{"id":14194,"date":"2023-12-01T18:19:52","date_gmt":"2023-12-01T17:19:52","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=14194"},"modified":"2023-12-01T19:25:27","modified_gmt":"2023-12-01T18:25:27","slug":"rychlovka-z-kuchyne-12","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/rychlovka-z-kuchyne-12\/","title":{"rendered":"Dr\u016fbe\u017e\u00ed a hov\u011bz\u00ed v\u00fdvar"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Dnes budeme va\u0159it dva v\u00fdvary. Jeden ku\u0159ec\u00ed a druh\u00fd hov\u011bz\u00ed. Ide\u00e1ln\u00ed budou skelety a morkov\u00e9 kosti.<\/p>\n","protected":false},"author":8,"featured_media":14256,"template":"","categories":[179,177],"porad":[243],"region":[],"kategorie":[],"class_list":["post-14194","video","type-video","status-publish","has-post-thumbnail","hentry","category-vareni","category-zajimavosti","porad-rychlovka-z-kuchyne"],"acf":[],"meta_box":{"nbla_idec":"A2333712","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 z laboratoria. Dneska budeme d\u011blat dva v\u00fdvary. Budeme d\u011blat ku\u0159ec\u00ed nebo drube\u017e\u00ed a budeme d\u011blat hov\u011bz\u00ed. K tomu, aby to fungovalo tak, jak m\u00e1. Ide\u00e1ln\u00ed je, \u017ee ku\u0159ec\u00ed skelety, kter\u00fdch tady m\u00e1m nespo\u010det, stejn\u011b tak, jako tady m\u00e1m hov\u011bz\u00ed kosti s morkem, m\u00e1m tady i telec\u00ed kosti. Tak ide\u00e1ln\u00ed je, kdy\u017e to d\u00e1te do trouby na 220 stup\u0148\u016f a ty v\u011bci zape\u010dete. Samoz\u0159ejm\u011b m\u016f\u017eete stejn\u011b tak zap\u00edcit droby atd. Budeme potom k tomu pot\u0159ebovat ko\u0159enovou zeleninu, to, co najdete. M\u00e1m tady cel\u00e9r, m\u00e1m tady mrk\u00e9v, m\u00e1m tady pasty n\u011bjak\u00e9, nebo petr\u017eel, m\u00e1m tady \u0159ep\u00edkatej a m\u00e1m tady i kousek fenikulu. Tak tohleto v\u0161echno d\u00e1te do trouby na 220 stup\u0148\u016f a nech\u00e1te zap\u00edct tak, aby to kr\u00e1sn\u011b chytlo zlatavou barvu. Tak j\u00e1 jdu na to. Tak te\u010f to tam na\u0161oupem. D\u011bkuji. Te\u010f vynd\u00e1me skelety a kosti a droby z trouby, kde jsme je m\u011bli na 220 stup\u0148\u016f a kr\u00e1sn\u011b jsme je opekli do zlatova. Pro\u010d jsme to ud\u011blali, u\u017e jsme si \u0159ekli. Tak\u017ee tady m\u00e1m kr\u00e1sn\u00fd ud\u011blen\u00fd skelety, p\u011bkn\u011b do zlatova. Jsme si takhle kle\u0161t\u011b. Tak, takhle ty skelety p\u011bkn\u011b p\u0159end\u00e1me do kastrolu. A prost\u011b n\u00e1s to je d\u016fle\u017eit\u00fd, \u017ee ten v\u00fdvar za\u010d\u00edn\u00e1me d\u011blat ze studenou vodou. Jo, to je velmi d\u016fle\u017eit\u00fd. Tak, proto\u017ee j\u00e1 ten v\u00fdvar ud\u011bl\u00e1m, jak vid\u00edte, hodn\u011b, tak m\u00e1m velk\u00fd