NOO tehnologs un atz\u012btais \u0161efpav\u0101rs Marko Kokmans dal\u0101s padomos, k\u0101 sv\u0113tkos pagatavot sul\u012bgu cepeti. Vi\u0146\u0161 pied\u0101v\u0101 ar\u012b cepta bekona recepti, kas lieliski ieder\u0113sies Ziemassv\u0113tku un Jaungada ball\u012bt\u0113s.<\/p>\n\n\n\n
Kad ir izv\u0113l\u0113ta augstas kvalit\u0101tes ga\u013ca, ir v\u0113rts piev\u0113rst uzman\u012bbu ar\u012b t\u0101s gatavo\u0161anai. Viens no svar\u012bg\u0101kajiem so\u013ciem ir \u013caut ga\u013cai apm\u0113ram stundu past\u0101v\u0113t istabas temperat\u016br\u0101 pirms t\u0101s ievieto\u0161anas cepe\u0161kr\u0101sn\u012b. Ga\u013ca \u0101tri \u017e\u016bst un k\u013c\u016bst cieta, ja to \u0146em tie\u0161i no ledusskapja pann\u0101 vai cepe\u0161kr\u0101sn\u012b. P\u0113c Kokmana teikt\u0101, ga\u013ca, kas atst\u0101ta istabas temperat\u016br\u0101, izcepas \u0101tr\u0101k, un cepe\u0161a pagatavo\u0161anai tiek pat\u0113r\u0113ts maz\u0101k ener\u0123ijas. Tas pats attiecas ar\u012b uz ga\u013cas produktu ra\u017eot\u0101ju jau iemarin\u0113tajiem produktiem.<\/p>\n\n\n\n
K\u0101da ir pareiz\u0101 temperat\u016bra?<\/strong> “Lai cepetis b\u016btu sul\u012bgs, ga\u013cai j\u0101rada tvaika vide. Veikalos nop\u0113rkamo gatavo cepe\u0161u gad\u012bjum\u0101 ra\u017eot\u0101ji to parasti jau ir \u0146\u0113mu\u0161i v\u0113r\u0101,” sac\u012bja Kokmans. T\u0101p\u0113c cepe\u0161pannas viet\u0101 ir v\u0113rts cepeti ievietot cepe\u0161pann\u0101 ar v\u0101ku vai cepammais\u0101. Cepot sl\u0113gt\u0101 cep\u0161anas pann\u0101, j\u0101ielej l\u012bdz ceturtda\u013cai gl\u0101zes \u016bdens un cepe\u0161kr\u0101sns temperat\u016bra j\u0101paaugstina l\u012bdz aptuveni 200 gr\u0101diem. Gatavojot cepammais\u0101, ga\u013ca 170 gr\u0101du temperat\u016br\u0101 gatavojas sav\u0101 sul\u0101. Maisi\u0146\u0101 sav\u0101kto buljonu var izmantot gardas m\u0113rces pagatavo\u0161anai.<\/p>\n\n\n\n Visa pamat\u0101 ir augstv\u0113rt\u012bgas sast\u0101vda\u013cas<\/strong> NOO \u0161ai ziemas sezonai ir sagatavojis tr\u012bs jaunus c\u016bkga\u013cas cepe\u0161us: arm\u0113\u0146u cepeti, bekona cepeti un melle\u0146u cepeti. Katrs produkts ir rad\u012bts, balstoties uz div\u0101m galvenaj\u0101m \u012bpa\u0161\u012bb\u0101m \u2013 gar\u0161u un vesel\u012bgumu. Produktu ra\u017eo\u0161an\u0101 netiek izmantots gar\u0161as pastiprin\u0101t\u0101js E621, un augstas kvalit\u0101tes izejvielas var run\u0101t pa\u0161as par sevi.<\/p>\n","protected":false},"excerpt":{"rendered":" NOO tehnologs un atz\u012btais \u0161efpav\u0101rs Marko Kokmans dal\u0101s padomos, k\u0101 sv\u0113tkos pagatavot sul\u012bgu cepeti. Vi\u0146\u0161 pied\u0101v\u0101 ar\u012b cepta bekona recepti, kas lieliski ieder\u0113sies Ziemassv\u0113tku un Jaungada ball\u012bt\u0113s. Kad ir izv\u0113l\u0113ta augstas kvalit\u0101tes ga\u013ca, ir v\u0113rts piev\u0113rst uzman\u012bbu ar\u012b t\u0101s gatavo\u0161anai. Viens no svar\u012bg\u0101kajiem so\u013ciem ir \u013caut ga\u013cai apm\u0113ram stundu past\u0101v\u0113t istabas temperat\u016br\u0101 pirms t\u0101s ievieto\u0161anas […]<\/p>\n","protected":false},"author":6,"featured_media":112992,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[114],"tags":[],"class_list":["post-112991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zinas"],"acf":[],"_links":{"self":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/posts\/112991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/comments?post=112991"}],"version-history":[{"count":1,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/posts\/112991\/revisions"}],"predecessor-version":[{"id":112993,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/posts\/112991\/revisions\/112993"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/media\/112992"}],"wp:attachment":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/media?parent=112991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/categories?post=112991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/tags?post=112991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Galvenais triks, lai pagatavotu gardu cepeti cepe\u0161kr\u0101sn\u012b, ir pareiz\u0101s temperat\u016bras izv\u0113le un cep\u0161anai velt\u012btais laiks. “Gatavo\u0161anas pamatpaties\u012bba v\u0113sta, ka kilogramu ga\u013cas var pagatavot vienas stundas laik\u0101, bet divus kilogramus – divu stundu laik\u0101. Vispiem\u0113rot\u0101k\u0101 cep\u0161anas temperat\u016bra ir 170 gr\u0101di,” sac\u012bja NOO tehnologs. \u0160is noteikums attiecas uz gatavo\u0161anu konvekcijas kr\u0101sn\u012b. Pirms gatavo\u0161anas cepe\u0161kr\u0101sns j\u0101uzkars\u0113 l\u012bdz ieteicamajai temperat\u016brai. Gatavojot jau iemarin\u0113tus produktus, viss, kas j\u0101dara, ir j\u0101iev\u0113ro nor\u0101d\u012bjumi uz iepakojuma, kuros nor\u0101d\u012bta gatavo\u0161anas temperat\u016bra un laiks.<\/p>\n\n\n\n
Marko Kokmans uzsver, ka gards cepetis vienm\u0113r s\u0101kas ar augstv\u0113rt\u012bg\u0101m sast\u0101vda\u013c\u0101m un p\u0101rdom\u0101tu pagatavo\u0161anu. Uz \u0161iem principiem balst\u0101s ar\u012b NOO jaun\u0101s ziemas sezonas cepe\u0161i.<\/p>\n\n\n\n