{"id":14176,"date":"2023-12-01T17:22:52","date_gmt":"2023-12-01T16:22:52","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=14176"},"modified":"2023-12-01T18:59:21","modified_gmt":"2023-12-01T17:59:21","slug":"rychlovka-z-kuchyne-2","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/rychlovka-z-kuchyne-2\/","title":{"rendered":"Jable\u010dn\u00fd dezert"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Dneska si ud\u011bl\u00e1me n\u011bco sladk\u00e9ho na zub a v\u0161ichni stoj\u00edme o to, aby to bylo rychl\u00e9 a dobr\u00e9. Tak poj\u010fme na to. Co budete pot\u0159ebovat? <\/p>\n","protected":false},"author":8,"featured_media":14231,"template":"","categories":[179,177],"porad":[243],"region":[],"kategorie":[],"class_list":["post-14176","video","type-video","status-publish","has-post-thumbnail","hentry","category-vareni","category-zajimavosti","porad-rychlovka-z-kuchyne"],"acf":[],"meta_box":{"nbla_idec":"A2333718","nbla_title":"Rychlovka z kuchyn\u011b","nbla_subtitle":"","nbla_summary":"va\u0159en\u00ed s \u0161\u00e9fkucha\u0159em Martinem Kortusem","nbla_description":"","nbla_transcription":"V\u00edtejte v laborat\u00f3riu. Dneska si ud\u011bl\u00e1me n\u011bco sladk\u00e9ho na zup a v\u0161ichni stoj\u00edme o to, aby to bylo rychl\u00fd a dobr\u00fd. Tak poj\u010fte na to. Co budete pot\u0159ebat? 4 a\u017e 5 jablek Granny Smith. To jsou tyhle ty zelen\u00fd jablka, kter\u00fd o\u010dist\u00edte. V\u00edte pro\u010d Granny Smith? Jsou kr\u00e1sn\u011b kysel\u00ed a je to jedno m\u00e1lo z jablek, kter\u00e9 vydr\u017e\u00ed vysok\u00e9 teploty. Jin\u00e9 jablka si v\u00e1m rozpadnou, tak\u017ee to jablko jestli takhle o\u010dist\u00edte, zbav\u00edte \u0161lubky. Ur\u010dit\u011b mezi v\u00e1ma se najdou ty, kter\u00e9 to jablko budou cht\u00edt ze \u0161lubkou. Tak\u017ee ale doporu\u010duji kvalitn\u011b omejt, proto\u017ee ty jablka jsou st\u0159\u00edkan\u00fd voskem a m\u00e1 to na sob\u011b spoustu chemie. Tak\u017ee ur\u010dit\u011b bych se nejd\u0159\u00edv zbavil toho. Tak ty jablka jestli o\u010dist\u00edte, zbav\u00edme jad\u0159inc\u016f. Co te\u010f m\u016f\u017eete ud\u011blat? Ur\u010dit\u011b si p\u0159edeh\u0159ejte strobu na 200 stup\u0148\u016f. Krom\u011b toho jablka budete pot\u0159ebat cukr a budete pot\u0159ebat l\u00edstkov\u00e9 t\u011bsto. Tady ty jablka m\u00e1me o\u010di\u0161t\u011bn\u00fd. Co te\u010f s t\u011bma jablkama ud\u011bl\u00e1te? Ty jablka p\u0159ep\u016fl\u00edte, ud\u011bl\u00e1te z nich \u010dtvrtky, aby se v\u00e1m l\u00edp s t\u00edm manipulovalo, abyste z toho dostali ty jad\u0159ince. Tak te\u010f si vezmete n\u011bjak\u00fd men\u0161\u00ed no\u017e\u00edk a ty jablka hezky takhle vykr\u00e1j\u00edte z toho ty vnit\u0159ky, ty jad\u0159ince. Ka\u017edou tu \u010dtvrtku z toho ud\u011bl\u00e1te takhle t\u0159i pl\u00e1tky a d\u00e1te do misky. Budete pot\u0159ebat p\u00e1nev, kterou j\u00e1 u\u017e tady nah\u0159ej\u00edm. A budete pot\u0159ebat n\u011bjak\u00fd t\u00e1cek, do kter\u00e9ho ten kol\u00e1\u010d p\u0159eklop\u00edme. Ide\u00e1ln\u00ed t\u00e1cek je ten, kter\u00fd v\u00e1m takhle bude dr\u017eet hezky na t\u00fd p\u00e1nev. Tak\u017ee tohle jsou dv\u011b v\u011bci, kter\u00e9 si m\u016f\u017eete p\u0159ipravit. Tady m\u00e1m posledn\u00ed kousek. Tak jablka m\u00e1me p\u0159ipraven\u00fd. Na tu p\u00e1ne vysypete \u0159\u00e1dov\u011b n\u011bjak\u00fdch 400-500 gram\u016f cukru. A ud\u011bl\u00e1me te\u010f karamel. Karamel