{"id":1616,"date":"2020-10-25T07:03:06","date_gmt":"2020-10-25T05:03:06","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=1616"},"modified":"2024-10-11T18:51:05","modified_gmt":"2024-10-11T16:51:05","slug":"luk","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=1616","title":{"rendered":"Luk"},"content":{"rendered":"<h3><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/luk.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1617\" title=\"luk\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/luk.jpg\" alt=\"luk\" width=\"250\" height=\"200\" \/><\/a><\/h3>\n<h3>Luk<\/h3>\n<p><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1618 alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a>Luk se ve\u0107 du\u017ei niz stolje\u0107a koristi i kao povr\u0107e i kao za\u010din. Zovemo ga jo\u0161 i crni ili crveni luk, a u Dalmaciji je poznat kao kapula.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a>Odavno se cijeni kao ljekovita biljka jer sadr\u017ei veliki broj vitamina koji ja\u010daju organizam. Mladi luk je me\u0111u lukovicama koje najavljuju prolje\u0107e, a glavice ve\u0107ine sorti se dobro dr\u017ee tijekom cijele godine.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a>Prilikom kupovine posebno pa\u017enju obratite na to da mladi luk mora imati \u010dvrsto, jasno zeleno li\u0161\u0107e, a za\u010detak lukovice ili mala glavica mora biti sjajna i bez mrlja. I ve\u0107e glavice moraju biti sjajne, pripazite da nemaju klice.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a>Mlade glavice luka se vrlo \u010desto kisele i za zimu.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a>Luk nemojte \u010duvati u hladnjaku jer jako brzo propada, \u010duvajte ga u mre\u017eastoj vre\u0107ici. Luk srebrenac treba brzo potro\u0161iti.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a>Prilikom pripreme postoji velika mogu\u0107nost da \u0107ete se rasplakati, no, evo nekoliko savjeta kako to ubla\u017eiti:<br \/>\nOlju\u0161ten i prorezan luk ostavite neko vrijeme u hladnoj vodi.<br \/>\nRe\u017eite ga uz \u0161tednjak na kojem vrije voda jer \u0107e vas tako \u0161tititi para.<br \/>\nPrilikom rezanja dr\u017eite luk i ruke u plasti\u010dnoj vre\u0107ici.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a><strong>Mladi luk <\/strong>na stol dolazi nezreo, a ukoliko i dalje raste, zanima nas samo lukovica.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a><strong>Luk ljutika ili kozjak<\/strong> je malo sitniji i druga\u010dijeg okusa od drugih vrsta, a uspijeva na vapnenastim tlima priobalnih krajeva. Kada ga gulite, samo prelijte vrelom vodom i ljuska \u0107e samo skliznuti pod prstima kada ga stisnete.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Luk - kapula\" src=\"..\/wp-content\/uploads\/2009\/07\/Recepti105.gif\" alt=\"Recepti - Luk - kapula\" width=\"12\" height=\"12\" \/><\/a>Nasjeckani luk uvijek pr\u017eite na jednoli\u010dnoj temperaturi kako i postao jednoli\u010dno staklast.<\/p>\n<p><strong>Pro\u010ditajte i:<\/strong><\/p>\n<h3><a href=\"https:\/\/www.recepti.covermagazin.com\/?tag=luk\">Luk recepti<\/a><\/h3>\n<blockquote class=\"wp-embedded-content\" data-secret=\"PJrbbEjEzf\"><p><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=1457\">Gljive s lukom<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Gljive s lukom&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=1457&#038;embed=true#?secret=sC4OCKc6x9#?secret=PJrbbEjEzf\" data-secret=\"PJrbbEjEzf\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"emAzunTokY\"><p><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=19431\">Kajgana ili omlet s lukom<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Kajgana ili omlet s lukom&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=19431&#038;embed=true#?secret=WaJ0doaJEa#?secret=emAzunTokY\" data-secret=\"emAzunTokY\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Luk Luk se ve\u0107 du\u017ei niz stolje\u0107a koristi i kao povr\u0107e i kao za\u010din. Zovemo ga jo\u0161 i crni ili crveni luk, a u Dalmaciji je poznat kao kapula. Odavno se cijeni kao ljekovita biljka jer sadr\u017ei veliki broj vitamina koji ja\u010daju organizam. Mladi luk je me\u0111u lukovicama koje najavljuju prolje\u0107e, a glavice ve\u0107ine sorti [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34,33],"tags":[47],"class_list":["post-1616","post","type-post","status-publish","format-standard","hentry","category-korisni_savjeti","category-namirnice","tag-luk"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1616"}],"version-history":[{"count":13,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1616\/revisions"}],"predecessor-version":[{"id":28382,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1616\/revisions\/28382"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}