Korak 10 iz recepta Fusili testenina.
Kako skuvati svežu fusili testeninu al dente?
1. Sipaj dovoljno vode u veliki lonac – obično barem 1 litra vode na 100 g testenine.
Dodaj kašičicu soli po litru vode. So poboljšava ukus i sprečava da se testenina slepi.
2. Kada voda proključa, smanji vatru tako da ključa umerenim ključanjem, ne prejako.
3. Sveže fusili odmah ubaci u ključalu vodu. Sveže testenine se kuvaju mnogo kraće od suvih – obično 2–4 minuta.
4. Povremeno probaj fusili – trebali bi biti mekani spolja, ali još sa blagim otporom u sredini, što je „al dente“.
5. Kad su gotovi, procedi fusili i odmah pomešaj sa sosom ili malo maslinovog ulja da se ne slepe.
Kako da fusili ostanu odvojeni i al dente?
1. Veliki lonac i puno vode.
Koristi što veći lonac i dovoljno vode (barem 1 l na 100 g fusili testenine). To smanjuje šansu da se testenina slepi.
2. Dobro posoljena voda
Dodaj kašičicu soli po litru vode. So ne samo da poboljšava ukus, već i pomaže da se testenina ne slepi.
3. Vrelo ključanje pre ubacivanja
Sveže fusili ubacuj tek kada voda jako ključa. Ako voda nije dovoljno vrela, fusili mogu postati lepljivi.
4. Kada ubaciš fusili, sačekaj 30–40 sekundi pre nego što ih lagano promešaš da se ne slome, a da se ipak odvoje.
5. Sveža testenina fusili se kuva 2–4 minuta. Probaj jedan fusili – treba da bude mekan spolja, ali sa blagim otporom unutra (al dente).
6. Procedi odmah kada su gotovi. Ne ostavljaj ih u vodi, jer će se i dalje kuvati i slepiti.
Sprečavanje lepljenja posle ceđenja
- Odmah pomešaj sa malo maslinovog ulja ili sosa.
- Ako ih nećeš odmah koristiti, možeš ih kratko isprati hladnom vodom i lagano posuti malo maslinovog ulja.
Super trikovi da sveži fusili izgledaju baš kao iz restorana
1. Kuvaj u puno vode i ne štedite na soli
- Veliki lonac i barem 1 litra vode na 100 g fusilli testenine je obavezno. So (oko 1 kašičica po litru) daje ukus i pomaže testenini da ostane odvojena.
- Kod obične sveže testenine (bez dodatka jaja) dodavanje ulja u vodu nije potrebno, jer se fusili i slično obično ne lepe dok se kuvaju, pod uslovom da voda bude dovoljno ključala i da se testenina povremeno promeša.
- Kod sveže testenine sa jajima dodavanje malo ulja u vodu može pomoći da se nelepi, jer jaja čine testo lepšim i mekšim, pa je veća šansa da se fusili spoje.
2. Pravilno mešanje
- Kada ubaciš fusili, mešaj ih lagano i samo jednom-dva puta dok voda ključa.
- Previše mešanja može da slomi fusile i da ih napravi lepljivim.
3. Hitro ceđenje i potapanje (opciono)
- Procedi fusile čim su al dente.
- Ako nećeš odmah dodati sos, brzo ih prelij hladnom vodom da zaustaviš kuvanje. Ovo čuva sjaj i sprečava da se slepe.
4. Maslinovo ulje + momenat posluživanja
- Odmah nakon ceđenja, pomešaj fusile sa kašičicom maslinovog ulja.
- Kada ih dodaješ u sos, koristi kratko i brzo mešanje – fusili se ravnomerno oblažu, ostaju sjajni i odvojeni.
5. Tajna restorana
Restorani često dodaju malo vode od kuvanja fusilli testenine u sos – ta voda sadrži skrob koji pomaže sosu da se lepo veže za testeninu, a fusili ostaju sjajni i ravnomerno obloženi.
Korak 11 iz recepta Fusili testenina.
Kako osušiti svežu fusili testeninu?
