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Jedan od najboljih načina za pripremu piletine ujedno je najriskantniji. Mislimo na prženje, bilo da uključujee klasično pohanje u klasičnoj kombinaciji brašna, jaja i krušnih mrvica ili nekoj sličnoj smjesi. Najbolji, jer jamči finu koricu u koju je užitak zagristi, a najriskantniji, jer loša metda sve može pokvariti.

Rizika se lako možete triješiti, samo vam trebaju pravi trikovi, poput ovih koje je ponudio kuhar Marcus Samuelsson. Kako bi mu piletina ispala što sočnija, chef Marcus je najprije marinira u salamuri. Ovim postupkom osigurava se najbolja tekstura mesa, a ujedno se radi na tome da piletina bude slana baš koliko je potrebno te se također sprječava da se isuši prilikom termičke obrade.

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Nadalje, chef piletinu temeljito prekriva začinima, kako bi bila još ukusnija, pri čemu se služi zgodnim trikom s vrećicom napunjenom začinima u prahu.

I konačno, nakon što je piletina desetak minuta plivala u vrelom ulju, chef joj pruža kratkotrajan odmor na rešetki za hlađenje, da bi je potom još jednom ubacio u vruću masnoću. Na ovaj način, objašnjava chef, osigurava se najhrskavija korica.

Želite li iskušati njegov način pripreme, evo vam recept.

Hrskavo pržena piletina

Sastojci:

500 ml vode
270 g krupne soli
1,5 l ledeno hladne vode
4 pileća batka
4 pileća zabatka
500 ml mlaćenice
180 ml kokosovog mlijeka
2 češnja češnjaka
1 žlica začina (recept u nastavku)
240 g brašna
60 g pšeničnog griza
2 žlice kukuruznog škroba
1 žlica bijelog papra
ulje od kikirikija za prženje

Začin za piletinu:

60 g začina berbere
60 g ljute dimljene paprike
2 žlice mljevenog kima
2 žlice bijelog papra
2 žlice soli celera
1 ½ žličice granuliranog češnjaka
1 ½ žličice soli

Priprema:

Prokuhajte pola litre vode i 270 g soli. Maknite s vatre i ulijte u veći lonac/posudu. Dodajte ledenu vodu, promiješajte pa dodajte piletinu pa je ostavite da stoji oko jedan sat.

Pomiješajte sve sastojke za začin.

Pomiješajte mlaćenicu, kokosovo mlijeko, češnjak i 1 žlicu začina. Izvadite piletinu iz slane otopine, potapkajte je kuhinjskim papirom pa je stavite u marinadu od mlaćenice, pokrijte i stavite u hladnjak preko noći.

Sutradan zagrijte ulje od kikirikija u velikoj, dubokoj tavi na srednje jakoj vatri (termometar bi trebao pokazivati 360˚F/182˚C).

Dok se ulje grije, začinite piletinu. U velikoj zdjeli pomiješajte brašno, griz škrob i bijeli papar.

Izvadite piletinu iz marinade, dopustite da sav višak iscuri, a zatim je uvaljajte u mješavinu brašna, tako da je piletina potpuno obložena. Stavite je na rešetku postavljenu preko lima za pečenje. Ako djeluje jako vlažno, ponovno je uvaljajte u smjesu brašna.

Radeći u serijama, pržite piletinu dok ne postane zlatnosmeđa s obje strane i dok ne postigne unutarnju temperaturu od 165˚F/73˚C, oko 10 minuta po seriji. Ostavite piletinu na rešetki postavljenoj preko lima za pečenje 8-10 minuta pa je vratite u vrelo ulje na oko 3 minute kako bi postala jako hrskava. Ocijedite na rešetki i pospite s još malo začina. Ostatak začina pospremite u staklenku i čuvajte na tamnom mjestu do šest mjeseci.

