{"id":282,"date":"2019-06-01T02:30:51","date_gmt":"2019-06-01T00:30:51","guid":{"rendered":"http:\/\/stanicek.com\/kucharka\/?p=282"},"modified":"2020-11-12T22:20:58","modified_gmt":"2020-11-12T21:20:58","slug":"bramboraky","status":"publish","type":"post","link":"https:\/\/stanicek.com\/kucharka\/bramboraky\/","title":{"rendered":"Brambor\u00e1ky"},"content":{"rendered":"

Na brambor\u00e1k u n\u00e1s nikdo nikdy ne\u0159ekne \u201ene\u201d. A je\u0161t\u011b jsme nena\u0161li takov\u00e9 mno\u017estv\u00ed, aby se dalo \u0159\u00edct, \u017ee jsme jich ud\u011blali moc<\/em>, nebo aspo\u0148 dost<\/em>. V\u011bt\u0161inou miz\u00ed kucha\u0159i rovnou zpod rukou je\u0161t\u011b b\u011bhem sma\u017een\u00ed a u posledn\u00ed v\u00e1rky se na sebe v\u0161ichni nerv\u00f3zn\u011b koukaj\u00ed, kdo u\u017e by t\u0159eba necht\u011bl, \u017ee by pak zbylo o jeden v\u00edc\u2026<\/p>\n

Na\u0161e dom\u00e1c\u00ed brambor\u00e1ky se li\u0161\u00ed od v\u011bt\u0161iny recept\u016f ve dvou z\u00e1sadn\u00edch v\u011bcech. P\u0159edev\u0161\u00edm jsou minimalistick\u00e9: brambory, vaj\u00ed\u010dka, ko\u0159en\u00ed \u2013 \u017e\u00e1dn\u00e9 ml\u00e9ko, \u017e\u00e1dn\u00e1 mouka. Za\u010dalo to jako zjednodu\u0161en\u00ed, aby byly bezlepkov\u00e9<\/em>, ale i kdy\u017e jsme to pozd\u011bji ob\u010das s moukou zkusili, uk\u00e1zalo, \u017ee n\u00e1m bez n\u00ed vlastn\u011b chutnaj\u00ed v\u00edc. A druhou specialitou je km\u00edn<\/em>. V m\u00e1lokter\u00e9m receptu ho najdete a v\u011bt\u0161ina lid\u00ed v\u00e1m \u0159ekne, \u017ee do brambor\u00e1k\u016f pat\u0159\u00ed jen s\u016fl, \u010desnek a major\u00e1nka. Ale km\u00edn se k brambor\u00e1m n\u00e1ramn\u011b hod\u00ed a my ho v brambor\u00e1c\u00edch m\u00e1me prost\u011b r\u00e1di.<\/p>\n

A\u017e po mnoha letech a mnoha pokusech jsme zjistili p\u0159ekvapivou skute\u010dnost: \u017ee naprost\u00fdm z\u00e1kladem dobr\u00fdch brambor\u00e1k\u016f jsou dobr\u00e9 brambory<\/strong>. A to rozhodn\u011b varn\u00fd typ C<\/em> \u2013 tedy brambory \u0161krobovit\u00e9, vhodn\u00e9 na pyr\u00e9 a t\u011bsta. Lojovit\u00e1 \u00e1\u010dka<\/em> si nech\u00e1me na sal\u00e1t nebo k zape\u010den\u00ed, ta se na brambor\u00e1k v\u016fbec nehod\u00ed; a klasick\u00e1 p\u0159\u00edlohov\u00e1 b\u00e9\u010dka<\/em> se daj\u00ed v nouzi pou\u017e\u00edt, ale nen\u00ed to \u00fapln\u011b ono. C\u00e9\u010dka<\/em> jsou ide\u00e1ln\u00ed. Oloupat a nastrouhat na struhadle (nebo s pomoc\u00ed n\u011bjak\u00e9ho kuchy\u0148sk\u00e9ho robotu). \u00dapln\u011b nejlep\u0161\u00ed brambor\u00e1ky jsou strouhan\u00e9 p\u016fl na p\u016fl: polovina brambor na jemn\u00e9m struhadle, polovina na hrub\u00e9m. V\u011bt\u0161\u00ed kousky se l\u00edp ope\u010dou a daj\u00ed brambor\u00e1k\u016fm k\u0159upavost a strukturu, jemn\u011b nastrouhan\u00e1 \u010d\u00e1st pust\u00ed v\u00edc \u0161krobu a t\u011bsto kr\u00e1sn\u011b propoj\u00ed.<\/p>\n

