{"id":124,"date":"2016-07-04T22:17:26","date_gmt":"2016-07-04T20:17:26","guid":{"rendered":"http:\/\/stanicek.com\/wordpress\/kucharka\/?p=124"},"modified":"2018-09-04T13:40:32","modified_gmt":"2018-09-04T11:40:32","slug":"sous-vide","status":"publish","type":"post","link":"https:\/\/stanicek.com\/kucharka\/sous-vide\/","title":{"rendered":"Sous-vide"},"content":{"rendered":"<p><a href=\"https:\/\/cs.wikipedia.org\/wiki\/Sous-vide\">Sous-vide<\/a>\u00a0[suv\u00edd] neboli va\u0159en\u00ed v plastov\u00e9m obalu bez p\u0159\u00edstupu vzduchu (nejl\u00e9pe v zavakuovan\u00e9m\u00a0s\u00e1\u010dku) za p\u0159esn\u011b kontrolovan\u00e9 teploty je prima v\u011bc. <em>Bohu\u017eel<\/em> se to neobejde bez\u00a0speci\u00e1ln\u00edho vybaven\u00ed, proto\u017ee teplota se mus\u00ed udr\u017eovat\u00a0na p\u016fl stupn\u011b p\u0159esn\u011b, aby to fungovalo, jak m\u00e1\u00a0\u2013 ale\u00a0<em>na\u0161t\u011bst\u00ed<\/em> se\u00a0daj\u00ed po\u0159\u00eddit ma\u0161inky praktick\u00e9, ponorn\u00e9 a ne\u00a0\u00fapln\u011b nesmysln\u011b\u00a0drah\u00e9. U n\u00e1s se us\u00eddlila ponorn\u00e1 <a href=\"http:\/\/anovaculinary.com\/\">Anova<\/a>, kter\u00e1 se d\u00e1 pou\u017e\u00edt do b\u011b\u017en\u00e9ho hrnce a po pou\u017eit\u00ed se str\u010d\u00ed do \u0161upl\u00edku, tak\u017ee zbyte\u010dn\u011b\u00a0nezab\u00edr\u00e1 m\u00edsto v kuchyni.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-211 size-full\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/HTB1YhDpOFXXXXaZXpXXq6xXFXXXZ.jpg\" alt=\"\" width=\"819\" height=\"1000\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/HTB1YhDpOFXXXXaZXpXXq6xXFXXXZ.jpg 819w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/HTB1YhDpOFXXXXaZXpXXq6xXFXXXZ-246x300.jpg 246w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/HTB1YhDpOFXXXXaZXpXXq6xXFXXXZ-768x938.jpg 768w\" sizes=\"auto, (max-width: 819px) 100vw, 819px\" \/><\/p>\n<p style=\"text-align: center;\"><em>Sous-vide vs\u00a0tradi\u010dn\u00ed p\u0159\u00edprava\u00a0<\/em><\/p>\n<p><a href=\"http:\/\/stanicek.com\/wordpress\/kucharka\/wp-content\/uploads\/sites\/2\/2016\/07\/dsc01580.jpg\" rel=\"attachment wp-att-131\"><br \/>\n<\/a>Nejlep\u0161\u00ed je\u00a0technikou sous-vide d\u011blat\u00a0maso, na kter\u00e9m je rozd\u00edl vid\u011bt nejv\u00edc. Ov\u0161em\u00a0ani zeleninu nebo jin\u00e9 suroviny nen\u00ed t\u0159eba nech\u00e1vat stranou. Ide\u00e1ln\u011b by maso m\u011blo b\u00fdt v s\u00e1\u010dku, kter\u00fd byl zavakuovan\u00fd (byl z n\u011bj\u00a0vys\u00e1t\u00fd v\u0161echen vzduch a je tam vytvo\u0159en podtlak), ale nen\u00ed to nezbytn\u00e9. Podstatn\u00e9 je jen to, aby tam nebyl co mo\u017en\u00e1 \u017e\u00e1dn\u00fd vzduch, proto\u017ee ten je v\u00fdborn\u00fd izolant a surovina mus\u00ed b\u00fdt v co nejt\u011bsn\u011bj\u0161\u00edm kontaktu s vodou.