SD Dojavi
OSMRTNICE
PRETPLATA
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stdClass Object ( [id] => 1376147 [title] => Kako kod kuće ispeći janjetinu da bude sočna i ukusna kao ona ispod peke: ova metoda jedina se može mjeriti sa ‘sačem‘ [alias] => kako-kod-kuce-ispeci-janjetinu-da-bude-socna-i-ukusna-kao-ona-ispod-peke-ova-metoda-jedina-se-moze-mjeriti-sa-sacem [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Oni koji si to mogu priuštiti za koji dan će se pogostiti janjetinom s ražnja ili onom ispod peke, koje će umjesto njih pripremiti netko drugi. Oni koji si to ne mogu priuštiti, na pripremu obožavane pečenke će se baciti sami. No može li se uopće janjetina pečena u pećnici mjeriti s onom s ražnja ili ispod peke?

Ako znate dobar način "kućnog" pečenja janjetine da bude baš kao ona s ražnja, pod hitno nam ga javite, a mi ćemo onima koji takav savjet treba otkriti kako se kod kuće može ispeći janjetina tako da bude mekana i slasna kao da je pečena ispod peke.

Za početak, obavezno ostavite meso na sobnoj temperaturi barem dva do tri sata prije pripreme, a prije samog pečenja janjetinu je potrebno oprati i dobro posušiti pa zatim obilno natrljati solju.

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Shutterstock
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Premda kod nas baš i nije uobičajeno, janjetinu je dobro prije pečenja marinirati, kako bi se meso omekšalo i kako bi se ublažio miris koji nekima smeta, a u tu se svrhu preporučuje mješavina maslinovog ulja, limunovog soka, ružmarina ili majčine dušice i protisnutog češnjaka u kojoj je najbolje meso ostaviti preko noći ili barem par sati prije pečenja.

Janjetina se prema većini recepata peče između 180 i 200 stupnjeva i to po 20 minuta za svakih 0,5 kg mesa, no možete iskušati i metodu sporog pečenja na niskoj temperaturi i to najprije pokriveno pa u finišu otkriveno - upravo na taj način imitirat ćete efekt pečenja ispod peke.

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Shutterstock
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Nakon što ste posudu u koju ste stavili janjetinu i povrće dobro zatvorili aluminijskom folijom, stavite je u pećnicu zagrijanu pećnicu na 130 stupnjeva Celzija pa je, ovisno o količini, pecite oko 45 minuta do jedan sat. Zatim temperaturu pećnice podignite na 150 °C i pecite još toliko. U konačnici temperaturu pojačajte na 175°C i pecite još oko pola sata, zatim skinite foliju, sok koji je meso pustilo i povrće prebacite u drugu posudu, a meso vratite u pećnicu i zapecite ga kratko s obje strane u pećnici zagrijanoj na 210 stupnjeva.

Pripazite i na vrijeme pečenja povrća. Dodajte li krumpir i mrkvu, stavite ih peći negdje na pola pečenja ili kasnije, a mekše povrće još nakon toga, osim ako ga planirate izblendati u gusti umak pa neće biti važno što se raspalo za vrijeme pečenja.

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Oni koji si to mogu priuštiti za koji dan će se pogostiti janjetinom s ražnja ili onom ispod peke, koje će umjesto njih pripremiti netko drugi. Oni koji si to ne mogu priuštiti, na pripremu obožavane pečenke će se baciti sami. No može li se uopće janjetina pečena u pećnici mjeriti s onom s ražnja ili ispod peke?

Ako znate dobar način "kućnog" pečenja janjetine da bude baš kao ona s ražnja, pod hitno nam ga javite, a mi ćemo onima koji takav savjet treba otkriti kako se kod kuće može ispeći janjetina tako da bude mekana i slasna kao da je pečena ispod peke.

Za početak, obavezno ostavite meso na sobnoj temperaturi barem dva do tri sata prije pripreme, a prije samog pečenja janjetinu je potrebno oprati i dobro posušiti pa zatim obilno natrljati solju.

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Shutterstock
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Premda kod nas baš i nije uobičajeno, janjetinu je dobro prije pečenja marinirati, kako bi se meso omekšalo i kako bi se ublažio miris koji nekima smeta, a u tu se svrhu preporučuje mješavina maslinovog ulja, limunovog soka, ružmarina ili majčine dušice i protisnutog češnjaka u kojoj je najbolje meso ostaviti preko noći ili barem par sati prije pečenja.