Suroviny<\/h3>\n
    \n
  • 1 kg brambor<\/strong> (\u0161krobov\u00e9, varn\u00fd typ C)<\/li>\n
  • 5 strou\u017ek\u016f \u010desneku<\/strong> (podle chuti a s\u00edly \u010desneku, klidn\u011b i mnohem v\u00edc)<\/li>\n
  • 2\u20133 vejce<\/strong><\/li>\n
  • mlet\u00fd\/drcen\u00fd km\u00edn<\/strong> (p\u0159\u00edp. i cel\u00fd, pokud v\u00e1m nevad\u00ed na skus)<\/li>\n
  • s\u016fl<\/strong><\/li>\n
  • pep\u0159<\/strong> (nemus\u00ed b\u00fdt)<\/li>\n
  • major\u00e1nka<\/strong><\/li>\n
  • s\u00e1dlo<\/strong> nebo olej na sma\u017een\u00ed<\/li>\n<\/ul>\n

    Brambory po nastrouh\u00e1n\u00ed a hlavn\u011b po osolen\u00ed za\u010dnou rychle pou\u0161t\u011bt vodu, tak je dobr\u00e9 se moc necourat, rychle zpracovat t\u011bsto a za\u010d\u00edt co nejd\u0159\u00edv sma\u017eit. Klasick\u00e9 recepty \u0159\u00edkaj\u00ed, \u017ee p\u0159ebyte\u010dn\u00e1 voda a \u0161krob se maj\u00ed z brambor vyma\u010dkat a sl\u00edt \u2013 a pak tam m\u00edsto toho nal\u00edt ml\u00edko a mouku. Co\u017e je vlastn\u011b docela \u0161koda. Ona i ta \u0161krobov\u00e1 voda se usma\u017e\u00ed a ztuhne, jen to trochu v\u00edc prsk\u00e1. Je dobr\u00e9 si v\u0161echno p\u0159ipravit p\u0159edem, je\u0161t\u011b b\u011bhem p\u0159\u00edpravy t\u011bsta si d\u00e1t rozp\u00e1lit p\u00e1nev, aby se za\u010dalo sma\u017eit co nejd\u0159\u00edv.<\/p>\n

    Pozn.: Brambory taky na vzduchu pom\u011brn\u011b rychle oxiduj\u00ed a hn\u011bdnou. Jsem p\u0159esv\u011bd\u010den, \u017ee na chuti to nijak nevad\u00ed a je to \u010dist\u011b estetick\u00e1 z\u00e1le\u017eitost, za t\u011bch p\u00e1r minut, ne\u017e se t\u011bsto zpracuje a brambor\u00e1ky usma\u017e\u00ed, se \u017e\u00e1dn\u00e9 o\u0161kliv\u00e9 procesy sm\u011b\u0159uj\u00edc\u00ed k nepo\u017eivatelnosti s bramborami ned\u011bj\u00ed. Je pravda, \u017ee z takhle zahn\u011bdl\u00e9ho t\u011bsta jsou brambor\u00e1ky takov\u00e9 tmav\u0161\u00ed a na\u0161edl\u00e9. Co\u017e n\u00e1m doma nikdy nevadilo \u2013 ale pokud se t\u0159eba chceme bl\u00fdsknout p\u0159ed hosty, m\u00edt brambory i t\u011bsto celou dobu \u017elutav\u011b jasn\u00e9 a usma\u017een\u00e9 brambor\u00e1ky sv\u011btle zlat\u00e9 (jako na n\u00e1sleduj\u00edc\u00ed fotce), mus\u00edme pou\u017e\u00edt pr\u00e1v\u011b to vynechan\u00e9 ml\u00e9ko, kter\u00e9 oxidaci povrchu brambor \u00fasp\u011b\u0161n\u011b br\u00e1n\u00ed. Nastrouhan\u00e9 brambory co nejd\u0159\u00edv p\u0159elijeme ml\u00e9kem a zam\u00edch\u00e1me, pak tmavnout neza\u010dnou. Ov\u0161em budou potom asi nezbytn\u00e9 pou\u017e\u00edt i tu mouku, abychom t\u011bsto zase trochu zahustili. V takov\u00e9m p\u0159\u00edpad\u011b na kilo brambor p\u0159id\u00e1me asi 200 ml ml\u00e9ka<\/strong> a 200 g hladk\u00e9 mouky<\/strong>. Mimochodem, stejn\u00fd ochrann\u00fd \u00fa\u010dinek m\u00e1 i spa\u0159en\u00ed horkou vodou nebo citronov\u00e1 \u0161\u0165\u00e1va. Ta dob\u0159e funguje t\u0159eba u jablek nebo ban\u00e1n\u016f, kter\u00e9 tmavnou podobn\u00fdm zp\u016fsobem, ale u brambor jsem to v\u00e1\u017en\u011b nezkou\u0161el a fakt netu\u0161\u00edm, co by citron s chut\u00ed brambor\u00e1k\u016f ud\u011blal. N\u011bkdy to t\u0159eba vyzkou\u0161\u00edm\u2026<\/em><\/p>\n

