{"id":5573,"date":"2022-12-17T00:00:00","date_gmt":"2022-12-16T22:00:00","guid":{"rendered":"https:\/\/spinter.lt\/uogu-kisielius-ne-tik-sventems-ar-mokate-ji-isvirti\/"},"modified":"2023-06-02T12:44:22","modified_gmt":"2023-06-02T10:44:22","slug":"uogu-kisielius-ne-tik-sventems-ar-mokate-ji-isvirti","status":"publish","type":"post","link":"https:\/\/spinter.lt\/en\/uogu-kisielius-ne-tik-sventems-ar-mokate-ji-isvirti\/","title":{"rendered":"Uog\u0173 kisielius \u2013 ne tik \u0161vent\u0117ms: ar mokate j\u012f i\u0161virti?"},"content":{"rendered":"<p><b>2022.12.17<br \/>\n<\/b> \u00a0 \u0160v. K\u016b\u010di\u0173 stalas ne\u012fsivaizduojamas be tradicinio spanguoli\u0173 ar kit\u0173 uog\u0173 kisieliaus \u2013 sodraus skonio tir\u0161tas g\u0117rimas \u012ftinka tiek ma\u017eiesiems smali\u017eiams, tiek vyresniems jo ragautojams. Kaip virti, kuo gardinti ir kaip vartoti \u0161\u012f labiausiai \u0160iaur\u0117s \u0161alyse paplitus\u012f g\u0117rim\u0105, pataria jau 16 met\u0173 maisto technologijos srityje dirbanti Au\u0161ra Staninien\u0117.<\/p>\n<p>Kisieliaus pagrindin\u0117s sudedamosios dalys yra vanduo, m\u0117gstamos uogos, cukrus ir krakmolas. Visa kita \u2013 fantazijos reikalas, sako pa\u0161nekov\u0117. \u00a0 \u201eKisieliui virti tinka prakti\u0161kai visos uogos \u2013 ir r\u016bg\u0161tesn\u0117s spanguol\u0117s ar vy\u0161nios, ir saldesn\u0117s bra\u0161k\u0117s, aviet\u0117s ar net m\u0117lyn\u0117s. Taip pat kisieli\u0173 galima virti su juodaisiais ar raudonaisiais serbentais \u2013 toks g\u0117rimo variantas b\u016bt\u0173 labiau i\u0161skirtinis. Vis d\u0117lto \u0160v. K\u016b\u010di\u0173 stalui da\u017eniausiai renkam\u0117s spanguoli\u0173 kisieli\u0173\u201c, \u2013 sako maisto technolog\u0117 A. Staninien\u0117.<\/p>\n<p>Pasak jos, sunkiausia kisieliaus virimo dalis \u2013 teisingai supilti krakmol\u0105, kad kisieliuje nesusidaryt\u0173 gumuliukai. \u00a0 \u201e\u012e kar\u0161t\u0105 vanden\u012f negalima tiesiog berti krakmolo milteli\u0173, jie su\u0161oks \u012f gumuliukus. B\u016btina krakmol\u0105 i\u0161tirpinti \u0161altame vandenyje, tada nedidele srovele j\u012f pilti mai\u0161ant \u012f verdant\u012f vanden\u012f. \u012eprastai virdamas kisielius gana greitai sutir\u0161t\u0117ja, nebent vietoj bulvi\u0173 krakmolo naudojate kukur\u016bz\u0173 \u2013 tokiu atveju kisieli\u0173 teks pavirti \u0161iek tiek ilgiau\u201c, \u2013 pataria A. Staninien\u0117.<\/p>\n<p>Kisieliaus tir\u0161tumas priklauso nuo krakmolo kiekio \u2013 \u012fprastai 1 litrui vandens pakanka 1-2 valgomojo \u0161auk\u0161to krakmolo. Atv\u0117s\u0119s g\u0117rimas, ypa\u010d laikomas \u0161aldytuve, gali tapti tir\u0161tesnis.<\/p>\n<p>Nors kisielius yra m\u0117gstamas g\u0117rimas, jis da\u017eniausiai vartojamas ypatingomis progomis, rodo dar vasar\u0105 \u201eSpinter tyrimai\u201c atlikta reprezentatyvi apklausa \u2013 kas tre\u010dias \u0161alies gyventojas (34 proc.) kisieli\u0173 vartoja tik per \u0161ventes.<\/p>\n<p>\u201eKisielius netur\u0117t\u0173 b\u016bti vartojamas tik kart\u0105 per metus \u2013 tai gana universalus g\u0117rimas, tinkamas vartoti tiek \u0161iltas, tiek \u0161altas. Be to, jis gali b\u016bti puikus sald\u017ei\u0173 \u0161altsriubi\u0173 pagrindas, juo galima u\u017epilti ko\u0161es ar sausus pusry\u010dius. Taip pat \u0161altas kisielius, pagardintas plakta grietin\u0117le ar ledais, yra puikus desertas\u201c, \u2013 sako A. Staninien\u0117.<\/p>\n<p>\u0160altinis: agrobite.lt<\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u0160v.<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-5573","post","type-post","status-publish","format-standard","hentry","category-be-kategorijos-lt"],"_links":{"self":[{"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/posts\/5573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/comments?post=5573"}],"version-history":[{"count":0,"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/posts\/5573\/revisions"}],"wp:attachment":[{"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/media?parent=5573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/categories?post=5573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spinter.lt\/en\/wp-json\/wp\/v2\/tags?post=5573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}