{"id":511,"date":"2024-12-16T23:03:24","date_gmt":"2024-12-16T22:03:24","guid":{"rendered":"https:\/\/pixy.cz\/kucharka\/?p=511"},"modified":"2024-12-16T23:11:17","modified_gmt":"2024-12-16T22:11:17","slug":"holandaky","status":"publish","type":"post","link":"https:\/\/stanicek.com\/kucharka\/holandaky\/","title":{"rendered":"Holan\u010f\u00e1ky"},"content":{"rendered":"\n<p><strong>Holandsk\u00fd \u0159\u00edzek<\/strong> nepoch\u00e1z\u00ed z Holandska, je to ryze \u010desk\u00e9 n\u00e1rodn\u00ed j\u00eddlo. Pojmenov\u00e1n\u00ed dostalo po holandsk\u00fdch typech s\u00fdr\u016f (Eidam, Gouda)\u00a0kter\u00e9 se do nich p\u0159id\u00e1vaj\u00ed. P\u0159ipravuje se z tu\u010dn\u00e9ho mlet\u00e9ho vep\u0159ov\u00e9ho, s tu\u010dn\u00fdmi strouhan\u00fdmi s\u00fdry a ml\u00e9kem, sma\u017e\u00ed se v hromad\u011b tuku a nejlep\u0161\u00ed je k nim p\u011bkn\u011b m\u00e1slov\u00e1 bramborov\u00e1 ka\u0161e. \u017d\u00e1dn\u00e1 zdrav\u00e1 dietka to rozhodn\u011b nen\u00ed. Ale jednou za \u010das\u2026<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Suroviny (4 porce)<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>600 g tu\u010dn\u011bj\u0161\u00ed <strong>mlet\u00e9 vep\u0159ov\u00e9<\/strong> \u2013 b\u016f\u010dek, krkovice<\/li><li>200 g <strong>strouhan\u00fd s\u00fdr<\/strong>, tu\u010dn\u011bj\u0161\u00ed 45% \u2013 gouda, eidam anebo dle chuti<\/li><li>100\u2013150 ml studen\u00e9 <strong>ml\u00e9ko<\/strong><\/li><li>bylinky \u2013 nap\u0159. rozmar\u00fdn nebo petr\u017eelov\u00e1 na\u0165, najemno nasekan\u00e9 \u2013 nemus\u00ed b\u00fdt, ale \u0159\u00edzky p\u0159\u00edjemn\u011b ozvl\u00e1\u0161tn\u00ed a osv\u011b\u017e\u00ed<\/li><li>s\u016fl, pep\u0159<\/li><li>trojobal: mouka, vejce, strouhanka<\/li><li>olej nebo jin\u00fd tuk na sma\u017een\u00ed<\/li><\/ul>\n\n\n\n<p>Maso si v ide\u00e1ln\u00edm p\u0159\u00edpad\u011b nameleme sami, v hor\u0161\u00edm p\u0159\u00edpad\u011b si nech\u00e1me p\u011bkn\u00fd vybran\u00fd kousek naml\u00edt \u0159ezn\u00edkem. Kupovan\u00e9 mlet\u00e9 v plastov\u00e9m bal\u00ed\u010dku bych tady pou\u017eil v\u00e1\u017en\u011b jen v krajn\u00edm p\u0159\u00edpad\u011b. A kdy\u017e u\u017e, tak a\u0165 je aspo\u0148 kvalitn\u00ed a pozor: a\u0165 to je opravdu jen mlet\u00e9 maso a ne n\u011bjak\u00fd ochucen\u00fd polotovar! Ten dobr\u00fd \u0161\u0165avnat\u00fd \u0159\u00edzek si nechceme zkazit n\u011bjakou pofidern\u00ed hmotou umletou b\u016fhv\u00ed z \u010deho.<\/p>\n\n\n\n<p>Tu\u010dn\u00e9 maso dok\u00e1\u017ee nas\u00e1t p\u0159ekvapiv\u011b hodn\u011b tekutiny, \u010deho\u017e tady vyu\u017eijeme. Pomlet\u00e9 maso osol\u00edme \u2013 sp\u00ed\u0161 m\u00ed\u0148, proto\u017ee s\u00fdry jsou dost slan\u00e9. Obvykle se do masa d\u00e1v\u00e1 1,5\u20132 % soli, tady posta\u010d\u00ed 1\u20131,5 %. Na 600\u00a0g masa tedy 6\u20139 g soli, co\u017e je cca zarovnan\u00e1 k\u00e1vov\u00e1 l\u017ei\u010dka. P\u0159id\u00e1me pep\u0159 a chceme-li, tak i nasekan\u00e9 bylinky a v\u0161e zalijeme studen\u00fdm ml\u00e9kem a \u0159\u00e1dn\u011b propracujeme. Kdy\u017e to bude vypadat \u0159\u00eddk\u00e9, v\u016fbec to nevad\u00ed, maso v\u0161echnu tekutinu brzy vypije a zhoustne. Ale v\u00fdsledek bude o to \u0161\u0165avnat\u011bj\u0161\u00ed. <em>Popravd\u011b \u0159e\u010deno, j\u00e1 tam liju ml\u00e9ko od oka, dokud to nen\u00ed trochu ka\u0161ovit\u00e9, proto\u017ee po p\u00e1r hodin\u00e1ch to bude tak akor\u00e1t.<\/em> A nakonec tam je\u0161t\u011b zam\u00edch\u00e1me strouhan\u00e9 s\u00fdry.<\/p>\n\n\n\n<p>Nejlep\u0161\u00ed je tohle ud\u011blat den p\u0159edem a sm\u011bs nechat odpo\u010dinout v lednici p\u0159es noc. Ale kdy\u017e nen\u00ed \u010das, posta\u010d\u00ed aspo\u0148 p\u016flhodina. Ale n\u011bkolik hodin je lep\u0161\u00edch.