{"id":9276,"date":"2020-05-04T09:39:27","date_gmt":"2020-05-04T06:39:27","guid":{"rendered":"https:\/\/negantigardi.lv\/?p=9276"},"modified":"2020-05-04T10:04:30","modified_gmt":"2020-05-04T07:04:30","slug":"jera-galas-krutina","status":"publish","type":"post","link":"https:\/\/negantigardi.lv\/lv\/jera-galas-krutina\/","title":{"rendered":"J\u0113ra ga\u013cas kr\u016bti\u0146a"},"content":{"rendered":"\t\t
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J\u0113ra ga\u013cas kr\u016bti\u0146a<\/h2>\n\n
<\/div>\n
Ilgi, bet ir t\u0101 v\u0113rts!<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
Sagatavo\u0161anas laiks<\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Gatavo\u0161anas laiks<\/span>5 hours<\/span><\/span> hours<\/span> 20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
Porcijas <\/span>4<\/span><\/div>\n\n\n

Sast\u0101vda\u013cas<\/h3>
  • 2<\/span> j\u0113ra ga\u013cas kr\u016bti\u0146a (1kg)<\/span><\/li>
  • 4<\/span> s\u012bpoli<\/span><\/li>
  • 3<\/span> burk\u0101ni<\/span><\/li>
  • 1\/2<\/span> selerijas sakne vai k\u0101ts<\/span><\/li>
  • 1<\/span> timi\u0101na zari\u0146\u0161 (der ar\u012b kalt\u0113ts)<\/span><\/li>
  • 1<\/span> rozmar\u012bna zari\u0146\u0161 (der ar\u012b kalt\u0113ts)<\/span><\/li>
  • 5<\/span> melnie pipari<\/span><\/li>
  • 2<\/span> smar\u017e\u012bgie pipari<\/span><\/li>
  • 2<\/span> lauru lapas<\/span><\/li>
  • 500<\/span> ml<\/span> buljons (d\u0101rze\u0146u, vistas vai j\u0113ra)<\/span><\/li>
  • 300<\/span> ml<\/span> baltv\u012bns<\/span><\/li>
  • 1<\/span> t\u0113jkarote<\/span> miltu<\/span><\/li><\/ul><\/div><\/div>\n

    Pagatavo\u0161anas so\u013ci<\/h3>
    • Izpako j\u0113ra ga\u013cas kr\u016bti\u0146u, nosusina un no pusstundas l\u012bdz stundai \u013cauj sasilt l\u012bdz istabas temperat\u016brai. Ja izmanto griezumu, kas sasald\u0113ts ar \u0161oka sald\u0113\u0161anas metodi, no sald\u0113tavas ledusskap\u012b tas j\u0101p\u0101rliek iepriek\u0161\u0113j\u0101 dien\u0101, lai b\u016btu atlaidies, vai divas stundas j\u0101tur auksta \u016bdens peld\u0113, tad dara to pa\u0161u, ko ar svaigu ga\u013cu. Pateicoties \u0161ai sald\u0113\u0161anas tehnolo\u0123ijai, ga\u013ca gar\u0161os k\u0101 svaigi griezta. <\/span><\/div><\/li>
    • Uzsilda cepe\u0161kr\u0101sni l\u012bdz 210 gr\u0101diem, ja izmanto konvekcijas re\u017e\u012bmu (ar ventilatoru), vai l\u012bdz 230 gr\u0101diem, ja izmanto tradicion\u0101lo re\u017e\u012bmu (aug\u0161\u0113jo un apak\u0161\u0113jo sild\u012bt\u0101ju).<\/span><\/div><\/li>
    • Cepamtrauk\u0101 saliek lielos gabalos sagrieztus d\u0101rze\u0146us (burk\u0101nus, s\u012bpolus un seleriju), tiem j\u0101b\u016bt aptuveni vien\u0101d\u0101s proporcij\u0101s. Pievieno gar\u0161vielas: rozmar\u012bnu, timi\u0101nu, melnos un smar\u017e\u012bgos piparus un lauru lapas.<\/span><\/div>
      \"\"<\/div> <\/li>
    • J\u0113ra ga\u013cu ier\u012bv\u0113 ar s\u0101li un liek cepamtrauk\u0101 pa virsu d\u0101rze\u0146iem ar tauku k\u0101rti\u0146u uz aug\u0161u.<\/span><\/div>
      \"\"<\/div> <\/li>
    • Cepamtrauku ar sagatavoto \u0113dienu cep kr\u0101sn\u012b 20 min\u016btes, tad temperat\u016bru samazina l\u012bdz 140 gr\u0101diem, ja izmanto konvekcijas re\u017e\u012bmu, vai l\u012bdz 160 gr\u0101diem, ja izmanto tradicion\u0101lo cep\u0161anas re\u017e\u012bmu. Pielej 300 ml baltv\u012bna un trauku k\u0101rt\u012bgi apkl\u0101j ar foliju.<\/span><\/div>
      \"\"<\/div> <\/li>
    • Cep \u010detras piecas stundas. Kad j\u0113ra ga\u013cas kr\u016bti\u0146as gatavas, iz\u0146em un ieliek atsevi\u0161\u0137\u0101 trauk\u0101, nosedz ar foliju un \u013cauj t\u0101m 20 min\u016btes atp\u016bsties.<\/span><\/div>
      \"\"<\/div> <\/li>
    • \u00a0M\u0113rces pagatavo\u0161ana. Kad no\u0146emts cepetis, d\u0101rze\u0146us cepamtrauk\u0101 p\u0101rlej ar 0,5 l buljona un nedaudz pav\u0101ra, lai karameliz\u0113ju\u0161\u0101s sulas sajaucas ar buljonu. Tad mais\u012bjumu ar d\u0101rze\u0146iem caur sieti\u0146u p\u0101rlej t\u012br\u0101 pann\u0101. M\u0113rci v\u0101ra, iebiezin\u0101\u0161anai var pievienot miltus, kas sajaukti ar nelielu daudzumu auksta \u016bdens, nov\u0101ra l\u012bdz v\u0113lamajai konsistencei. <\/span><\/div>
      \"\"<\/div> <\/li>
    • Kr\u016bti\u0146ai piedevas \u2013 p\u0113c izv\u0113les, kas lab\u0101k gar\u0161o!<\/span><\/div>
      \"\"<\/div> <\/li><\/ul><\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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