\u00a0Co\u017e se d\u00e1 za\u0159\u00eddit pom\u011brn\u011b jednoduchou fintou: p\u0159\u00edslu\u0161nou porci d\u00e1t do s\u00e1\u010dku se zav\u00edr\u00e1n\u00edm (<em>zip bag<\/em>), pono\u0159it do vody, kter\u00e1 vytla\u010d\u00ed vzduch ven, p\u0159\u00edpadn\u011b pomoc\u00ed prst\u016f vyma\u010dkat\u00a0zbyl\u00e9 bubliny a s\u00e1\u010dek zav\u0159\u00edt. A je dostate\u010dn\u011b \u201ezavakuov\u00e1no\u201c. S trochou \u0161t\u011bst\u00ed \u010dlov\u011bk m\u016f\u017ee sehnat i u n\u00e1s dokonce <em>ziploc<\/em> s ods\u00e1vac\u00ed pumpi\u010dkou, to je \u00fapln\u011b\u00a0ide\u00e1ln\u00ed.\u00a0A pochopiteln\u011b s\u00e1\u010dek mus\u00ed b\u00fdt zdravotn\u011b nez\u00e1vadn\u00fd,\u00a0nesm\u00ed to b\u00fdt t\u0159eba z PVC, kter\u00e9 uvol\u0148uje zdrav\u00ed \u0161kodliv\u00e9 ftal\u00e1ty.<\/p>\n<p><a href=\"http:\/\/www.stanicek.com.hyperion.blueboard.cz\/kucharka\/wp-content\/uploads\/2016\/07\/Vacuum_gallon_Gallery_5_2X-e1467720119429.jpg\" rel=\"attachment wp-att-139\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-139 size-large\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Vacuum_gallon_Gallery_5_2X-1024x638.jpg\" alt=\"Vacuum_gallon_Gallery_5_2X\" width=\"720\" height=\"449\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Vacuum_gallon_Gallery_5_2X-1024x638.jpg 1024w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Vacuum_gallon_Gallery_5_2X-300x187.jpg 300w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Vacuum_gallon_Gallery_5_2X-768x479.jpg 768w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Vacuum_gallon_Gallery_5_2X.jpg 1540w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p>Cel\u00e1 tahle p\u0159\u00edprava m\u00e1 jedin\u00fd smysl: umo\u017enit p\u0159\u00edm\u00fd kontakt suroviny (tedy obvykle masa) s vodou, kter\u00e1 m\u00e1 p\u0159esn\u011b nastavenou a udr\u017eovanou teplotu, a to rovnom\u011brn\u011b ze v\u0161ech stran. Ta teplota nen\u00ed jen tak bezd\u016fvodn\u00e1. Ve\u0161ker\u00fd vtip je v tom, \u017ee to, jak je maso ud\u011blan\u00e9 (steak je rare, medium, \u010di zcela umrtven\u00fd \u201ewell done\u201c, maso je tuh\u00e9 nebo se rozpad\u00e1 na vl\u00e1kna atd.) z\u00e1vis\u00ed tak\u0159ka v\u00fdhradn\u011b na teplot\u011b, kter\u00e9 bylo vystaveno. A n\u011bkter\u00e9 faktory taky\u00a0z\u00e1le\u017e\u00ed na dob\u011b, po kterou to bylo. Nap\u0159\u00edklad takov\u00fd ide\u00e1ln\u00ed \u201emedium-rare\u201c (m\u00edrn\u011b prope\u010den\u00fd) steak m\u00e1 uvnit\u0159 teplotu 56,5 \u00b0C. Norm\u00e1ln\u011b toho dos\u00e1hneme spr\u00e1vn\u011b na\u010dasovanou kombinac\u00ed op\u00e9k\u00e1n\u00ed na p\u00e1nvi, oh\u0159\u00edv\u00e1n\u00ed v\u00a0troub\u011b a doch\u00e1zen\u00ed v pokojov\u00e9 teplot\u011b a je to celkem um\u011bn\u00ed to spr\u00e1vn\u011b trefit. Anebo pou\u017e\u00edt sous-vide, kter\u00e9 zajist\u00ed, \u017ee se na teplotu 56,5\u00a0\u00b0C proh\u0159eje rovnom\u011brn\u011b cel\u00fd kus, kter\u00fd je pak