Volite pečurke? Ovaj savet profesionalnog kuvara će vas iznenaditi! (VIDEO)

20.06.2020. / 11:09

Autor Bojana Zimonjić Jelisavac 20.06.2020. / 11:09

Sve vreme smo ih pripremali pogrešno!

Izvor: Guliver/Getty images plus/iStock/Ravsky

Ako volite pečurke, verovatno ste se naslušali saveta o njihovoj pravilnoj pripremi i primenjujete ih svakog puta kada spremate pečurke.

Više puta smo čuli da ih ne bi trebalo prati, već brisati suvim ubrusom, kako ne bi upile previše vode. Kada je dinstanje ili prženje u pitanju, ranije su savetovali da se pečurke na srednje jakoj vatri prže dok ne ispari sva voda, i da im ne bi trebalo dodavati tečnost osim ako je u pitanju sos.

Sada je profesionalni kuvar otkrio da ništa od toga nije istina, evo i zašto!

Pečurke slobodno možete oprati, potom ih iseckajte i stavite u tiganj. Upalite vatru i dodajte najmanje decilitar vode!

Seckane pečurke najpre pustite da se krčkaju u dodatoj vodi, na srednje jakoj vatri. U vodi će se razviti njihov najbogatiji ukus, nalik mesu, sa aromom jeseni.

Tek kada i ta voda ispari, dodajte malo maslinovog ulja ili maslaca i propržite pečurke dok na ivicama ne dobiju zlatnu boju.

Pečurke će biti sočne, lepo karamelizovane a njihov ukus će ovako najbolje doći do izražaja, navodi profesionalni kuvar Džim Fuler.

Pogledajte!

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Boil the mushrooms first. This statement created a bit of controversy when I told @lfizzlphillips the best way to cook mushrooms was to start off boiling them until they are perfectly cooked on this morning's @channel9 @thetodayshow weather. Here's the response video with a better, longer explainer why you would do such a wonderfully crazy thing when you've always been told not to wash and "NEVER LET THE MUSHROOM TOUCH THE WATER BEFORE COOKING" The basic method: You can do this all entirely on a high flame First, boil to perfection- you can keep adding water until this is achieved. Remember you can't over boil a mushroom because of their unique cellular structure. They will let their own water out so don't put too much water at once. When perfectly tender, let the water evaporate until the pan is basically dry Then add oil or fat and your aromatic stuff Quick saute or stir fry and season to taste with salt Thanks @natalie.ngyn and @fablefoodco Edit: some people have been asking me what mushrooms in cooking there. You can see some saffron milk caps and some wood blewits in the wok (yes I love to cook mushrooms in woks) and I am cutting up a slippery Jack that I have already peeled the slippery skin from the cap.
A post shared byJim Fuller(@longtalltex88) onJun 13, 2020 at 4:05am PDT