{"id":17295,"date":"2017-12-26T18:46:10","date_gmt":"2017-12-26T17:46:10","guid":{"rendered":"http:\/\/jagodzianka.com.pl\/?p=17295"},"modified":"2017-12-26T18:46:10","modified_gmt":"2017-12-26T17:46:10","slug":"schab-po-warszawsku","status":"publish","type":"post","link":"https:\/\/jagodzianka.com.pl\/?p=17295","title":{"rendered":"Schab po warszawsku"},"content":{"rendered":"<p><span style=\"color: #000000;\"><strong>Schab po warszawsku<\/strong><\/span><\/p>\n<p class=\"post-title entry-title\"><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/01\/schab-po-warszawsku.435538.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-17300\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/01\/schab-po-warszawsku.435538.jpg\" alt=\"schab-po-warszawsku.435538\" width=\"700\" height=\"660\" \/><\/a><\/p>\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Przygotowany wg tego przepisu schab smakuje wy\u015bmienicie.<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Sk\u0142adniki:<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>kawa\u0142ek schabu wieprzowego\u00a0 b\/k oko\u0142o kg 1,20 &#8211; kg 1,50<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>majeranek, czosnek<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>4 jajka<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>2,5 \u0142y\u017cki majonezu<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>1,5 \u0142y\u017cki chrzanu<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>2 \u0142y\u017cki posiekanego szczypiorku<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>1 \u0142y\u017cka posiekanego koperku lub pietruszki<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>1 czubata \u0142y\u017cka posiekanej rze\u017cuchy (opcjonalnie)<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"> <strong>do smaku: s\u00f3l, pieprz czarny \u015bwie\u017co mielony<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"> <strong>3\/4 litra wywaru ciel\u0119cego lub warzywnego<\/strong>  <\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"> <strong>3 &#8211; 4 \u0142y\u017ceczek \u017celatyny<\/strong> <\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"> <strong>do przybrania (zielenina i \u015bwie\u017ce warzywa, owoce&#8230;)<\/strong> <strong><br><\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Schab natrze\u0107 czosnkiem, majerankiem i sol\u0105. Skropi\u0107 olejem i odstawi\u0107 na ca\u0142\u0105 noc do lod\u00f3wki. Nast\u0119pnego dnia obsma\u017cy\u0107 na patelni z ka\u017cdej strony. W\u0142o\u017cy\u0107 do r\u0119kawa do pieczenia, podla\u0107 niewielk\u0105 ilo\u015bci\u0105 wody. Wstawi\u0107 do nagrzanego do 200 stopni piekarnika i piec oko\u0142o 1,50godz. Po upieczeniu odstawi\u0107 do&nbsp; wystygni\u0119cia. Nast\u0119pnie wstawi\u0107 do lod\u00f3wki, poniewa\u017c schab najlepiej kroi si\u0119 mocno sch\u0142odzony.<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Po dok\u0142adnym sch\u0142odzeniu upieczony schab kroj\u0119 na plastry. Najpierw kroj\u0119 plaster o grubo\u015bci 0,5 cm. Nale\u017cy uwa\u017ca\u0107 aby nie przekroi\u0107 mi\u0119sa do ko\u0144ca (zostawi\u0107 2 cm). Nast\u0119pne ci\u0119cie wykonuj\u0119 0,5 cm dalej i tym razem przekrawam mi\u0119so do ko\u0144ca. W ten spos\u00f3b powstaje centymetrowy plaster schabu z kieszonk\u0105 wewn\u0105trz.<\/strong><br><strong>Tak samo post\u0119puj\u0119 z kolejnymi plastrami mi\u0119sa, a\u017c do ko\u0144ca.<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>Jajka ugotowa\u0107 na twardo, ostudzi\u0107, obra\u0107 i zetrze\u0107 na tarce jarzynowej o \u015brednich oczkach. Do jaj doda\u0107 majonez, chrzan i zielenin\u0119. Wymiesza\u0107 i doprawi\u0107 do smaku sol\u0105 i pieprzem. <\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>W ka\u017cdy plaster (powsta\u0142\u0105 kiesze\u0144) na\u0142o\u017cy\u0107 po du\u017cej porcji pasty jajecznej lekko go rozchylaj\u0105c. Nafaszerowane plastry u\u0142o\u017cy\u0107 na p\u00f3\u0142misku. Udekorowa\u0107. Zala\u0107 przygotowan\u0105 wcze\u015bniej t\u0119\u017cej\u0105c\u0105 galaret\u0105. Sch\u0142odzi\u0107 w lod\u00f3wce. <\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/01\/20171224_134729.jpg\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/01\/20171224_134729.jpg\" alt=\"20171224_134729\" class=\"wp-image-17301\"\/><\/a><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/01\/20171224_134614.jpg\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/01\/20171224_134614.jpg\" alt=\"20171224_134614\" class=\"wp-image-17302\"\/><\/a><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Schab po warszawsku Przygotowany wg tego przepisu schab smakuje wy\u015bmienicie. Sk\u0142adniki: kawa\u0142ek schabu wieprzowego\u00a0 b\/k oko\u0142o kg 1,20 &#8211; kg 1,50 majeranek, czosnek 4 jajka 2,5 \u0142y\u017cki majonezu 1,5 \u0142y\u017cki chrzanu 2 \u0142y\u017cki posiekanego szczypiorku 1 \u0142y\u017cka posiekanego koperku lub pietruszki 1 czubata \u0142y\u017cka posiekanej rze\u017cuchy (opcjonalnie) do smaku: s\u00f3l, pieprz czarny \u015bwie\u017co mielony 3\/4 &hellip; <a href=\"https:\/\/jagodzianka.com.pl\/?p=17295\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">Schab po warszawsku<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-17295","post","type-post","status-publish","format-standard","hentry","category-kulinaria"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/17295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17295"}],"version-history":[{"count":0,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/17295\/revisions"}],"wp:attachment":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}