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ΟΙ ΔΙΑΤΑΜΕΙΣ ΝΟΣΤΙΜΕΣ ΣΥΝΤΑ
Paperback
Publisher Price: $42.99
ISBN13: 9781805421955
Publisher: Not Avail
Published: Dec 5 2022
Pages: 290
Weight: 0.86
Height: 0.61 Width: 6.00 Depth: 9.00
Language: Greek, Modern (after 1453)
Ξέρουμε, ξέρουμε, αν πρόκειται να πάτε σε μια μαγειρική, περιμένετε ψητά μπιφτέκια και χοτ ντογκ, ίσως ακόμη και μερικά παϊδάκια μπάρμπεκιου ή ψητά λαχανικά. Αλλά φανταστείτε αυτό ένα υπέροχο, εσπεριδοειδές, λεπτό ψάρι ή οστρακοειδή που ψήνεται στη σχάρα μαζί με αυτά τα κλασικά. Από γαρίδες και χτένια μέχρι σολομό και μπακαλιάρο, με τα πάντα από αστακό μέχρι ξιφία ενδιάμεσα, κυριολεκτικά οτιδήποτε ισχύει όταν πρόκειται για ψήσιμο θαλασσινών.
Υπάρχουν μερικοί σκληροί και γρήγοροι κανόνες που θα βοηθήσουν τα ψητά θαλασσινά σας να βγουν από τα καλύτερα. Το πιο δύσκολο κομμάτι για το ψήσιμο ψαριών στη σχάρα είναι να φροντίσετε να μην κολλάει το ξεφλουδισμένο δέρμα στη σχάρα σας. Μερικές συμβουλές Αρχικά, αλείψτε καλά τις σχάρες της ψησταριάς σας με ένα πανί ή χαρτοπετσέτα εμποτισμένη σε φυτικό λάδι (χρησιμοποιήστε ένα με υψηλό σημείο καπνού, δείτε τον οδηγό μας για τα μαγειρικά λάδια για περισσότερες πληροφορίες) πριν προσθέσετε το ψάρι. Στη συνέχεια, βεβαιωθείτε ότι μαγειρεύετε σε υψηλή θερμοκρασία (400 -450 ) και μόλις το ψάρι σας είναι στη σχάρα, μην το αγγίζετε μέχρι να γίνει τραγανό το δέρμα
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