{"id":15484,"date":"2017-05-01T04:30:00","date_gmt":"2017-05-01T02:30:00","guid":{"rendered":"https:\/\/srcekrajine.org\/2017\/05\/01\/evo-kako-se-pravilno-rostilja\/"},"modified":"2017-05-06T08:08:12","modified_gmt":"2017-05-06T06:08:12","slug":"evo-kako-se-pravilno-rostilja","status":"publish","type":"post","link":"https:\/\/srcekrajine.org\/?p=15484","title":{"rendered":"Evo kako se pravilno ro\u0161tilja"},"content":{"rendered":"<div class=\"img_full\">\n<div class=\"snglpstmb relative w100\"><img decoding=\"async\" src=\"http:\/\/vesti-online.com\/data\/images\/2016-08-23\/602485_burger-783551-1920_f.jpg?1493547859\" alt=\"\" \/><\/p>\n<div class=\"snglpstmb-img-author\">pixabay.com<\/div>\n<\/div>\n<div class=\"potpis left w100\">Ro\u0161tilj najbolje prija za Prvomajski uranak<\/div>\n<\/div>\n<p>Evo kako da izbegnete tipi\u010dne gre\u0161ke i napravite ukusan obrok u kojima \u0107e svi u\u017eivati.<\/p>\n<p>Pe\u010denje ro\u0161tilja je\u00a0umetnost, i ve\u0161tina koja se sti\u010de iskustvom. Da biste ispekli kvalitetan komad mesa potrebno je izbegavati gre\u0161ke s kojima se suo\u010davaju brojni po\u010detnici.\u00a0<!--more--><\/p>\n<h3>1. Ne ostavite dovoljno vremena\u00a0za mariniranje<\/h3>\n<p>Ro\u0161tilj \u0107e imati bolji okus ako ga marinirate u\u00a0ulju i za\u010dinima\u00a0nekoliko sati pre pe\u010denja, a idealno bi bilo i ceo dan pre pe\u010denja. Ne zaboravite da u marinadu dodate\u00a0i ne\u0161to kiseline poput\u00a0limunovog soka ili sir\u0107eta, jer \u0107e ono da spre\u010di\u00a0razvoj heterocikli\u010dkih amina na visokim temperaturama pr\u017eenja koje se smatraju kancerogenima.<\/p>\n<div class=\"snglpstmb-antrfile nomargin-right right\">\n<h3>2. Izbegavate kori\u0161\u0107enje dodatne masno\u0107e<\/h3>\n<\/div>\n<p>Nemasno meso poput\u00a0piletine i \u0107uretine zalepi\u0107e se za re\u0161etke ro\u0161tilja ako ih ne prema\u017eete nekom masno\u0107om. Papir za pe\u010denje namo\u010dite s uljem ili\u00a0maslacem, pa pre\u0111ite preko zagrejanih re\u0161etki pre nego \u0161to na njih stavite ovakve komade mesa.<\/p>\n<h3>3. Stavljate na re\u0161etku hladno meso<\/h3>\n<p>Kao \u0161to ne biste hladan odrezak stavili u tavu, tako je po\u017eeljno pustiti da marinirano meso do\u0111e na\u00a0sobnu temperaturu\u00a0pre nego \u0161to ga stavite na re\u0161etku ro\u0161tilja. Na ovaj na\u010din ne\u0107ete &#8222;\u0161okirati2 meso toplinom, a ono \u0107e se lep\u0161e ispe\u0107i i imati bolju boju.\u00a0Ovako se savr\u0161eno pe\u010de debeo odrezak s kostima.<\/p>\n<h3>4. Previ\u0161e okre\u0107ete meso<\/h3>\n<p>Jednom kad komad mesa stavite na ro\u0161tilj bolje ga je\u00a0\u0161to manje okretati\u00a0i pomicati. Naime, mesu s ro\u0161tilja onaj ekstra okus daje karamelizacija povr\u0161ine, do koje se dolazi kada se komad mesa pe\u010de na\u00a0odgovaraju\u0107oj temperaturi\u00a0i u odgovaraju\u0107em vremenskom okviru.<\/p>\n<h3>5. Ne pu\u0161tate meso da se odmori<\/h3>\n<p>Da bi se\u00a0stabilizirali sokovi u mesu, a va\u0161 odrezak (p)ostao so\u010dan, svaki je komad potrebno &#8222;odmoriti&#8220;. Nakon pe\u010denja mesa, zamotajte ga u aluminijsku foliju i pustite da tako stoji pola vremena od ukupne termi\u010dke obrade.\u00a0Aluminijska folija zadr\u017ea\u0107e toplinu, a vi \u0107ete dobiti ukusan komad mesa.\u00a0Prijatno!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>pixabay.com Ro\u0161tilj najbolje prija za Prvomajski uranak Evo kako da izbegnete tipi\u010dne gre\u0161ke i napravite ukusan obrok u kojima \u0107e svi u\u017eivati. Pe\u010denje ro\u0161tilja je\u00a0umetnost, i ve\u0161tina koja se sti\u010de iskustvom. Da biste ispekli kvalitetan komad mesa potrebno je izbegavati gre\u0161ke s kojima se suo\u010davaju brojni po\u010detnici.\u00a0<\/p>\n","protected":false},"author":2,"featured_media":15485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/srcekrajine.org\/index.php?rest_route=\/wp\/v2\/posts\/15484"}],"collection":[{"href":"https:\/\/srcekrajine.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/srcekrajine.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/srcekrajine.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/srcekrajine.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15484"}],"version-history":[{"count":2,"href":"https:\/\/srcekrajine.org\/index.php?rest_route=\/wp\/v2\/posts\/15484\/revisions"}],"predecessor-version":[{"id":15537,"href":"https:\/\/srcekrajine.org\/index.php?rest_route=\/wp\/v2\/posts\/15484\/revisions\/15537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/srcekrajine.org\/index.php?rest_route=\/wp\/v2\/media\/15485"}],"wp:attachment":[{"href":"https:\/\/srcekrajine.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/srcekrajine.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/srcekrajine.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}