{"id":446,"date":"2016-02-04T16:56:50","date_gmt":"2016-02-04T16:56:50","guid":{"rendered":"http:\/\/www.food-4jazz.cz\/?p=446"},"modified":"2016-02-20T12:58:51","modified_gmt":"2016-02-20T12:58:51","slug":"steak-a-domaci-hranolky","status":"publish","type":"post","link":"http:\/\/www.food-4jazz.cz\/index.php\/2016\/02\/04\/steak-a-domaci-hranolky\/","title":{"rendered":"Steak a dom\u00e1c\u00ed hranolky"},"content":{"rendered":"
\"Steak<\/a>
Steak a dom\u00e1c\u00ed hranolky<\/figcaption><\/figure>\n

\t\t
<\/div>\t
Steak a dom\u00e1c\u00ed hranolky<\/div>\t
2016-02-04 13:15:29<\/div>\t\t
Tady plat\u00ed \u010d\u00edm lep\u0161\u00ed surovina t\u00edm l\u00e9pe. Steakov\u00e9 maso je vyj\u00edme\u010dn\u00e9 a proto je d\u016fle\u017eit\u00fd spr\u00e1vn\u00fd v\u00fdb\u011br. Abyste si na mase pochutnali, je pot\u0159eba pat\u0159i\u010dn\u00e1 vyzr\u00e1lost masa. Toho bezkonkuren\u010dn\u011b dosahuj\u00ed jihoamerick\u00e9 steaky. \nTyto steaky jsou vakuov\u011b baleny a zraj\u00ed p\u0159i teplot\u00e1ch kolem 0\u00b0C. V\u011bt\u0161inou dozr\u00e1vaj\u00ed b\u011bhem p\u0159epravy do Evropy a to po dobu 3 t\u00fddn\u016f.\nPokud pou\u017eijete nevyzr\u00e1l\u00e9 maso, tak se v\u00e1m m\u016f\u017ee st\u00e1t, \u017ee v\u00fdsledn\u00fd steak bude tuh\u00fd a vy zklaman\u00ed. \nIde\u00e1ln\u011b by steak m\u011bl m\u00edt p\u0159ed sma\u017een\u00edm pokojovou teplotu. Rozhodn\u011b mu neprosp\u011bje, kdy\u017e poputuje z lednice hned na gril. P\u0159ipravte si ho tedy alespo\u0148 30 minut p\u0159edeme. \nSteaky nikdy neklepejte pali\u010dkou na maso. Ide\u00e1ln\u00ed v\u00fd\u0161ka steaku, kterou zvl\u00e1dnete v dom\u00e1c\u00edch podm\u00ednk\u00e1ch p\u0159ipravit je 2 a\u017e 3 cm.\nTak\u00e9 se vyvarujte nakl\u00e1d\u00e1n\u00ed steaku do soli a r\u016fzn\u00fdch dochucovac\u00edch ko\u0159en\u00ed apod. S\u016fl uvol\u0148uje z masa vodu a vy byste tak p\u0159i\u0161li o \u0161\u0165avnatost masa. \nBezprost\u0159edn\u011b p\u0159ed p\u0159esunem steaku na gril \u010di p\u00e1nev ho osolte \u010derstv\u011b mletou sol\u00ed a ochu\u0165te pep\u0159em. \nB\u011bhem pe\u010den\u00ed do masa nikdy nep\u00edchejte vidli\u010dkou, ale pou\u017e\u00edvejte obrace\u010dku. \nPo upe\u010den\u00ed nechte steaky tzv. doj\u00edt. J\u00e1 steaky vkl\u00e1d\u00e1m do m\u00edsy, na ka\u017ed\u00fd d\u00e1m pl\u00e1tek m\u00e1sla a pod alobalem nech\u00e1m v p\u0159edeh\u0159\u00e1t\u00e9 troub\u011b 3 minuty doj\u00edt. Maso b\u011bhem t\u00e9 doby pust\u00ed svoji vlastn\u00ed \u0161\u0165\u00e1vu, kter\u00e1 je v kombinaci s m\u00e1slem ide\u00e1ln\u00edm dopl\u0148kem steaku. <\/div>\t
\t\t
\r\n\t\t\t
\r\n\t\t\t\t
<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t
<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t
Napsat hodnocen\u00ed<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit Recept<\/a><\/div>\t\t
Tisk<\/div>\t<\/div>\t
<\/div>\t
\t\t
\r\n\t\t\t
\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Celkov\u00fd \u010das<\/div>\r\n\t\t\t
1 hr <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
\t\t
<\/div>\t\t
\t\t
\r\n\t\t\t
\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Celkov\u00fd \u010das<\/div>\r\n\t\t\t
1 hr <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Ingredience<\/div>\t\t\t
    \t\t\t\t
