{"id":22535,"date":"2025-05-29T16:01:10","date_gmt":"2025-05-29T13:01:10","guid":{"rendered":"https:\/\/zelbukis.lt\/?p=22535"},"modified":"2025-05-29T16:08:55","modified_gmt":"2025-05-29T13:08:55","slug":"tradicini-kiaulienos-saslyka-keicia-jautiena-grilio-sezonui-prasidejus-nustebinkite-artimuosius-paprastu-receptu","status":"publish","type":"post","link":"https:\/\/zelbukis.lt\/en\/tradicini-kiaulienos-saslyka-keicia-jautiena-grilio-sezonui-prasidejus-nustebinkite-artimuosius-paprastu-receptu\/","title":{"rendered":"The traditional pork shashlik is being replaced by beef - surprise your loved ones with a simple recipe as grilling season begins"},"content":{"rendered":"

<\/p>\n\n\n\n

Daugeliui \u017emoni\u0173 grilio sezonas \u2013 ne tik \u0161ilt\u0173 or\u0173 pramoga, bet ir galimyb\u0117 eksperimentuoti virtuv\u0117je, ie\u0161kant nauj\u0173 skoni\u0173. Nors tradici\u0161kai ant groteli\u0173 da\u017eniausiai keliauja kiauliena ar vi\u0161tiena, vis daugiau \u017emoni\u0173 ie\u0161ko alternatyv\u0173 \u2013 i\u0161bando kitokias m\u0117sos r\u016b\u0161is, pavyzd\u017eiui, jautien\u0105. Neretai jautiena vis dar laikoma sud\u0117tingai paruo\u0161iama m\u0117sa, ta\u010diau tinkamai j\u0105 pasirinkus ir kepant laikantis keli\u0173 pagrindini\u0173 taisykli\u0173, ji gali tapti vienu did\u017eiausi\u0173 \u0161io grilio sezono atradim\u0173.<\/p>\n\n\n\n

\u016akininkas ir el. parduotuv\u0117s \u201eJau\u010dio namai\u201c savininkas Ignas \u010cerkauskas dalijasi, jog pastaruosius metus galima pasteb\u0117ti tendencij\u0105, kad vis daugiau lietuvi\u0173 ne tik i\u0161bando, bet ir prisijaukina jautien\u0105.<\/p>\n\n\n\n

\u201eTokio poky\u010dio prie\u017eastis gana paprasta \u2013 \u016bkiai ir jautien\u0105 parduodan\u010dios \u012fmon\u0117s prad\u0117jo tiekti kokybi\u0161k\u0105 m\u0117s\u0105. Jeigu dar prie\u0161 de\u0161imtmet\u012f b\u016bdavo galima \u012fsigyti penkias standartines skirtingas jau\u010dio dalis, \u0161iuo metu j\u0173 skai\u010dius siekia 28. Kiekviena dalis yra skirta skirtingiems patiekalams ir paruo\u0161imo b\u016bdams, tuomet geriausiai atsiskleid\u017eia jautienos skonis ir subtilyb\u0117s\u201c, \u2013 sako I. \u010cerkauskas.<\/p>\n\n\n\n

Grilio sezono pa\u017eiba \u2013 didkepsnis<\/strong><\/p>\n\n\n\n

Pastaraisiais metais vartotojai vis da\u017eniau domisi skirtingais jautienos pj\u016bviais, j\u0173 tinkamumu kepimui ir skonin\u0117mis savyb\u0117mis. Anot I. \u010cerkausko, \u0161i m\u0117sa turi kuo nustebinti net ir patyrusius kepsni\u0173 m\u0117g\u0117jus.<\/p>\n\n\n\n

\u201eJautiena yra viena i\u0161 \u012fvairiausi\u0173 m\u0117sos r\u016b\u0161i\u0173 \u2013 ji pasi\u017eymi didele pjautini\u0173 strukt\u016br\u0173 ir skoni\u0173 \u012fvairove, kurios nerasime kitose m\u0117sose. Skonio prasme ji ry\u0161kiai skiriasi nuo kiaulienos \u2013 jautiena turi savo stipr\u0173, atpa\u017e\u012fstam\u0105 charakter\u012f\u201c, \u2013 pasakoja \u016bkininkas.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Nors jautienos panaudojimo galimyb\u0117s itin pla\u010dios, pasak el. parduotuv\u0117s \u201eJau\u010dio namai\u201c bendrasavinink\u0117s Oksanos \u010cerkauskien\u0117s, jautiena populiari ir garsi didkepsniais. \u0160iam patiekalui da\u017eniausiai renkamasi jautienos nugarin\u0117, dar vadinama antrekotu.<\/p>\n\n\n\n

