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C PREMAZI
40 Premažite vsa živila, razen tistih, ki vsebujejo veliko škroba, kot so krompir in krofi. Premaz
ščiti hrano, pomaga preprečevati uhajanje sokov v olje in zagotavlja hrustljavost ter okus. Na
splošno se premazi ne primejo zamrznjenih živil.
začinjena moka
41 Debelejši premazi se ne oprimejo mokre/vlažne hrane, zato jih najprej premažite z začinjeno
moko. Samo moko uporabite za majhne cele mastne bele ribe.
jajce in krušne drobtine
42 To je priljubljen premaz za ribe, piščanca in panirana jajca, saj zagotavlja privlačno ter
hrustljavo površino. Idealen je za živila, ki se postrežejo hladna, saj ostane hrustljav več ur.
•Hrano posušite tako, da jo premažete z začinjeno moko. Pomočite jo v stepeno jajce in nato
drobtine, kar ponavljajte, dokler ni hrana enakomerno premazana, nato pa s tresenjem
odstranite odvečen premaz.
•Sveže drobtine dajejo grob videz. Suhe drobtine naredite tako, da ostanke kruha popečete do
zlate barve in jih zdrobite ali predelate v drobne drobtine.
g = grami t = čajna žlička (5 ml) e = jajce, srednje (53–73 g)
ml = mililitri T = žlica (15 ml) E = jajce, veliko (63–73 g)
p = ščepec
osnovno testo
100g samovzhajalna moka 1 p sol voda
Moko presejte v skledo. Dodajte sol. Takoj pred uporabo vmešajte dovolj vode, da dobite gladko
testo.
osnovno testo za cvrtje
100g samovzhajalna moka 1 t rastlinsko olje 1 p sol
voda
Moko presejte v skledo. Dodajte sol. Vmešajte olje. Takoj pred uporabo vmešajte dovolj vode, da
dobite gladko testo.
izboljšano testo za cvrtje
100g gladka moka 1 T rastlinsko olje 1 p sol
1 e 150ml tekočina
Tekočina je lahko voda, mleko, pivo, gazirana voda itd.
Ločite jajce. Moko presejte v skledo. Dodajte sol. Vmešajte rumenjak in nato tekočino. Vmešajte
olje. Tik pred uporabo naredite sneg iz beljaka in ga vmešajte v testo.
hrustljavo kitajsko testo
1 t rastlinsko olje 2 t pecilni prašek 75g koruzna moka
1 E 1 p sol voda
Jajce, koruzno moko, sol in olje zmešajte z dovolj mrzle vode, da nastane kremasta osnova, ki ji
dodate jajce in drobtine ali testo.
časi kuhanja in varnost hrane
Ti casi kuhanja so namenjeni samo kot pomoč.
Meso, perutnino in sorodne izdelke (mleto meso, burgerji itd.) pecite toliko časa, da so sokovi
bistri. Ribe pecite toliko časa, da je meso v celoti neprosojno. Krompirček in zelenjava morata
biti hrustljava.
ocvrti krompirček
Uporabite krompir za cvrtje, na primer King Edward, Cara in Maris Piper, Romano ali Desirée.
•Olupite, odrežite, sperite, pustite, da odteče voda, in temeljito posušite. V košaro ne dajte več
kot dveh plasti krompirčka. Za najboljše rezultate kuhajte v dveh fazah:
1. faza – cvrite 510 minut (odvisno od količine) pri 170 °C. Ko je krompirček bledo zlate barve in
100


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