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Soljenje je jedna od najbazičnijih stvari kad je riječ o kuhanju i mnogi recepti započinju ili završavaju riječima "posolite prema ukusu". Kad je riječ o mesu obično nas upozoravaju da je sol uputno dodati tek na kraju pripreme jer će u protivnom sol izvući tekućinu iz mesa pa će rezultat biti tvrd i suh. Jednako tako često možemo čuti savjet da se meso neizostavno soli prije pripreme, jer nakon što je termički obrađeno više ne može upiti njen okus kako treba pa je rezultat bljutavo i bezukusno meso. Uz ovako kontradiktorne savjete teško je ne ostati u nedoumici...

Da stvar bude gora, na cijelom nizu blogova, foruma i komentara pod postovima na društvfenim mrežama pronaći ćete svjedočanstva u prilog oba gorespomenuta pravila - jedni tvrde da za njih bolje funkcionira soljenje prije, koje osim što daje okus ujedno omekšava meso, dok drugi čvrsto zagovaraju metodu soljenja nakon što je meso gotovo. Treba napomenuti da se kod pripreme različitih mesnih jela sasvim opravdano koriste drugačije metode soljenja, no ovdje ćemo se držati isključivo soljenja mesa koje namjeravamo baciti na grill, roštilj ili u vruću pećnicu ili tavu.

Ako vi imate dobar savjet na ovu temu rado ćemo ga čuti, javite nam ga na spiza@slobodnadalmacija.hr, a mi smo pronašli objašnjenje koje je "negdje između". Tvrtka specijalizirana za prodaju vrlo cijenjene wagyu govedine na svojoj je stranici među savjetima za pripremu te prestižne namirnice navela kako soljenje s manjom količinom soli prije njegove pripreme omogućuje soli da prodre u mišićnu strukturu i oslabi veze među proteinima što meso čini mekšim, dok ujedno pomaže sokovima da ostanu ispod površine, što ga čini sočnim. Kad je meso već gotovo, navode, treba ga još jednom lagano posoliti u svrhu boljeg okusa.

Možda vas zanima kako na soljenje gledaju slavni chefovi? Pitate li Gordona Ramsaya, reći će vam da se odrezak soli netom prija bacanaj na tavu. Nećete vjerovati, njegov ljuti protivnik, s kojim se Ramsay manje-više u ničemu ne slaže, savjetuje potpuno istu stvar: meso se prije pečenja dobro namaže uljem i - posoli.

Dakle što se tiče pravila da se meso ne smije soliti prije pečenja jer će inače biti tvrdo, slobodno ga prekršite.

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Soljenje je jedna od najbazičnijih stvari kad je riječ o kuhanju i mnogi recepti započinju ili završavaju riječima "posolite prema ukusu". Kad je riječ o mesu obično nas upozoravaju da je sol uputno dodati tek na kraju pripreme jer će u protivnom sol izvući tekućinu iz mesa pa će rezultat biti tvrd i suh. Jednako tako često možemo čuti savjet da se meso neizostavno soli prije pripreme, jer nakon što je termički obrađeno više ne može upiti njen okus kako treba pa je rezultat bljutavo i bezukusno meso. Uz ovako kontradiktorne savjete teško je ne ostati u nedoumici...

Da stvar bude gora, na cijelom nizu blogova, foruma i komentara pod postovima na društvfenim mrežama pronaći ćete svjedočanstva u prilog oba gorespomenuta pravila - jedni tvrde da za njih bolje funkcionira soljenje prije, koje osim što daje okus ujedno omekšava meso, dok drugi čvrsto zagovaraju metodu soljenja nakon što je meso gotovo. Treba napomenuti da se kod pripreme različitih mesnih jela sasvim opravdano koriste drugačije metode soljenja, no ovdje ćemo se držati isključivo soljenja mesa koje namjeravamo baciti na grill, roštilj ili u vruću pećnicu ili tavu.

