Jadne hobotnice, ne samo da su puno pametnije nego što misle oni koji ih vole jesti, nego ih još pritom oni koji ih vole jesti potpuno umetu neobičnim metodama koje bi, kao, trebale osigurati da hoba u konačnici bude mekana poput masla, umjesto tvrda i žilava kao opanak.
Mnoge od tih metoda ne samo da su čudne nego su i proturječne, a za neke se znanstveno dokazalo da su potpuno besmislene, no unatoč tome i dalje se primjenjuju.
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---Evo, na primjer, famozni trik s plutenim čepovima s vinskih boca, u koji se mnogi kunu tvrdeći da je to najbolja metoda za omekšavanje hobotnice, prije koju godinu je raskrinkan kao neučinkovit i bespotreban. Mogli ste o tome čitati, pisao je The New York Times, a prenijeli "svi živi".
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U spomenutom članku slavni chef Harold McGee opisao je kako je proveo ispitivanje kuhajući hobotnice bez dodatka čepova i uz njihov dodatak te na koncu zaključio kako su sve podjednako mekane.
Među sličnim savjetima su dodavanje octa, kratko uranjanje u vruću vodu, prethodno zaleđivanje pa čak i osobito brutalna metoda prema kojoj bidnu hobu treba dobro nalupati. Srećom, za to ne treba biti živa.
Osobito je kontroverzno namakanje u slanoj otopini, jer ga jedni zdušno zagovaraju, dok mu drugi ni u ludilu ne bi pribjegli tvrdeći da će sol samo otvrdnuti hobotnicu te da je već dovoljno slana sama po sebi.
Toliko savjeta, toliko nedoumica.... Kako postupiti?
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Odgovor mi je došao s poprilično relevantne adrese, dobila sam ga od Sokola Prenge, jednog od najpoznatijih albanskih chefova koji je na Biseru mora održao je master class na temu hobotnice.
Chef Prenga, inače majstor slastičar, pekar i čokolatijer, jedan je od najvećih promotora albanske kuhinje u svijetu koji je iskustvo, osim u svojoj zemlji, stjecao u vrhunskim restoranima Grčke i Nizozemske te jedan od članova žirija MasterChef Albania Junior, a u Supetru je pripremio hladno predjelo od hobotnice u dvije varijante te nakon toga i glavno jelo, hobotnicu s roštilja po receptima koje je osmislio posebno za tu priliku.
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Okupljenima je rekao da je hobotnica s roštilja jako popularna u južnoj Albaniji, a on ju je pripremio s ljubičastim krumpirom pečenim u kori i butargom cipla.
Nakon što je završio s predavanjem, zamolila sam ga da za čitatelje Slobodne Dalmacije konačno razriješi gorespomenutu nedoumicu. Kako najbolje skuhati hobotnicu?
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- Hobotnicu je dobro malo istući, njeno je vezivno tkivo čvrsto, a to je omekšava. Zatim ju treba zamrznuti. Ne mora to biti predugo. Zamrznutu hobotnicu zatim, onako izravno iz leda, treba skuhati u njenoj vlastitoj vodi, a ako je nema dovoljno, možete joj dodati malo obične vode. Malo, ne previše, hobotnica ne mije plivati u vodi. Kuhajte je nekih 25 minuta, bez soljenja, samo u njenoj vodi, pustit će ona dovoljno svog soka i to će biti najbolje - savjetovao nam je chef Prenga.
Za kraj sam ga pitala kojji je način pripreme hobotnice njemu najdraži, na što je rekao da je jako voli pa je često jede na sve moguće načine, ali da mu je najmiliji ujedno i najjednostavniji - lešo, s malo soli i maslinovog ulja.
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Imamo savjet poznatog kuhara, ovako je on omekšava [num_of_authors] => 0 [author] => Joomla\CMS\User\User Object ( [isRoot:protected] => [id] => 3242 [name] => Tea Sumić Miletić [username] => tea.sumic [email] => tea.sumic@slobodnadalmacija.hr [password] => $2y$10$KFHqP694ipYnFwy9WRCFzuHPf2MJ51KZAfr7Pd0b2WbTCCs5s1Om. 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Mnoge od tih metoda ne samo da su čudne nego su i proturječne, a za neke se znanstveno dokazalo da su potpuno besmislene, no unatoč tome i dalje se primjenjuju.
