{"id":10287,"date":"2011-03-12T12:15:00","date_gmt":"2011-03-12T10:15:00","guid":{"rendered":"https:\/\/toompark.com\/aarne\/?p=10287"},"modified":"2011-03-12T12:15:00","modified_gmt":"2011-03-12T10:15:00","slug":"kuidas-valmib-maitsev-soolauba-vol2","status":"publish","type":"post","link":"https:\/\/toompark.com\/aarne\/kuidas-valmib-maitsev-soolauba-vol2\/","title":{"rendered":"Kuidas valmib maitsev soolauba VOL2"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-10288\" title=\"Uba\" src=\"https:\/\/toompark.com\/aarne\/wp-content\/uploads\/2011\/03\/uba.jpg\" alt=\"Uba\" hspace=\"5\" width=\"250\" height=\"414\" align=\"right\" srcset=\"https:\/\/toompark.com\/aarne\/wp-content\/uploads\/2011\/03\/uba.jpg 250w, https:\/\/toompark.com\/aarne\/wp-content\/uploads\/2011\/03\/uba-181x300.jpg 181w, https:\/\/toompark.com\/aarne\/wp-content\/uploads\/2011\/03\/uba-100x166.jpg 100w, https:\/\/toompark.com\/aarne\/wp-content\/uploads\/2011\/03\/uba-150x248.jpg 150w, https:\/\/toompark.com\/aarne\/wp-content\/uploads\/2011\/03\/uba-200x331.jpg 200w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/>T\u00e4na ube keetes meenus mulle, et ma olen ubade valmistamisest oma blogis kirjutanud<a title=\"Dr. Toompark askeldab k\u00f6\u00f6gis: Kuidas valmib maitsev soolauba\" href=\"https:\/\/toompark.com\/aarne\/kuidas-valmib-maitsev-soolauba\/\">: Dr. Toompark askeldab k\u00f6\u00f6gis: Kuidas valmib maitsev soolauba<\/a>. N\u00fc\u00fcd, vanema ja targemana lisaksin selle juurde m\u00f5ned n\u00e4pin\u00e4ited.<\/p>\n<p>Kui sa paned oad ~30 tundi enne keetmist likku, siis j\u00e4\u00e4b keetmise aeg alla tunni. See t\u00e4hendab seda, et maitsvat suupistet saab valmistada palju tihedamini, juhul, kui muidu on oakeetmine pika keetmisaja p\u00e4rast m\u00f5nikord \u00e4ra j\u00e4\u00e4nud. Mu pliit on vahepeal ka puuk\u00fcttelt gaasile \u00fcle l\u00e4inud ja see t\u00e4hendab, et temperatuur on \u00fchtlane.<\/p>\n<p>1kg ube vajab minu maitse j\u00e4rgi 9 teelusikat\u00e4it soola. Esimesel valmistamisel soovitaksin ma siiski 8 lusikat\u00e4it soola koos ubadega potti panna ja vajadusel keetmise k\u00e4igus juurde lisada. Soolasus on puhtalt maitse asi ja seda peab iga oakeetja ikka enda isikliku maitse j\u00e4rgi tegema.<\/p>\n<p>Tasumata teadaanne: T\u00e4na kasutasin ma <a href=\"http:\/\/www.veskimati.ee\/\">Veski-Mati<\/a> ube ja see pakendi sisu koosnes ubadest, mitte mingist ubade ja r\u00e4mpsu segust. See oli v\u00e4ga meeldiv \u00fcllatus sest tihtipeale pean ma leotamise k\u00e4igus korduvalt vett vahetama selleks, et \u00fcleliigsest sodist vabaneda.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00e4na ube keetes meenus mulle, et ma olen ubade valmistamisest oma blogis kirjutanud: Dr. Toompark askeldab k\u00f6\u00f6gis: Kuidas valmib maitsev soolauba. N\u00fc\u00fcd, vanema ja targemana lisaksin selle juurde m\u00f5ned n\u00e4pin\u00e4ited. Kui sa paned oad ~30 tundi enne keetmist likku, siis<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/toompark.com\/aarne\/kuidas-valmib-maitsev-soolauba-vol2\/\">Loe veel &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":1,"featured_media":10288,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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}},"categories":[1],"tags":[116,9,8,4,105,55],"class_list":["post-10287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aarne-bloog","tag-dr-toompark","tag-elu","tag-isetehtud-asjad","tag-kodu","tag-kook","tag-opetus"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kuidas valmib maitsev soolauba VOL2 - Aarne bloog<\/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:\/\/toompark.com\/aarne\/kuidas-valmib-maitsev-soolauba-vol2\/\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kuidas valmib maitsev soolauba VOL2 - Aarne bloog\" \/>\n<meta property=\"og:description\" content=\"T\u00e4na ube keetes meenus mulle, et ma olen ubade valmistamisest oma blogis kirjutanud: Dr. Toompark askeldab k\u00f6\u00f6gis: Kuidas valmib maitsev soolauba. N\u00fc\u00fcd, vanema ja targemana lisaksin selle juurde m\u00f5ned n\u00e4pin\u00e4ited. 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