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6 trikov kako pripraviti najboljše rakce

Da vržemo rakce na žar ali ne? Seveda! In z nekaj enostavnimi trikci vam bodo vrhunsko uspeli. 

 

1. RAKCE OLUPIMO in odstranimo glavno hrbtno žilo

Brez lupine bomo dobili močnejši okus po žaru in enostavneje jih bomo pohrustali.

2. POVALJAMO JIH V SLADKORJU

Zakaj? Ker se rakci radi razkuhajo preden dobijo lepo rjavo barvo. Sladkor se bo na površini karameliziral, zato se bodo rakci prej zapekli in imeli dovolj časa, da se do popolnosti skuhajo v notranjosti. Sam sladkor pa jih ne bo "posladkal", le še bolj bo poudaril njihovo naravno aromo.

3. POVALJAMO JIH V MEŠANICI SOLI IN SODE BIKARBONE

To bo ohranilo rakce sočne in preprečilo, da postanejo zdrizasti. Soda bikarbona bo tudi prispevala k hitrejši porjavitvi, saj zvišuje PH rakcev.

4. RAKCE NA NABODALA NADENEMO TESNO SKUPAJ  

Pri natikanju rakcev na nabodala, bodimo pozorni na to, da bodo stisnjeni tesno skupaj. Stisnjeni rakci bodo potrebovali več časa, da se skuhajo, kar pomeni, da bodo dlje časa na ognju. Tako bodo dobili lepo skorjico, ohranili sočnost in hrustljavost.

Torej, rakce nadevamo na na dve nabodali - eno skozi 'glavo', drug skozi rep - najbolje v mešanem ritmu glava-rep-glava-rep. Na ta način se bodo maksimalno prilegali.

5. DOBRO JIH POSUŠIMO

Rakci se ne bodo lepo zapekli, če bodo na površini vlažni. Najbolje je, da jih posušimo na zraku in da se pri tem ne dotikajo podlage. Nabodala postavimo počez na robova pravokotnega keramičnega pekača in postavimo v hladilnik za 1 uro. Tam jih bo dober pretok zraka primerno posušil.

6. V MARINADO JIH VRŽEMO ŽE SPEČENE

Spečeni rakci bodo lepše vpili okus marinade kot pa sveže marinirani. Olivno olje, čili in česen bodo že čisto dovolj za osnovo. Dodamo lahko še na drobno sesekljan ingver, limonsko travo itd.

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