je jednoduch\u00e1 v\u011bc, kter\u00e1 samoz\u0159ejm\u011b tyhle jednoduch\u00e9 v\u011bci se daj\u00ed pokazit. Kdy\u017e d\u011bl\u00e1te karamel, ur\u010dit\u011b si na to nevezmete va\u0159e\u010dku. Proto\u017ee skon\u010d\u00edte s t\u00edm, \u017ee va\u0159e\u010dka bude m\u00edt dv\u011b kilo. A spadby nebudete m\u00edt \u017e\u00e1dn\u00fd karamel. J\u00e1 je\u0161t\u011b mo\u017en\u00e1 p\u0159id\u00e1m tro\u0161inku cukru, a\u0165 to m\u00e1me hodn\u011b a a\u0165 je to dobr\u00fd. Tak\u017ee jak vid\u00edte, d\u011bl\u00e1m karamel bez \u010dehokoliv dal\u0161\u00edho. Jenom tady m\u00e1m takhle tu p\u00e1nev, ten cukr zah\u0159\u00edv\u00e1m a \u010das od \u010dasu s t\u00edm takhle zajezd\u00edm. U karamelu jsou d\u016fle\u017eit\u00fdch n\u011bkolik v\u011bc\u00ed. Kdy\u017e karamel nedod\u011bl\u00e1te, tak je pal\u010div\u011b sladkej. Kdy\u017e karamel jenom lehce p\u0159ed\u011bl\u00e1te, tak je ho\u0159kej. Co\u017e je jako samoz\u0159ejm\u011b probl\u00e9m. Tak\u017ee j\u00e1 v\u00e1m dneska uk\u00e1\u017eu, jak ten karamel pozn\u00e1te, kdy je to opravdu hotov\u00e9. Tak vid\u00edte, \u017ee takhle si s t\u00edm tady p\u011bkn\u011b jezd\u00edm. A jde n\u00e1m o to, aby se n\u00e1m v\u0161echno, tohle toho v\u0161echno, ten cukr hezky rozpustil. Tak, te\u010f se bl\u00ed\u017e\u00edme tomu, \u017ee m\u00e1me rozpu\u0161t\u011bn\u00fd ten cukr. Te\u010f to nech\u00e1te. A kdy\u017e se pod\u00edv\u00e1me na ty p\u00e1nevi\u010dky, tak jakmile ten karamel za\u010dne bublat, tak to je ten moment, kdy ten karamel je hotovej. Jakmile se na n\u011bm za\u010dne vytv\u00e1\u0159et p\u011bna. Tohle je p\u0159esn\u011b ta p\u011bna, jakmile to takhle vyb\u011bhne, tak to vyp\u00edn\u00e1te a d\u00e1v\u00e1te takhle do toho ty jablka. Tak, takhle do toho d\u00e1te ty jablka a p\u0159ed\u00e1te n\u011bkam, kde to klidn\u011b nech\u00e1te tro\u0161inku schladnout. Te\u010f se si to pomou\u010dn\u00edme, stejn\u011b tak si m\u016f\u017eete pomou\u010dnit takhle ten v\u00e1le\u010dek, aby to t\u011bsto se v\u00e1m na to nelepilo. To t\u011bsto ud\u011bl\u00e1me tro\u0161inku v\u011bt\u0161\u00ed. To t\u011bsto hezky takhle rozv\u00e1l\u00edte. A to t\u011bsto, pros\u00edm v\u00e1s, byste m\u011bli m\u00edt stejn\u011b velk\u00fd, jako je ta p\u00e1nev. Vzhledem k tomu, \u017ee tady budeme pou\u017e\u00edvat na to tenhle t\u00e1cek, tak si ho takhle vezmeme. Vezmeme ho na st\u0159ed, vezmete n\u011bjakej lacinej n\u016f\u017e. Lacinej proto, proto\u017ee jezd\u00edme po kameni, tak\u017ee bychom si drahej n\u016f\u017e. Zni\u010dili, tohle d\u00e1me na stranu, takhle to odev\u0159eme. Te\u010f, abychom to na ten kol\u00e1\u010d dob\u0159e dali, tak si vezmete takhle kousek za\u010d\u00e1tek toho t\u011bsta a takhle si ho p\u011bkn\u011b narolujete na ten v\u00e1le\u010dek. A te\u010f to hezky takhle ten kol\u00e1\u010d p\u0159iklop\u00edte. Tak, kdy\u017e ho m\u00e1te takhle hezky p\u0159iklopen\u00fd, tak u\u017e nezb\u00fdv\u00e1 nic jin\u00fdho, ne\u017e to cel\u00fd vezmete a d\u00e1te to, pros\u00edm v\u00e1s, do trouby, 210 stup\u0148\u016f. No a po\u010dk\u00e1te, a\u017e v\u00e1m to l\u00edstkov\u00fd t\u011bsto skon\u010d\u00ed do zlat\u00e9 barvy. Ten kol\u00e1\u010d takhle vyd\u00e1te. A okam\u017eit\u011b ho mus\u00edte p\u0159eklopit. Pros\u00edm v\u00e1s, m\u011bjte na pam\u011bti, \u017ee je pod t\u00edm karamel. A ta ruko je t\u011b va\u0159\u00edc\u00ed, jo? Tak\u017ee takhle, tady