    \"\"Nastrouhan\u00e9 brambory po\u0159\u00e1dn\u011b osol\u00edme, p\u0159id\u00e1me vejce, \u010desnek (ut\u0159en\u00fd, rozma\u010dkan\u00fd nebo nastrouhan\u00fd), podle chuti km\u00edn, pep\u0159 a po\u0159\u00e1dnou hrst major\u00e1nky. Tu po\u0159\u00e1dn\u011b v dlan\u00edch rozemneme, aby se rozvon\u011bla. Kdy\u017e m\u00e1me n\u00e1hodou \u010derstvou, je to je\u0161t\u011b lep\u0161\u00ed. Nebojme se toho, syrov\u00e9 t\u011bsto mus\u00ed b\u00fdt v\u00fdrazn\u011b \u010desnekov\u00e9, hodn\u011b von\u011bt po major\u00e1nce a chutnat jako\u00a0lehce<\/em> p\u0159esolen\u00e9 (ale zase ho nesm\u00edme opravdu p\u0159esolit \u2013 pokud si nejsme jisti, je dobr\u00e9 osolit rad\u011bji m\u00ed\u0148, prvn\u00ed brambor\u00e1k usma\u017eit jako zku\u0161ebn\u00ed a podle n\u011bj p\u0159\u00edpadn\u011b dochutit). T\u011bsto po\u0159\u00e1dn\u011b prom\u00edch\u00e1me a hned se jde sma\u017eit.<\/p>\n

    P\u00e1nev je nejlep\u0161\u00ed t\u011b\u017ek\u00e1, litinov\u00e1, kterou je pot\u0159eba d\u016fkladn\u011b, n\u011bkolik minut p\u0159edem rozeh\u0159\u00e1t \u2013 odm\u011bn\u00ed se n\u00e1m rovnom\u011brn\u00fdm rozlo\u017een\u00edm tepla po cel\u00e9 plo\u0161e a minim\u00e1ln\u00edmi v\u00fdkyvy teploty. Tenk\u00e1 p\u00e1nev se rychle rozp\u00e1l\u00ed s stejn\u011b snadno zchladne, t\u0159eba na okraj\u00edch nebo tam, kam nalijete t\u011bsto; a brambor\u00e1ky se sn\u00e1z p\u0159ipaluj\u00ed a sma\u017e\u00ed m\u00e9n\u011b rovnom\u011brn\u011b. Ale pokud nem\u00e1me nic jin\u00e9ho, poslou\u017e\u00ed ka\u017ed\u00e1 p\u00e1nev. Mus\u00edme ji rozp\u00e1lit tak, aby se z n\u00ed lehce kou\u0159ilo \u2013 pak teprve na ni d\u00e1me tuk a hned jak se rozpust\u00ed a rozleje po cel\u00e9 plo\u0161e, d\u00e1me na p\u00e1nev t\u011bsto. Ka\u017ed\u00e1 plotna a ka\u017ed\u00e1 p\u00e1nev funguj\u00ed trochu jinak, mus\u00edme si na t\u00e9 sv\u00e9 vychytat<\/em> tu spr\u00e1vnou teplotu a nastaven\u00ed \u2013 nicm\u00e9n\u011b ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f b\u00fdv\u00e1 optim\u00e1ln\u00ed nastaven\u00ed n\u011bco m\u00e1lo pod maxim\u00e1ln\u00edm v\u00fdkonem. Pokud m\u00e1 elektrick\u00e1 plotna 10 \u00farovn\u00ed v\u00fdkonu, bude to nejsp\u00ed\u0161 na dev\u00edtce, mo\u017en\u00e1 osmi\u010dce, u plynov\u00e9ho spor\u00e1ku pln\u00fd v\u00fdkon o malinko sta\u017een\u00fd. Nechceme, aby se n\u00e1m brambor\u00e1ky rychle sp\u00e1lily a vevnit\u0159 byly nedope\u010den\u00e9 \u2013 ale zase u toho nechceme str\u00e1vit p\u016fl dne\u2026<\/p>\n