  1. 1 cel\u00e1 hov\u011bz\u00ed sv\u00ed\u010dkov\u00e1 ( jihoamerick\u00e1, vakuov\u011b balen\u00e1)<\/li>\t\t\t\t
  2. 2 kg brambor mou\u010dn\u00fdch brambor typu C<\/li>\t\t\t\t
  3. \u010derstv\u011b mlet\u00e1 s\u016fl a pep\u0159<\/li>\t\t\t\t
  4. olivov\u00fd olej<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    Instrukce<\/div>\t\t\t
      \t\t\t\t
    1. Hov\u011bz\u00ed sv\u00ed\u010dkovou nakr\u00e1jejte na porce o \u0161\u00edrce cca 3 cm. Lehce naklepejte klouby. Osolte, opep\u0159ete. Sma\u017ete do po\u017eadovan\u00e9ho stupn\u011b prope\u010den\u00ed viz. m\u016fj tip.<\/li>\t\t\t\t
    2. Brambory oloupejte, nakr\u00e1jejte na 1 cm hranolky. Vlo\u017ete mezi dv\u011b ut\u011brky a vysu\u0161te p\u0159ebyte\u010dnou vodu. Sma\u017ete ve vysok\u00e9 p\u00e1nvi v dostate\u010dn\u00e9m mno\u017estv\u00ed oleje. Hotov\u00e9 pokl\u00e1dejte na kuchy\u0148sk\u00e9 ubrousky, abyste se zbavili p\u0159ebyte\u010dn\u00e9ho tuku.<\/li>\t\t\t\t
    3. Pozor na spr\u00e1vn\u00e9 na\u010dasov\u00e1n\u00ed!<\/li>\t\t\t\t
    4. Za\u010dn\u011bte p\u0159\u00edpravou hranolk\u016f, proto\u017ee takto p\u0159ipraven\u00e9 hranolky je nutn\u00e9 konzumovat okam\u017eit\u011b, jinak se p\u0159iprav\u00edte o jejich k\u0159upavou chu\u0165.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
      \t\t\t
      Pozn\u00e1mky<\/div>\t\t\t
        \t\t\t\t
      1. Steaky se pod\u00e1vaj\u00ed v r\u016fzn\u00fdch stupn\u00edch prope\u010den\u00ed: RARE,MEDIUM, WELL DONE a dal\u0161\u00ed. Stupe\u0148 prope\u010den\u00ed je samoz\u0159ejm\u011b z\u00e1visl\u00fd na \u010dase a od toho pak odv\u00edj\u00ed i chu\u0165 v\u00fdsledn\u00e9ho steaku.<\/li>\t\t\t\t
      2. M\u016fj tip: jednoduchou pom\u016fckou na prope\u010denost masa je \u010d\u00e1st dlan\u011b pod palcem. Pokud chcete steak st\u0159edn\u011b prope\u010den\u00fd, m\u011bl by m\u00edt na pohmat stejnou pru\u017enost pr\u00e1v\u011b jako tato \u010d\u00e1st dlan\u011b.<\/li>\t\t\t\t
      3. P\u0159i v\u00fd\u0161ce masa cca 3 cm sta\u010d\u00ed op\u00e9k\u00e1n\u00ed z ka\u017ed\u00e9 strany 3 minuty.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
        Publikoval Jazz Queen<\/div>
        Kitchen Table http:\/\/www.food-4jazz.cz\/<\/div>\t\t<\/div>\r\n\t<\/div>\"DSC_9858\"<\/a><\/p>\n
        \"steak<\/a>
        steak a dom\u00e1c\u00ed hranolky<\/figcaption><\/figure>\n

        \"DSC_9851\"<\/a><\/p>\n

        \"steak<\/a>
        steak a dom\u00e1c\u00ed hranolky<\/figcaption><\/figure>\n

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

         <\/p>\n","protected":false},"author":4,"featured_media":440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maso"],"_links":{"self":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/comments?post=446"}],"version-history":[{"count":2,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/446\/revisions"}],"predecessor-version":[{"id":448,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/446\/revisions\/448"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media\/440"}],"wp:attachment":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media?parent=446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/categories?post=446"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/tags?post=446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}