{"id":11231,"date":"2021-03-26T18:49:33","date_gmt":"2021-03-26T17:49:33","guid":{"rendered":"https:\/\/www.ribiskekarte.si\/blog\/?p=11231"},"modified":"2021-03-26T11:10:25","modified_gmt":"2021-03-26T10:10:25","slug":"konfitiranje-hrane-je-vedno-v-modi","status":"publish","type":"post","link":"https:\/\/www.ribiskekarte.si\/blog\/konfitiranje-hrane-je-vedno-v-modi\/","title":{"rendered":"Konfitiranje hrane je vedno v modi"},"content":{"rendered":"<p><strong>Ali veste, kaj je konfitiranje? Gre za staro francosko metodo konzerviranja oziroma ohranitve kakovosti \u017eivil, ki vklju\u010duje po\u010dasno kuhanje na majhni temperaturi, najve\u010dkrat hrane, ki je obdana z lastno ali dodano ma\u0161\u010dobo. Danes se izraz uporablja tudi za sla\u0161\u010dice, ki so ve\u010dinoma sadne in oblite s sladkorno raztopino.<\/strong><\/p>\n<p class=\"p1\">To, da je bilo \u017eivilo pokrito z ma\u0161\u010dobo, ga je varovalo pred mikroorganizmi, prehitrim propadom, jedca pa pred zastrupitvijo. Konfitirana \u017eivila, zlasti meso, so izjemno so\u010dna in mehka, zato zasedajo visoko mesto zlasti med gurmani.<\/p>\n<p class=\"p1\">Literatura navaja, da so \u017ee stari Rimljani pripravljali v masti po\u010dasi pe\u010deno ra\u010dje meso, ki so ga nato zlo\u017eili v glinene vr\u010de, prelili z mastjo in shranili v temnem prostoru. Tako obdelano in shranjeno meso naj bi bilo obstojno tudi do 6 mesecev.<\/p>\n<p>Danes \u0161tevilni radi konfitirajo tudi doma, namesto masti pa uporabljajo odli\u010dno olj\u010dno olje. Na spletu smo zasledili recept za konfitirana pi\u0161\u010dan\u010dja prsa, ki jih v pe\u010dici v majhni posodi kuhamo 2 uri na 150 stopinj celzija. Nato jih vzamemo ven in na hitro pope\u010demo, da dobijo hrustljavo skorjico, v notranjosti pa so so\u010dna in mehka.<\/p>\n<p>Foto: Pixabay<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ali veste, kaj je konfitiranje? Gre za staro francosko metodo konzerviranja oziroma ohranitve kakovosti \u017eivil, ki vklju\u010duje po\u010dasno kuhanje na majhni temperaturi, najve\u010dkrat hrane, ki je obdana z lastno ali dodano ma\u0161\u010dobo. Danes se izraz uporablja tudi za sla\u0161\u010dice, ki so ve\u010dinoma sadne in oblite s sladkorno raztopino.<\/p>\n","protected":false},"author":36,"featured_media":11233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[659,806],"tags":[],"class_list":["post-11231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktualno","category-recepti"],"_links":{"self":[{"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/posts\/11231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/comments?post=11231"}],"version-history":[{"count":7,"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/posts\/11231\/revisions"}],"predecessor-version":[{"id":11239,"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/posts\/11231\/revisions\/11239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/media\/11233"}],"wp:attachment":[{"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/media?parent=11231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/categories?post=11231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ribiskekarte.si\/blog\/wp-json\/wp\/v2\/tags?post=11231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}