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Spearfishing.pl Polski Portal Łowiectwa Podwodnego - Forum dyskusyjne 2015-09-15T10:34:25+02:00 http://spearfishing.pl/forum/feed.php?f=36&t=5227 2015-09-15T10:34:25+02:00 2015-09-15T10:34:25+02:00 http://spearfishing.pl/forum/viewtopic.php?t=5227&p=59688#p59688 <![CDATA[Re: Pozbywanie się posmaku mułu z ryb]]> Statystyki: autor: ptja — wt, 15 września 2015, 10:34

]]> 2015-09-15T08:14:30+02:00 2015-09-15T08:14:30+02:00 http://spearfishing.pl/forum/viewtopic.php?t=5227&p=59686#p59686 <![CDATA[Re: Pozbywanie się posmaku mułu z ryb]]> Statystyki: autor: Dżimi Ramles — wt, 15 września 2015, 08:14

]]> 2015-09-14T22:39:10+02:00 2015-09-14T22:39:10+02:00 http://spearfishing.pl/forum/viewtopic.php?t=5227&p=59678#p59678 <![CDATA[Pozbywanie się posmaku mułu z ryb]]>
Mięso ryb typu karp, amur, lin, karaś czy leszcz, aby pozbawić je posmaku mułu trzeba poporcjowane zalać mlekiem na kilka godzin, np. na noc. Do mleka można dodać już przyprawy typu pieprz czy czosnek, lecz lepiej (efektywniej) zrobić to po odlaniu mleka. Przed obróbką cieplną porcje wyjmujemy z mleka, przyprawiamy i to wszystko. Posmak mułu znika. Można potem dodatkowo smażyć z dodatkiem masła.

na zdjeciu porcje z lina.jpg


Ta metoda jest znana w Polsce od bardzo dawna - stosuje się ją także przy przyrządzaniu tak "staropolskich" potraw jak lin gotowany w śmietanie lub wykańczanie zup rybnych mlekiem zagęszczonym mąką. Właśnie w celu pozbawienia potrawy posmaku mułu. Tyle w temacie "nienadawania" się mięsa pewnych ryb do spożycia :mrgreen:

Statystyki: autor: bruner — pn, 14 września 2015, 22:39

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