Zakoni q\u00eb shumica prej nesh kemi kur p\u00ebrgatisim patate nuk \u00ebsht\u00eb gjithmon\u00eb m\u00ebnyra m\u00eb e mir\u00eb p\u00ebr t\u00eb arritur tekstur\u00ebn perfekte. Edhe pse duket mjaft logjike q\u00eb patatet t\u00eb q\u00ebrohen m\u00eb par\u00eb, t\u00eb priten dhe vet\u00ebm pastaj t\u00eb gatuhen, shefat e kuzhin\u00ebs profesionist\u00eb theksojn\u00eb se rendi duhet t\u00eb ndryshohet p\u00ebr disa pjata.<\/p>\n\n\n\n
Gatimi i patateve me l\u00ebkura nuk \u00ebsht\u00eb thjesht nj\u00eb zakon i vjet\u00ebr kuzhine apo nj\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb kursyer pak koh\u00eb. L\u00ebkura gjat\u00eb gatimit ndikon n\u00eb sasin\u00eb e ujit q\u00eb thith patatja, dhe p\u00ebr rrjedhoj\u00eb n\u00eb struktur\u00ebn e saj p\u00ebrfundimtare.<\/p>\n\n\n\n
Ekspertet e kuzhin\u00ebs Stephanie Pixley nga America’s Test Kitchen, Kayla Tabb dhe shefi ekzekutiv i kuzhin\u00ebs Jonathan Warnock i State Road Restaurant n\u00eb Martha’s Vineyard ndan\u00eb p\u00ebrvojat e tyre p\u00ebr simply recipes.<\/p>\n\n\n\n
Stephanie Pixley kujton teksa e shihte n\u00ebn\u00ebn e saj duke zier patatet me l\u00ebkurat e tyre dhe pastaj duke i q\u00ebruar me kujdes nd\u00ebrsa ishin ende t\u00eb nxehta. Kur e pyeti pse e b\u00ebnte k\u00ebt\u00eb, ajo mori nj\u00eb p\u00ebrgjigje t\u00eb thjesht\u00eb: sepse k\u00ebshtu i p\u00ebrgatiste n\u00ebna e saj patatet.<\/p>\n\n\n\n
Megjithat\u00eb, pas k\u00ebtij zakoni t\u00eb vjet\u00ebr t\u00eb kuzhin\u00ebs fshihet nj\u00eb shpjegim shum\u00eb praktik.<\/p>\n\n\n\n
Patatet e pasura me niseshte kan\u00eb tendenc\u00eb t\u00eb thithin uj\u00eb. Kur niseshteja bie n\u00eb kontakt me ujin dhe nxehet, ajo fryhet dhe xhelatinizohet. N\u00ebse i q\u00ebrojm\u00eb patatet m\u00eb par\u00eb, ato mund t\u00eb thithin m\u00eb shum\u00eb uj\u00eb dhe t\u00eb b\u00ebhen m\u00eb t\u00eb holluara me uj\u00eb. L\u00ebkura, nga ana tjet\u00ebr, vepron si nj\u00eb lloj mbrojtjeje natyrore midis patates dhe ujit.<\/p>\n\n\n\n
Kjo \u00ebsht\u00eb ve\u00e7an\u00ebrisht e r\u00ebnd\u00ebsishme n\u00eb gatimet ku duam nj\u00eb brend\u00ebsi patatesh sa m\u00eb t\u00eb that\u00eb, t\u00eb leht\u00eb dhe t\u00eb ajrosur. Nj\u00eb shembull i mir\u00eb \u00ebsht\u00eb pureja e patateve.<\/p>\n\n\n\n
N\u00ebse patatet thithin shum\u00eb uj\u00eb gjat\u00eb gatimit, \u00ebsht\u00eb m\u00eb e v\u00ebshtir\u00eb t\u00eb p\u00ebrftohet nj\u00eb tekstur\u00eb e pasur dhe kremoze. Kjo \u00ebsht\u00eb arsyeja pse mund t\u00eb jet\u00eb m\u00eb mir\u00eb t\u00eb gatuani patatet me niseshte t\u00eb plota dhe me l\u00ebkurat e tyre, dhe t’i q\u00ebroni vet\u00ebm pasi t\u00eb jen\u00eb gatuar.<\/p>\n\n\n\n