Evo kako da sveže fusili sačuvaš za kasniju upotrebu:
1. Razvuci i osuši
- Nakon što ih napraviš ili kupiš sveže, razdvoj fusile da se ne lepe.
- Stavi ih na čistu kuhinjsku krpu ili rešetku.
- Ostavite na sobnoj temperaturi 24–48 sati da se potpuno osuše. Fusili treba da budu suvi, ali ne krhki.
2. Čuvanje u posudi
- Kada se osuše, prebaci ih u hermetički zatvorenu posudu ili teglu sa poklopcem.
- Čuvaj ih na hladnom, suvom i tamnom mestu, dalje od vlage i toplote.
3. Trajnost
Suvi fusili mogu trajati više nedelja do nekoliko meseci ako su dobro čuvani.
Kuvanje susenih fusilli testenine?
Kada ih kuvaš, koristi iste savete za al dente kuvanje:
- puno vode,
- posoljeno,
- kratko kuvanje (2–4 minuta za sveže; suvi mogu biti 8–10 minuta, zavisno od debljine).
Kako da se sveži fusili ravnomerno osuše?
Evo trika da se sveži fusili ravnomerno osuše i ne pucaju:
Razdvoj i rasporedi
1. Fusile rasporedi u jednom sloju na čistu kuhinjsku krpu ili rešetku.
2. Ne slaži ih jedne na druge, jer će se slepiti i neće se ravnomerno osušiti.
2. Lagani protok vazduha
- Ako možeš, stavi rešetku na mesto gde vazduh slobodno cirkuliše.
- Možeš uključiti i ventilator na dalekom niskom podešavanju da pomogne sušenju, ali ne direktno na fusile, da se ne bi slomili.
3. Povremeno promešaj
- Na svakih 6–8 sati lagano promešaj fusile rukom ili kašikom da se svi delovi ravnomerno osuše.
- Ovo sprečava da fusili pucaju ili se slepe u sredini.
4. Test suvoće
- Nakon 24–48 sati, probaj fusili: treba da bude suvi spolja, ali još malo savitljiv da se ne mrvi pod pritiskom.
- Ako se fusili lome odmah kada ih pipneš, to znači da su suviše osušeni spolja i unutra, ili su se nepravilno sušili (prebrzo, na previsokoj temperaturi).
Jednostavno: pravilo je spolja suvo, unutra blago savitljivo. Ako je previše kruto i lomi se, bolje smanjiti dalji period sušenja ili smanjiti protok vazduha ili temperaturu.
Čuvanje
- Kad su ravnomerno suvi, prebaci u hermetičku posudu ili teglu, na hladno i suvo mesto.
- Tako čuvani fusili mogu trajati nekoliko meseci, a i dalje kuvati u vodi 8–10 minuta za savršeni al dente.
Step 10 from the Fusili pasta recipe.
How to cook fresh fusilli pasta al dente?
1. Pour enough water into a large pot - usually at least 1 liter of water per 100 g of pasta.
Add a teaspoon of salt per liter of water. Salt improves the taste and prevents the pasta from sticking.
2. When the water boils, reduce the heat so that it boils at a moderate boil, not too hot.
3. Immediately put the fresh fusilli into the boiling water. Fresh pasta is cooked much shorter than dry pasta - usually 2-4 minutes.
4. Try the fusilli from time to time - they should be soft on the outside, but still with a slight resistance in the middle, which is "al dente".
5. When they are ready, strain the fusilli and immediately mix with the sauce or a little olive oil so that they don't stick together.
How to keep the fusilli separated and al dente?
1. A large pot and a lot of water.
Use as large a pot as possible and enough water (at least 1 l per 100 g of fusil). This reduces the chance of the pasta sticking.
2. Well salted water
Add a teaspoon of salt per liter of water. Salt not only improves the taste, but also helps prevent the pasta from sticking together.
3. Hot boiling before inserting
Add fresh fusilli only when the water is boiling. If the water is not hot enough, the fusilli can become sticky.