 

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Jedan od najboljih načina za pripremu piletine ujedno je najriskantniji. Mislimo na prženje, bilo da uključujee klasično pohanje u klasičnoj kombinaciji brašna, jaja i krušnih mrvica ili nekoj sličnoj smjesi. Najbolji, jer jamči finu koricu u koju je užitak zagristi, a najriskantniji, jer loša metda sve može pokvariti.

Rizika se lako možete triješiti, samo vam trebaju pravi trikovi, poput ovih koje je ponudio kuhar Marcus Samuelsson. Kako bi mu piletina ispala što sočnija, chef Marcus je najprije marinira u salamuri. Ovim postupkom osigurava se najbolja tekstura mesa, a ujedno se radi na tome da piletina bude slana baš koliko je potrebno te se također sprječava da se isuši prilikom termičke obrade.

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Shutterstock
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Nadalje, chef piletinu temeljito prekriva začinima, kako bi bila još ukusnija, pri čemu se služi zgodnim trikom s vrećicom napunjenom začinima u prahu.

I konačno, nakon što je piletina desetak minuta plivala u vrelom ulju, chef joj pruža kratkotrajan odmor na rešetki za hlađenje, da bi je potom još jednom ubacio u vruću masnoću. Na ovaj način, objašnjava chef, osigurava se najhrskavija korica.

Želite li iskušati njegov način pripreme, evo vam recept.

Hrskavo pržena piletina

Sastojci:

500 ml vode
270 g krupne soli
1,5 l ledeno hladne vode
4 pileća batka
4 pileća zabatka
500 ml mlaćenice
180 ml kokosovog mlijeka
2 češnja češnjaka
1 žlica začina (recept u nastavku)
240 g brašna
60 g pšeničnog griza
2 žlice kukuruznog škroba
1 žlica bijelog papra
ulje od kikirikija za prženje

Začin za piletinu:

60 g začina berbere
60 g ljute dimljene paprike
2 žlice mljevenog kima
2 žlice bijelog papra
2 žlice soli celera
1 ½ žličice granuliranog češnjaka
1 ½ žličice soli

Priprema:

Prokuhajte pola litre vode i 270 g soli. Maknite s vatre i ulijte u veći lonac/posudu. Dodajte ledenu vodu, promiješajte pa dodajte piletinu pa je ostavite da stoji oko jedan sat.

Pomiješajte sve sastojke za začin.

Pomiješajte mlaćenicu, kokosovo mlijeko, češnjak i 1 žlicu začina. Izvadite piletinu iz slane otopine, potapkajte je kuhinjskim papirom pa je stavite u marinadu od mlaćenice, pokrijte i stavite u hladnjak preko noći.

Sutradan zagrijte ulje od kikirikija u velikoj, dubokoj tavi na srednje jakoj vatri (termometar bi trebao pokazivati 360˚F/182˚C).

Dok se ulje grije, začinite piletinu. U velikoj zdjeli pomiješajte brašno, griz škrob i bijeli papar.

Izvadite piletinu iz marinade, dopustite da sav višak iscuri, a zatim je uvaljajte u mješavinu brašna, tako da je piletina potpuno obložena. Stavite je na rešetku postavljenu preko lima za pečenje. Ako djeluje jako vlažno, ponovno je uvaljajte u smjesu brašna.

Radeći u serijama, pržite piletinu dok ne postane zlatnosmeđa s obje strane i dok ne postigne unutarnju temperaturu od 165˚F/73˚C, oko 10 minuta po seriji. Ostavite piletinu na rešetki postavljenoj preko lima za pečenje 8-10 minuta pa je vratite u vrelo ulje na oko 3 minute kako bi postala jako hrskava. Ocijedite na rešetki i pospite s još malo začina. Ostatak začina pospremite u staklenku i čuvajte na tamnom mjestu do šest mjeseci.

 

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StoryEditorOCM
Savjetisuper ‘šema‘

Piletina hrskava i sočna za prste polizat‘: kuhar otkrio trikove za najbolji uspjeh omiljenog jela, jeste čuli za ovo?

