{"id":72,"date":"2018-02-07T22:36:13","date_gmt":"2018-02-07T22:36:13","guid":{"rendered":"http:\/\/nomart.pl\/wordpress\/?p=72"},"modified":"2018-02-07T23:07:44","modified_gmt":"2018-02-07T23:07:44","slug":"wedzenie-pstraga","status":"publish","type":"post","link":"https:\/\/nomart.pl\/wordpress\/wedzenie-pstraga\/","title":{"rendered":"W\u0119dzenie Pstr\u0105ga"},"content":{"rendered":"<p>W\u0119dzenie ryb to bardzo popularny temat. Wiele jest te\u017c sposob\u00f3w, by nada\u0107 rybie \u017c\u0105dane walory.<\/p>\n<p>Przedstawiony przeze mnie spos\u00f3b jest przede wszystkim prosty i w miar\u0119 szybki &#8211; od taki pomys\u0142 na &#8222;jutrzejsz\u0105&#8221; okoliczno\u015b\u0107. Brak dodatkowych przypraw pozwala doceni\u0107 rzeczywiste walory smakowe ryby.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Solanka 7-10 %<\/p>\n<p>Ryby oczy\u015bci\u0107. Umie\u015bci\u0107 w solance (w lod\u00f3wce) na 8-12 godzin. Delikatnie sp\u0142uka\u0107 po wyj\u0119ciu z solanki. Porz\u0105dnie osuszy\u0107. To czy pstr\u0105g jest wystarczaj\u0105co suchy ocenimy przecieraj\u0105c go r\u0119cznikiem papierowym. Je\u017celi papier pozostanie suchy &#8211; jest dobrze.<\/p>\n<p>W\u0119dzimy 3-4 godziny w 60 st C i 30-45 minut w 85 st C.<\/p>\n<p>Na gor\u0105co pycha. \ud83d\ude42<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"848\" height=\"477\" src=\"https:\/\/www.youtube.com\/embed\/-h1_snTsyiw?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=pl-PL&#038;autohide=2&#038;wmode=transparent&#038;listType=playlist&#038;list=PLdn9jXuuALFCEIZuWrLu7VOzV7oMX2e7X\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>W\u0119dzenie ryb to bardzo popularny temat. Wiele jest te\u017c sposob\u00f3w, by nada\u0107 rybie \u017c\u0105dane walory. Przedstawiony przeze mnie spos\u00f3b jest przede wszystkim prosty i w miar\u0119 szybki &#8211; od taki pomys\u0142 na &#8222;jutrzejsz\u0105&#8221; okoliczno\u015b\u0107. Brak dodatkowych przypraw pozwala doceni\u0107 rzeczywiste walory smakowe ryby. &nbsp; &nbsp; Solanka 7-10 % Ryby oczy\u015bci\u0107. Umie\u015bci\u0107 w solance (w lod\u00f3wce) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[29,30,31,15,16,22,26,27,20,19,24,23,21,25],"class_list":["post-72","post","type-post","status-publish","format-standard","hentry","category-ryby","tag-karp","tag-karpia","tag-makrela","tag-nomart","tag-praktykaupraktyka","tag-pstrag","tag-pstraga","tag-ryb","tag-ryba","tag-ryby","tag-wedzenie","tag-wedzony","tag-losos","tag-lososia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>W\u0119dzenie Pstr\u0105ga - Blog kulinarny - NOMART.PL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nomart.pl\/wordpress\/wedzenie-pstraga\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"W\u0119dzenie Pstr\u0105ga - Blog kulinarny - NOMART.PL\" \/>\n<meta property=\"og:description\" content=\"W\u0119dzenie ryb to bardzo popularny temat. Wiele jest te\u017c sposob\u00f3w, by nada\u0107 rybie \u017c\u0105dane walory. Przedstawiony przeze mnie spos\u00f3b jest przede wszystkim prosty i w miar\u0119 szybki &#8211; od taki pomys\u0142 na &#8222;jutrzejsz\u0105&#8221; okoliczno\u015b\u0107. Brak dodatkowych przypraw pozwala doceni\u0107 rzeczywiste walory smakowe ryby. &nbsp; &nbsp; Solanka 7-10 % Ryby oczy\u015bci\u0107. 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Kto jad\u0142 - ten wie, kto nie jad\u0142 - niech spr\u00f3buje. Dzi\u015b przedstawiam spos\u00f3b na halibuta w\u0119dzonego na ciep\u0142o. Palce liza\u0107. Dzwonka halibuta moczymy w solance o st\u0119\u017ceniu 50-70 g soli na ka\u017cdy litr wody. Czas moczenia\u2026","rel":"","context":"W \u201eRyby&quot;","block_context":{"text":"Ryby","link":"https:\/\/nomart.pl\/wordpress\/category\/ryby\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/PLdn9jXuuALFCEIZuWrLu7VOzV7oMX2e7X\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":68,"url":"https:\/\/nomart.pl\/wordpress\/losos-peklowany-po-skandynawsku\/","url_meta":{"origin":72,"position":4},"title":"\u0141oso\u015b Peklowany &#8211; po skandynawsku","author":"Artur","date":"7 lutego, 2018","format":false,"excerpt":"Bardzo prosta i szybka w wykonaniu potrawa z \u0142ososia. Nie wymaga specjalnego sprz\u0119tu. Uzyskany efekt jest wy\u015bmienity. 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