{"id":196894,"title":"K\u0159upav\u00e9 ku\u0159e na medu po \u010d\u00ednsku","modified":"2026-10-31T17:08:17+01:00","plain":"M\u00e1te r\u00e1di med? M\u00e1te r\u00e1di ku\u0159e? \u010c\u00ednsk\u00e9 k\u0159upav\u00e9 ku\u0159e na medu, vzd\u00e1len\u00fd p\u0159\u00edbuzn\u00fd americk\u00e9ho pokrmu chicken & waffles, spojuje sladkost medu s k\u0159upavost\u00ed ku\u0159ete. \n\n\n\nZ\u00e1kladem poveden\u00e9ho ku\u0159ete na medu je marin\u00e1da, tak ji nepodce\u0148ujte! 30 minut je naprost\u00e9 minimum, ide\u00e1ln\u00ed je nechat maso marinovat celou noc. Stehenn\u00ed maso je \u0161\u0165avnat\u00e9 u\u017e samo o sob\u011b, ale s marin\u00e1dou…prost\u011b par\u00e1da. \n\n\n\nP\u0159edstavte si, \u017ee se zakousnete do lahodn\u00e9ho k\u0159upav\u00e9ho ku\u0159ec\u00edho kousku v t\u011bst\u00ed\u010dku. Nejd\u0159\u00edv uc\u00edt\u00edte chu\u0165 medu\u2026 a vz\u00e1p\u011bt\u00ed p\u0159ijde exploze chut\u00ed, kdy\u017e maso uvnit\u0159 uvoln\u00ed v\u0161echnu svou chu\u0165. Pro je\u0161t\u011b v\u011bt\u0161\u00ed \u0159\u00edz p\u0159idejte trochu nadrobno nakr\u00e1jen\u00e9ho \u010desneku. \n\n\n\nJen se pod\u00edvejte na ty kr\u00e1sn\u00e9, po\u0159\u00e1dn\u011b k\u0159upav\u00e9 kousky v t\u011bst\u00ed\u010dku\n\n\n\nSuroviny na ku\u0159e na medu\n\n\n\nV\u00edno Shaoxing: Nepostradateln\u00e1 sou\u010d\u00e1st marin\u00e1dy. Klikn\u011bte sem a zjist\u011bte, \u010d\u00edm ho m\u016f\u017eete nahradit, ale up\u0159\u00edmn\u011b, vyplat\u00ed se do n\u011bj investovat.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Na rozd\u00edl od tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky jde o \u201eb\u011b\u017enou\u201c slanou s\u00f3jovou om\u00e1\u010dku, kterou najdete ve v\u011bt\u0161in\u011b supermarket\u016f\n\n\n\nS \u010d\u00edm pod\u00e1vat ku\u0159e na medu?\n\n\n\nOsobn\u011b si mysl\u00edm, \u017ee se k n\u011bmu hod\u00ed n\u011bco chu\u0165ov\u011b sp\u00ed\u0161e neutr\u00e1ln\u00edho. Nap\u0159\u00edklad moje rychl\u00e1 kantonsk\u00e1 r\u00fd\u017ee se ke ku\u0159eti na medu skv\u011ble hod\u00ed. Jen v n\u00ed vynechte maso.\n\n\n\nJe kr\u00e1sn\u00e1, je hork\u00e1, je v\u00fdte\u010dn\u00e1, tahle rychl\u00e1 kantonsk\u00e1 r\u00fd\u017ee\n\n\n\nTipy, aby se ku\u0159e na medu povedlo\n\n\n\nNesma\u017ete p\u0159\u00edli\u0161 mnoho ku\u0159ec\u00edch kousk\u016f najednou, aby se k sob\u011b nep\u0159ilepily. Kdy\u017e pou\u017e\u00edv\u00e1m svou malou asijskou frit\u00e9zu, obvykle sma\u017e\u00edm p\u0159ibli\u017en\u011b 6 a\u017e 8 kousk\u016f najednou.\n\n\n\nNejlep\u0161\u00ed je pod\u00e1vat ku\u0159e hned. M\u016fj speci\u00e1ln\u00ed obal sice n\u011bco vydr\u017e\u00ed, ale po \u010dase za\u010dne m\u011bknout a ku\u0159ec\u00ed kousky ztrat\u00ed k\u0159upavost\n\n\n\nMen\u0161\u00ed v\u00e1rka kousk\u016f v t\u011bst\u00ed\u010dku sma\u017een\u00fdch p\u0159i spr\u00e1vn\u00e9 teplot\u011b bude bo\u017esky k\u0159upav\u00e1\n\n\n\nPou\u017eijte kuchy\u0148sk\u00fd teplom\u011br, abyste m\u011bli jistotu, \u017ee m\u00e1 olej spr\u00e1vnou teplotu. Pokud je olej p\u0159\u00edli\u0161 hork\u00fd, ku\u0159e se m\u016f\u017ee na povrchu sp\u00e1lit, ne\u017e se uvnit\u0159 prope\u010de. Pokud je olej p\u0159\u00edli\u0161 studen\u00fd, ku\u0159e nas\u00e1kne v\u00edce oleje a bude t\u011b\u017ek\u00e9 a mastn\u00e9 (tuk je sice \u017eivot, ale v\u0161eho s m\u00edrou).