{"id":3641,"date":"2013-03-17T23:29:30","date_gmt":"2013-03-17T22:29:30","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=3641"},"modified":"2013-03-17T23:29:51","modified_gmt":"2013-03-17T22:29:51","slug":"jak-ugotowac-bulion","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/jak-ugotowac-bulion\/","title":{"rendered":"Jak ugotowa\u0107 bulion?"},"content":{"rendered":"
\"bulion\"<\/p>\n

Wielu si\u0119 u\u015bmiechnie, bo gotuj\u0105 wyczesane wywary z mi\u0119sa, warzyw i przypraw. Wielu przeczyta, bo nie bardzo im wychodzi. To jest m\u00f3j spos\u00f3b na porz\u0105dny bulion.<\/span><\/p>\n

Bulion<\/span><\/h2>\n

Czas przygotowania: 4 godziny<\/strong><\/p>\n

Sk\u0142adniki na 4 litry:<\/strong><\/p>\n

    \n
  • porcja roso\u0142owa lub dwie nogi z kurczaka<\/li>\n
  • kawa\u0142ek wo\u0142owiny, np. mostek<\/li>\n
  • 3 marchewki<\/li>\n
  • 2 cebule, opalone na gazie, lub upieczone w piekarniku<\/li>\n
  • 2 pietruszki<\/li>\n
  • ma\u0142y seler<\/li>\n
  • kilka z\u0105bk\u00f3w czosnku<\/li>\n
  • 4\u20135 li\u015bci laurowych<\/li>\n
  • 4\u20136 ziaren ziela angielskiego<\/li>\n
  • 10 ziaren pieprzu<\/li>\n
  • pomidor, naci\u0119ty na krzy\u017c<\/li>\n
  • por (mo\u017ce by\u0107 tylko zielona cz\u0119\u015b\u0107, bia\u0142\u0105 warto zostawi\u0107 np. do sosu czy makaronu)<\/li>\n
  • kawa\u0142ek kapusty w\u0142oskiej (w moich rodzinnych stronach si\u0119 nie dodaje, ale np. w \u015awi\u0119tokrzyskim, czy Ma\u0142opolsce to obowi\u0105zkowy sk\u0142adnik gotowych jarzynek)<\/li>\n
  • p\u0119czek natki pietruszki<\/li>\n<\/ul>\n

    \"sk\u0142adniki<\/p>\n

    Mi\u0119so myjemy, warzywa obieramy i p\u0142uczemy. Wk\u0142adamy wszystkie sk\u0142adniki do do\u017cego garnka i zalewamy sze\u015bcioma litrami wody. Doprowadzamy do wrzenia, po czym zmniejszamy ogie\u0144, \u017ceby ros\u00f3\u0142 tylko lekko si\u0119 gotowa\u0142. Gdyby ca\u0142y czas by\u0142 na du\u017cym ogniu, mogliby\u015bmy zapomnie\u0107 o jego p\u00f3\u017aniejszej klarowno\u015bci, bo sk\u0142adniki szybko by si\u0119 rozpad\u0142y i p\u0142ywa\u0142y w ma\u0142ych cz\u0105stkach, uniemo\u017cliwiaj\u0105c p\u00f3\u017aniejsz\u0105 dok\u0142adn\u0105 filtracj\u0119. Je\u015bli dziwi niekt\u00f3rych obecno\u015b\u0107 pomidora w zestawieniu, uprzejmie donosz\u0119, \u017ce on r\u00f3wnie\u017c poprawia klarowno\u015b\u0107, bo \u015bwietnie przyci\u0105ga szumowiny. Jest jeszcze jedna korona zasada. Je\u015bli chcemy mie\u0107 dobry wywar, wk\u0142adamy wszystkie sk\u0142adniki do zimnej wody, \u017ceby odda\u0142y mu swoje walory. Je\u015bli zale\u017cy nam na smacznym, warto\u015bciowym mi\u0119sie, wtedy wk\u0142adamy je do gotuj\u0105cego roso\u0142u.<\/span><\/p>\n

    Wywar powinien gotowa\u0107 si\u0119 d\u0142ugo, 3\u20134 godziny. Powinien by\u0107 esencjonalny. Je\u017celi planujemy u\u017cy\u0107 go jako baz\u0119 do sos\u00f3w i innych zup, do zestawu podstawowego mo\u017cemy dorzuci\u0107 ca\u0142\u0105 g\u0142\u00f3wk\u0119 czosnku przekrojon\u0105 w poprzek i \u015bwie\u017ce zio\u0142a (tymianek, rozmaryn, cz\u0105ber, lubczyk), a po odcedzeniu gotowa\u0107 sam wywar jeszcze z godzin\u0119, wtedy b\u0119dzie esencjonalny i ciemny. Wywar mo\u017cna z powodzeniem mrozi\u0107, najlepiej w ma\u0142ych pojemnikach do jednego litra. Jest niezb\u0119dn\u0105 baz\u0105 do risotto, zupy tajskiej, sos\u00f3w do makaron\u00f3w, czy mi\u0119s.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

    Wielu si\u0119 u\u015bmiechnie, bo gotuj\u0105 wyczesane wywary z mi\u0119sa, warzyw i przypraw. Wielu przeczyta, bo nie bardzo im wychodzi. To […]<\/p>\n","protected":false},"author":2,"featured_media":3647,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","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":"","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":"var(--ast-global-color-4)","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":[19],"tags":[],"class_list":["post-3641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jak-podstawowe-przepisy-i-porady"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3641"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=3641"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3641\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/3647"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=3641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=3641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=3641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}