si d\u00e1m n\u011bco protiskluzov\u00e9ho, silikon, na to d\u00e1m tohle. A ud\u011bl\u00e1te to, \u017ee to rychle p\u0159eklop\u00edte. Tak a tady m\u00e1me kr\u00e1sn\u00fd p\u0159evr\u00e1cen\u00fd kol\u00e1\u010d a \u00fapln\u011b perfektn\u011b k tomu funguje kr\u00e9m anglais, kter\u00fd si te\u010f ud\u011bl\u00e1me. Do n\u00e1doby, pros\u00edm v\u00e1s, d\u00e1te 400 gram\u016f smetany. Tady m\u00e1m vanilkovej extrakt, pou\u017eijem t\u0159i \u017eloutky. V m\u00fdm p\u0159\u00edpad\u011b pou\u017eiju pasterizovan\u00fd \u017eloutky, tak\u017ee p\u0159id\u00e1m 60 gram\u016f \u017eloutk\u016f. P\u0159id\u00e1m n\u011bjak\u00fdch 150 gram\u016f cukru mou\u010dky. Tohle to cel\u00fd d\u00e1me do mix\u00e9ru. Samoz\u0159ejm\u011b berte v pot\u00e1z, \u017ee m\u00e1m mix\u00e9r, kter\u00fd m\u00e1 v sob\u011b indukci. Samoz\u0159ejm\u011b, kdy\u017e nem\u00e1te doma tenhleten komfort, tak co ud\u011bl\u00e1te, \u017ee tuhletu sm\u011bs, kterou jsem dal tady do toho, tak d\u00e1te do misky, po to si d\u00e1te kastrol, v kter\u00fdm m\u00e1te horkou vodu a p\u0159es tu p\u00e1ru vlastn\u011b ten kr\u00e9m vy\u0161leh\u00e1te metlou. Tak j\u00e1 v\u00e1m te\u010f uk\u00e1\u017eu, jak vlastn\u011b pozn\u00e1te, kdy\u017e ten kr\u00e9m je hotovej. Krom\u011b teda teploty, \u017ee v\u00e1m ten kastrol h\u0159eje, tak to hlavn\u011b pozn\u00e1te podle toho, \u017ee do toho takhle namo\u010d\u00edte l\u017e\u00edci a kdy\u017e po t\u00e9 l\u017e\u00edci p\u0159ejedete, tak by ty v\u011bci se nem\u011bly spojovat. Tak ten kr\u00e9m by m\u011bl z\u016fstat takhle, jak je. Tak to vemete, cel\u00fd ten kr\u00e9m. Takhle jednodu\u0161e. P\u0159elejte p\u0159esej to. Vezmete toho tro\u0161ku, toho va\u0161eho kr\u00e9mu, d\u00e1te takhle na st\u0159ed tal\u00ed\u0159e a takhle p\u011bkn\u011b rozkr\u00e1j\u00edte. Tak a te\u010f vezmete n\u011bjak\u00fd hezk\u00fd kousek, takhle ho p\u011bkn\u011b vemete, poknete na ten tal\u00ed\u0159. No a jedin\u00e9, co u\u017e te\u010f sch\u00e1z\u00ed, \u017ee vezmete tro\u0161ku mou\u010dkov\u00fdho cukru a lehce zapr\u00e1\u0161\u00edte. A m\u00e1te dezert p\u0159ipraven\u00fd b\u011bhem chvilky.","nbla_serie":"4217","nbla_season":"2023","nbla_episode":"18","nbla_duration":"584.52","nbla_genre":"3.8.3","nbla_editorial_format":"2.1.6","nbla_mtime":"1701447047","nbla_url":"https:\/\/origin.a11.cz\/vod\/ec2fn06820za79yc7ayy5ew3k.mp4","nbla_version":"1701447047","nbla_odvysilano":"Ne","bunny_id":"5ba2de88-e2bc-48cb-8574-06d86070661f","youtube_id":"","datum_vydani":"20231201","stopaz":"584.52","dokument":[],"video_to":[]},"_links":{"self":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video\/14176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video"}],"about":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/types\/video"}],"author":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/users\/8"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media\/14231"}],"wp:attachment":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media?parent=14176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/categories?post=14176"},{"taxonomy":"porad","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/porad?post=14176"},{"taxonomy":"region","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/region?post=14176"},{"taxonomy":"kategorie","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/kategorie?post=14176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}