Slobodna Dalmacija - Hrana vam se uporno lijepi na tavu od nehrđajućeg čelika? Srećom, jedan jednostavan trik može vam pomoći da zauvijek riješite taj problem, a evo i savjeta oko količine ulja

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O pojedinim tavama postoje krajnje različite recenzije. Tave za to nisu krive nego kuhari koji najčešće nepročitaju uputstva za upotrebu tave. Ako ste uputstva negdje izgubili, evo savjet koji donosi Jutarnji list.

Neprestano se svađate sa svojom tavom od nehrđajućeg čelika jer vam se hrana u njoj uporno lijepi, a sama tava bori se s vama i kada dođe vrijeme za njeno pranje pa razina frustracije u vama samo raste? Razumijemo potpuno!

Srećom, jedan jednostavan trik može vam pomoći da zakopate ratnu sjekiru, vratite svoju tavu natrag na štednjak te ponovno počnete uživati u kuhinju.

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Dok će većina u žurbi u hladnu tavu staviti ulje, pričekati da se ono zagrije i onda ubaciti hranu koju žele pripremiti, kod nehrđajućeg čelika dobro je pustiti da se na laganoj vatri tava prvo malo zagrije suha.

No, zagrijavanje tave na suho ne znači da svoje posude smijete držati dugo na jakoj vatri bez ulja, jer se tako materijal može izvitoperiti i uništiti.

Riječ je svega o par minuta na niskoj vatri. Pritom površina ne smije biti užarena, nego tek toliko da kapljica vode koju ste stavili za test počne cvrčati i "bježati" po tavi. Zagrijavanjem se materijal blago širi zbog čega će se i ulje kada ga stavite u tavu bolje rasporediti.

Upravo se na tu temu povela rasprava na Twitteru na objavi korisnice @practicalkitch koja je istovremeno izazvala oduševljenje, ali i nevjericu drugih kulinarskih entuzijasta.

Povod za tweet bio je veliki broj negativnih recenzija na račun raznih tava izrađenih upravo od nehrđajućeg čelika, koji je potaknuo autoricu da upozori na korak koji većina preskače.

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Među iznimkama od ovog pravila našli su se komadi piletine s kožom koja je u izravnom doticaju s tavom te slanina jer će obje namirnice sa zagrijavanjem početi puštati vlastitu masnoću u tavu.

Pritom se one mogu staviti i na suhu hladnu tavu pa na niskoj vatri postepeno zagrijavati.

Jedan od razloga zašto se hrana lijepi u tavama koje nemaju neprianjajući unutarnji sloj svakako je i premalo ulja koje se koristi uslijed velikog fokusa na smanjenje masnoća u prehrani koje nije uvijek pravilno usmjereno te često otežava samo kuhanje.

Problem bi mogli imati svi koji na ovaj način žele pripremiti namirnice koje zbog svoje strukture upijaju ulje kao što je to, primjerice, tofu pa je rješenje povećati količinu dostupnog ulja te kasnije ocijediti višak po potrebi.

Ako vam se hrana lijepi za podlogu prilikom pečenja, to također može značiti i da ste je počeli micati, dizati i preokretati prerano i da sama hrana još nije spremna.

Umjesto toga dajte joj još koju minutu dok se hrana sama ne otpusti s podloge.

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Našli su se tu i drugi praktični savjeti, među kojima je i dobar stari trik za uklanjanje komadića hrane koji su se zalijepili podlijevanjem s malo vode ili temeljca kako bi se otpustili.

Taj je postupak poznat i kao deglaziranje, barem kada se koristi kao uvod u pripremu umaka od karameliziranih dijelova hrane, no svakako je koristan i kao početna metoda čišćenja same tave.

Naime, ako vam se ipak dogodi da vam nešto zagori, bilo zbog žurbe ili trenutka nepažnje, bez brige, ulijte u tavu prst vode, pustite da zavrije, zatim dodajte sodu bikarbonu te dobro izmiješajte, pustite da opet zavrije i špatulom prijeđite po zagorenim dijelovima. Ugasite vatru, ostavite da se sadržaj ohladi, a zatim operite s toplom sapunicom i spužvicom, piše Jutarnji list.

