SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Mnogi ove godine razmatraju ideju o pečenju svinjetine umjesto odojka, drugima ne pada napamet odustati od najdraže blagdanske pečenke, no za što god se vi odlučili, dobro će vam doći savjet uz koji ćete biti sigurni da će vam jedan bitan detalj svečanog pečenja ispasti baš savršeno. Mislimo na hrskavo pečenu kožicu.

Koliko god meso bilo fino i mekano, ako je kožica žilava i bezvezna, pokvarit će vam užitak. Čak i ako ste od onih koji kožicu zajedno sa zadnjim komadićkom vidljive bijele masnoće ostavljate na rubu tanjura, morate priznati da pečena svinjetina ili odojak puno ljepše izglaedaju kad je korica hruskava, lijepo napuhnuta i mjehuričasta.

Mnogi misle kako im je za fino zapečenu koricu dovoljna dobra pećnica, drugi posežu za pivom, no ono što se pokazalo kao najbolji trik nema veze ni s jednim ni s drugim. Tajna je, vjerovali ili ne, u octu. Nemojte se čuditi, riječ je o starom triku, a zanimljivo je da je poznat i u istočnjačkim kuhinjama poput korejske i kineske, gdje je hrskavo pečena svinjetina osobito na cijeni.

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image
Shutterstock
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Zadaća octa je u tome da dobro isuši kožu, kako bi se lakše lijepo zahrskavila, a dodatna uloga mu je u tome da odstrani eventualni specifičan miris po svinjetini, kakav to meso ponekad, nažalost, ima. Kako bi ocat bolje djelovao, savjetuje se zasjeći kožu prije pečenja uzduž i poprijeko u uzorak romba. Ovaj će postupak, također, pomoći da se masnoća smještena ispod kože lakše otopi pa će i pečenje u konačnici biti manje masno. 

U ovu se svrhu obično koristi bijeli alkoholni ocat, no možete pokušati i s drugom vrstom koja vam je više po guštu.

Pečena svinjetina

Sastojci:

3,5 kg svinjetine
​6 žlica ulja
3 žlice bijelog alkoholnog octa
5 žličica soli
2 žličice slatke paprike

Priprema:

Meso operite i osušite papirnim ubrusom, a zatim zarežite kožu oštrim nožem uzduž i poprijeko tako da dobijete uzorak romba. 

Zatim ga posolite i pospite mljevenom paprikom pa dobro utrljajte začine. U posudu za pečenje stavite ulje, na ulje stavite meso, a zatim kožu premažite octom. Dolijte malo vode oko mesa pa sve stavite u pećnicu zagrijanu na 250 stupnjeva Celzija. Pecite oko 20 minuta, zatim smanjite temperaturu na oko 160 stupnjeva i pecite 4-5 sati. 

Povremeno proveravajte pečenje, pripazite da ne zagori i po potrebi dodajte još vode. Pred kraj pojačajte temperaturu kako bi kožica postala još hrskavija. Nakon što se meso ispeklo, pričekajte oko pola sata da se malo ohladi pa tek tada narežite.

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Mnogi ove godine razmatraju ideju o pečenju svinjetine umjesto odojka, drugima ne pada napamet odustati od najdraže blagdanske pečenke, no za što god se vi odlučili, dobro će vam doći savjet uz koji ćete biti sigurni da će vam jedan bitan detalj svečanog pečenja ispasti baš savršeno. Mislimo na hrskavo pečenu kožicu.

Koliko god meso bilo fino i mekano, ako je kožica žilava i bezvezna, pokvarit će vam užitak. Čak i ako ste od onih koji kožicu zajedno sa zadnjim komadićkom vidljive bijele masnoće ostavljate na rubu tanjura, morate priznati da pečena svinjetina ili odojak puno ljepše izglaedaju kad je korica hruskava, lijepo napuhnuta i mjehuričasta.

Mnogi misle kako im je za fino zapečenu koricu dovoljna dobra pećnica, drugi posežu za pivom, no ono što se pokazalo kao najbolji trik nema veze ni s jednim ni s drugim. Tajna je, vjerovali ili ne, u octu. Nemojte se čuditi, riječ je o starom triku, a zanimljivo je da je poznat i u istočnjačkim kuhinjama poput korejske i kineske, gdje je hrskavo pečena svinjetina osobito na cijeni.

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Shutterstock
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Zadaća octa je u tome da dobro isuši kožu, kako bi se lakše lijepo zahrskavila, a dodatna uloga mu je u tome da odstrani eventualni specifičan miris po svinjetini, kakav to meso ponekad, nažalost, ima. Kako bi ocat bolje djelovao, savjetuje se zasjeći kožu prije pečenja uzduž i poprijeko u uzorak romba. Ovaj će postupak, također, pomoći da se masnoća smještena ispod kože lakše otopi pa će i pečenje u konačnici biti manje masno. 

