{"id":483,"date":"2026-04-02T15:41:41","date_gmt":"2026-04-02T13:41:41","guid":{"rendered":"https:\/\/xn--eimosuraai-z9bi88a.lt\/?p=483"},"modified":"2026-04-02T15:44:01","modified_gmt":"2026-04-02T13:44:01","slug":"fantastiska-vistienos-krutinele-orkaiteje","status":"publish","type":"post","link":"https:\/\/xn--eimosuraai-z9bi88a.lt\/?p=483","title":{"rendered":"Fantasti\u0161ka vi\u0161tienos kr\u016btin\u0117l\u0117 orkait\u0117je"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Pagaminti vi\u0161tienos kr\u016btin\u0117l\u0119, kad ji neb\u016bt\u0173 sausa ir kieta kaip padas, n\u0117ra taip labai paprasta. Bet n\u0117ra ir labai sud\u0117tinga, jei \u017einai por\u0105 esmini\u0173 dalyk\u0173:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>kepama turi b\u016bti auk\u0161toje temperat\u016broje &#8211;<strong> 230\u00b0C;<\/strong><\/li>\n\n\n\n<li>kepimui b\u016btina naudoti termometr\u0105 &#8211;<strong> 74\u00b0C<\/strong> yra pats tas, keli laipsniai ma\u017eiau &#8211; bus reikal\u0173 pilve, keli laipsniai daugiau &#8211; bus padas.<\/li>\n<\/ul>\n\n\n\n<p>Paruo\u0161imui reikalinga vi\u0161tienos kr\u016btin\u0117l\u0117, kiekis pagal poreik\u012f, ir m\u0117gstami prieskoniai, kiekis pagal poreik\u012f:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>vi\u0161tienos kr\u016btin\u0117l\u0117<\/li>\n\n\n\n<li>prieskoniai <\/li>\n\n\n\n<li>alyvuogi\u0173 aliejus<\/li>\n\n\n\n<li>druska<\/li>\n<\/ul>\n\n\n\n<p>Gaminimo eiga reikalauja \u0161iek tiek laiko &#8211; nors receptas nesud\u0117tingas, bet tai n\u0117ra tas patiekalas, kur\u012f gali per pusvaland\u012f pasidaryti. Viskas vyksta daugma\u017e taip:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pirmiausia vi\u0161tienos kr\u016btin\u0117l\u0119 ar kr\u016btin\u0117les reikia pamirkyti \u0161iltame s\u016briame vandenyje. Vanduo \u0161iltas, bet ne kar\u0161tas, apie 50\u00b0C, druskos apie \u0161auk\u0161tas stiklinei &#8211; turi b\u016bti s\u016bru. Vandens tiek, kad apsemt\u0173 m\u0117s\u0105. Svarbu pamakaluoti, kad i\u0161tirpt\u0173 druska.<\/li>\n\n\n\n<li>Kantriai palaukus apie 20 minu\u010di\u0173, kr\u016btin\u0117les reikia i\u0161imti, praplauti \u0161altu vandeniu ir nusausinti.<\/li>\n\n\n\n<li>Kr\u016btin\u0117les pamarinuoti savo m\u0117gstamais prieskoniais: tai gali b\u016bti itali\u0161ko stiliaus \u017ealumynai, gali b\u016bti rytieti\u0161ko stiliaus paprika\/imbieras, gali b\u016bti lietuvi\u0161ko stiliaus majonezas su garsty\u010diomis. Naudojant sausus prieskonius, reikia juos \u012ftrinti kartu su alyvuogi\u0173 aliejumi. Marinavimui irgi reik\u0117t\u0173 pusvalanduko.<\/li>\n\n\n\n<li>Pa\u0161auti vi\u0161tien\u0105 \u012f orkait\u0119, \u012fkaitint\u0105 iki 230\u00b0C. Re\u017eimas &#8211; kepimas auk\u0161toje temperat\u016broje, be v\u0117jelio. Kr\u016btin\u0117les reikia d\u0117ti ant groteli\u0173, po apa\u010dia padedant skard\u0105 nusivarv\u0117jimui.<\/li>\n\n\n\n<li>Kepti apie 15-20min. Po 8 min. kr\u016btin\u0117les apversti, \u012f storiausi\u0105 dal\u012f \u012fsmeigti termometr\u0105 ir nustatyti 74\u00b0C rib\u0105 &#8211; \u0161iuk\u0161tu neperkepti.<\/li>\n\n\n\n<li>Kepimo pabaigoje galima nustatyti grill funkcij\u0105 &#8211; kad pavir\u0161ius apskrust\u0173, bet visai neb\u016btina.<\/li>\n\n\n\n<li>I\u0161\u0117mus i\u0161 orkait\u0117s, pad\u0117ti ant lentel\u0117s, pridengti ir leisti pails\u0117ti, kad temperat\u016bra tolygiai pasiskirstyt\u0173 per vis\u0105 skerspj\u016bv\u012f. And that is it!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Pagaminti vi\u0161tienos kr\u016btin\u0117l\u0119, kad ji neb\u016bt\u0173 sausa ir kieta kaip padas, n\u0117ra taip labai paprasta. Bet n\u0117ra ir labai sud\u0117tinga, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":485,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinaro-megejo-uzrasai"],"_links":{"self":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=483"}],"version-history":[{"count":4,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/483\/revisions"}],"predecessor-version":[{"id":489,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/483\/revisions\/489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/media\/485"}],"wp:attachment":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}