    \"\"<\/p>\n

    Tuku se nebojme d\u00e1t dost, brambor\u00e1ky v n\u011bm mus\u00ed skoro plavat. Je to zvl\u00e1\u0161tn\u00ed, ale t\u011bsto nasaje tuku t\u00edm m\u00e9n\u011b, v \u010d\u00edm v\u011bt\u0161\u00edm mno\u017estv\u00ed plave. Co ur\u010dit\u011b nechceme, je pra\u017eit je skoro nasucho. To rychle vypij\u00ed v\u0161echen tuk v dosahu a pak se budou v\u0161elijak su\u0161it a nerovnom\u011brn\u011b p\u0159ipalovat. Dop\u0159ejme plack\u00e1m, aby se neust\u00e1le koupaly v mal\u00e9 vrstv\u011b tuku, aby se op\u00e9kaly rovnom\u011brn\u011b. V p\u0159\u00edpad\u011b pot\u0159eby p\u0159id\u00e1me tuk pr\u016fb\u011b\u017en\u011b i b\u011bhem sma\u017een\u00ed.<\/p>\n

    U n\u00e1s m\u00e1me rad\u011bji brambor\u00e1\u010dky men\u0161\u00ed, osv\u011bd\u010dilo se d\u00e1vkov\u00e1n\u00ed pomoc\u00ed velk\u00e9 l\u017e\u00edce \u2013 t\u011bsto v m\u00edse v\u017edycky po\u0159\u00e1dn\u011b prom\u00edchat (proto\u017ee \u0161krob se rychle usazuje na dno a voda se odd\u011bluje), nabrat l\u017e\u00edci a ud\u011blat na p\u00e1nvi kope\u010dek t\u011bsta. Zat\u00edm si ho nev\u0161\u00edm\u00e1me a ud\u011bl\u00e1me nejd\u0159\u00edv v\u0161echny ostatn\u00ed. N\u00e1m se na velkou p\u00e1nev obvykle vejde 4\u20135 takov\u00fdch brambor\u00e1k\u016f. Ov\u0161em n\u011bkdo nejrad\u011bji brambor\u00e1ky velk\u00e9, p\u0159es celou p\u00e1nev; jin\u00ed zase nedaj\u00ed dopustit na sma\u017een\u00ed v l\u00edvane\u010dn\u00edku<\/em>, tj. p\u00e1nvi s d\u016flky, kde l\u00edvance \u2013 a brambor\u00e1ky \u2013 dostanou p\u0159esn\u011b kulat\u00fd tvar, jeden jako druh\u00fd. Jak kdo chce, mn\u011b p\u0159ijdou nejlep\u0161\u00ed men\u0161\u00ed brambor\u00e1\u010dky d\u011blan\u00e9 na velk\u00e9 p\u00e1nvi, ka\u017ed\u00fd jin\u00fd, s trochu rozt\u0159epen\u00fdmi k\u0159upav\u00fdmi okraji.<\/p>\n

