{"id":30687,"date":"2021-06-10T01:31:21","date_gmt":"2021-06-10T00:31:21","guid":{"rendered":"https:\/\/radioljubuski.ba\/?p=30687"},"modified":"2021-06-10T01:31:22","modified_gmt":"2021-06-10T00:31:22","slug":"evo-kako-ispeci-savrsena-pileca-prsa-kljucna-su-dva-koraka-kako-meso-ne-izgubilo-socnost","status":"publish","type":"post","link":"https:\/\/radioljubuski.ba\/index.php\/2021\/06\/10\/evo-kako-ispeci-savrsena-pileca-prsa-kljucna-su-dva-koraka-kako-meso-ne-izgubilo-socnost\/","title":{"rendered":"Evo kako ispe\u0107i savr\u0161ena pile\u0107a prsa: klju\u010dna su dva koraka kako meso ne izgubilo so\u010dnost"},"content":{"rendered":"\n

Piletina je jedno od najbazi\u010dnijih jela i zbog toga nam se \u010dini da ih svi znaju pripremiti, a ipak vidimo jasnu razliku izme\u0111u onih koje jedemo u restoranu ili kod nekoga tko stvarno dobro kuha i kada ih mi radimo ku\u0107i. Nikako nam nije jasno \u0161to radimo krivo s obzirom na to da je rije\u010d o jednoj tako jednostavnoj namirnici.<\/p>\n\n\n\n

Chefovi se sla\u017eu da je klju\u010dna stvar da bi meso zadr\u017ealo so\u010dnost da ga se marinira, a \u010dim \u010dujemo tu rije\u010d prvo \u0161to nam pada na pamet je neki umak. Me\u0111utim, na\u0161li smo odli\u010dan recept za suhu marinadu koju do sada nismo bili probali, a daje jednako dobre, ako ne i bolje rezultate. Drugi trik je da prilikom rezanja pile\u0107ih prsa po\u0161tujete njihovu anatomiju kako ne bi gubili vi\u0161ak vode. Naime, upravo je voda, a ne mast ono \u0161to im daje so\u010dnost.<\/p>\n\n\n\n

Suho marinirana pile\u0107a prsa <\/p>\n\n\n\n

Sastojci<\/strong><\/p>\n\n\n\n

5 suhih lovorovih listova, zgnje\u010denih na male komadi\u0107e<\/p>\n\n\n\n

1 \u017eli\u010dica cijelog zrna crnog papra<\/p>\n\n\n\n

2\u00bd \u017eli\u010dice soli<\/p>\n\n\n\n

1 \u017elica tamno sme\u0111eg \u0161e\u0107era<\/p>\n\n\n\n

2 \u017eli\u010dice \u010de\u0161njaka u prahu<\/p>\n\n\n\n

2 komada pile\u0107ih prsa bez kostiju (oko 680 g)<\/p>\n\n\n\n

Biljno ulje<\/p>\n\n\n\n

Priprema<\/strong><\/p>\n\n\n\n

1. U mlinu za mljevenje za\u010dina izmije\u0161ajte komade lovorovog lista i zrna papra dok se fino ne samelju. Prebacite u malu posudu i dodajte sol, sme\u0111i \u0161e\u0107er i \u010de\u0161njak u prahu, pa sve to trljajte prstima.<\/p>\n\n\n\n

2. Svaki komad pile\u0107eg prsa prere\u017eite na pola na dva komada jednake te\u017eine, stvaraju\u0107i jedan kra\u0107i, deblji komad i jedan du\u017ei, tanji komad. Stavite \u010detiri komada piletine na veliki tanjur ili tepsiju i obilno pospite sa svih strana smjesom za\u010dina, pomi\u010du\u0107i piletinu da uhvati sve za\u010dine. Stavite u hladnjak, nepokriveno najmanje 30 minuta do jednog sata.<\/p>\n\n\n\n

3. Kad je spremno za kuhanje, izvadite piletinu iz hladnjaka i zagrijte veliku tavu s poklopcem na jakoj vatri. Dodajte dovoljno ulja da lagano prema\u017eete dno posude. Pa\u017eljivo dodajte komade piletine, glatke strane prema dolje i odmah smanjite vatru na srednje nisku. Kuhajte dok dno ne porumeni, ali ne zagori, pet do sedam minuta. Preokrenite piletinu, pokrijte tavu i kuhajte dok ostale strane ne porumene i dok unutarnja temperatura najdebljeg dijela mesa ne dosegne 70 \u00b0C, jo\u0161 pet do sedam minuta. Mo\u017eda \u0107ete po\u017eeljeti povu\u0107i du\u017ee, tanje komade s vatre minutu ili dvije prije, jer se mogu br\u017ee ispe\u0107i.<\/p>\n\n\n\n

4. Prebacite piletinu na dasku za rezanje da se ohladi najmanje 10 minuta kako bi se sokovi mogli preraspodijeliti. Meso \u0107e se i dalje kuhati dok sjedi i trebalo bi dose\u0107i unutarnju temperaturu od 75 \u00b0C. Je li meso gotovo mo\u017eete provjeriti i rezanjem – trebalo bi izgledati bijelo i so\u010dno, a ne ru\u017ei\u010dasto. Nare\u017eite piletinu okomito sijeku\u0107i na paralelne vlakna koja prolaze unutar komada mesa. Nakon \u0161to je jelo gotovo mo\u017eete ga tako\u0111er ostaviti neprerezano i poklopljeno \u010duvati u hladnjaku do \u010detiri dana.<\/p>\n\n\n\n

PI\u0160E <\/strong>PSD<\/p>\n","protected":false},"excerpt":{"rendered":"

Piletina je jedno od najbazi\u010dnijih jela i zbog toga nam se \u010dini da ih svi znaju pripremiti, a ipak vidimo jasnu razliku izme\u0111u onih koje jedemo u restoranu ili kod nekoga tko stvarno dobro kuha i kada ih mi radimo ku\u0107i. Nikako nam nije jasno \u0161to radimo krivo s obzirom na to da je rije\u010d […]<\/p>\n","protected":false},"author":2,"featured_media":30688,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"h5ap_radio_sources":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-30687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bihiregija"],"yoast_head":"\nEvo kako ispe\u0107i savr\u0161ena pile\u0107a prsa: klju\u010dna su dva koraka kako meso ne izgubilo so\u010dnost - RADIO LJUBU\u0160KI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/radioljubuski.ba\/index.php\/2021\/06\/10\/evo-kako-ispeci-savrsena-pileca-prsa-kljucna-su-dva-koraka-kako-meso-ne-izgubilo-socnost\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Evo kako ispe\u0107i savr\u0161ena pile\u0107a prsa: klju\u010dna su dva koraka kako meso ne izgubilo so\u010dnost - RADIO LJUBU\u0160KI\" \/>\n<meta property=\"og:description\" content=\"Piletina je jedno od najbazi\u010dnijih jela i zbog toga nam se \u010dini da ih svi znaju pripremiti, a ipak vidimo jasnu razliku izme\u0111u onih koje jedemo u restoranu ili kod nekoga tko stvarno dobro kuha i kada ih mi radimo ku\u0107i. 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