{"id":37,"date":"2023-03-08T21:46:42","date_gmt":"2023-03-08T20:46:42","guid":{"rendered":"https:\/\/www.prepo.sk\/?p=37"},"modified":"2023-03-27T14:07:35","modified_gmt":"2023-03-27T12:07:35","slug":"zopar-rad-aby-varenie-nebol-strasiak","status":"publish","type":"post","link":"https:\/\/www.prepo.sk\/index.php\/2023\/03\/08\/zopar-rad-aby-varenie-nebol-strasiak\/","title":{"rendered":"zop\u00e1r rad aby varenie nebol stra\u0161iak"},"content":{"rendered":"
    \n
  1. krok \u2013 o\u0161\u00fapeme cibu\u013eu a za\u010dneme rozm\u00fd\u0161\u013ea\u0165 \u010do ideme vari\u0165. Toto je univerz\u00e1lny za\u010diatok pre v\u0161etky jedl\u00e1, okrem varenia r\u00edbez\u013eov\u00e9ho lekv\u00e1ru a sacherovej torty. Ja proste inak neviem.<\/li>\n<\/ol>\n

    Varenie cestov\u00edn : kuch\u00e1ri odpor\u00fa\u010daj\u00fa pravidlo 1000:100:10 t.j. liter vody na 100 gramov cestov\u00edn a\u00a010 gramov soli. Tak nejak by to mohlo by\u0165, ale netreba sa t\u00fdm riadi\u0165 \u00faplne striktne. Ak d\u00e1te vody viac, ni\u010d sa nedeje, len m\u00e1te vy\u0161\u0161iu spotreby energie na varenie a\u00a0n\u00e1klady na sto\u010dn\u00e9. Ale ak d\u00e1te v\u00fdrazne menej vody, riskujete, \u017ee cestoviny sk\u00f4r vykypia a\u00a0budete musie\u0165 uprata\u0165 spor\u00e1k ale tie\u017e bud\u00fa slizkej\u0161ie. Ja odpor\u00fa\u010dam pou\u017eit\u00fa vodu nevylieva\u0165 ale pou\u017ei\u0165 na varenie napr. fazu\u013eovej, zapra\u017eenej, zeleninovej, gul\u00e1\u0161ovej polievky (na m\u00e4sov\u00fd v\u00fdvar by som to nesk\u00fa\u0161al).<\/p>\n

    \u010cas varenia je pri ten\u0161\u00edch cestovin\u00e1ch 3 \u2013 5 min\u00fat, pri hrub\u0161\u00edch okolo 8 \u2013 10 min\u00fat. Rad\u0161ej trochu tvrd\u0161ie, aby bolo do \u010doho zahryzn\u00fa\u0165, ako ich prevari\u0165. Niektor\u00fd kuch\u00e1ri tvrdia, \u017ee nerozvaren\u00e9 cestoviny maj\u00fa vy\u0161\u0161iu nutri\u010dn\u00fa hodnotu a lep\u0161iu str\u00e1vite\u013enos\u0165. Samozrejme ak v nich c\u00edti\u0165 v\u00fdrazne tvrd\u00ed a\u017e chrumkav\u00e9 zrn\u00e1, tak e\u0161te nejak\u00fa min\u00fatu potrebuj\u00fa.<\/p>\n

    Po uvaren\u00ed a sceden\u00ed je dobr\u00e9 ich prelia\u0165 studenou vodou, jednak pre to aby sa vyplavil uvo\u013enen\u00fd \u0161krob (ten sp\u00f4sobuje sliznatos\u0165) a jednak aby sa ukon\u010dil proces varenia. Ak m\u00e1te pocit, \u017ee s\u00fa po uvaren\u00ed cestoviny nie \u00faplne dovaren\u00e9, tak ich nechajte min\u00fatu prikryt\u00e9 vo vlastnej pare a potom opl\u00e1chnite. Ke\u010f sa cestoviny okam\u017eite po varen\u00e9 serv\u00edruj\u00fa alebo prid\u00e1vaju do jedla, tak oplachnutie nie je nutn\u00e9.<\/p>\n

    Pr\u00edsady ku cestovin\u00e1m<\/u> : osobne preferujem sez\u00f3nne a\u00a0lok\u00e1lne suroviny. Samozrejme napr. syr parmigiano na v\u00fdchodnom slovensku asi \u00faplne p\u00f4vodn\u00fd nezo\u017eeniem, ale pou\u017e\u00edva\u0165 celu zimu mlad\u00fa cuketu nie je celkom OK. Tej sa treba najes\u0165 v\u00a0\u010dase ke\u010f ju pred barakom nest\u00edham kyno\u017ei\u0165 ani kosa\u010dkou.<\/p>\n

