{"id":602,"date":"2026-06-02T15:53:14","date_gmt":"2026-06-02T15:53:14","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=602"},"modified":"2026-06-02T15:53:14","modified_gmt":"2026-06-02T15:53:14","slug":"tiesa-apie-mesos-kepima-ir-sultinguma","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=602","title":{"rendered":"Tiesa apie m\u0117sos kepim\u0105 ir sultingum\u0105"},"content":{"rendered":"<p><\/p>\n<div data-id=\"c158a53\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n<h3 data-section-id=\"1943ecd\" data-start=\"1452\" data-end=\"1493\">Kaip virtuv\u0117s mitas i\u0161gyveno 150 met\u0173<\/h3>\n<p data-start=\"1495\" data-end=\"1649\">Visa tai mane \u017eavi: teorija prasid\u0117jo 1847 m. ir ka\u017ekaip i\u0161liko ilgiau nei konservuotas kumpis nuokrit\u0173 prieglaudos gale.<\/p>\n<p data-start=\"1651\" data-end=\"1895\">Vokie\u010di\u0173 chemikas Justusas von Liebigas pasi\u016bl\u0117, kad kepinant m\u0117s\u0105 atsirast\u0173 barjeras, u\u017edarantis sultis viduje. Id\u0117ja skamb\u0117jo logi\u0161kai, tad vir\u0117jai j\u0105 pakartojo. To mok\u0117 kulinarijos mokyklos. Kulinarijos knygos i\u0161spausdino. Gal\u0173 gale niekas to nebeabejojo.<\/p>\n<p data-start=\"1897\" data-end=\"2106\">Netgi radau j\u012f savo kopijoje <em data-start=\"1927\" data-end=\"1955\">Maisto myl\u0117tojo kompanionas<\/em> Sharon Tyler Herbst, viena i\u0161 labiausiai gerbiam\u0173 kulinarini\u0173 nuorod\u0173 mano lentynoje. \u010cia pat po \u201eskrudinimas\u201c ra\u0161oma, kad tikslas yra u\u017esandarinti sultis.<\/p>\n<p data-start=\"2108\" data-end=\"2239\">Taip i\u0161gyvena maisto gaminimo mitai. Vienas patikimas vir\u0117jas pasakoja kitam. Tada kitas. Tada galiausiai id\u0117ja tampa virtuv\u0117s \u0161ventra\u0161\u010diu.<\/p>\n<p data-start=\"2241\" data-end=\"2281\">Problema? Mokslas niekada to nepalaik\u0117.<\/p>\n<p data-start=\"2283\" data-end=\"2500\">2004 m. maisto mokslininkas Haroldas McGee tiesiogiai kreip\u0117si \u012f \u0161\u012f mit\u0105. V\u0117liau Kenji L\u00f3pez-Alt j\u012f pla\u010diai i\u0161band\u0117 \u201eSerious Eats\u201c. Rezultatai buvo visi\u0161kai ai\u0161k\u016bs: apkepta m\u0117sa praranda tiek pat dr\u0117gm\u0117s, kiek ir neapkepta.<\/p>\n<p data-start=\"2502\" data-end=\"2593\">Pluta n\u0117ra vandeniui atspari striuk\u0117. Tai skonis. Skanus skonis, bet skonis vis d\u0117lto.<\/p>\n<p data-start=\"2595\" data-end=\"2776\">Ir s\u0105\u017einingai, a\u0161 taip pat turiu \u012ftraukti save \u012f \u0161i\u0105 istorij\u0105. Dar 2015 metais skaitytojai prad\u0117jo tai nurodyti mano komentar\u0173 skiltyje. Mano atsakymas tuo metu buvo atsargus ir diplomati\u0161kas:<\/p>\n<blockquote data-start=\"2778\" data-end=\"2870\">\n<p data-start=\"2780\" data-end=\"2870\">\u201eSutinku, kad \u0161iandien virtuv\u0117s \u0161efai nebepripa\u017e\u012fsta m\u0117sos kepimo, kad \u201esandaryt\u0173 sultyse\u201c.<\/p>\n<\/blockquote>\n<p data-start=\"2872\" data-end=\"2953\">Tai gana eleganti\u0161kas b\u016bdas pasakyti: \u201eGalb\u016bt vairavau ne t\u0105 autobus\u0105\u201c.<\/p>\n<p data-start=\"2955\" data-end=\"3018\">Taigi \u0161is \u012fra\u0161as yra mano oficialus pataisymas. Geriau v\u0117liau nei niekada.<\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/reluctantgourmet.com\/searing-meat-and-juiciness\/\"> Nuoroda \u012f informacijos \u0161altin\u012f <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kaip virtuv\u0117s mitas i\u0161gyveno 150 met\u0173 Visa tai mane \u017eavi: teorija prasid\u0117jo 1847 m. ir ka\u017ekaip i\u0161liko ilgiau nei konservuotas kumpis nuokrit\u0173 prieglaudos gale. Vokie\u010di\u0173 chemikas Justusas von Liebigas pasi\u016bl\u0117, kad kepinant m\u0117s\u0105 atsirast\u0173 barjeras, u\u017edarantis sultis viduje. Id\u0117ja skamb\u0117jo logi\u0161kai, tad vir\u0117jai j\u0105 pakartojo. To mok\u0117 kulinarijos mokyklos. Kulinarijos knygos i\u0161spausdino. Gal\u0173 gale niekas [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":603,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[337],"tags":[602,1040,50,1041,930],"class_list":["post-602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gurmaniski-patiekalai","tag-apie","tag-kepima","tag-mesos","tag-sultinguma","tag-tiesa"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=602"}],"version-history":[{"count":0,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/602\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/media\/603"}],"wp:attachment":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}