\u201eKalbant apie didkepsnius, da\u017eniausiai yra i\u0161skiriamos trys pagrindin\u0117s, auk\u0161\u010diausios klas\u0117s jautienos dalys: i\u0161pjova, antrekotas ir nugarin\u0117. Tai brangiausi pj\u016bviai, idealiai tinkantys kepsniams. Visos kitos jautienos dalys, tokios kaip sprandin\u0117, ment\u0117 ar kr\u016btinin\u0117, da\u017eniau naudojamos tro\u0161kiniams. Taip pat yra ir vadinamoji vidutin\u0117 klas\u0117 \u2013 kai kurios kumpio ar kitos dalys, kurios, priklausomai nuo paruo\u0161imo, gali tikti tiek kepimui, tiek tro\u0161kinimui\u201c, \u2013 pasakoja O. \u010cerkauskien\u0117.<\/p>\n\n\n\n

Kokybi\u0161ka m\u0117sa \u2013 pagrindinis skanaus didkepsnio akcentas<\/strong><\/p>\n\n\n\n

Nors jautienos didkepsnis da\u017enam gali skamb\u0117ti kaip sud\u0117tingai pagaminamas, tik restoranuose tinkamai paruo\u0161tas patiekalas, O. \u010cerkauskien\u0117s teigimu, \u0161ios m\u0117sos paruo\u0161imas nereikalauja nei daugyb\u0117s ingredient\u0173, nei laiko.<\/p>\n\n\n\n

\u201ePats svarbiausias dalykas ruo\u0161iant didkepsn\u012f \u2013 jautienos kokyb\u0117. Jei m\u0117sa brandinta tinkamai, jos nereikia ypatingai apdoroti ar ruo\u0161ti i\u0161 anksto. Pakanka, kad prie\u0161 kepant jautiena pusvaland\u012f ar valand\u0105 pastov\u0117t\u0173 kambario temperat\u016broje, o tada pagardinti druska, pipirais, baziliku, \u010diobreliu, alyvuogi\u0173 aliejumi ar sviestu. Labai svarbu \u017einoti, kad kokybi\u0161kos jautienos nereik\u0117t\u0173 marinuoti, jei norime i\u0161rai\u0161kingo ir tikro m\u0117sos skonio\u201c, \u2013 teigia O. \u010cerkauskien\u0117.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u0160iandien norint \u012fsigyti kokybi\u0161kos ir skanios jautienos nereikia skirti laiko ypatingoms paie\u0161koms \u2013 visk\u0105 galima patogiai u\u017esisakyti internetu. \u201eJau\u010dio namai\u201c m\u0117sa pristatoma tiesiai \u012f namus, o jos \u0161vie\u017eum\u0105 transportavimo metu u\u017etikrina speciali temperat\u016brinio re\u017eimo paslauga \u201eDPD Fresh\u201c.<\/p>\n\n\n\n

\u201eJautienai ypa\u010d svarbu i\u0161laikyti tinkam\u0105 temperat\u016br\u0105 visos logistikos grandin\u0117s metu \u2013 nuo sand\u0117liavimo iki pristatymo. Net ir nedidelis nukrypimas gali paveikti m\u0117sos kokyb\u0119, skon\u012f ar tekst\u016br\u0105. B\u016btent \u201eDPD Fresh\u201c padeda ne tik u\u017etikrinti, kad jautiena b\u016bt\u0173 prieinama kiekvienam, bet ir b\u016bt\u0173 gabenama pastoviame temperat\u016briniame re\u017eime\u201c, \u2013 tvirtina I. \u010cerkauskas.<\/p>\n\n\n\n

Svarbiausia tinkamai i\u0161kepti<\/strong><\/p>\n\n\n\n

Pasak I. \u010cerkausko, viena pagrindini\u0173 klaid\u0173, ruo\u0161iant jautienos didkepsn\u012f \u2013 m\u0117sos perkepimas.<\/p>\n\n\n\n

\u201eJautienos kepimas reikalauja praktikos \u2013 da\u017enai i\u0161 pirmo karto nepavyksta, tod\u0117l \u017emon\u0117s nusivilia manydami, kad pati m\u0117sa yra nekokybi\u0161ka. Svarbu \u017einoti, kad jautiena neturi b\u016bti perkepta, ji turi likti sultinga: svarbu laiku j\u0105 nuimti nuo ugnies ir trumpai palaikyti, kad atsiskleist\u0173 skonis ir i\u0161siskirt\u0173 sultys. Rekomenduojama naudoti m\u0117sos termometr\u0105 \u2013 ideali jautienos vidin\u0117 temperat\u016bra yra apie 55-60 laipsni\u0173. Tai padeda i\u0161vengti perkepimo ir leid\u017eia grei\u010diau \u012fgyti reikiam\u0173 \u012fg\u016bd\u017ei\u0173\u201c, \u2013 teigia \u201eJau\u010dio namai\u201c savininkas.<\/p>\n\n\n\n