    Sol\u00edm vo v\u0161eobecnosti menej ako je v na\u0161ich podmienkach obvykl\u00e9, jednak je to zdrav\u0161ie, a jednak so\u013e je v ka\u017edej potravine ktor\u00fa prijmeme, sn\u00e1\u010f s v\u00fdnimkou \u010dokol\u00e1dy. Morsk\u00e1 so\u013e menej sol\u00ed, lebo m\u00e1 ni\u017e\u0161\u00ed obsah NaCl ako kamenn\u00e1, m\u00e1 v\u0161ak vy\u0161\u0161\u00ed obsah in\u00fdch miner\u00e1lnych l\u00e1tok. Preto ju odpor\u00fa\u010dam na solenie hotov\u00fdch jed\u00e1l, obzvl\u00e1\u0161\u0165 hrubozrn\u00e1 d\u00e1 jedlu in\u00fd rozmer. Soli\u0165 vodu na cestoviny \u0148ou pod\u013ea m\u0148a nem\u00e1 zmysel, preto\u017ee sa po uvaren\u00ed vyleje, tu plne posta\u010d\u00ed oby\u010dajn\u00e1 klasick\u00e1. Na korenie si odpor\u00fa\u010dam zaobstara\u0165 ru\u010dn\u00fd mlyn\u010dek (elektrick\u00fd je zbyto\u010dne drah\u00fd a stanete sa otrokom v\u00fdmeny bateriek), \u010derstvo namlet\u00e9 je omnoho v\u00fdraznej\u0161ie, a teda ho aj spotrebujete menej.<\/p>\n

    Z\u00e1merne nepou\u017e\u00edvam v\u00a0receptoch jednozna\u010dn\u00e9 ozna\u010denie oleja na varenie, preto\u017ee pou\u017e\u00edvam aj zatracovan\u00fa brav\u010dov\u00fa mas\u0165. Mysl\u00edm, \u017ee na tepeln\u00fa \u00fapravu sa hod\u00ed viac ako odpor\u00fa\u010dan\u00e9 oleje, znesie vy\u0161\u0161iu teplotu, d\u00e1 jedlu pod\u013ea m\u0148a lep\u0161iu chu\u0165 a\u00a0pri mno\u017estve na restovanie zeleniny odhadom jednej \u010dajovej ly\u017ei\u010dky to h\u00e1dam tak\u00fd prehre\u0161ok nie je. Ak olej tak preferujem slne\u010dnicov\u00fd a\u00a0ke\u010f sa pritraf\u00ed za studena lisovan\u00fd tak e\u0161te lep\u0161ie.<\/p>\n

    Smotanu odpor\u00fa\u010dam s vy\u0161\u0161\u00edm obsahom tuku \u2013 do jed\u00e1l sa prid\u00e1va preto aby sa zv\u00fdraznili chute rozpustn\u00e9 v tuku a tak pou\u017eit\u00edm n\u00edzkotu\u010dn\u00fdch n\u00e1hrad klameme svoje zmysly. Na dosiahnutie porovnate\u013en\u00e9ho v\u00fdsledku neraz pou\u017eijeme viac suroviny a v kone\u010dnom d\u00f4sledku aj v\u00e4\u010d\u0161ie mno\u017estvo menej hodnotn\u00e9ho tuku.<\/p>\n

    V receptoch neud\u00e1vam presn\u00e9 mno\u017estv\u00e1 surov\u00edn, varenie (aj ob\u010dasn\u00e9) by malo by\u0165 kreat\u00edvne. Ak je tam nap\u00edsane, \u017ee cherry paradajky tak kv\u00f4li jedn\u00e9mu jedlu nep\u00f4jdem po troch supermarketoch h\u013eada\u0165 presne tieto. Jednoducho nakr\u00e1jam ve\u013ek\u00fa paradajku na men\u0161ie k\u00fasky, alebo ke\u010f stretnem v \u0161pajzi konzervu l\u00fapan\u00fdch raj\u010d\u00edn alebo nakladan\u00e9 su\u0161en\u00e9 paradajky… A tu by ma asi ortodoxn\u00fd ukame\u0148ovali, ale ak pou\u017eijete ke\u010dup (m\u00e1m v\u00fdhrady len ke\u010f s\u00fa spoluautori chemick\u00fd in\u017einieri) ubezpe\u010dujem V\u00e1s, \u017ee to bude tie\u017e jedl\u00e9 jedlo. Ak doma \u010d\u00edrou n\u00e1hodou (a to by sa sn\u00e1\u010f nemalo sta\u0165) nem\u00e1te syr pecorino, pou\u017eite treb\u00e1rs nedojeden\u00e9 obsu\u0161en\u00e9 pl\u00e1tky z v\u010deraj\u0161\u00edch ra\u0148ajok.<\/p>\n