kastrol. Je\u0161t\u011b do toho p\u0159ijdou droby, kter\u00fd m\u00e1m taky takhle kr\u00e1sn\u011b p\u0159ed\u011blan\u00fd. Dod\u00e1me je\u0161t\u011b ty skelety a u\u017e tady klidn\u011b m\u016f\u017eeme pustit studenou vodu. Samoz\u0159ejm\u011b \u010d\u00edm v\u00edc z toho d\u011bl\u00e1te, t\u00edm ten v\u00fdvar bude koncentrovan\u011bj\u0161\u00ed a siln\u011bj\u0161\u00ed. D\u016fle\u017eit\u00e1 v\u011bc do v\u00fdvaru, kter\u00fd p\u0159ipravujete na va\u0159en\u00ed, nikdy za \u017e\u00e1dn\u00fdch okolnost\u00ed ned\u00e1v\u00e1te s\u016fl. Proto\u017ee v p\u0159\u00edpad\u011b, \u017ee se rozhodnete ten v\u00fdvar zredukovat, zes\u00edlit chud, tak v tom nem\u016f\u017ee b\u00fdt s\u016fl. V p\u0159\u00edpad\u011b, \u017ee tam d\u00e1te s\u016fl, tak ta s\u016fl se samoz\u0159ejm\u011b neodpa\u0159uje, z\u016fst\u00e1v\u00e1 v tom v\u00fdvaru a ten v\u00fdvar za\u010d\u00edn\u00e1 b\u00fdt slan\u00fd, pop\u0159\u00edpad\u011b p\u0159esolen\u00fd. A vy, kdy\u017e to potom p\u0159id\u00e1v\u00e1te do r\u016fzn\u00fdch om\u00e1\u010dek, tak m\u016f\u017eete tu danou v\u011bc pokazit, kdy\u017e p\u0159id\u00e1te p\u0159esolen\u00fd nebo moc osolen\u00fd v\u00fdvar. To j\u00eddlo u\u017e samo o sob\u011b m\u00e1te t\u0159eba dosolen\u00fd a to by mohl b\u00fdt probl\u00e9m. Tak tohle si d\u00e1m na stranu. J\u00e1 z\u00e1rove\u0148 s t\u00edm d\u011bl\u00e1m i hov\u011bz\u00ed v\u00fdvar, tak\u017ee tady m\u00e1m hov\u011bz\u00ed kosti. A samoz\u0159ejm\u011b tady k obou dvou v\u011bcem p\u0159id\u00e1me ko\u0159enovou zeleninu. Ko\u0159enovou zeleninu, kterou doma m\u00e1te. Ur\u010dit\u011b by tam m\u011bla b\u00fdt mrk\u00e9v, m\u011bl by tam b\u00fdt sel\u00e9r. Tu zeleninu k tomu p\u0159id\u00e1te a levce pokr\u00e1jte, co\u017e se za chv\u00edli uk\u00e1\u017eem, jenom co tady dop\u0159ed d\u00e1v\u00e1m ty kosti. Tak jak u\u017e jsem zm\u00ednil, p\u0159id\u00e1te ko\u0159enovou zeleninu, m\u00e1m tady fenikl \u010derstvej, mrk\u00e9v, pasty\u0148\u00e1k nebo petr\u017eel. Pasty\u0148\u00e1k je lep\u0161\u00ed, proto\u017ee m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165. M\u00e1 to velmi podobnou chu\u0165 jako petr\u017eel, ale vyhr\u00e1v\u00e1 to. A tohle v\u0161echno vezmete a takhle kr\u00e1sn\u011b pokr\u00e1jte na men\u0161\u00ed kousky. A rozd\u011bl\u00edte do t\u011bch dvou d\u00fdvar\u016f. Tak tady u\u017e vodu m\u016f\u017eeme vypnout. Tak super, tady vezmeme cel\u00e9r. Z\u00e1le\u017e\u00ed, jak ten v\u00fdvar te\u010f dochut\u00edte. Do toho v\u00fdvaru m\u016f\u017eete p\u0159idat bobkov\u00fd lis, m\u016f\u017eete tam p\u0159idat \u010dernej pep\u0159, m\u016f\u017eete tam p\u0159idat jalovec, je to v\u00edce m\u00e9n\u011b na v\u00e1s. Pokud ten v\u00fdvar