4. When you add the fusilli, wait 30-40 seconds before gently stirring them so that they don't break and still separate.
5. Fresh fusilli pasta is cooked for 2–4 minutes. Try one fusilli - it should be soft on the outside, but with a slight resistance on the inside (al dente).
6. Strain immediately when they are done. Do not leave them in water, because they will continue to cook and stick.
Prevention of sticking after squeezing
- Immediately mix with a little olive oil or sauce.
- If you are not going to use them right away, you can rinse them briefly with cold water and lightly drizzle a little olive oil.
A great trick to make fresh fusilli look just like from a restaurant
1. Cook in a lot of water and don't save on salt
- A large pot and at least 1 liter of water per 100 g of fusilli is mandatory. Salt (about 1 teaspoon per liter) adds flavor and helps the pasta stay separate.
- With regular fresh pasta (without the addition of eggs), adding oil to the water is not necessary, because fusilli and the like usually do not stick while cooking, provided that the water is boiling enough and that the pasta is stirred from time to time.
- For fresh pasta with eggs, adding a little oil to the water can help prevent it from sticking, because the eggs make the dough nicer and softer, so there is a greater chance that the fusilli will stick together.
2. Proper mixing
- When you add the fusilli, stir them gently and only once or twice while the water is boiling.
- Too much mixing can break the fusilli and make them sticky.
3. Quick squeezing and immersion (optional)
- Strain the fusilli as soon as they are al dente.
- If you are not going to add the sauce right away, quickly pour cold water over them to stop the cooking. This preserves the shine and prevents binding.
4. Olive oil + moment of serving
- Immediately after straining, mix fusilli with a teaspoon of olive oil.
- When you add them to the sauce, use short and quick mixing - the fusilli are evenly coated, they remain shiny and separate.
5. The secret of the restaurant
Restaurants often add a little water from cooking the fusilli to the sauce - this water contains starch that helps the sauce bind nicely to the pasta, and the fusilli remain shiny and evenly coated.
Step 11 from the Fusili pasta recipe.
How to dry fresh fusilli pasta?
Here's how to save fresh fusilli for later use:
1. Stretch and dry
- After you make them or buy them fresh, separate the fusilli so they don't stick together.
- Put them on a clean kitchen towel or grid.
- Leave at room temperature for 24-48 hours to dry completely. Fusilli should be dry, but not brittle.
2. Storage in a container
- When they are dry, transfer them to an airtight container or jar with a lid.
- Store them in a cool, dry and dark place, away from moisture and heat.
3. Shelf life
Dry fusilli can last several weeks to several months if they are well stored.
Cooking dried fusilli?
When you cook them, use the same tips for al dente cooking:
- lots of water,
- salted,
- short cooking (2–4 minutes for fresh; dry can be 8–10 minutes, depending on thickness).
How to dry fresh fusilli evenly?
Here's a trick to ensure that fresh fusilli dry evenly and don't crack:
Separate and arrange
1. Spread the fusilli in one layer on a clean kitchen towel or griddle.
2. Do not stack them on top of each other, because they will stick together and will not dry evenly.
2. Light air flow
- If you can, put the rack in a place where the air circulates freely.
- You can also turn on the fan on a very low setting to help drying, but not directly on the fusilli, so they don't break.
3. Stir occasionally
- Every 6-8 hours, gently stir the fusilli with your hand or a spoon so that all parts dry evenly.
- This prevents fusilli from cracking or sticking in the middle.
4. Dryness test
- After 24-48 hours, try the fusilli: it should be dry on the outside, but still a little pliable so it doesn't crumble under pressure.
- If the fusilli break immediately when you touch them, it means that they are too dried outside and inside, or they were dried incorrectly (too quickly, at too high a temperature).
Simple: the rule is dry on the outside, slightly flexible on the inside. If it is too stiff and breaks, it is better to reduce the further drying period or reduce the air flow or temperature.
Keeping
- When they are evenly dry, transfer them to an airtight container or jar, in a cool and dry place.
- Fusilli stored in this way can last for several months, and still cook in water for 8-10 minutes for perfect al dente.
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