    Predsa v\u0161ak nejak\u00e9 z\u00e1kladne odhady mno\u017estiev je dobre vedie\u0165. Na porciu cestov\u00edn pre dvoch obvykl\u00fdch \u013eud\u00ed (nie vychrtl\u00e9 modelky \u010di puber\u0165\u00e1k so \u017ealudkom s vlastnos\u0165ou \u010diernej diery alebo drevoruba\u010d) odhadujem 150 g such\u00fdch cestov\u00edn. Po uvaren\u00ed viac ako zdvoj a\u017e ztrojn\u00e1sobia hmotu (pokusom 55 g such\u00fdch cestov\u00edn bolo 174 g odkvapkan\u00fdch). Mnou preferovan\u00e9 a pon\u00fakan\u00e9 cestoviny s celozrnn\u00fdm podielom tie\u017e zas\u00fdtia na dlh\u0161iu dobu.<\/p>\n

    Ak sa V\u00e1m nejak\u00fdm nedopatren\u00edm osudu zv\u00fd\u0161ia uvaren\u00e9 cestoviny, pokia\u013e s\u00fa e\u0161te neochuten\u00e9, ur\u010dite na svoju pr\u00edle\u017eitos\u0165 dva tri dni v\u00a0chladni\u010dke po\u010dkaj\u00fa. A ohriate\u00a0na popra\u017eenej cibu\u013eke s\u00a0vaj\u00ed\u010dkom a\u00a0treb\u00e1rs s\u00a0hr\u00e1\u0161kom \u2013 tie\u017e nie je zl\u00e9 na zahnatie ukrutn\u00e9ho hladu do 3 min\u00fat. Pr\u00edpadne ak si spomeniete na \u0161tudentsk\u00e9 \u010dasy (ke\u010dup, syr) alebo\u00a0len na masle ohriate a\u00a0posypane orechami, makom, tvarohom no z\u00e1sadne s\u00a0kry\u0161t\u00e1lov\u00fdm cukrom (ja to tak m\u00e1m r\u00e1d).<\/p>\n

    \u0160pen\u00e1t po tepelnej \u00faprave a\u017e podivuhodne zmen\u0161\u00ed objem, preto sa ho nebojte pou\u017ei\u0165 ozaj kopu.<\/p>\n

    Osobne pou\u017e\u00edvam dos\u0165 cibule, na jednu d\u00e1vku cestov\u00edn k\u013eudne jednu cibu\u013eu (ve\u013ekosti ve\u013ek\u00e9ho vaj\u00ed\u010dka) nakr\u00e1ja\u0165 na drobno, alebo ako sa podar\u00ed, cesnak odpor\u00fa\u010dam prid\u00e1va\u0165 s poslednou ingredienciou, aby sa zachovala chu\u0165 a prospe\u0161n\u00e9 l\u00e1tky. Ak doma n\u00e1jdete p\u00f3r, ten sa rozv\u00e1ra najsk\u00f4r, preto ho pridajte a\u017e po vypnut\u00ed ohrevu alebo a\u017e na tanier. Ak by sa varil od za\u010diatku, v \u0161\u0165ave ho u\u017e nik neobjav\u00ed.<\/p>\n

    Cuketu pokia\u013e je mlad\u00e1 (\u0161upka je \u00faplne m\u00e4kk\u00e1), ne\u0161\u00fapte, pokr\u00e1jajte na koci\u010dky. Ak dostanete od niekoho\u00a0 star\u0161iu (obvykle sa v\u00a0marketoch pred\u00e1va len mlad\u0161ia) a\u00a0\u0161upka je tvrd\u0161ia skoro drevnat\u00e1, je lep\u0161ie ju o\u010disti\u0165, a\u00a0v\u00a0pr\u00edpade, \u017ee v\u00a0du\u017eine s\u00fa jasne vidite\u013en\u00e9 a hmatate\u013en\u00e9 semia\u010dka, t\u00fato ly\u017eicou vydlabte, a \u010do ostane pokr\u00e1jajte na men\u0161ie kocky a\u00a0upravujte trochu dlh\u0161ie.<\/p>\n

    A\u00a0ak ste n\u00e1hodou do\u010d\u00edtali a\u017e sem a\u00a0neobjednali jedlo z\u00a0don\u00e1\u0161ky tak po\u010fme na pokusy<\/p>\n","protected":false},"excerpt":{"rendered":"

    krok \u2013 o\u0161\u00fapeme cibu\u013eu a za\u010dneme rozm\u00fd\u0161\u013ea\u0165 \u010do ideme vari\u0165. Toto je univerz\u00e1lny za\u010diatok pre v\u0161etky jedl\u00e1, okrem varenia r\u00edbez\u013eov\u00e9ho lekv\u00e1ru a sacherovej torty. Ja proste inak neviem. Varenie cestov\u00edn : kuch\u00e1ri odpor\u00fa\u010daj\u00fa pravidlo 1000:100:10 t.j. liter vody na 100 gramov cestov\u00edn a\u00a010 gramov soli. Tak nejak by to mohlo by\u0165, ale netreba sa t\u00fdm…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-37","post","type-post","status-publish","format-standard","hentry","category-recepty"],"_links":{"self":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":2,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts\/37\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/posts\/37\/revisions\/108"}],"wp:attachment":[{"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/media?parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/categories?post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.prepo.sk\/index.php\/wp-json\/wp\/v2\/tags?post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}