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Neki kažu da im je najdraže meso na gradele, a drugi, pak, tvrde da se dobar odrezak savršeno priprema isključivo na tavi. O ukusima se, naravno, ne raspravlja, ali o tehnikama se itekako može raspravljati. I dok smo svi slabi na gradele zbog neodoljivog mirisa po dimu koje meso dobije kad se na njima peče, mora se priznati da je tava praktičnija - uvijek nam je pri ruci. Stoga evo par savjeta za savršenu pripremu odrezaka na tavi.

Idemo iz početka.

Izvadite odrezak iz hladnjaka i ostavite da se temperira. Ne preskačite ovaj korak jer bez njega se meso neće ravnomjerno ispeći.

Papirnatim ručnicima osušite meso. Ako je meso još vlažno kad dođe na tavu, nema šanse da će dobiti onu lijepu koricu u koju je lijepo zagristi i koja u mesu čuva okuse i sokove.

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Shutterstock
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Začinite odrezak solju i paprom s obje strane. Ne škrtarite sa solju, meso to može podnijeti, te zanemarite one priče da se jelo papri na kraju, to vrijedi samo za jela koja se dugo kuhaju, a odrezak se peče i to kratko.

Zagrijte tavu od lijevanog željeza. Povjerite je li dovoljno vruća: kapnite 2-3 kapi vode na tavu, ako gotovo odmah ispare, tava je spremna.

Dodajte žlicu ulja u tavu dok je držite za ručku i okrećete kako bi se ulje rasporedilo. 

Pažljivo stavite odrezak u tavu, odlažući ga od sebe kako biste spriječili da vas poprska vrelo ulje.

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Shutterstock
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Odrezak pecite 3-4 minute i nemojte ga micati jer se korica neće lijepo zapeći. 

Okrenite odrezak na drugu stranu i pecite ga još 3-4 minute, ili dok ne postigne željenu razinu pečenosti.

Na kraju u tavu dodajte komadić maslaca i nekoliko grančica svježeg timijana. Žlicom premažite odrezak otopljenim maslacem za još bolji okus. Ovaj korak nije obavezan, ali daje lijep okus.

Pečeni odrezak izvadite iz tave i pričekajte 10-ak minuta kako bi se sokovi redistribuiraju po odresku i učinili ga neodoljivo sočnim.

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Volite dobar biftek? Morate znati ova pravila za pečenje...

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Volite dobar biftek? Morate znati ova pravila za pečenje...

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Neki kažu da im je najdraže meso na gradele, a drugi, pak, tvrde da se dobar odrezak savršeno priprema isključivo na tavi. O ukusima se, naravno, ne raspravlja, ali o tehnikama se itekako može raspravljati. I dok smo svi slabi na gradele zbog neodoljivog mirisa po dimu koje meso dobije kad se na njima peče, mora se priznati da je tava praktičnija - uvijek nam je pri ruci. Stoga evo par savjeta za savršenu pripremu odrezaka na tavi.

Idemo iz početka.

Izvadite odrezak iz hladnjaka i ostavite da se temperira. Ne preskačite ovaj korak jer bez njega se meso neće ravnomjerno ispeći.

Papirnatim ručnicima osušite meso. Ako je meso još vlažno kad dođe na tavu, nema šanse da će dobiti onu lijepu koricu u koju je lijepo zagristi i koja u mesu čuva okuse i sokove.

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Shutterstock
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Začinite odrezak solju i paprom s obje strane. Ne škrtarite sa solju, meso to može podnijeti, te zanemarite one priče da se jelo papri na kraju, to vrijedi samo za jela koja se dugo kuhaju, a odrezak se peče i to kratko.

Zagrijte tavu od lijevanog željeza. Povjerite je li dovoljno vruća: kapnite 2-3 kapi vode na tavu, ako gotovo odmah ispare, tava je spremna.

Dodajte žlicu ulja u tavu dok je držite za ručku i okrećete kako bi se ulje rasporedilo. 

Pažljivo stavite odrezak u tavu, odlažući ga od sebe kako biste spriječili da vas poprska vrelo ulje.

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Shutterstock
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Odrezak pecite 3-4 minute i nemojte ga micati jer se korica neće lijepo zapeći. 

Okrenite odrezak na drugu stranu i pecite ga još 3-4 minute, ili dok ne postigne željenu razinu pečenosti.

Na kraju u tavu dodajte komadić maslaca i nekoliko grančica svježeg timijana. Žlicom premažite odrezak otopljenim maslacem za još bolji okus. Ovaj korak nije obavezan, ali daje lijep okus.

Pečeni odrezak izvadite iz tave i pričekajte 10-ak minuta kako bi se sokovi redistribuiraju po odresku i učinili ga neodoljivo sočnim.

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Shutterstock Shutterstock Shutterstock
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Savjetibolje nego s gradela

Najbolje i najsočnije odreske možete pripremiti i u tavi, ako znate točan postupak. Jeste li čuli za ono s kapljicama?

Piše T. S. M.
6. svibnja 2024. - 08:10

Neki kažu da im je najdraže meso na gradele, a drugi, pak, tvrde da se dobar odrezak savršeno priprema isključivo na tavi. O ukusima se, naravno, ne raspravlja, ali o tehnikama se itekako može raspravljati. I dok smo svi slabi na gradele zbog neodoljivog mirisa po dimu koje meso dobije kad se na njima peče, mora se priznati da je tava praktičnija - uvijek nam je pri ruci. Stoga evo par savjeta za savršenu pripremu odrezaka na tavi.

Idemo iz početka.

Izvadite odrezak iz hladnjaka i ostavite da se temperira. Ne preskačite ovaj korak jer bez njega se meso neće ravnomjerno ispeći.

Papirnatim ručnicima osušite meso. Ako je meso još vlažno kad dođe na tavu, nema šanse da će dobiti onu lijepu koricu u koju je lijepo zagristi i koja u mesu čuva okuse i sokove.

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Začinite odrezak solju i paprom s obje strane. Ne škrtarite sa solju, meso to može podnijeti, te zanemarite one priče da se jelo papri na kraju, to vrijedi samo za jela koja se dugo kuhaju, a odrezak se peče i to kratko.

Zagrijte tavu od lijevanog željeza. Povjerite je li dovoljno vruća: kapnite 2-3 kapi vode na tavu, ako gotovo odmah ispare, tava je spremna.

Dodajte žlicu ulja u tavu dok je držite za ručku i okrećete kako bi se ulje rasporedilo. 

Pažljivo stavite odrezak u tavu, odlažući ga od sebe kako biste spriječili da vas poprska vrelo ulje.

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Odrezak pecite 3-4 minute i nemojte ga micati jer se korica neće lijepo zapeći. 

Okrenite odrezak na drugu stranu i pecite ga još 3-4 minute, ili dok ne postigne željenu razinu pečenosti.

Na kraju u tavu dodajte komadić maslaca i nekoliko grančica svježeg timijana. Žlicom premažite odrezak otopljenim maslacem za još bolji okus. Ovaj korak nije obavezan, ali daje lijep okus.

Pečeni odrezak izvadite iz tave i pričekajte 10-ak minuta kako bi se sokovi redistribuiraju po odresku i učinili ga neodoljivo sočnim.

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
18. svibanj 2024 20:46