Recept
Kako da proveriš da li je rolat pečen (bez sečenja)?
Kako da rolat ostane sočan (i sutradan)?
Na kojoj rešetki rerne se peče?
Još 3 mala profesionalna trika
Sta znaci sa “kapljicom vode”?
Kako seci rolat za sendviče?
Kako podgrejati u mikrotalasnoj (bez sušenja)?
Sastojci (za 1 rolat, oko 4 porcije): 500 g mlevenog mesa (junetina, svinjetina ili mešano), 1 srednji crni luk (oko 120 g, sitno iseckan), 1 jaje, 2 kašike prezli (ili zamena za niske ugljene hidrate: 1 kašika mlevenog lana + 1 kašika vode), ¾ kašičice soli, ½ kašičice bibera, ½ kašičice sušenog začina po izboru (npr. peršun, paprika, origano, timijan), 1–2 kašike ulja (za premazivanje pre pečenja).
Priprema:
1. U činiji sjedini mleveno meso, luk, jaje, prezle, so, biber i začine.
2. Dobro umesi nekoliko minuta da se masa poveže.
3. Na papir za pečenje raširi meso u pravougaonik debljine oko 1,5 cm.
4. Ravnomerno rasporedi izabrani slani nadev.
5. Uz pomoć papira za pečenje urolaj meso kao štrudlu. Dobro zatvori ivice da nadev ne izlazi.
6. Prebaci rolat na pleh, premaži tanko uljem.
7. Peci na 200°C oko 45–55 min, zavisno od debljine.
8. Ako želiš sočnije, pokrij folijom prvih 30 min, pa otkrij da uhvati koricu.
Napomena:
Za dodatnu sočnost, dodaj 1 kašiku neutralne biljne pavlake bez dodatog secera ili malo mleka u smesu.
Kako da proveriš da li je rolat pečen (bez sečenja)?
1. Temperatura u sredini
Ako imaš kuhinjski termometar
unutrašnjost treba da bude 68–72°C (govedina/svinjetina) ili 74°C (piletina)
2. Test pritiska
Lagano pritisni sredinu
ako se meso vrati nazad i ne ostaje udubljenje, pečeno je
3. Sok koji izlazi
Probodi čačkalicom ili tankim nožem na skrivenom mestu
sok treba da bude bistar, ne ružičast
Kako da rolat ostane sočan (i sutradan)?
1. Taj dan kad pecete
- Ne preskači jaje i malo prezli – vezuju vlagu
- Pokrij folijom prvih 30 minuta, pa otkrij
- Ne peci duže od 55 min ako nije baš debeo
- Kad se ispeče, ostavi da odmori 10–15 min pre sečenja
- Seći oštrim nožem, bez pritiskanja
2. Za sutradan:
- Čuvaj u frižideru umotan u papir za pečenje + foliju
- Podgrevaj pokriven (rerna ili tiganj sa kapljicom vode*)
- Može i hladan – odličan za sendviče
Na kojoj rešetki rerne se peče?
- Srednja rešetka – najbolja opcija
- Donja rešetka → može da zagori odozdo
- Gornja rešetka → brzo potamni, unutra ostane sirov
Ako želiš jaču koricu:
- Poslednjih 5–10 min prebaci na stepenicu više ili uključi kratko grill
Još 3 mala profesionalna trika
- Ako je nadev sočan (sir, pečurke): dodaj kašiku prezli ili mlevenih krekera preko nadeva
- Ako puca: sledeći put malo tanje razvući meso (1–1,3 cm)
- Ako hoćeš lep presek: rolat hladi 20 min pa seci
Sta znaci sa “kapljicom vode”?
1. Podgrevanje u tiganju (sa kapljicom vode)
- Stavi parče ili više parčadi rolata u hladan ili mlak tiganj
Dodaj 1–2 kašike vode (to je ta „kapljica“, ne više)
- Pokrij tiganj poklopcem
- Grej na tihoj do srednjoj temperaturi 5–8 minuta
Šta se dešava?
- Voda ispari i napravi paru, koja zagreje meso iznutra i spreči isušivanje.
- Rolat se ne kuva, već se samo nežno zagreva.
Ako želiš koricu:
- Kad je topao, skloni poklopac
- Pusti još 30–60 sekundi da ispari višak vlage
2. Podgrevanje u rerni
- Stavi rolat u posudu
- Dodaj 2–3 kašike vode ili soka od pečenja u dno posude
- Pokrij folijom
- Grej na 160–170°C oko 10–15 min
Šta NE treba raditi?
- Ne podgrevati na suvo
- Ne dodavati ulje umesto vode
- Ne podgrevati na jakoj vatri
Kako zamrznuti i odmrznuti već pečen rolat (bez gubitka sočnosti)?
1. Opcija 1: ceo rolat
- Ohladi rolat potpuno
- Umotaj prvo u papir za pečenje, zatim čvrsto u foliju
- Stavi u kesu za zamrzavanje i istisni vazduh
- Zamrzni
Rok čuvanja: do 2 meseca
2. Opcija 2: isečen na kriške (najpraktičnije)
- Iseci potpuno hladan rolat
- Svaku krišku umotaj u papir za pečenje
- Sve zajedno u kesu ili posudu
- Prednost: vadiš tačno koliko ti treba.
3. Odmrzavanje:
- Najbolje preko noći u frižideru
- Može direktno u rernu (pokriven), bez prethodnog odmrzavanja
Kako seci rolat za sendviče?
1. Hladjenje
- Ohladi bar 30 minuta
- Koristi dugačak, oštar nož (bez testerisanja)
- Debljina za sendviče: 5–7 mm
2. Ako se mrvi: blago ga ohladi u frižideru 15 min pa seci
Kako podgrejati u mikrotalasnoj (bez sušenja)?