kompletn\u011b cel\u00fd stejn\u011b medium-rare\u00a0od kraje do st\u0159edu. Velk\u00e9 pozitivum je, \u017ee\u00a0teplota je udr\u017eovan\u00e1 po\u0159\u00e1d konstantn\u00ed a rovnom\u011brn\u011b kolem cel\u00e9ho s\u00e1\u010dku, tak\u017ee se \u017e\u00e1dn\u00e1 \u010d\u00e1st nep\u0159eva\u0159\u00ed a jin\u00e1 nedova\u0159\u00ed, nic se nep\u0159ip\u00e1l\u00ed a pokud je tam maso dostate\u010dn\u011b dlouho, aby se vyrovnala teplota v cel\u00e9m objemu, tak ani nez\u016fstane nic nedod\u011blan\u00e9. V\u0161e je ud\u011blan\u00e9 \u00fapln\u011b stejn\u011b, na kraji i uprost\u0159ed. P\u0159eva\u0159it se to (a\u017e na v\u00fdjimky) skoro ned\u00e1, obvykle nehraje roli, jestli se maso va\u0159\u00ed o hodinu \u010di dv\u011b d\u00e9le, ne\u017e\u00a0mus\u00ed podle tabulek.<\/p>\n<p><a href=\"http:\/\/www.stanicek.com.hyperion.blueboard.cz\/kucharka\/wp-content\/uploads\/2016\/07\/Mod7_Salmon104_FInish_pickles-e1467720108350.jpg\" rel=\"attachment wp-att-140\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-140 size-large\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Mod7_Salmon104_FInish_pickles-1024x576.jpg\" alt=\"Mod7_Salmon104_FInish_pickles\" width=\"720\" height=\"405\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Mod7_Salmon104_FInish_pickles-1024x576.jpg 1024w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Mod7_Salmon104_FInish_pickles-300x169.jpg 300w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Mod7_Salmon104_FInish_pickles-768x432.jpg 768w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/Mod7_Salmon104_FInish_pickles.jpg 1920w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<h4>Z\u00e1kladn\u00ed postup<\/h4>\n<ul>\n<li>P\u0159edeh\u0159ejeme si sous-vide l\u00e1ze\u0148 na pot\u0159ebnou teplotu (viz n\u00ed\u017ee)<\/li>\n<li>Maso (\u010di jinou surovinu) osol\u00edme\u00a0a\u00a0podle chuti oko\u0159en\u00edme. L\u00e9pe s ko\u0159en\u00edm \u0161et\u0159it, takhle upraven\u00e9 maso m\u00e1 skv\u011blou chu\u0165 samo o sob\u011b a je \u0161koda ji n\u011b\u010d\u00edm p\u0159eb\u00edjet. Obvykle sta\u010d\u00ed s\u016fl, nanejv\u00fd\u0161 pep\u0159 a t\u0159eba n\u011bjak\u00e1 bylinka.<\/li>\n<li>Vlo\u017e\u00edme do s\u00e1\u010dku a zavakuujeme nebo jinak odstran\u00edme vzduch (viz v\u00fd\u0161e) a pono\u0159\u00edme do l\u00e1zn\u011b. Pokud pou\u017e\u00edv\u00e1me nezataven\u00fd\u00a0s\u00e1\u010dek, p\u0159ichyt\u00edme jej kol\u00ed\u010dkem\u00a0\u010di\u00a0sponkou k okraji hrnce<\/li>\n<li>Nastav\u00edme po\u017eadovan\u00fd \u010das podle tabulek a nech\u00e1me va\u0159it. Sna\u017e\u00edme se zajistit, aby bal\u00ed\u010dky byly\u00a0st\u00e1le pono\u0159en\u00e9, nebyl\u00a0v nich \u017e\u00e1dn\u00fd vzduch, a aby voda mohla voln\u011b cirkulovat v\u00a0cel\u00e9m objemu hrnce.