[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.hkcz.cz\/naucte-se-varit-novym-zpusobem\/#Article","mainEntityOfPage":"https:\/\/www.hkcz.cz\/naucte-se-varit-novym-zpusobem\/","headline":"Nau\u010dte se va\u0159it nov\u00fdm zp\u016fsobem","name":"Nau\u010dte se va\u0159it nov\u00fdm zp\u016fsobem","description":"Jak zachovat potraviny d\u00e9le \u010derstv\u00e9 a pln\u00e9 chuti? A jak\u00fdm zp\u016fsobem je pot\u00e9 co nejjednodu\u0161eji a nejefektivn\u011bji uva\u0159it? Odpov\u011bd\u00ed je styl va\u0159en\u00ed Sous Vide, p\u0159eklad z francouz\u0161tiny zn\u00ed \u201cve vakuu\u201c. Jedn\u00e1 se o metodu pou\u017e\u00edvanou nejlep\u0161\u00edmi \u0161\u00e9fkucha\u0159i, a to jak … ","datePublished":"2020-02-26","dateModified":"2023-04-30","author":{"@type":"Person","@id":"https:\/\/www.hkcz.cz\/author\/#Person","name":"","url":"https:\/\/www.hkcz.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/aa16db3f0f92015edeb6ced2fbc10116de89c6b4888114a368937de5fe58241b?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/aa16db3f0f92015edeb6ced2fbc10116de89c6b4888114a368937de5fe58241b?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"hkcz.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.hkcz.cz\/wp-content\/uploads\/img_a370847_w4294_t1582537262.jpg","url":"https:\/\/www.hkcz.cz\/wp-content\/uploads\/img_a370847_w4294_t1582537262.jpg","height":0,"width":0},"url":"https:\/\/www.hkcz.cz\/naucte-se-varit-novym-zpusobem\/","about":["Dom\u00e1cnost"],"wordCount":424,"articleBody":"\tJak zachovat potraviny d\u00e9le \u010derstv\u00e9 a pln\u00e9 chuti? A jak\u00fdm zp\u016fsobem je pot\u00e9 co nejjednodu\u0161eji a nejefektivn\u011bji uva\u0159it? Odpov\u011bd\u00ed je styl va\u0159en\u00ed Sous Vide, p\u0159eklad z francouz\u0161tiny zn\u00ed \u201cve vakuu\u201c. Jedn\u00e1 se o metodu pou\u017e\u00edvanou nejlep\u0161\u00edmi \u0161\u00e9fkucha\u0159i, a to jak ve v\u00fdborn\u011b hodnocen\u00fdch restaurac\u00edch, tak z\u00edsk\u00e1v\u00e1 na oblib\u011b i v dne\u0161n\u00edch dom\u00e1cnostech. Stoj\u00ed na principu vakuov\u00e1n\u00ed potravin, kter\u00e9 jsou n\u00e1sledn\u011b vlo\u017eeny do hork\u00e9 vody, kterou p\u0159\u00edstroj Sous Vide vyh\u0159\u00e1l na zvolen\u00e9 stupn\u011b pro dan\u00fd pokrm (v\u017edy pod bodem varu). Na kuchy\u0148sk\u00e9 pom\u016fcce je nastaven minim\u00e1ln\u00ed \u010das va\u0159en\u00ed dle p\u0159esn\u00fdch receptur.\t\u00a0\tMezi hlavn\u00ed v\u00fdhody t\u00e9to metody pat\u0159\u00ed to, \u017ee efektivn\u011b spo\u0159\u00ed \u010das (nastav\u00edm si dobu va\u0159en\u00ed a d\u00e1le se o va\u0159en\u00ed nestar\u00e1m, potravina m\u016f\u017ee b\u00fdt pono\u0159ena ve vod\u011b s\u00a0danou teplotou jakkoli dlouho, v\u00edce \u010dasu nikdy nevad\u00ed), je to cenov\u011b v\u00fdhodn\u00e9, zakoup\u00edte jednor\u00e1zov\u011b p\u0159\u00edstroj a dokoup\u00edte s\u00e1\u010dky nebo folie, ale pot\u00e9 ji\u017e se nestar\u00e1te a potraviny m\u00e1te v\u017edy \u010derstv\u00e9 a u\u0161et\u0159\u00edte n\u00e1v\u0161t\u011bvy restaurac\u00ed, zvl\u00e1dnete toti\u017e p\u0159ipravit pokrm p\u0159esn\u011b tak, jak to d\u011blaj\u00ed \u0161\u00e9fkucha\u0159i. Maso se nikdy nevysu\u0161\u00ed, je pln\u00e9 \u0161\u0165\u00e1vy a chuti. Nej\u010dast\u011bji p\u0159ipravovan\u00e1 j\u00eddla touto metodou zahrnuj\u00ed masa, ryby, ale i zeleninu a vejce. \t\u00a0\tSkv\u011bl\u00fdm receptem pro inspiraci je vep\u0159ov\u00e1 panenka s bylinkami. Panenku nalo\u017e\u00edme na hodinu do l\u00e1zn\u011b, na 300 g masa p\u0159ibli\u017en\u011b 10g soli a 3 g cukru, pot\u00e9 maso osu\u0161\u00edme, osol\u00edme, opep\u0159\u00edme a vlo\u017e\u00edme do s\u00e1\u010dku s olivov\u00fdm olejem. P\u0159\u00edstroj nastav\u00edme na 58 stup\u0148\u016f Celsia a \u010das 1,5 hodiny. Mezit\u00edm si p\u0159iprav\u00edme marin\u00e1du z olivov\u00e9ho oleje, \u010desneku, \u010derstv\u00e9 \u0161alotky a tymi\u00e1n. Po ukon\u010den\u00ed maso vyjmeme ze s\u00e1\u010dku, na p\u00e1nvi zprudka ope\u010deme z obou stran po dobu 30 vte\u0159in. Po sejmut\u00ed z p\u00e1nve poma\u017eeme marin\u00e1dou a pokr\u00e1j\u00edme na pl\u00e1tky. Serv\u00edrujeme s gratinovan\u00fdmi brambory, grilovanou zeleninou \u010di bat\u00e1tov\u00fdm pyr\u00e9.\t\u00a0\tJ\u00eddlo chu\u0165ov\u011b vyv\u00e1\u017een\u00e9, lehk\u00e9, maso neztrat\u00ed \u0161\u0165\u00e1vu, je k\u0159ehk\u00e9 a v \u00fastech se rozpad\u00e1. Pokud chcete oslnit n\u00e1v\u0161t\u011bvu naprostou bombou, p\u0159ipravte steaky prope\u010den\u00e9 p\u0159esn\u011b tak, jak si host\u00e9 p\u0159ej\u00ed, je to opravdu jednoduch\u00e9.\u00a0\t\u00a0                                                                                                                                                                                                                                                                                                                                                                                        3.9\/5 - (9 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Nau\u010dte se va\u0159it nov\u00fdm zp\u016fsobem","item":"https:\/\/www.hkcz.cz\/naucte-se-varit-novym-zpusobem\/#breadcrumbitem"}]}]