Piše Spiza SD
27. studenog 2023. - 11:58

Jedan od najboljih načina za pripremu piletine ujedno je najriskantniji. Mislimo na prženje, bilo da uključujee klasično pohanje u klasičnoj kombinaciji brašna, jaja i krušnih mrvica ili nekoj sličnoj smjesi. Najbolji, jer jamči finu koricu u koju je užitak zagristi, a najriskantniji, jer loša metda sve može pokvariti.

Rizika se lako možete triješiti, samo vam trebaju pravi trikovi, poput ovih koje je ponudio kuhar Marcus Samuelsson. Kako bi mu piletina ispala što sočnija, chef Marcus je najprije marinira u salamuri. Ovim postupkom osigurava se najbolja tekstura mesa, a ujedno se radi na tome da piletina bude slana baš koliko je potrebno te se također sprječava da se isuši prilikom termičke obrade.

image
Shutterstock

Nadalje, chef piletinu temeljito prekriva začinima, kako bi bila još ukusnija, pri čemu se služi zgodnim trikom s vrećicom napunjenom začinima u prahu.

I konačno, nakon što je piletina desetak minuta plivala u vrelom ulju, chef joj pruža kratkotrajan odmor na rešetki za hlađenje, da bi je potom još jednom ubacio u vruću masnoću. Na ovaj način, objašnjava chef, osigurava se najhrskavija korica.

Želite li iskušati njegov način pripreme, evo vam recept.

Hrskavo pržena piletina

Sastojci:

500 ml vode
270 g krupne soli
1,5 l ledeno hladne vode
4 pileća batka
4 pileća zabatka
500 ml mlaćenice
180 ml kokosovog mlijeka
2 češnja češnjaka
1 žlica začina (recept u nastavku)
240 g brašna
60 g pšeničnog griza
2 žlice kukuruznog škroba
1 žlica bijelog papra
ulje od kikirikija za prženje

Začin za piletinu:

60 g začina berbere
60 g ljute dimljene paprike
2 žlice mljevenog kima
2 žlice bijelog papra
2 žlice soli celera
1 ½ žličice granuliranog češnjaka
1 ½ žličice soli

Priprema:

Prokuhajte pola litre vode i 270 g soli. Maknite s vatre i ulijte u veći lonac/posudu. Dodajte ledenu vodu, promiješajte pa dodajte piletinu pa je ostavite da stoji oko jedan sat.

Pomiješajte sve sastojke za začin.

Pomiješajte mlaćenicu, kokosovo mlijeko, češnjak i 1 žlicu začina. Izvadite piletinu iz slane otopine, potapkajte je kuhinjskim papirom pa je stavite u marinadu od mlaćenice, pokrijte i stavite u hladnjak preko noći.

Sutradan zagrijte ulje od kikirikija u velikoj, dubokoj tavi na srednje jakoj vatri (termometar bi trebao pokazivati 360˚F/182˚C).

Dok se ulje grije, začinite piletinu. U velikoj zdjeli pomiješajte brašno, griz škrob i bijeli papar.

Izvadite piletinu iz marinade, dopustite da sav višak iscuri, a zatim je uvaljajte u mješavinu brašna, tako da je piletina potpuno obložena. Stavite je na rešetku postavljenu preko lima za pečenje. Ako djeluje jako vlažno, ponovno je uvaljajte u smjesu brašna.

Radeći u serijama, pržite piletinu dok ne postane zlatnosmeđa s obje strane i dok ne postigne unutarnju temperaturu od 165˚F/73˚C, oko 10 minuta po seriji. Ostavite piletinu na rešetki postavljenoj preko lima za pečenje 8-10 minuta pa je vratite u vrelo ulje na oko 3 minute kako bi postala jako hrskava. Ocijedite na rešetki i pospite s još malo začina. Ostatak začina pospremite u staklenku i čuvajte na tamnom mjestu do šest mjeseci.

 

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18. svibanj 2024 02:02