Janjetina se prema većini recepata peče između 180 i 200 stupnjeva i to po 20 minuta za svakih 0,5 kg mesa, no možete iskušati i metodu sporog pečenja na niskoj temperaturi i to najprije pokriveno pa u finišu otkriveno - upravo na taj način imitirat ćete efekt pečenja ispod peke.

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Shutterstock
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Nakon što ste posudu u koju ste stavili janjetinu i povrće dobro zatvorili aluminijskom folijom, stavite je u pećnicu zagrijanu pećnicu na 130 stupnjeva Celzija pa je, ovisno o količini, pecite oko 45 minuta do jedan sat. Zatim temperaturu pećnice podignite na 150 °C i pecite još toliko. U konačnici temperaturu pojačajte na 175°C i pecite još oko pola sata, zatim skinite foliju, sok koji je meso pustilo i povrće prebacite u drugu posudu, a meso vratite u pećnicu i zapecite ga kratko s obje strane u pećnici zagrijanoj na 210 stupnjeva.

Pripazite i na vrijeme pečenja povrća. Dodajte li krumpir i mrkvu, stavite ih peći negdje na pola pečenja ili kasnije, a mekše povrće još nakon toga, osim ako ga planirate izblendati u gusti umak pa neće biti važno što se raspalo za vrijeme pečenja.

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Kako kod kuće ispeći janjetinu da bude sočna i ukusna kao ona ispod peke: ova metoda jedina se može mjeriti sa ‘sačem‘

Piše T. S. M.
28. ožujka 2024. - 14:37
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Oni koji si to mogu priuštiti za koji dan će se pogostiti janjetinom s ražnja ili onom ispod peke, koje će umjesto njih pripremiti netko drugi. Oni koji si to ne mogu priuštiti, na pripremu obožavane pečenke će se baciti sami. No može li se uopće janjetina pečena u pećnici mjeriti s onom s ražnja ili ispod peke?

Ako znate dobar način "kućnog" pečenja janjetine da bude baš kao ona s ražnja, pod hitno nam ga javite, a mi ćemo onima koji takav savjet treba otkriti kako se kod kuće može ispeći janjetina tako da bude mekana i slasna kao da je pečena ispod peke.

Za početak, obavezno ostavite meso na sobnoj temperaturi barem dva do tri sata prije pripreme, a prije samog pečenja janjetinu je potrebno oprati i dobro posušiti pa zatim obilno natrljati solju.

image
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Premda kod nas baš i nije uobičajeno, janjetinu je dobro prije pečenja marinirati, kako bi se meso omekšalo i kako bi se ublažio miris koji nekima smeta, a u tu se svrhu preporučuje mješavina maslinovog ulja, limunovog soka, ružmarina ili majčine dušice i protisnutog češnjaka u kojoj je najbolje meso ostaviti preko noći ili barem par sati prije pečenja.

Janjetina se prema većini recepata peče između 180 i 200 stupnjeva i to po 20 minuta za svakih 0,5 kg mesa, no možete iskušati i metodu sporog pečenja na niskoj temperaturi i to najprije pokriveno pa u finišu otkriveno - upravo na taj način imitirat ćete efekt pečenja ispod peke.

image
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Nakon što ste posudu u koju ste stavili janjetinu i povrće dobro zatvorili aluminijskom folijom, stavite je u pećnicu zagrijanu pećnicu na 130 stupnjeva Celzija pa je, ovisno o količini, pecite oko 45 minuta do jedan sat. Zatim temperaturu pećnice podignite na 150 °C i pecite još toliko. U konačnici temperaturu pojačajte na 175°C i pecite još oko pola sata, zatim skinite foliju, sok koji je meso pustilo i povrće prebacite u drugu posudu, a meso vratite u pećnicu i zapecite ga kratko s obje strane u pećnici zagrijanoj na 210 stupnjeva.

Pripazite i na vrijeme pečenja povrća. Dodajte li krumpir i mrkvu, stavite ih peći negdje na pola pečenja ili kasnije, a mekše povrće još nakon toga, osim ako ga planirate izblendati u gusti umak pa neće biti važno što se raspalo za vrijeme pečenja.

#JANJETINA
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18. svibanj 2024 22:12