Shefi i kuzhin\u00ebs Jonathan Warnock mendon ngjash\u00ebm, duke theksuar se gatimi i patateve para se t\u2019i q\u00ebrosh ka p\u00ebrpar\u00ebsit\u00eb e veta n\u00eb shum\u00eb raste.<\/p>\n\n\n\n
Megjithat\u00eb, ka edhe nj\u00eb an\u00eb tjet\u00ebr. N\u00ebse l\u00ebkura e b\u00ebn t\u00eb v\u00ebshtir\u00eb dep\u00ebrtimin e ujit n\u00eb patate, ajo do t\u00eb thith\u00eb gjithashtu m\u00eb pak krip\u00eb gjat\u00eb gatimit. Prandaj, mund t’ju duhet t\u00eb shtoni er\u00ebza shtes\u00eb pas gatimit.<\/p>\n\n\n\n
Me patatet e reja dhe varietetet e dyllit, situata \u00ebsht\u00eb disi e ndryshme. L\u00ebkura e tyre \u00ebsht\u00eb e holl\u00eb dhe e k\u00ebndshme p\u00ebr t\u2019u ngr\u00ebn\u00eb, dhe n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb i ndihmon patatet t\u00eb ruajn\u00eb form\u00ebn e tyre gjat\u00eb gatimit.<\/p>\n\n\n\n
P\u00ebr shembull, Warnock p\u00ebrgatit patate t\u00eb varietetit Yukon Gold me l\u00ebkur\u00eb. Pasi t\u00eb jen\u00eb gatuar, ftohini, rrafshojini pak dhe m\u00eb pas piqini n\u00eb nj\u00eb tigan t\u00eb ngrohur mir\u00eb.<\/p>\n\n\n\n
N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, patatja merr nj\u00eb pjes\u00eb t\u00eb jashtme krokante dhe nj\u00eb pjes\u00eb t\u00eb brendshme t\u00eb but\u00eb e kremoze, nd\u00ebrsa l\u00ebkura e ndihmon t\u00eb mos shp\u00ebrb\u00ebhet gjat\u00eb p\u00ebrgatitjes.<\/p>\n\n\n\n
Rregulli nuk \u00ebsht\u00eb universal. N\u00eb disa receta, \u00ebsht\u00eb plot\u00ebsisht e justifikuar q\u00eb patatet t\u00eb q\u00ebrohen nd\u00ebrsa jan\u00eb ende t\u00eb gjalla.<\/p>\n\n\n\n
N\u00ebse doni ta prisni n\u00eb copa m\u00eb t\u00eb vogla n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb gatuhet m\u00eb shpejt dhe n\u00eb m\u00ebnyr\u00eb m\u00eb t\u00eb nj\u00ebtrajtshme, mund ta q\u00ebroni para gatimit. E nj\u00ebjta gj\u00eb vlen edhe p\u00ebr disa m\u00ebnyra t\u00eb p\u00ebrgatitjes s\u00eb patateve t\u00eb pjekura, kur q\u00ebllimi \u00ebsht\u00eb t\u00eb krijohet nj\u00eb sip\u00ebrfaqe e ashp\u00ebr.<\/p>\n\n\n\n
\u00cbsht\u00eb pik\u00ebrisht kjo sip\u00ebrfaqe n\u00eb furr\u00eb q\u00eb piqet bukur dhe krijon skajet krokante q\u00eb i b\u00ebjn\u00eb patatet e pjekura kaq t\u00eb shijshme.<\/p>\n\n\n\n
Kur p\u00ebrgatiten patate t\u00eb skuqura, patatet shpesh q\u00ebrohen dhe priten para gatimit, kryesisht p\u00ebr praktik\u00eb dhe p\u00ebr rezultatin e d\u00ebshiruar p\u00ebrfundimtar.<\/p>\n\n\n\n
Shefja Kayla Tab thekson se kur zgjidhni metod\u00ebn e p\u00ebrgatitjes, para s\u00eb gjithash duhet t\u00eb merrni parasysh llojin e patates dhe sasin\u00eb e lag\u00ebshtis\u00eb q\u00eb d\u00ebshironi n\u00eb pjat\u00ebn e p\u00ebrfunduar.<\/p>\n\n\n\n
