Profesionalni kuvari otkrivaju: 1 sastojak za sočne kobasice koje nikad ne pucaju
Kuvar iz restorana sa Mišelinovom zvezdicom otkriva tajne svog zanata.
TL;DR
- Take sausages out of the refrigerator 20 minutes before cooking.
- Use a heavy, non-stick pan heated to low or medium temperature.
- Add a teaspoon of duck or goose fat and coat the pan.
- Place sausages in the pan without them touching and keep them on the heat.
- Turn sausages regularly for a golden-brown color.
- Cook standard thick sausages for 10-12 minutes.
- Let sausages rest for a few minutes after cooking before serving for a tender and juicy result.