Ekspres lonac je posebna vrsta šerpe koja kuva hranu pod povišenim pritiskom, pa se jela spremaju mnogo brže nego u običnoj šerpi.
Kako radi ekspres lonac?
Kada se lonac zatvori, para ne može da izađe, pa se povećava pritisak i temperatura unutra ide iznad 100°C. Zbog toga se hrana brže omekšava i kuva.
Na primer:
- Pasulj koji bi se kuvao satima može biti gotov za 35–45 minuta
- Meso postaje mekano mnogo brže
- Supe i čorbe imaju intenzivniji ukus jer ništa ne “ispari”
Koje su prednosti ekspres lonca?
- štedi vreme i energiju
- čuva više ukusa i hranljivih materija
- odličan za tvrđe namirnice (meso, mahunarke)
Važno za upotrebu ekspres lonca:
- mora pravilno da se zatvori
- ne puni se do vrha
- ima sigurnosne ventile koji regulišu pritisak (zato je bezbedan kad se koristi kako treba)
Razlika izmedju ekspres lonca i aparata za sporo kuvanje (krcko serpe)
- ekspres lonac je brzo kuvanje pod pritiskom,
- krcko serpa je sporo kuvanje na niskoj temperaturi (satima).
Sta se najčešće kuva u ekspres loncu?
1. Mahunarke:
- pasulj
- sočivo
- leblebije
Zasto?
Skraćuje kuvanje sa nekoliko sati na oko 20–40 min i ne mora dugo da se potapa.
2. Meso koje treba da omekša:
- juneći gulaš
- svinjska rebra
- piletina (cela ili bataci)
Zašto?
Vlakna brzo omekšaju, meso bude sočno kao da se dugo krčkalo.
3. Supe i čorbe:
- pileća supa
- teleća čorba
- povrtne supe i čorbe
Zašto?
Ukus bude jači jer se sve kuva zatvoreno, bez “isparavanja”.
4. Jela “na kašiku”:
- paprikaš
- boranija sa mesom
- kupus
Zašto?
Dobiješ efekat dugog kuvanja za mnogo kraće vreme.
5. Pirinač i žitarice:
- pirinač
- ječam
- integralne žitarice
Zašto?
Brže i ravnomernije se skuvaju nego u običnoj šerpi.
6. Krompir i povrće:
- kuvani krompir
- cvekla
- šargarepa
Zašto?
Gotovo za par minuta pod pritiskom.
7. Bistre supe (bujoni):
- goveđi bujon ili
- pileći bujon
Zašto?
Iz kostiju i mesa se izvuče maksimum ukusa za kratko vreme.
8. “Kolagen” supa
Supa od junećih kostiju
Zašto?
U ekspres loncu može mnogo brže da se skuva. Visok pritisak i temperatura izvlače ukus, srž i želatin iz kostiju za nekoliko sati, pa supa bude jaka, bogata i puna ukusa mnogo brže nego klasičnim kuvanjem.
A pressure cooker is a special type of pot that cooks food under increased pressure, so meals are prepared much faster than in a normal pot.
How does a pressure cooker work?
When the pot is closed, the steam cannot escape, so the pressure increases and the temperature inside goes above 100°C (212 °F). Because of this, the food softens and cooks faster.
For example:
- Beans that would take hours to cook can be ready in 35-45 minutes.
- The meat becomes tender much faster.
- Soups and broths have a more intense flavor because nothing "evaporates".
What are the advantages of a pressure cooker?
- saves time and energy
- preserves more flavor and nutrients
- excellent for harder foods (meat, pulses)
Important for using the pressure cooker:
- it must be closed properly
- do not fill to the top
- it has pressure regulating safety valves (so it is safe when used properly)
The difference between a pressure cooker and a slow cooker:
- pressure cooker is fast cooking under pressure,
- A slow cooker is slow cooking at a low temperature (for hours).
What is most often cooked in a pressure cooker?
1. Legumes:
- beans
- lens
- chickpeas
Why?
It shortens the cooking time from several hours to about 20-40 minutes and does not have to be soaked for a long time.
2. Meat that needs to be softened:
- beef stew
- pork ribs
- chicken (whole or drumsticks)
Why?
The fibers soften quickly, the meat becomes juicy as if it had been simmered for a long time.
3. Soups and stews:
- chicken soup
- veal stew
- vegetable soups and stews
Why?
The taste is stronger because everything is cooked closed, without "evaporation".
4. Dishes "on a spoon":
- paprikash
- green beans with meat
- cabbage
Why?
You get the effect of long cooking in a much shorter time.
5. Rice and cereals:
- rice
- barley
- whole grains
Why?
They cook faster and more evenly than in a regular pan.
6. Potatoes and vegetables:
- boiled potatoes
- beets
- carrots
Why?
Done in a few minutes under pressure.
7. Clear soups (broths):
- beef broth or
- chicken broth
Why?
The maximum flavor is extracted from the bones and meat in a short time.
8. "Collagen" soup
Beef bone soup
Why?
It can be cooked much faster in a pressure cooker. The high pressure and temperature extract the flavor, marrow and gelatin from the bones in a few hours, so the soup is strong, rich and full of flavor much faster than with traditional cooking.
No comments:
Post a Comment