U ovu se svrhu obično koristi bijeli alkoholni ocat, no možete pokušati i s drugom vrstom koja vam je više po guštu.

Pečena svinjetina

Sastojci:

3,5 kg svinjetine
​6 žlica ulja
3 žlice bijelog alkoholnog octa
5 žličica soli
2 žličice slatke paprike

Priprema:

Meso operite i osušite papirnim ubrusom, a zatim zarežite kožu oštrim nožem uzduž i poprijeko tako da dobijete uzorak romba. 

Zatim ga posolite i pospite mljevenom paprikom pa dobro utrljajte začine. U posudu za pečenje stavite ulje, na ulje stavite meso, a zatim kožu premažite octom. Dolijte malo vode oko mesa pa sve stavite u pećnicu zagrijanu na 250 stupnjeva Celzija. Pecite oko 20 minuta, zatim smanjite temperaturu na oko 160 stupnjeva i pecite 4-5 sati. 

Povremeno proveravajte pečenje, pripazite da ne zagori i po potrebi dodajte još vode. Pred kraj pojačajte temperaturu kako bi kožica postala još hrskavija. Nakon što se meso ispeklo, pričekajte oko pola sata da se malo ohladi pa tek tada narežite.

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AFP Shutterstock
AFP
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StoryEditorOCM
Savjetiisprobajte, lako je

Pečena svinjetina ili odojak bit će još bolji uz ovaj mali trik. Mnogima je nepoznat, a presudan je za vrlo bitan detalj

Piše T.S.M.
20. prosinca 2023. - 10:53
26230686
AFP

Mnogi ove godine razmatraju ideju o pečenju svinjetine umjesto odojka, drugima ne pada napamet odustati od najdraže blagdanske pečenke, no za što god se vi odlučili, dobro će vam doći savjet uz koji ćete biti sigurni da će vam jedan bitan detalj svečanog pečenja ispasti baš savršeno. Mislimo na hrskavo pečenu kožicu.

Koliko god meso bilo fino i mekano, ako je kožica žilava i bezvezna, pokvarit će vam užitak. Čak i ako ste od onih koji kožicu zajedno sa zadnjim komadićkom vidljive bijele masnoće ostavljate na rubu tanjura, morate priznati da pečena svinjetina ili odojak puno ljepše izglaedaju kad je korica hruskava, lijepo napuhnuta i mjehuričasta.

Mnogi misle kako im je za fino zapečenu koricu dovoljna dobra pećnica, drugi posežu za pivom, no ono što se pokazalo kao najbolji trik nema veze ni s jednim ni s drugim. Tajna je, vjerovali ili ne, u octu. Nemojte se čuditi, riječ je o starom triku, a zanimljivo je da je poznat i u istočnjačkim kuhinjama poput korejske i kineske, gdje je hrskavo pečena svinjetina osobito na cijeni.

image
Shutterstock

Zadaća octa je u tome da dobro isuši kožu, kako bi se lakše lijepo zahrskavila, a dodatna uloga mu je u tome da odstrani eventualni specifičan miris po svinjetini, kakav to meso ponekad, nažalost, ima. Kako bi ocat bolje djelovao, savjetuje se zasjeći kožu prije pečenja uzduž i poprijeko u uzorak romba. Ovaj će postupak, također, pomoći da se masnoća smještena ispod kože lakše otopi pa će i pečenje u konačnici biti manje masno. 

U ovu se svrhu obično koristi bijeli alkoholni ocat, no možete pokušati i s drugom vrstom koja vam je više po guštu.

Pečena svinjetina

Sastojci:

3,5 kg svinjetine
​6 žlica ulja
3 žlice bijelog alkoholnog octa
5 žličica soli
2 žličice slatke paprike

Priprema:

Meso operite i osušite papirnim ubrusom, a zatim zarežite kožu oštrim nožem uzduž i poprijeko tako da dobijete uzorak romba. 

Zatim ga posolite i pospite mljevenom paprikom pa dobro utrljajte začine. U posudu za pečenje stavite ulje, na ulje stavite meso, a zatim kožu premažite octom. Dolijte malo vode oko mesa pa sve stavite u pećnicu zagrijanu na 250 stupnjeva Celzija. Pecite oko 20 minuta, zatim smanjite temperaturu na oko 160 stupnjeva i pecite 4-5 sati. 

Povremeno proveravajte pečenje, pripazite da ne zagori i po potrebi dodajte još vode. Pred kraj pojačajte temperaturu kako bi kožica postala još hrskavija. Nakon što se meso ispeklo, pričekajte oko pola sata da se malo ohladi pa tek tada narežite.

#SVINJETINA
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