\n\n\n\nPokud si chcete \u010d\u00e1st nechat na dal\u0161\u00ed den, ulo\u017ete si trochu k\u0159upav\u00e9ho ku\u0159ete odd\u011blen\u011b od om\u00e1\u010dky. Ku\u0159e i om\u00e1\u010dku pak m\u016f\u017eete oh\u0159\u00e1t zvl\u00e1\u0161\u0165 a j\u00eddlo si zachov\u00e1 chu\u0165 i konzistenci. \u00dapln\u011b nejlep\u0161\u00ed je ku\u0159e na medu (bez om\u00e1\u010dky) po prvn\u00edm sma\u017een\u00ed zmrazit a potom ho \u201eoh\u0159\u00e1t\u201c ve frit\u00e9ze. Vlastn\u011b stejn\u011b jako mra\u017een\u00e9 hranolky\n\n\n\nPokud chcete, pou\u017eijte ku\u0159ec\u00ed prsa, ale stehenn\u00ed maso m\u00e1 jednozna\u010dn\u011b nejlep\u0161\u00ed chu\u0165.\n\n\n\nSlavn\u00e9 k\u0159upav\u00e9 ku\u0159e na \u010desneku a medu, naprost\u00e1 bomba.\n\n\n\nPokud v\u00e1m tyto chut\u011b vyhovuj\u00ed, v\u0159ele doporu\u010duji vyzkou\u0161et ku\u0159e na \u010desneku a medu\n\n\n\n\n\n\t\u010c\u00ednsk\u00e9 k\u0159upav\u00e9 ku\u0159e na medu\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatiqueWok\t\n\t\n\t\tKu\u0159e a marin\u00e1da300 g horn\u00edch ku\u0159ec\u00edch stehen bez k\u016f\u017ee a kost\u00ed, nakr\u00e1jen\u00fdch na kousky1 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky 2 l\u017ei\u010dky  v\u00edna Shaoxing  2 l\u017ei\u010dky  kuku\u0159i\u010dn\u00e9ho \u0161krobuObalovac\u00ed sm\u011bs1 d\u00e1vka m\u00e9 univerz\u00e1ln\u00ed obalovac\u00ed sm\u011bsiMedov\u00e1 om\u00e1\u010dka150 g medu25 g gluk\u00f3zy NEBO kuku\u0159i\u010dn\u00e9ho sirupu ( pokud nem\u00e1te, pou\u017eijte med)1 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky  2 l\u017ei\u010dky  v\u00edna Shaoxing  \t\n\t\n\t\tNechte ku\u0159e marinovat 30 minutV jedn\u00e9 misce sm\u00edchejte suroviny na obalovac\u00ed sm\u011bs a ve druh\u00e9 suroviny na om\u00e1\u010dku, odlo\u017ete stranouKu\u0159e obalte v obalovac\u00ed sm\u011bsi a osma\u017ete. Poprv\u00e9 p\u0159i 180 stupn\u00edch do sv\u011btle zlatav\u00e9 barvy, podruh\u00e9 dozlatova. D\u00edky tomu bude dokonale k\u0159upav\u00e9.Do velk\u00e9ho hrnce nalijte om\u00e1\u010dku a zah\u0159\u00edvejte na st\u0159edn\u00edm ohni. Jakmile je po\u0159\u00e1dn\u011b hork\u00e1, p\u0159idejte osma\u017een\u00e9 kousky ku\u0159ete a d\u016fkladn\u011b prom\u00edchejte, aby se obalily om\u00e1\u010dkouPod\u00e1vejte s r\u00fd\u017e\u00ed\t\n\t\n\t\tNesma\u017ete p\u0159\u00edli\u0161 mnoho obalen\u00fdch kousk\u016f najednou, jinak by teplota oleje mohla p\u0159\u00edli\u0161 klesnout\n\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196894"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196894\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}