Ako vi imate dobar savjet na ovu temu rado ćemo ga čuti, javite nam ga na spiza@slobodnadalmacija.hr, a mi smo pronašli objašnjenje koje je "negdje između". Tvrtka specijalizirana za prodaju vrlo cijenjene wagyu govedine na svojoj je stranici među savjetima za pripremu te prestižne namirnice navela kako soljenje s manjom količinom soli prije njegove pripreme omogućuje soli da prodre u mišićnu strukturu i oslabi veze među proteinima što meso čini mekšim, dok ujedno pomaže sokovima da ostanu ispod površine, što ga čini sočnim. Kad je meso već gotovo, navode, treba ga još jednom lagano posoliti u svrhu boljeg okusa.

Možda vas zanima kako na soljenje gledaju slavni chefovi? Pitate li Gordona Ramsaya, reći će vam da se odrezak soli netom prija bacanaj na tavu. Nećete vjerovati, njegov ljuti protivnik, s kojim se Ramsay manje-više u ničemu ne slaže, savjetuje potpuno istu stvar: meso se prije pečenja dobro namaže uljem i - posoli.

Dakle što se tiče pravila da se meso ne smije soliti prije pečenja jer će inače biti tvrdo, slobodno ga prekršite.

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Savjetidilema

Soliti meso prije ili nakon pripreme? Mnogi se slijepo drže jednog pravila, a evo što se događa kad ga se ipak prekrši

Piše Spiza SD
19. svibnja 2023. - 18:02

Soljenje je jedna od najbazičnijih stvari kad je riječ o kuhanju i mnogi recepti započinju ili završavaju riječima "posolite prema ukusu". Kad je riječ o mesu obično nas upozoravaju da je sol uputno dodati tek na kraju pripreme jer će u protivnom sol izvući tekućinu iz mesa pa će rezultat biti tvrd i suh. Jednako tako često možemo čuti savjet da se meso neizostavno soli prije pripreme, jer nakon što je termički obrađeno više ne može upiti njen okus kako treba pa je rezultat bljutavo i bezukusno meso. Uz ovako kontradiktorne savjete teško je ne ostati u nedoumici...

Da stvar bude gora, na cijelom nizu blogova, foruma i komentara pod postovima na društvfenim mrežama pronaći ćete svjedočanstva u prilog oba gorespomenuta pravila - jedni tvrde da za njih bolje funkcionira soljenje prije, koje osim što daje okus ujedno omekšava meso, dok drugi čvrsto zagovaraju metodu soljenja nakon što je meso gotovo. Treba napomenuti da se kod pripreme različitih mesnih jela sasvim opravdano koriste drugačije metode soljenja, no ovdje ćemo se držati isključivo soljenja mesa koje namjeravamo baciti na grill, roštilj ili u vruću pećnicu ili tavu.

Ako vi imate dobar savjet na ovu temu rado ćemo ga čuti, javite nam ga na spiza@slobodnadalmacija.hr, a mi smo pronašli objašnjenje koje je "negdje između". Tvrtka specijalizirana za prodaju vrlo cijenjene wagyu govedine na svojoj je stranici među savjetima za pripremu te prestižne namirnice navela kako soljenje s manjom količinom soli prije njegove pripreme omogućuje soli da prodre u mišićnu strukturu i oslabi veze među proteinima što meso čini mekšim, dok ujedno pomaže sokovima da ostanu ispod površine, što ga čini sočnim. Kad je meso već gotovo, navode, treba ga još jednom lagano posoliti u svrhu boljeg okusa.

Možda vas zanima kako na soljenje gledaju slavni chefovi? Pitate li Gordona Ramsaya, reći će vam da se odrezak soli netom prija bacanaj na tavu. Nećete vjerovati, njegov ljuti protivnik, s kojim se Ramsay manje-više u ničemu ne slaže, savjetuje potpuno istu stvar: meso se prije pečenja dobro namaže uljem i - posoli.

Dakle što se tiče pravila da se meso ne smije soliti prije pečenja jer će inače biti tvrdo, slobodno ga prekršite.

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
13. svibanj 2024 17:57