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---Evo, na primjer, famozni trik s plutenim čepovima s vinskih boca, u koji se mnogi kunu tvrdeći da je to najbolja metoda za omekšavanje hobotnice, prije koju godinu je raskrinkan kao neučinkovit i bespotreban. Mogli ste o tome čitati, pisao je The New York Times, a prenijeli "svi živi".
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U spomenutom članku slavni chef Harold McGee opisao je kako je proveo ispitivanje kuhajući hobotnice bez dodatka čepova i uz njihov dodatak te na koncu zaključio kako su sve podjednako mekane.
Među sličnim savjetima su dodavanje octa, kratko uranjanje u vruću vodu, prethodno zaleđivanje pa čak i osobito brutalna metoda prema kojoj bidnu hobu treba dobro nalupati. Srećom, za to ne treba biti živa.
Osobito je kontroverzno namakanje u slanoj otopini, jer ga jedni zdušno zagovaraju, dok mu drugi ni u ludilu ne bi pribjegli tvrdeći da će sol samo otvrdnuti hobotnicu te da je već dovoljno slana sama po sebi.
Toliko savjeta, toliko nedoumica.... Kako postupiti?
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Odgovor mi je došao s poprilično relevantne adrese, dobila sam ga od Sokola Prenge, jednog od najpoznatijih albanskih chefova koji je na Biseru mora održao je master class na temu hobotnice.
Chef Prenga, inače majstor slastičar, pekar i čokolatijer, jedan je od najvećih promotora albanske kuhinje u svijetu koji je iskustvo, osim u svojoj zemlji, stjecao u vrhunskim restoranima Grčke i Nizozemske te jedan od članova žirija MasterChef Albania Junior, a u Supetru je pripremio hladno predjelo od hobotnice u dvije varijante te nakon toga i glavno jelo, hobotnicu s roštilja po receptima koje je osmislio posebno za tu priliku.
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Okupljenima je rekao da je hobotnica s roštilja jako popularna u južnoj Albaniji, a on ju je pripremio s ljubičastim krumpirom pečenim u kori i butargom cipla.
Nakon što je završio s predavanjem, zamolila sam ga da za čitatelje Slobodne Dalmacije konačno razriješi gorespomenutu nedoumicu. Kako najbolje skuhati hobotnicu?
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- Hobotnicu je dobro malo istući, njeno je vezivno tkivo čvrsto, a to je omekšava. Zatim ju treba zamrznuti. Ne mora to biti predugo. Zamrznutu hobotnicu zatim, onako izravno iz leda, treba skuhati u njenoj vlastitoj vodi, a ako je nema dovoljno, možete joj dodati malo obične vode. Malo, ne previše, hobotnica ne mije plivati u vodi. Kuhajte je nekih 25 minuta, bez soljenja, samo u njenoj vodi, pustit će ona dovoljno svog soka i to će biti najbolje - savjetovao nam je chef Prenga.
Za kraj sam ga pitala kojji je način pripreme hobotnice njemu najdraži, na što je rekao da je jako voli pa je često jede na sve moguće načine, ali da mu je najmiliji ujedno i najjednostavniji - lešo, s malo soli i maslinovog ulja.
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Jadne hobotnice, ne samo da su puno pametnije nego što misle oni koji ih vole jesti, nego ih još pritom oni koji ih vole jesti potpuno umetu neobičnim metodama koje bi, kao, trebale osigurati da hoba u konačnici bude mekana poput masla, umjesto tvrda i žilava kao opanak.
Mnoge od tih metoda ne samo da su čudne nego su i proturječne, a za neke se znanstveno dokazalo da su potpuno besmislene, no unatoč tome i dalje se primjenjuju.