<\/li>\n<li>Po skon\u010den\u00ed s\u00e1\u010dky vyt\u00e1hneme a rozbal\u00edme. Pokud maso pustilo \u0161\u0165\u00e1vu, pou\u017eijeme ji\u00a0t\u0159eba do om\u00e1\u010dky. Maso\u00a0nen\u00ed t\u0159eba nechat odpo\u010d\u00edvat, m\u016f\u017ee se ihned kr\u00e1jet a pod\u00e1vat.<\/li>\n<li>Pokud chceme na povrchu\u00a0ope\u010denou krustu, m\u016f\u017eeme kousky\u00a0osu\u0161it a\u00a0zprudka op\u00e9ct t\u0159eba na m\u00e1sle, minuta z ka\u017ed\u00e9 strany bohat\u011b sta\u010d\u00ed, chceme je\u00a0op\u00e9ct jen na povrchu a ne proh\u0159\u00e1t vevnit\u0159. U steak\u016f apod.\u00a0to d\u00e1v\u00e1 smysl, u mas, kter\u00e1 se kr\u00e1j\u00ed p\u0159i pod\u00e1v\u00e1n\u00ed na pl\u00e1tky, to je ale \u00fapln\u011b zbyte\u010dn\u00e9.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.stanicek.com.hyperion.blueboard.cz\/kucharka\/wp-content\/uploads\/2016\/07\/steak-in-cooker-1-e1467720087106.jpg\" rel=\"attachment wp-att-141\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-141 size-large\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/steak-in-cooker-1-1024x673.jpg\" alt=\"steak-in-cooker-1\" width=\"720\" height=\"473\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/steak-in-cooker-1-1024x673.jpg 1024w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/steak-in-cooker-1-300x197.jpg 300w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/steak-in-cooker-1-768x504.jpg 768w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p>Je tu jen n\u011bkolik jednoduch\u00fdch pravidel a z\u00e1kladn\u00edch omezen\u00ed.\u00a0Pro ka\u017ed\u00fd typ suroviny b\u00fdv\u00e1\u00a0v tabulk\u00e1ch uvedena p\u0159edev\u0161\u00edm:<\/p>\n<ul>\n<li>minim\u00e1ln\u00ed doba va\u0159en\u00ed, tedy doba, za kterou se dan\u00fd kousek\u00a0rovnom\u011brn\u011b proh\u0159eje a taky pasterizuje (co\u017e je d\u016fle\u017eit\u00e9 \u2013 k j\u00eddlu by to t\u0159eba bylo d\u0159\u00edv, ale z\u016fstaly by tam mo\u017en\u00e1 \u017eiv\u00e9 breberky, co\u017e t\u0159eba u dr\u016fbe\u017ee nebo vep\u0159ov\u00e9ho\u00a0m\u016f\u017ee b\u00fdt\u00a0nebezpe\u010dn\u00e9).<\/li>\n<li>maxim\u00e1ln\u00ed doba va\u0159en\u00ed, po kter\u00e9 se za\u010dnou d\u00edt n\u011bjak\u00e9 nevratn\u00e9 zm\u011bny \u2013 kter\u00e9 ale n\u011bkdy m\u016f\u017eou b\u00fdt \u017e\u00e1douc\u00ed, v mase se t\u0159eba za\u010d\u00edn\u00e1 rozpadat\u00a0kolagen, rozpou\u0161t\u00ed se v\u0161elijak\u00e9 \u0161lachy a bl\u00e1ny a maso se trh\u00e1\u00a0na vl\u00e1kna, tak\u017ee pokud chceme t\u0159eba k\u0159ehk\u00e9 hov\u011bz\u00ed nebo \u201etrhan\u00e9 vep\u0159ov\u00e9\u201d, \u00famysln\u011b va\u0159\u00edme p\u0159es tuto hranici a va\u0159\u00edme t\u0159eba 12\u201324 hodin<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-214 aligncenter\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2016\/07\/cas-sous-vide.jpg\" alt=\"\" width=\"600\" height=\"337\" \/><\/p>\n<p>Pozor si mus\u00edme d\u00e1t u ryb a zv\u011b\u0159iny. Ryby se d\u011blaj\u00ed jen