    A\u017e tam jsou v\u0161echny kope\u010dky usazen\u00e9, ka\u017ed\u00fd hezky oblou stranou l\u017e\u00edce trochu rozm\u00e1\u010dkneme a rozprost\u0159eme do optim\u00e1ln\u011b siln\u00e9 placky \u2013 siln\u011bj\u0161\u00ed brambor\u00e1ky budou m\u011bk\u010d\u00ed a vl\u00e1\u010dn\u011bj\u0161\u00ed, \u010d\u00edm ten\u010d\u00ed, t\u00edm v\u00edc do k\u0159upava se prope\u010dou. Vol\u00edme tedy hlavn\u011b podle sv\u00e9 chuti. Placi\u010dky by se m\u011bly v tuhle chv\u00edli d\u00e1t voln\u011b posouvat po p\u00e1nvi. Pokud ne, byla nejsp\u00ed\u0161 m\u00e1lo rozp\u00e1len\u00e1 (nebo mo\u017en\u00e1 na n\u00ed z\u016fstalo n\u011bco p\u0159ipe\u010den\u00e9ho z minula). A\u017e se jedna strana ope\u010de tak akor\u00e1t (n\u011bkdo rad\u011bji sv\u011btlej\u0161\u00ed, n\u011bkdo rad\u0161i trochu tmav\u0161\u00ed a k\u0159upav\u011bj\u0161\u00ed), obrace\u010dkou placky opatrn\u011b oto\u010d\u00edme, hlavn\u011b aby to nec\u00e1klo. Bacha na rozp\u00e1len\u00fd tuk, pop\u00e1leniny hodn\u011b bol\u00ed. Plochou obrace\u010dky je trochu p\u0159itla\u010d\u00edme, rozpl\u00e1cneme a nech\u00e1me dosma\u017eit. A\u017e budeme spokojeni s barvou, vynd\u00e1me je na tal\u00ed\u0159 nebo t\u0159eba pek\u00e1\u010dek, kter\u00fd m\u016f\u017eeme i vylo\u017eit pap\u00edrov\u00fdmi ubrousky, aby ods\u00e1ly p\u0159ebyte\u010dn\u00fd tuk, pokud nechceme m\u00edt brambor\u00e1ky moc mastn\u00e9. Z p\u00e1nve ostran\u00edme v\u0161echny kousky a \u00falomky, co dok\u00e1\u017eeme, aby se n\u00e1m s dal\u0161\u00ed v\u00e1rkou nep\u0159epalovaly, dopln\u00edme tuk a nalo\u017e\u00edme dal\u0161\u00ed v\u00e1rku t\u011bsta.<\/p>\n

    Jak se budeme bl\u00ed\u017eit ke konci, bude t\u011bsto \u0159\u00eddnout a bude v n\u011bm u\u017e celkem dost tekutiny. Kdy\u017e j\u00ed bude na n\u00e1s u\u017e p\u0159\u00edli\u0161, m\u016f\u017eeme j\u00ed l\u017e\u00edc\u00ed \u010d\u00e1st odebrat a vyl\u00edt. V\u011bt\u0161inou ale stihnu dosma\u017eit v\u0161echno, ani\u017e bych to musel d\u011blat. Jen posledn\u00ed brambor\u00e1k \u2013 kter\u00fd obvykle vznikne vylit\u00edm a vy\u0161krab\u00e1n\u00edm posledn\u00edch zbytk\u016f z m\u00edsy do p\u00e1nve \u2013 u\u017e b\u00fdv\u00e1 dost vodov\u00fd a trochu v\u00edc prsk\u00e1. Ale to zas tak nevad\u00ed, jak bylo \u0159e\u010deno, ona i ta \u0161krobov\u00e1 voda funguje.<\/p>\n

