SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
stdClass Object ( [id] => 1339363 [title] => Savršeno pečen odrezak treba obrnutu tehniku pečenja i sigurnu ruku. Iskušajte ovu metodu, jamči najbolji rezultat [alias] => savrseno-pecen-odrezak-treba-obrnutu-tehniku-pecenja-i-sigurnu-ruku-iskusajte-ovu-metodu-jamci-najbolji-rezultat [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Za pripremiti dobar odrezak nije nam dovoljno samo kvalitetno meso, potrebno je i ponešto znanja, a među stvarima koje je dobro znati je i tehnika obrnutog prženja. Naučite li je primjenjivati, korak ste bliže savršeno pečenom odresku. Nije komplicirana, a pomoći će vam da meso bude sočno i meko te će riješiti problem koji mnoge muči, a to je slojeviti izgled odreska u presjeku - znate ono kad ga prerežeteb pa vidite da je dio najbliže površini sivkast, dok je sredina crvena.

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image
Shutterstock
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Evo kako se primjenjuje ta tehnika. Započnite pečenjem na laganoj temperaturi, dopuštajući mesu da dostigne unutarnju temperaturu koja je potrebna za određeni stupanj pečenosti (a taj je za krvavi odrezak 49-54 stupnje Celzija, za "medium rare" pečen odrezak 54 do 57, za srednje pečen od 57 do 62, srednje dobro pečen 62 do 68 i za dobro pečen od 68 do 73 stupnja Celzija).

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image
Stefano Scata/Photononstop Via Afp
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Ovo možete obaviti u pećnici na niskoj temperaturi ili na hladnijem dijelu roštilja, odnosno, ako je riječ o grillu kojem možete podesiti temperaturu, na grillu zagrijanom na 120 stupnjeva. Provjerite je li meso dostiglo ciljanu temperaturu uz pomoć termometra ili se poslužite ovim testom: pritisnite meso rukom pa provjerite je li sredina odreska jednako tvrda kao mišić koji vam se nalazi ispod palca na ruci (ako je, imate imate krvavi odrezak), kao isti dio ruke kad spojite palac i kažiprst a mišić se zategne (imete medium rare pečen odrezak) i tako dalje sve dok nme spojite palac i mali prst (odgovara tvrdoći mesa u well done ispečenom odresku).

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image
Stefano Scata/Photononstop Via Afp
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Kada odrezak postigne željeni stupanj pečenosti, ostavite ga da odstoji oko 10 minuta, zatim ga bacite na tavu (ili grill odnosno roštilj) na vrlo jaku vatru i brzo ga prepecite s obje strane da dobije privlačni zapečeni sloj na površini.

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Za pripremiti dobar odrezak nije nam dovoljno samo kvalitetno meso, potrebno je i ponešto znanja, a među stvarima koje je dobro znati je i tehnika obrnutog prženja. Naučite li je primjenjivati, korak ste bliže savršeno pečenom odresku. Nije komplicirana, a pomoći će vam da meso bude sočno i meko te će riješiti problem koji mnoge muči, a to je slojeviti izgled odreska u presjeku - znate ono kad ga prerežeteb pa vidite da je dio najbliže površini sivkast, dok je sredina crvena.

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image
Shutterstock
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Evo kako se primjenjuje ta tehnika. Započnite pečenjem na laganoj temperaturi, dopuštajući mesu da dostigne unutarnju temperaturu koja je potrebna za određeni stupanj pečenosti (a taj je za krvavi odrezak 49-54 stupnje Celzija, za "medium rare" pečen odrezak 54 do 57, za srednje pečen od 57 do 62, srednje dobro pečen 62 do 68 i za dobro pečen od 68 do 73 stupnja Celzija).

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image
Stefano Scata/Photononstop Via Afp
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Ovo možete obaviti u pećnici na niskoj temperaturi ili na hladnijem dijelu roštilja, odnosno, ako je riječ o grillu kojem možete podesiti temperaturu, na grillu zagrijanom na 120 stupnjeva. Provjerite je li meso dostiglo ciljanu temperaturu uz pomoć termometra ili se poslužite ovim testom: pritisnite meso rukom pa provjerite je li sredina odreska jednako tvrda kao mišić koji vam se nalazi ispod palca na ruci (ako je, imate imate krvavi odrezak), kao isti dio ruke kad spojite palac i kažiprst a mišić se zategne (imete medium rare pečen odrezak) i tako dalje sve dok nme spojite palac i mali prst (odgovara tvrdoći mesa u well done ispečenom odresku).

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image
Stefano Scata/Photononstop Via Afp
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Kada odrezak postigne željeni stupanj pečenosti, ostavite ga da odstoji oko 10 minuta, zatim ga bacite na tavu (ili grill odnosno roštilj) na vrlo jaku vatru i brzo ga prepecite s obje strane da dobije privlačni zapečeni sloj na površini.

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Stefano Scata/Photononstop Via Afp Shutterstock Stefano Scata/Photononstop Via Afp Stefano Scata/Photononstop Via Afp
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StoryEditorOCM
Savjetisočno i primamljivo

Savršeno pečen odrezak treba obrnutu tehniku pečenja i sigurnu ruku. Iskušajte ovu metodu, jamči najbolji rezultat

Piše Spiza SD
16. studenog 2023. - 11:07
26063158
Galerija
Stefano Scata/Photononstop Via Afp

Za pripremiti dobar odrezak nije nam dovoljno samo kvalitetno meso, potrebno je i ponešto znanja, a među stvarima koje je dobro znati je i tehnika obrnutog prženja. Naučite li je primjenjivati, korak ste bliže savršeno pečenom odresku. Nije komplicirana, a pomoći će vam da meso bude sočno i meko te će riješiti problem koji mnoge muči, a to je slojeviti izgled odreska u presjeku - znate ono kad ga prerežeteb pa vidite da je dio najbliže površini sivkast, dok je sredina crvena.

image
Shutterstock

Evo kako se primjenjuje ta tehnika. Započnite pečenjem na laganoj temperaturi, dopuštajući mesu da dostigne unutarnju temperaturu koja je potrebna za određeni stupanj pečenosti (a taj je za krvavi odrezak 49-54 stupnje Celzija, za "medium rare" pečen odrezak 54 do 57, za srednje pečen od 57 do 62, srednje dobro pečen 62 do 68 i za dobro pečen od 68 do 73 stupnja Celzija).

image
Stefano Scata/Photononstop Via Afp

Ovo možete obaviti u pećnici na niskoj temperaturi ili na hladnijem dijelu roštilja, odnosno, ako je riječ o grillu kojem možete podesiti temperaturu, na grillu zagrijanom na 120 stupnjeva. Provjerite je li meso dostiglo ciljanu temperaturu uz pomoć termometra ili se poslužite ovim testom: pritisnite meso rukom pa provjerite je li sredina odreska jednako tvrda kao mišić koji vam se nalazi ispod palca na ruci (ako je, imate imate krvavi odrezak), kao isti dio ruke kad spojite palac i kažiprst a mišić se zategne (imete medium rare pečen odrezak) i tako dalje sve dok nme spojite palac i mali prst (odgovara tvrdoći mesa u well done ispečenom odresku).

image
Stefano Scata/Photononstop Via Afp

Kada odrezak postigne željeni stupanj pečenosti, ostavite ga da odstoji oko 10 minuta, zatim ga bacite na tavu (ili grill odnosno roštilj) na vrlo jaku vatru i brzo ga prepecite s obje strane da dobije privlačni zapečeni sloj na površini.

#ODRESCI#MESO
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17. svibanj 2024 21:39