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meso
3 Med peko sokovi ne brizgajo in ne hlapijo, tako da se ohranita okus in hranilna vrednost.
Velikost in oblika kosa, njegova kakovost ter deleži mesa, maščobe in kosti vsi vplivajo na
čase kuhanja. To boste lahko kmalu presodili po svojih izkušnjah.
4 Izogibajte se mesu, ki ima velik delež maščob, ali obrežite odvečne maščobe.
perutnina
5 Umijte in posušite perutnino ter jo začinite zunaj in znotraj.
6 Kožo zapecite v lastni maščobi ali na malo jedilnega olja v veliki ponvi.
ribe
7 Da ribe ohranijo okus in teksturo, jih ne kuhajte dolgo.
8 Dno kuhalnega lonca namastite z maslom ali margarino.
9 Ribo očistite, obrežite in umijte. Posušite jo in postavite v kuhalni lonec.
10 Začinite jo, poškropite z limoninim sokom in zalijte z vročo jušno osnovo, vodo ali vinom.
11 Čez ribo položite nekaj koščkov masla in jo na nizki stopnji (1) kuhajte 2–3 ure.
zelenjava
12 Hitro kuhano zelenjavo, na primer zmrznjen grah in sladko koruzo, morate odtajati ter dodati
pol ure pred koncem kuhanja.
13 Zelenjava, gomolji in čebulice (korenje, krompir, čebula) se kuhajo veliko dlje kot meso, zato
jih narežite na rezine, paličice ali kocke debeline približno 5 mm in jih pred dodajanjem v
kuhalni lonec nežno pokuhajte za 2–3 minute.
stročnice (žol, grah in leča)
, Suh fižol (na primer rdeč) morate vreti najmanj 10 minut, preden ga dodate v počasni
kuhalnik. Če ga uživate surovega ali premalo kuhanega, je strupen.
14 Suh grah in fižol pred kuhanjem namočite za 8 ur (ali čez noč), da ju zmehčate.
15 Leče vam ni treba namakati čez noč.
16 Pri kuhanju z rižem uporabite vsaj 150 ml tekočine za kuhanje za vsakih 100 g riža. Ugotovili
smo, da najboljše rezultate dosežete z rižem za preprosto kuhanje.
17 Testenine se preveč zmehčajo, da bi jih lahko počasi kuhali. Če vaš recept zahteva testenine,
jih vmešajte 3040 minut pred koncem kuhanja.
juha
18 Okusno domačo juho lahko pustite, da se počasi kuha ves dan ali čez noč.
19 Meso in zelenjavo popecite v ponvi.
20 Če želite jed zgostiti, vmešajte pšenično ali koruzno moko in postopoma dodajte jušno osnovo.
21 Zavrite, začinite po okusu in dajte v lonec.
22 Mleka ne dodajajte do zadnje pol ure pred kuhanjem. Tik pred postrežbo lahko dodate
smetano ali jajčni rumenjak.
sladice
23 Uporabite ognjevarno posodo za sladice, ki se prilega loncu za kuhanje brez dotikanja stranic.
24 Lonec za kuhanje napolnite z dovolj vode, da pride do polovice posode.
pašteta
25 Pašteto pripravite po receptu, nato pa kuhalni lonec uporabite preprosto kot vodno kopel, ki
zagotavlja enakomerno blago temperaturo, ki je potrebna za kuhanje te jedi.
C PRIPRAVA
26 Odločite se, kdaj želite jesti in kdaj želite začeti kuhati.
27 Če želite jesti ob 18. uri in morate začeti kuhanje ob 8. uri, poiščite recept, ki traja približno 10
ur.
28 Napravo postavite na stabilno vodoravno površino, ki je odporna proti vročini.
60


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