    \"\"<\/p>\n

    Brambor\u00e1ky v\u011bt\u0161inou spo\u0159\u00e1d\u00e1me samotn\u00e9, ale daj\u00ed se pou\u017e\u00edt i na spoustu jin\u00fdch zp\u016fsob\u016f. N\u011bkdo je r\u00e1d s kysel\u00fdm zel\u00edm, daj\u00ed se plnit v\u0161elijak\u00fdmi sm\u011bsmi, daj\u00ed se pou\u017e\u00edvat jako p\u0159\u00edloha (t\u0159eba ke gul\u00e1\u0161i nebo ke zv\u011b\u0159inov\u00e9mu rag\u00fa), v brambor\u00e1kov\u00e9m t\u011bst\u011b se d\u00e1 obalovat t\u0159eba \u0159\u00edzek, mo\u017enost\u00ed je spousta. A t\u011bsto samotn\u00e9 se d\u00e1 taky r\u016fzn\u011b obm\u011b\u0148ovat: ur\u010dit\u011b je zaj\u00edmav\u00e9 zpest\u0159en\u00ed do n\u011bj nakr\u00e1jet t\u0159eba slaninu, \u0161kvarky nebo uzen\u00e9, nebo \u010d\u00e1st brambor nahradit jinou zeleninou \u2013 skv\u011bl\u00e9 jsou se strouhanou mrkv\u00ed, s cuketou, d\u00fdn\u00ed, s kysan\u00fdm zel\u00edm, s houbami, s nasekan\u00fdmi bylinkami v\u0161eho druhu a vlastn\u011b \u010d\u00edmkoli, co n\u00e1m p\u0159ijde jako dobr\u00fd n\u00e1pad. Brambory m\u016f\u017eeme \u00fapln\u011b nahradit t\u0159eba cuketou a vytvo\u0159it vlastn\u011b cuke\u0165\u00e1ky<\/em> (je dobr\u00e9 nastrouhanou cuketu nejd\u0159\u00edv nasolit, nechat pustit vodu a d\u016fkladn\u011b vyma\u010dkat, proto\u017ee pou\u0161t\u00ed vodu je\u0161t\u011b mnohem v\u00edc ne\u017e brambory, ale neobsahuj\u00ed \u017e\u00e1dn\u00fd \u0161krob, kter\u00fd by ji zahustil). Anebo m\u016f\u017eeme pou\u017e\u00edt jen zel\u00ed a \u0161kvarky a ud\u011blat tzv.\u00a0zel\u0148\u00e1ky<\/em>. Ale klasika je stejn\u011b nakonec nejlep\u0161\u00ed\u2026<\/p>\n

    A jen pro informaci: v kucha\u0159k\u00e1ch m\u016f\u017eete naj\u00edt \u010dasto recept t\u0159eba z p\u016fl kila brambor na 4 porce. Tento recept je z kila. A kdy\u017e jsme doma d\u011blali brambor\u00e1ky naposledy, byla to dvojit\u00e1 d\u00e1vka \u2013 tj. padla na n\u011bj\u00a0brambor\u00a0dv\u011b kila<\/strong>\u00a0(!) \u2013 a stejn\u011b se nakonec d\u011bti p\u0159etahovaly, kdo sn\u00ed ten posledn\u00ed. Je pravda, \u017ee je nenastavujeme ml\u00e9kem a moukou, tak\u017ee jsou m\u00e9n\u011b syt\u00e9. Ale stejn\u011b, pro rodinu o dvou dosp\u011bl\u00fdch a dvou mlad\u00fdch sle\u010dn\u00e1ch\u2026 Nap\u0159\u00ed\u0161t\u011b asi rovnou koup\u00edme t\u011bch brambor rovnou t\u0159i kila. Je to prost\u011b tak: dobr\u00fdch brambor\u00e1k\u016f nen\u00ed nikdy dost.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Na brambor\u00e1k u n\u00e1s nikdo nikdy ne\u0159ekne \u201ene\u201d. A je\u0161t\u011b jsme nena\u0161li takov\u00e9 mno\u017estv\u00ed, aby se dalo \u0159\u00edct, \u017ee jsme jich ud\u011blali moc, nebo aspo\u0148 dost. V\u011bt\u0161inou miz\u00ed kucha\u0159i rovnou zpod rukou je\u0161t\u011b b\u011bhem sma\u017een\u00ed a u posledn\u00ed v\u00e1rky se na sebe v\u0161ichni nerv\u00f3zn\u011b koukaj\u00ed, kdo u\u017e by t\u0159eba necht\u011bl, \u017ee by pak zbylo o […]<\/p>\n","protected":false},"author":1,"featured_media":283,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,6],"tags":[8,9,10,11,12,34,43],"class_list":["post-282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","category-prilohy","tag-bezmase","tag-brambory","tag-ceska","tag-cesnek","tag-cuketa","tag-smazeni","tag-zelenina"],"_links":{"self":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/282","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=282"}],"version-history":[{"count":13,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":331,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/282\/revisions\/331"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media\/283"}],"wp:attachment":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}