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O pojedinim tavama postoje krajnje različite recenzije. Tave za to nisu krive nego kuhari koji najčešće nepročitaju uputstva za upotrebu tave. Ako ste uputstva negdje izgubili, evo savjet koji donosi Jutarnji list.

Neprestano se svađate sa svojom tavom od nehrđajućeg čelika jer vam se hrana u njoj uporno lijepi, a sama tava bori se s vama i kada dođe vrijeme za njeno pranje pa razina frustracije u vama samo raste? Razumijemo potpuno!

Srećom, jedan jednostavan trik može vam pomoći da zakopate ratnu sjekiru, vratite svoju tavu natrag na štednjak te ponovno počnete uživati u kuhinju.

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Dok će većina u žurbi u hladnu tavu staviti ulje, pričekati da se ono zagrije i onda ubaciti hranu koju žele pripremiti, kod nehrđajućeg čelika dobro je pustiti da se na laganoj vatri tava prvo malo zagrije suha.

No, zagrijavanje tave na suho ne znači da svoje posude smijete držati dugo na jakoj vatri bez ulja, jer se tako materijal može izvitoperiti i uništiti.

Riječ je svega o par minuta na niskoj vatri. Pritom površina ne smije biti užarena, nego tek toliko da kapljica vode koju ste stavili za test počne cvrčati i "bježati" po tavi. Zagrijavanjem se materijal blago širi zbog čega će se i ulje kada ga stavite u tavu bolje rasporediti.

Upravo se na tu temu povela rasprava na Twitteru na objavi korisnice @practicalkitch koja je istovremeno izazvala oduševljenje, ali i nevjericu drugih kulinarskih entuzijasta.

Povod za tweet bio je veliki broj negativnih recenzija na račun raznih tava izrađenih upravo od nehrđajućeg čelika, koji je potaknuo autoricu da upozori na korak koji većina preskače.

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Među iznimkama od ovog pravila našli su se komadi piletine s kožom koja je u izravnom doticaju s tavom te slanina jer će obje namirnice sa zagrijavanjem početi puštati vlastitu masnoću u tavu.

Pritom se one mogu staviti i na suhu hladnu tavu pa na niskoj vatri postepeno zagrijavati.

Jedan od razloga zašto se hrana lijepi u tavama koje nemaju neprianjajući unutarnji sloj svakako je i premalo ulja koje se koristi uslijed velikog fokusa na smanjenje masnoća u prehrani koje nije uvijek pravilno usmjereno te često otežava samo kuhanje.

Problem bi mogli imati svi koji na ovaj način žele pripremiti namirnice koje zbog svoje strukture upijaju ulje kao što je to, primjerice, tofu pa je rješenje povećati količinu dostupnog ulja te kasnije ocijediti višak po potrebi.

Ako vam se hrana lijepi za podlogu prilikom pečenja, to također može značiti i da ste je počeli micati, dizati i preokretati prerano i da sama hrana još nije spremna.

Umjesto toga dajte joj još koju minutu dok se hrana sama ne otpusti s podloge.

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Našli su se tu i drugi praktični savjeti, među kojima je i dobar stari trik za uklanjanje komadića hrane koji su se zalijepili podlijevanjem s malo vode ili temeljca kako bi se otpustili.

Taj je postupak poznat i kao deglaziranje, barem kada se koristi kao uvod u pripremu umaka od karameliziranih dijelova hrane, no svakako je koristan i kao početna metoda čišćenja same tave.

Naime, ako vam se ipak dogodi da vam nešto zagori, bilo zbog žurbe ili trenutka nepažnje, bez brige, ulijte u tavu prst vode, pustite da zavrije, zatim dodajte sodu bikarbonu te dobro izmiješajte, pustite da opet zavrije i špatulom prijeđite po zagorenim dijelovima. Ugasite vatru, ostavite da se sadržaj ohladi, a zatim operite s toplom sapunicom i spužvicom, piše Jutarnji list.

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AFP

AFP
Jedan od razloga zašto se hrana lijepi u tavama koje nemaju neprianjajući unutarnji sloj svakako je i premalo ulja koje se koristi

AFP

AFP
Čelična tava je dobra i za kuhanje mladog krumpira

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