stdClass Object ( [id] => 585292 [title] => 'Poanta je da se lonac ne zagrijava!': Lana Klingor pokazala kako se radi najpjenastija kajgana na svijetu, evo kako uz par dodataka dobiti sjajan obrok [alias] => poanta-je-da-se-lonac-ne-zagrijava-39-lana-klingor-pokazala-kako-se-radi-najpjenastija-kajgana-na-svijetu-evo-kako-uz-par-dodataka-dobiti-sjajan-obrok [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Ako i ništa drugo na svijetu ne znate spremiti, sigurni smo da svi držimo kako znamo napraviti kajganu kako treba. Što se tu ima filozofirati, jaja se dobro zamute, posole, neki vole dodati i mlijeko, pa izliju na ugrijanu tavu s malo masnoće. 

No čini se da je u dobivanju što mekše i pjenastije strukture jednog od najpopularnijih jela od jaja ključno nešto sasvim drugo.

A to je u sklopu svojih priloga "Slana kuharica" na Instagramu otkrila nekadašnja pjevačica, PR agentica i odlična kuharica Lana Klingor Mihić.

Kako je pojasnila i demonstrirala u videu, dvije ključne stavke u ovoj priči su: nezagrijavanje posude na početku i maslac. A dodaci poput kavijara i tartufa cijelom jelu daju kudikamo ambiciozniji ton.

Sve je objašnjeno u videu...

 
 
 
 
 
 
 
 
 
 
 
 
 

5⭐hotel #breakfast - kajgana s kavijarom od algi i tartufima. Sve što vam treba su jaja, @meggle_hr maslac, kavijar od algi (imate ga za kupit u Ikei) i svježi tartuf. Probajte! Nešto savršeno. ? . . . #slanakuharica #meggle #maslac #kajgana #tartufi

A post shared by Lana Klingor Mihić (@lanatheklingor) on

 

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Ako i ništa drugo na svijetu ne znate spremiti, sigurni smo da svi držimo kako znamo napraviti kajganu kako treba. Što se tu ima filozofirati, jaja se dobro zamute, posole, neki vole dodati i mlijeko, pa izliju na ugrijanu tavu s malo masnoće. 

No čini se da je u dobivanju što mekše i pjenastije strukture jednog od najpopularnijih jela od jaja ključno nešto sasvim drugo.

A to je u sklopu svojih priloga "Slana kuharica" na Instagramu otkrila nekadašnja pjevačica, PR agentica i odlična kuharica Lana Klingor Mihić.

Kako je pojasnila i demonstrirala u videu, dvije ključne stavke u ovoj priči su: nezagrijavanje posude na početku i maslac. A dodaci poput kavijara i tartufa cijelom jelu daju kudikamo ambiciozniji ton.

Sve je objašnjeno u videu...

 
 
 
 
 
 
 
 
 
 
 
 
 

5⭐hotel #breakfast - kajgana s kavijarom od algi i tartufima. Sve što vam treba su jaja, @meggle_hr maslac, kavijar od algi (imate ga za kupit u Ikei) i svježi tartuf. Probajte! Nešto savršeno. ? . . . #slanakuharica #meggle #maslac #kajgana #tartufi

A post shared by Lana Klingor Mihić (@lanatheklingor) on

 

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HranaKOMBINACIJA IPO

'Poanta je da se lonac ne zagrijava!': Lana Klingor pokazala kako se radi najpjenastija kajgana na svijetu, evo kako uz par dodataka dobiti sjajan obrok

Piše M.K.
21. siječnja 2019. - 15:19
lana00

Ako i ništa drugo na svijetu ne znate spremiti, sigurni smo da svi držimo kako znamo napraviti kajganu kako treba. Što se tu ima filozofirati, jaja se dobro zamute, posole, neki vole dodati i mlijeko, pa izliju na ugrijanu tavu s malo masnoće. 

No čini se da je u dobivanju što mekše i pjenastije strukture jednog od najpopularnijih jela od jaja ključno nešto sasvim drugo.

A to je u sklopu svojih priloga "Slana kuharica" na Instagramu otkrila nekadašnja pjevačica, PR agentica i odlična kuharica Lana Klingor Mihić.

Kako je pojasnila i demonstrirala u videu, dvije ključne stavke u ovoj priči su: nezagrijavanje posude na početku i maslac. A dodaci poput kavijara i tartufa cijelom jelu daju kudikamo ambiciozniji ton.

Sve je objašnjeno u videu...

5⭐hotel #breakfast - kajgana s kavi...

#LANA KLINGOR#PJENASTA KAJGANA#KAJGANA
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