Kjo \u00ebsht\u00eb ve\u00e7an\u00ebrisht e r\u00ebnd\u00ebsishme kur p\u00ebrgatitni njoki. N\u00ebse patatet p\u00ebrmbajn\u00eb shum\u00eb uj\u00eb, brumi do t\u00eb ket\u00eb nevoj\u00eb p\u00ebr m\u00eb shum\u00eb miell, gj\u00eb q\u00eb mund t\u00eb ndikoj\u00eb n\u00eb but\u00ebsin\u00eb e tij.<\/p>\n\n\n\n
Kjo \u00ebsht\u00eb arsyeja pse p\u00ebr njokit rekomandohet q\u00eb patatet t\u00eb gatuhen t\u00eb plota dhe me l\u00ebkurat e tyre. Q\u00ebllimi \u00ebsht\u00eb q\u00eb t\u00eb merren sa m\u00eb shum\u00eb patate t\u00eb ziera t\u00eb thata, t\u00eb cilat m\u00eb pas q\u00ebrohen dhe p\u00ebrdoren p\u00ebr t\u00eb p\u00ebrgatitur brumin.<\/p>\n\n\n\n
P\u00ebrgjigja varet nga ajo q\u00eb po p\u00ebrgatitni dhe \u00e7far\u00eb lloj patateje po p\u00ebrdorni.<\/p>\n\n\n\n
P\u00ebr shum\u00eb gatime ku \u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb parandalohet thithja e tep\u00ebrt e ujit, \u00ebsht\u00eb nj\u00eb ide e mir\u00eb t\u2019i gatuani patatet me l\u00ebkurat e tyre dhe t\u2019i q\u00ebroni m\u00eb von\u00eb. Kjo metod\u00eb mund t\u00eb jet\u00eb ve\u00e7an\u00ebrisht e dobishme p\u00ebr puren\u00eb e patateve, njokit dhe shum\u00eb sallata patatesh.<\/p>\n\n\n\n
Me patatet e reja, shpesh mund ta lini thjesht l\u00ebkur\u00ebn e lar\u00eb mir\u00eb dhe ta hani.<\/p>\n\n\n\n
N\u00ebse keni nevoj\u00eb p\u00ebr copa m\u00eb t\u00eb vogla patatesh, d\u00ebshironi nj\u00eb sip\u00ebrfaqe ve\u00e7an\u00ebrisht krokante ose receta k\u00ebrkon nj\u00eb p\u00ebrgatitje t\u00eb ndryshme, q\u00ebrimi i tyre para gatimit \u00ebsht\u00eb plot\u00ebsisht i justifikuar.<\/p>\n\n\n\n
Me fjal\u00eb t\u00eb tjera, her\u00ebn tjet\u00ebr q\u00eb e vini pataten t\u00eb ziej\u00eb, mos e q\u00ebroni automatikisht me q\u00ebruesen. N\u00eb disa gatime, \u00ebsht\u00eb l\u00ebkura ajo q\u00eb ruan gj\u00ebn\u00eb m\u00eb t\u00eb r\u00ebnd\u00ebsishme: struktur\u00ebn e mir\u00eb t\u00eb patates.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zakoni q\u00eb shumica prej nesh kemi kur p\u00ebrgatisim patate nuk \u00ebsht\u00eb gjithmon\u00eb m\u00ebnyra m\u00eb e mir\u00eb p\u00ebr t\u00eb arritur tekstur\u00ebn perfekte. Edhe pse duket mjaft logjike q\u00eb patatet t\u00eb q\u00ebrohen m\u00eb par\u00eb, t\u00eb priten dhe vet\u00ebm pastaj t\u00eb gatuhen, shefat e kuzhin\u00ebs profesionist\u00eb theksojn\u00eb se rendi duhet t\u00eb ndryshohet p\u00ebr disa pjata. Gatimi i patateve […]<\/p>\n","protected":false},"author":4,"featured_media":36659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-36658","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n