- Stavi parče na tanjir
- Poprskati sa 1-2 kasicice vode, ne vise i poklopiti poklopcem za mikrotalasnu
- Grej na srednjoj jačini (50–60%)
- U intervalima od 30 sekundi
- Proveri i po potrebi ponovi
- Trik: Ako imaš, dodaj pored parčeta malo sosa ili kašičicu vode.
Ukratko:
1. Frižider: 3–4 dana
2. Zamrzivač: do 2 meseca
3. Podgrevanje: uvek pokriveno + malo vlage
4. Najsočniji: drugi dan
Savoury fillings for meat roll.
Recipe
How do you check if the roll is baked (without cutting it)?
How to keep the roll juicy (even the next day)?
Which oven rack does it bake on?
3 more little professional tricks
What does "drop of water" mean?
How to cut a roll for sandwiches?
How to reheat in the microwave (without drying)?
Ingredients (for 1 roll, about 4 servings): 500 g of ground meat (beef, pork or mixed), 1 medium onion (about 120 g, finely chopped), 1 egg, 2 tablespoons of breadcrumbs (or substitute for low carbohydrates: 1 tablespoon of ground flax + 1 tablespoon of water), ¾ teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of dried spices of your choice (e.g. parsley, paprika, oregano, thyme), 1–2 tablespoons of oil (for coating before baking).
Preparation:
1. Combine minced meat, onion, egg, breadcrumbs, salt, pepper and spices in a bowl.
2. Knead well for several minutes to combine the mass.
3. On baking paper, spread the meat into a rectangle about 1.5 cm thick.
4. Evenly spread the chosen savory filling.
5. Using baking paper, roll the meat like a strudel. Seal the edges well so that the filling does not come out.
6. Transfer the roll to a baking sheet, brush it thinly with oil.
7. Bake at 200°C for about 45–55 minutes, depending on the thickness.
8. If you want it juicier, cover with foil for the first 30 minutes, then uncover to let the crust set.
Note:
For extra juiciness, add 1 tablespoon of neutral plant cream without added sugar or a little milk to the mixture.
How do you check if the roll is baked (without cutting)?
1. Core temperature
If you have a food thermometer
the core should be 68–72°C (beef/pork) or 74°C (chicken)
2. Pressure test
Gently press the center
if the meat springs back and there is no indentation, it is cooked
3. Juicy flesh
Prick with a toothpick or thin knife in a hidden spot, juice should be clear, not pink
How to keep the roll juicy (even the next day)?
1. That day when you bake
- Do not skip the egg and breadcrumbs - they bind moisture
- Cover with foil for the first 30 minutes, then uncover
- Do not bake for longer than 55 minutes if it is not very thick
- When baked, let it rest for 10-15 minutes before cutting
- Cut with a sharp knife, without pressing
2. For the next day:
- Store in the fridge wrapped in baking paper + foil
- Reheat covered (oven or pan with a drop of water*)
- It can also be cold - great for sandwiches
Which oven rack does it bake on?
- Middle grid – the best option
- Lower grid → it can catch fire from below
- Upper grid → darkens quickly, remains raw inside
If you want a stronger crust:
- For the last 5-10 minutes, switch to a higher setting or turn on the grill for a short time
Three more little professional tricks
- If the filling is juicy (cheese, mushrooms): add a spoonful of breadcrumbs or ground crackers over the filling
- If it cracks: next time, spread the meat a little thinner (1–1.3 cm)
- If you want a nice cut: cool the roll for 20 minutes, then cut
What does "drop of water" mean?
1. Heating in a pan (with a drop of water)
- Put a piece or several pieces of roll in a cold or lukewarm pan
Add 1-2 tablespoons of water (it's that "drop", no more)
- Cover the pan with a lid
- Heat on low to medium temperature for 5–8 minutes
What's going on?
- The water evaporates and creates steam, which heats the meat from the inside and prevents it from drying out.
- The roll is not cooked, but only gently heated.
If you want a crust:
- When it's warm, remove the lid
- Leave it for another 30-60 seconds to evaporate the excess moisture
2. Reheating in the oven
- Put the roll in a oven safe dish
- Add 2-3 tablespoons of water or baking juice to the bottom of the dish (pan)
- Cover with foil
- Heat at 160–170°C for about 10–15 min
What should NOT be done?
- Do not heat dry
- Do not add oil instead of water
- Do not reheat on high heat
How to freeze and thaw an already baked meat roll (without losing juiciness)?
1. Option 1: whole roll
- Cool the roll completely
- Wrap first in baking paper, then tightly in foil
- Place in a freezer bag and squeeze out the air
- Freeze
Shelf life: up to 2 months
2. Option 2: cut into slices (the most practical)
- Cut the completely cold roll
- Wrap each slice in baking paper
- All together in a bag or container
- Advantage: you take out exactly how much you need.
3. Defrosting:
- Best overnight in the refrigerator
- Can be directly in the oven (covered), without first defrosting
How to cut a roll for sandwiches?
1. Cooling
- Cool for at least 30 minutes
- Use a long, sharp knife (no sawing)
- Thickness for sandwiches: 5–7 mm
2. If it crumbles: cool it slightly in the fridge for 15 minutes, then cut it
How to reheat in the microwave (without drying)?
- Put a piece on the plate
- Splash it with 1-2 teaspoons of water, no more and cover with microwave safe lid
- Heat at medium intensity (50–60%)
- In 30 second intervals
- Check and repeat if necessary
- Trick: If you have it, add a little sauce or a spoonful of water next to the piece.
Briefly:
1. Refrigerator: 3–4 days
2. Freezer: up to 2 months
3. Heating: always covered + a little moisture
4. The juiciest: the second day
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