<\/p>\n\n\n\n<p>Nakonec z odle\u017eel\u00e9 hmoty tvarujeme placky \u2013 tak akor\u00e1t, ne moc obrovsk\u00e9, asi 1,5 cm vysok\u00e9 \u2013 a obal\u00edme je v klasick\u00e9m trojobalu. Mouka, roz\u0161lehan\u00e9 vejce, strouhanka. Sma\u017e\u00edme ve vy\u0161\u0161\u00ed vrstv\u011b tuku rozp\u00e1len\u00e9ho tuku. Mus\u00ed se sma\u017eit sp\u00ed\u0161 zprudka, aby se rychle zat\u00e1hly a z\u016fstaly \u0161\u0165avnat\u00e9. \u0158\u00edzky mus\u00ed plavat, m\u011bly by b\u00fdt v\u00edc ne\u017e z poloviny pono\u0159en\u00e9 v tuku. Obrac\u00edme opatrn\u011b a v \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b do \u0159\u00edzku nep\u00edch\u00e1me ni\u010d\u00edm ostr\u00fdm! To by se n\u00e1m ihned pomstil v\u00fdronem hromady \u0161\u0165\u00e1vy do prskaj\u00edc\u00edho tuku, co\u017e prost\u011b nechceme. \u0160t\u00e1va mus\u00ed z\u016fstat hezky uvnit\u0159.<\/p>\n\n\n\n<p>Pod\u00e1v\u00e1me nejl\u00e9pe s bramborovou ka\u0161\u00ed nebo va\u0159en\u00fdmi brambory a n\u011bjak\u00fdm dobr\u00fdm zeleninov\u00fd sal\u00e1tem.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"893\" src=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2024\/12\/1634393806-1200x893.jpg\" alt=\"\" class=\"wp-image-514\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2024\/12\/1634393806-1200x893.jpg 1200w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2024\/12\/1634393806-640x476.jpg 640w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2024\/12\/1634393806-768x571.jpg 768w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2024\/12\/1634393806.jpg 1280w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Jestli se na mastn\u00e9 nem\u016f\u017eeme zrovna ani pod\u00edvat nebo si hl\u00edd\u00e1me kalorie, existuje spousta zp\u016fsob\u016f, jak si i ty <em>holan\u010f\u00e1ky<\/em> trochu odleh\u010dit. T\u0159eba alternativa s netu\u010dn\u00fdm kr\u016ft\u00edm masem a strouhanou mozzarelou. M\u00edsto ml\u00e9ka d\u00e1me dovnit\u0159 vaj\u00ed\u010dko, aby hmota dob\u0159e dr\u017eela pohromad\u011b. A ne\u0161et\u0159\u00edme zelen\u00fdm \u2013 dovnit\u0159 se hod\u00ed i nasekan\u00e1 pa\u017eitka, jarn\u00ed cibulka nebo t\u0159eba nasekan\u00e9 listy \u0161pen\u00e1tu. A m\u00edsto bramborov\u00e9 ka\u0161e si je d\u00e1me t\u0159eba s hromadou k\u0159upav\u00e9ho sal\u00e1tu s n\u011bjakou v\u00fdbornou z\u00e1livkou.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Holandsk\u00fd \u0159\u00edzek nepoch\u00e1z\u00ed z Holandska, je to ryze \u010desk\u00e9 n\u00e1rodn\u00ed j\u00eddlo. Pojmenov\u00e1n\u00ed dostalo po holandsk\u00fdch typech s\u00fdr\u016f (Eidam, Gouda)\u00a0kter\u00e9 se do nich p\u0159id\u00e1vaj\u00ed. P\u0159ipravuje se z tu\u010dn\u00e9ho mlet\u00e9ho vep\u0159ov\u00e9ho, s tu\u010dn\u00fdmi strouhan\u00fdmi s\u00fdry a ml\u00e9kem, sma\u017e\u00ed se v hromad\u011b tuku a nejlep\u0161\u00ed je k nim p\u011bkn\u011b m\u00e1slov\u00e1 bramborov\u00e1 ka\u0161e. \u017d\u00e1dn\u00e1 zdrav\u00e1 dietka to rozhodn\u011b nen\u00ed. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":512,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,1],"tags":[9,10,22,23,34],"class_list":["post-511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","category-nezarazene","tag-brambory","tag-ceska","tag-maso","tag-mlete-maso","tag-smazeni"],"_links":{"self":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/511","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=511"}],"version-history":[{"count":4,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/511\/revisions"}],"predecessor-version":[{"id":517,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/511\/revisions\/517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media\/512"}],"wp:attachment":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media?parent=511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/categories?post=511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/tags?post=511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}