\u00cbsht\u00eb nj\u00eb nga faktet e padiskutueshme t\u00eb jet\u00ebs q\u00eb \u00ebsht\u00eb jasht\u00ebzakonisht e v\u00ebshtir\u00eb t\u00eb ziesh nj\u00eb vez\u00eb n\u00eb m\u00ebnyr\u00eb perfekte.<\/p>\n
Problemi \u00ebsht\u00eb se e verdha dhe albumina (pjesa e bardh\u00eb e vez\u00ebs) gatuhen n\u00eb dy temperatura t\u00eb ndryshme. E verdha k\u00ebrkon nj\u00eb temperatur\u00eb prej vet\u00ebm 65 grad\u00eb celsius p\u00ebr t’u gatuar, nd\u00ebrsa albumina ka nevoj\u00eb p\u00ebr pak m\u00eb shum\u00eb nxeht\u00ebsi n\u00eb 85 grad\u00eb celsius.<\/p>\n
Prandaj, metodat konvencionale p\u00ebr gatimin e vez\u00ebve p\u00ebrfaq\u00ebsojn\u00eb nj\u00eb kompromis midis k\u00ebtyre dy t\u00eb v\u00ebrtetave n\u00eb dukje t\u00eb papajtueshme. Ziejeni nj\u00eb vez\u00eb n\u00eb 100 grad\u00eb celsius dhe e bardha s\u00eb shpejti do t\u00eb mpikset, bashk\u00eb me t\u00eb verdh\u00ebn. Nj\u00eb metod\u00eb tjet\u00ebr e gatimit t\u00eb nj\u00eb veze, e njohur si sous vide, p\u00ebrfshin vendosjen e vez\u00ebs n\u00eb banja mari, n\u00eb temperatura midis 60 dhe 70 grad\u00eb celsius p\u00ebr nj\u00eb or\u00eb. Kjo e b\u00ebn t\u00eb verdh\u00ebn t\u00eb l\u00ebngshme dhe t\u00eb jet\u00eb e shijshme, por e bardha mund t\u00eb jet\u00eb e pampiksur mir\u00eb.<\/p>\n
Megjithat\u00eb, mos u shqet\u00ebsoni, pasi studiuesit tani kan\u00eb zbuluar metod\u00ebn perfekte p\u00ebr zierjen e nj\u00eb veze. P\u00ebr m\u00eb tep\u00ebr, ata kan\u00eb treguar se rezultati \u00ebsht\u00eb jo vet\u00ebm m\u00eb i shijsh\u00ebm, por edhe m\u00eb i mir\u00eb p\u00ebr ju.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00cbsht\u00eb nj\u00eb nga faktet e padiskutueshme t\u00eb jet\u00ebs q\u00eb \u00ebsht\u00eb jasht\u00ebzakonisht e v\u00ebshtir\u00eb t\u00eb ziesh nj\u00eb vez\u00eb n\u00eb m\u00ebnyr\u00eb perfekte. Problemi \u00ebsht\u00eb se e verdha dhe albumina (pjesa e bardh\u00eb e vez\u00ebs) gatuhen n\u00eb dy temperatura t\u00eb ndryshme. E verdha k\u00ebrkon nj\u00eb temperatur\u00eb prej vet\u00ebm 65 grad\u00eb celsius p\u00ebr t’u gatuar, nd\u00ebrsa albumina ka nevoj\u00eb<\/p>\n","protected":false},"author":1,"featured_media":10564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-10563","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle"},"_links":{"self":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/10563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/comments?post=10563"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/10563\/revisions"}],"predecessor-version":[{"id":10565,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/10563\/revisions\/10565"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/10564"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=10563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=10563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=10563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}