КОМПЛЕТАН КУВАР ЗА ВАШЕ ДИМЉЕНЕ И ПЕЧЕНЕ 
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КОМПЛЕТАН КУВАР ЗА ВАШЕ ДИМЉЕНЕ И ПЕЧЕНЕ 


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About the Book

Димљење је техника кувања меса и других намирница на отвореној ватри. У ватру се додају иверице како би храна добила укус дима . Пушење се разликује од сушења. Пушење додаје укус месу, риби и живини, а истовремено има и мањи ефекат очувања хране. Шунке, свињско печење, сланина, говеђа прса, цела живина, лосос, харинга и остриге се често диме.


Вруће димљење је метода кувања и димљења меса у исто време. У пушачима се температура ваздуха подиже и пажљиво контролише како би се подигла температура меса, што резултира потпуно куваним прехрамбеним производом. Месо, живина и риба се често саламурују у раствору слане воде како би се помогло задржавању влаге током процеса димљења.


Пушач се користи за кућно топло димљење меса, живине и рибе. Пушач је специјално дизајниран спољни шпорет за ову сврху. Може се радити и на покривеном роштиљу на отвореном са посудом воде која се налази испод меса. Да би се направио дим, ивер се ставља директно на запаљени угаљ.


Други начин да додате укус дима риби и месу је употреба течног дима. Течни дим има две јасне предности. Прва предност је да се количина ароме дима може у потпуности контролисати. Друга предност је што је укус дима одмах очигледан.


Пошто је топло димљење у суштини модификована техника кувања, безбедно руковање месом, живином и рибом је примарна брига за безбедност хране.


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Product Details
  • ISBN-13: 9781805427834
  • Binding: Paperback
  • Language: Serbian
  • Returnable: N
  • Weight: 304 gr
  • ISBN-10: 1805427830
  • Height: 229 mm
  • No of Pages: 184
  • Spine Width: 10 mm
  • Width: 152 mm


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