chcete bez t\u011bchto ko\u0159en\u00ed, tak ur\u010dit\u011b bych p\u0159idal jenom \u010dernej pep\u0159. Ten pep\u0159 p\u0159id\u00e1v\u00e1te cel\u00fd, to znamen\u00e1 cel\u00fd ty kuli\u010dky. Tak ten konec vyhod\u00edme, ten je \u0161pinav\u00fd. Tak je\u0161t\u011b tady rozkr\u00e1j\u00edme ten feniklo. Tak a tu ko\u0159enovou zeleninu rozd\u011bl\u00edme tady do t\u011bch dvou kastrol\u016f, n\u011bjak\u00fdm pom\u011br\u016fm, aby to bylo p\u0159ibli\u017en\u011b stejn\u00fd. Tak bez vlap, m\u00e1me jednu v\u011bc, tady vezmeme cel\u00e9r. P\u0159id\u00e1me trochu zap\u00edtat\u00fdho cel\u00e9ru, p\u0159id\u00e1me trochu feniklu. Tak bez vlap. J\u00e1 se tady ty kastroly jenom takhle vym\u011bn\u00edm, tady do toho taky p\u0159id\u00e1me studenou vodu. Jak u\u017e jsem \u0159\u00edkal, je hrozn\u011b d\u016fle\u017eit\u00fd, abyste d\u00e1vali studenou vodu, abyste vlastn\u011b ty v\u011bci za\u010dali va\u0159it v studen\u00fd vody a j\u00e1 si tady vezmu tro\u0161inku \u010dern\u00e9ho pep\u0159e a p\u0159id\u00e1te tam trochu \u010dern\u00e9ho pep\u0159e. Na stran\u011b byste ur\u010dit\u011b m\u011bli m\u00edt p\u0159ipraven\u00fdho n\u011bco takov\u00fdhleho, to budeme pot\u0159ebovat na zb\u00edr\u00e1n\u00ed p\u011bny, kter\u00e1 se n\u00e1m za\u010dne vyp\u00e1\u0159et. Z\u00e1rove\u0148 je d\u016fle\u017eit\u00fd, abyste tu vodu nedr\u017eeli v pln\u00fdm siln\u00fdm varu. Ten v\u00fdvar by se m\u011bl tahnout pomalu a m\u011blo by to b\u00fdt n\u011bco pod 100\u00b0C, to znamen\u00e1, tomu \u0159\u00edk\u00e1me perli\u010dkov\u00e1n\u00ed, to znamen\u00e1 \u010das od \u010dasu prob\u011bhne n\u011bjak\u00e1 bublinka.","nbla_serie":"4217","nbla_season":"2023","nbla_episode":"12","nbla_duration":"576.56","nbla_genre":"3.8.3","nbla_editorial_format":"2.1.6","nbla_mtime":"1701449530","nbla_url":"https:\/\/origin.a11.cz\/vod\/6vz4m5udf62szkaeogqhzakze.mp4","nbla_version":"1701449530","nbla_odvysilano":"Ne","bunny_id":"120f9028-9129-4a7b-9304-41a7a27c9df4","youtube_id":"","datum_vydani":"20231201","stopaz":"576.56","dokument":[],"video_to":[]},"_links":{"self":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video\/14194","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\/14256"}],"wp:attachment":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media?parent=14194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/categories?post=14194"},{"taxonomy":"porad","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/porad?post=14194"},{"taxonomy":"region","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/region?post=14194"},{"taxonomy":"kategorie","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/kategorie?post=14194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}