tak 20\u201330 minut a v\u00fdrazn\u011b del\u0161\u00ed doba va\u0159en\u00ed je m\u016f\u017ee rychle zni\u010dit. Zv\u011b\u0159ina m\u00e1 zase vy\u0161\u0161\u00ed enzymatickou aktivitu, tak\u017ee po dvou hodin\u00e1ch z toho m\u016f\u017ee b\u00fdt bl\u00e1to. Tady je d\u016fle\u017eit\u00e9 \u0159\u00eddit se osv\u011bd\u010den\u00fdmi tabulkami \u010das\u016f, p\u0159\u00edpadn\u011b experimentovat a naj\u00edt si vhodn\u00e9 \u010dasy sami. V\u0161elijak\u00fdch tabulek se d\u00e1 naj\u00edt\u00a0spousta, jsou tomu v\u011bnov\u00e1ny\u00a0cel\u00e9 p\u0159\u00edru\u010dky a kn\u00ed\u017eky. J\u00e1 jsem si obl\u00edbil t\u0159eba <a href=\"http:\/\/www.sousvidesupreme.com\/en-us\/learn\/sousvide_cookingtemperatures.htm\">tuhle tabulku<\/a>\u00a0(<a href=\"\/kucharka\/wp-content\/uploads\/2016\/07\/screencapture-www-sousvidesupreme-com-en-us-learn-sousvide_cookingtemperatures-htm-1467664354735.png\">obr\u00e1zek<\/a>). Pro jednoduchost vyb\u00edr\u00e1m p\u00e1r nej\u010dast\u011bji pou\u017e\u00edvan\u00fdch a osv\u011bd\u010den\u00fdch:<\/p>\n<ul>\n<li>ku\u0159ec\u00ed prso (bez kosti): 63 \u00b0C, 1 hodina<\/li>\n<li>vep\u0159ov\u00e1 panenka: 58 \u00b0C, 1,5 hodiny; pe\u010den\u011b,\u00a0vep\u0159ov\u00e9\u00a0steaky apod. o hodinu d\u00e9le<\/li>\n<li>hov\u011bz\u00ed \u2013\u00a0steaky: 58 \u00b0C, 3 hodiny; v\u011bt\u0161\u00ed \u0161palek masa v kuse (t\u0159eba sv\u00ed\u010dkov\u00e1 i fale\u0161n\u00e1 sv\u00ed\u010dkov\u00e1 k om\u00e1\u010dce) 6 hodin<\/li>\n<\/ul>\n<p>Co se naopak neosv\u011bd\u010dilo, jsou t\u0159eba ku\u0159ec\u00ed stehna (nevyko\u0161t\u011bn\u00e1). P\u0159es v\u0161echny pokusy byla nakonec v\u017edy lep\u0161\u00ed ta klasicky pe\u010den\u00e1.<\/p>\n<p>V\u00fdhodou sous-vide je, \u017ee lze\u00a0d\u00e1t do l\u00e1zn\u011b maso t\u0159eba rovnou z mraz\u00e1ku. Porce na va\u0159en\u00ed si m\u016f\u017eeme p\u0159ipravit ve v\u011bt\u0161\u00edm mno\u017estv\u00ed, \u010d\u00e1st pou\u017e\u00edt hned, \u010d\u00e1st d\u00e1t v s\u00e1\u010dc\u00edch do mraz\u00e1ku a p\u0159\u00ed\u0161t\u011b jen \u0161oupnout rovnou do sous-vide l\u00e1zn\u011b. Sta\u010d\u00ed p\u0159idat \u0159ekn\u011bme 30 minut \u010dasu nav\u00edc (u v\u011bt\u0161\u00edch kus\u016f rad\u011bji hodinu) a v\u00fdsledek je stejn\u00fd jako s \u010derstvou surovinou. Nev\u00fdhodou je oh\u0159\u00edv\u00e1n\u00ed, na to bacha \u2013 pokud t\u0159eba z kusu masa sn\u00edte jen p\u016flku a druhou si nech\u00e1te na druh\u00fd den, tak zapome\u0148te na klasick\u00e9 zp\u016fsoby oh\u0159\u00edv\u00e1n\u00ed \u2013 na p\u00e1nvi, v troub\u011b, v mikrovlnce, v p\u00e1\u0159e\u00a0\u2014 v\u0161echno to pou\u017e\u00edv\u00e1 teploty nad\u00a0100 stup\u0148\u016f a maso prve pe\u010dliv\u011b p\u0159ipraven\u00e9 p\u0159esn\u011b na desetinu stupn\u011b tak jedn\u00edm vrzem \u00fapln\u011b zabijeme. Kdy\u017e jsem poprv\u00e9 d\u011blal