima daju lijepu boju, dok neki idu tako daleko da zagovaraju i dodavanje neoljuštenog luka u variva. Pronašli smo čak i savjete o dodavanju ljuski luka u rižote, kako bi ih se lijepo obojalo i blago aromatiziralo, dok neki ljuske luka - prethodno dobro osušene i samljevene - dodaju čak i u kruh. 

Neki razlog za dodavanje ljuski luka u hranu pronalaze u poboljšanju hranjivosti jela. Kako objašnjavaju, ljuske luka su pune vrijednih sastojaka koji se na ovaj način otapaju u vodi i masnoći te tako obogaćuju jela.

Drugi se pak drže isključivo okusa pa navode kako ljuske mogu hrani dati blagi, manje nametljiv okus luka od onoga koji jelima daje plod, no svi se slažu da bi se trebalo skinuti onaj prvi, vanjski sloj a luk potom oprati jer jer bio u dosticaju sa zemljom a po svoj prilici i pesticidima te, moguće, sporama plijesni i gljivica.

Treba pripaziti na činjenicu da se ljuska prilikom kuhanja neće raspasti, koliko god dugo kuhali jelo u koje ste je ubacili, pa bi ljuska u jelo trebala ići odvojeno od ploda, za kojeg je poželjno da se raspadne, kako bi osim okusa, popravio i teksturu jela. Ovo nije ni toliko loša stvar jer ćete ljuske, s obzirom da se ne raspadaju kuhanjem, vrlo lako odstraniti kad od njih dobijete ono što ste željeli. Nitko ne mora ni doznati vašu malu tajnu. Iz 1954.

#LUK#JUHA#VARIVO#TEMELJAC
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14. svibanj 2024 20:34