{"id":1332,"date":"2020-02-09T11:57:51","date_gmt":"2020-02-09T09:57:51","guid":{"rendered":"http:\/\/andrestover.com\/?p=1332"},"modified":"2026-06-09T09:57:38","modified_gmt":"2026-06-09T06:57:38","slug":"buffalo-wing","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/buffalo-wing\/","title":{"rendered":"Buffalo Wing kanatiivad"},"content":{"rendered":"

USA k\u00f6\u00f6gi kohustuslikuks osaks saanud Buffalo Wing kanatiivad, mida serveeriti esimest korda 29 juulil 1964 Teressa Bellissimo poolt Anchor Bar\u2019is Buffalos New Yorki osariigis. V\u00e4idetavalt ringleb kaks versiooni, kuidas see retsept s\u00fcndis. Esimese versiooni j\u00e4rgi saabus baari suur kogus kanatiibu ja need tuli kuidagi kiiresti valmistada. Teise versiooni j\u00e4rgi valmistas Teressa Bellissimo kanatiibu oma pojale ja tema s\u00f5pradele \u00f5htus\u00f6\u00f6giks. Igal juhul peetakse alates 1977 aastast igal aastal Buffalos kanatiibade p\u00e4eva. Nendest kanatiibadest on saanud sedav\u00f5rd populaarne toit, et statistika j\u00e4rgi pidup\u00e4evadel ja spordiv\u00f5istluste p\u00e4evadel on kanatiibade hulk, mis \u00e4ra s\u00fc\u00fcakse muljetavaldav.
\nIgal juhul ma proovisin leida nende tiibade valmistamiseks v\u00f5imalikult autentseid retsepte, mis oleksid \u00fchtlasi ka maitsvad. Klassikaliselt valmistakse neid kanatiibu frit\u00fc\u00fcris, k\u00f5rgel kuumusel ilma igasuguse taigna v\u00f5i jahuta. Peale friteerimist segatakse kr\u00f5bedad kanatiivad hapuka kastmega, mille valmistamisel kasutatakse v\u00f5id, veini\u00e4\u00e4dikat, tomatip\u00f5hist kastet, cayenni v\u00f5i muus t\u0161illit, mille kogus annab kanatiibadele erineval taseme v\u00fcrtsikuse. Serveeritakse tradistsiooniliselt neid tiibu v\u00e4rskete porgandi ja varsselleri pulkadega ning sageli sinihallitusjuustu v\u00f5i Ranch kastmega.<\/p>\n

\"\"
\nValmistamise aeg: 15-20 min ettevalmistus, 30 min valmistamine<\/span>
\nLevel: lihtne<\/span>
\nKogus: neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n1 kg kanatiibu
\n50g v\u00f5id
\n2 spl tomatipastat
\n50 ml valget veini\u00e4\u00e4dikat
\n2 k\u00fc\u00fcslauguk\u00fc\u00fcnt peenelt hakitud
\n2 spl suhkrut
\nCayenni pipart maitse j\u00e4rgi
\nSoola maitse j\u00e4rgi<\/p>\n

Serveerimiseks:<\/em>
\nPaar-kolm noort porgandit
\n2-3 sellerivart<\/p>\n

Sinihallitusjuustu kaste:<\/em>
\n50 g hapukoort
\n50 g majoneesi (Hellmans nt)
\n100 g hallitusjuustu peenestatud
\nPoole sidruni mahl
\nMusta pipart ja soola.<\/p>\n

Valmistamine:<\/span>
\n1. Valmista ette kaste. Sulata v\u00f5i, lisa tomatipasta, veini\u00e4\u00e4dikas, k\u00fc\u00fcslauk ning suhkur, keeda madalal kuumusel kuni kase muutub paksuks
\n2. L\u00f5ika porgandid ja sellerivarred parajateks t\u00fckkideks
\n3. Valmista sinihallitusjuustu kaste. Selleks murenda sinihallitusjuust peeneks, lisa hapukoor ja majonees ning sidrunimahl, sega l\u00e4bi ja maitsesta soola ja pipraga.
\n4. Aja paksu p\u00f5hjaga potis v\u00f5i frit\u00fc\u00fcris toidu\u00f5li kuumaks, lisa kanatiivad. Friteeri k\u00f5rgel kuumusel umbes 15-20 min kuni kanat\u00fckid on kr\u00f5bedad ning l\u00e4bi k\u00fcpsenud
\n5. T\u00f5sta kanat\u00fckid kaussi, lisa kaste ning sega l\u00e4bi. Kanat\u00fckid peavad j\u00e4\u00e4ma kastmega \u00fcleni kaetuks.
\nServeeri koheselt koos sinihallitusjuustu kastme ja porgandi ja selleripulkadega. Hele, k\u00fclm \u00f5lu toidu k\u00f5rvale ei tee paha.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

USA k\u00f6\u00f6gi kohustuslikuks osaks saanud Buffalo Wing kanatiivad, mida serveeriti esimest korda 29 juulil 1964 Teressa Bellissimo poolt Anchor Bar\u2019is Buffalos New Yorki osariigis. V\u00e4idetavalt ringleb kaks versiooni, kuidas see retsept s\u00fcndis. Esimese versiooni j\u00e4rgi saabus baari suur kogus kanatiibu ja need tuli kuidagi kiiresti valmistada. Teise versiooni j\u00e4rgi valmistas Teressa Bellissimo kanatiibu oma pojale […]<\/p>\n","protected":false},"author":1,"featured_media":1335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19,76],"tags":[364,481,359,520],"class_list":["post-1332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","category-korvalroad","tag-blue-cheese","tag-cayenne","tag-celery","tag-usa","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1332"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1332\/revisions"}],"predecessor-version":[{"id":12830,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1332\/revisions\/12830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1335"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}