sv\u00ed\u010dkovou, druh\u00fd den jsem ji\u00a0bez p\u0159em\u00fd\u0161len\u00ed oh\u0159\u00e1l v p\u00e1\u0159e s knedl\u00edky. A bylo po magii, maso ze\u0161edlo a ze \u0161\u0165avnat\u00e9ho r\u016f\u017eov\u00e9ho z\u00e1zraku rozpl\u00fdvaj\u00edc\u00edho se v puse se stalo tuctov\u00e9 va\u0159en\u00e9 hov\u011bz\u00ed. Je proto lep\u0161\u00ed d\u011blat men\u0161\u00ed porce a vybalit jen to, co se opravdu hned sn\u00ed \u2014 a druh\u00fd den zbyl\u00e9 porce zase oh\u0159\u00e1t v sous-vide na\u00a0tut\u00e9\u017e\u00a0teplotu.<\/p>\n<p>Pozn\u00e1mka:\u00a0Nen\u00e1padn\u00e9, ale skv\u011bl\u00e9 vyu\u017eit\u00ed sous-vide je na sterilizaci sklenic a\u00a0n\u00e1\u010din\u00ed p\u0159ed\u00a0zava\u0159ov\u00e1n\u00edm, i\u00a0na zava\u0159ov\u00e1n\u00ed samotn\u00e9.\u00a0Na sterilizaci sta\u010d\u00ed nastavit t\u0159eba 90 \u00b0C a jen do hrnce pr\u016fb\u011b\u017en\u011b h\u00e1zet sklenice, v\u00ed\u010dka, t\u011bsn\u011bn\u00ed, trycht\u00fd\u0159e atd. co \u010dlov\u011bk zrovna pot\u0159ebuje. A na zava\u0159ov\u00e1n\u00ed zase nastavit p\u0159\u00edslu\u0161nou teplotu podle receptu, pono\u0159it sklenice a nen\u00ed t\u0159eba se b\u00e1t, \u017ee by\u00a0praskly nebo vznikla jin\u00e1 \u0161koda od \u017e\u00e1ru plot\u00fdnky jako kdy\u017e je hrnec na spor\u00e1ku.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sous-vide\u00a0[suv\u00edd] neboli va\u0159en\u00ed v plastov\u00e9m obalu bez p\u0159\u00edstupu vzduchu (nejl\u00e9pe v zavakuovan\u00e9m\u00a0s\u00e1\u010dku) za p\u0159esn\u011b kontrolovan\u00e9 teploty je prima v\u011bc. Bohu\u017eel se to neobejde bez\u00a0speci\u00e1ln\u00edho vybaven\u00ed, proto\u017ee teplota se mus\u00ed udr\u017eovat\u00a0na p\u016fl stupn\u011b p\u0159esn\u011b, aby to fungovalo, jak m\u00e1\u00a0\u2013 ale\u00a0na\u0161t\u011bst\u00ed se\u00a0daj\u00ed po\u0159\u00eddit ma\u0161inky praktick\u00e9, ponorn\u00e9 a ne\u00a0\u00fapln\u011b nesmysln\u011b\u00a0drah\u00e9. U n\u00e1s se us\u00eddlila ponorn\u00e1 Anova, kter\u00e1 se [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":141,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[22,37,40,43],"class_list":["post-124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-obecne","tag-maso","tag-technika","tag-vareni","tag-zelenina"],"_links":{"self":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/comments?post=124"}],"version-history":[{"count":8,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/124\/revisions"}],"predecessor-version":[{"id":250,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/124\/revisions\/250"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media\/141"}],"wp:attachment":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media?parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/categories?post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/tags?post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}