\u201eJau\u010dio namai\u201c savininkai dalijasi i\u0161samiu receptu, kaip paruo\u0161ti tobul\u0105 jautienos didkepsn\u012f, kuris puikiai tiks grilio sezonui:<\/p>\n\n\n\n

Ingredientai:<\/strong><\/p>\n\n\n\n

200-250 g jautienos antrekotas;<\/p>\n\n\n\n

1 \u0161akel\u0117 rozmarino,<\/p>\n\n\n\n

Druska, pipirai, alyvuogi\u0173 aliejus.<\/p>\n\n\n\n

Preparation:<\/strong><\/p>\n\n\n\n

Pirmiausia reikia labai gerai \u012fkaitinti grili\u0173, m\u0117s\u0105 i\u0161tepti aliejumi, pabarstyti druska bei pipirais i\u0161 abiej\u0173 pusi\u0173. Tuomet paruo\u0161t\u0105 m\u0117s\u0105 d\u0117ti \u012f \u012fkaitinti grili\u0173 ir kiekvien\u0105 pus\u0119 kepti pagal norim\u0105 m\u0117sos i\u0161kepimo lyg\u012f. Kad geriausiai atsiskleist\u0173 m\u0117sos skonis, rekomenduojama jautienos didkepsn\u012f kepti iki vidutinio lygio, tai rei\u0161kia, po 3-4 minutes i\u0161 kiekvienos pus\u0117s.<\/p>\n\n\n\n

Kai didkepsnis bus jau beveik i\u0161kep\u0119s, po juo pad\u0117kite rozmarino \u0161akel\u0119 \u2013 tai suteiks kepsniui aromato. Pra\u0117jus kepimo laikui, didkepsn\u012f nedelsiant nuimkite nuo grilio, pad\u0117kite ant pjaustymo lentel\u0117s, suvyniokite \u012f folij\u0105 ir leiskite 2 minutes \u201epails\u0117ti\u201c, jog m\u0117sos viduje susidariusios sultys tolygiai pasiskirstyt\u0173.<\/p>\n\n\n\n

Pra\u0117jus \u0161iam laikui pabarstykite druska bei pipirais ir tiekite.<\/p>\n\n\n\n

Delicious!<\/p>","protected":false},"excerpt":{"rendered":"

Daugeliui \u017emoni\u0173 grilio sezonas \u2013 ne tik \u0161ilt\u0173 or\u0173 pramoga, bet ir galimyb\u0117 eksperimentuoti virtuv\u0117je, ie\u0161kant nauj\u0173 skoni\u0173. Nors tradici\u0161kai ant groteli\u0173 da\u017eniausiai keliauja kiauliena ar vi\u0161tiena, vis daugiau \u017emoni\u0173 ie\u0161ko alternatyv\u0173 \u2013 i\u0161bando kitokias m\u0117sos r\u016b\u0161is, pavyzd\u017eiui, jautien\u0105. Neretai jautiena vis dar laikoma sud\u0117tingai paruo\u0161iama m\u0117sa, ta\u010diau tinkamai j\u0105 pasirinkus ir kepant laikantis keli\u0173 […]<\/p>\n","protected":false},"author":451,"featured_media":22536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[496],"tags":[],"class_list":["post-22535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptai"],"yoast_head":"\nTradicin\u012f kiaulienos \u0161a\u0161lyk\u0105 kei\u010dia jautiena \u2013 grilio sezonui prasid\u0117jus nustebinkite artimuosius paprastu receptu - Zelbukis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelbukis.lt\/en\/tradicini-kiaulienos-saslyka-keicia-jautiena-grilio-sezonui-prasidejus-nustebinkite-artimuosius-paprastu-receptu\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tradicin\u012f kiaulienos \u0161a\u0161lyk\u0105 kei\u010dia jautiena \u2013 grilio sezonui prasid\u0117jus nustebinkite artimuosius paprastu receptu - Zelbukis\" \/>\n<meta property=\"og:description\" content=\"Daugeliui \u017emoni\u0173 grilio sezonas \u2013 ne tik \u0161ilt\u0173 or\u0173 pramoga, bet ir galimyb\u0117 eksperimentuoti virtuv\u0117je, ie\u0161kant nauj\u0173 skoni\u0173. 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