{"id":198217,"title":"Vep\u0159ov\u00e1 pe\u010den\u011b v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:35:07+01:00","plain":"Vep\u0159ov\u00e1 pe\u010den\u011b o hmotnosti 800 g pot\u0159en\u00e1 ho\u0159\u010dic\u00ed, zprudka ope\u010den\u00e1 p\u0159i 200 \u00b0C a pot\u00e9 pozvolna dope\u010den\u00e1 p\u0159i 160 \u00b0C v horkovzdu\u0161n\u00e9 frit\u00e9ze, se zeleninou a v\u00fdvarem ve stejn\u00e9m ko\u0161i.\n\n\n\nOtev\u0159ete ko\u0161 a v\u016fn\u011b ope\u010den\u00e9 ho\u0159\u010dice a \u010desneku v\u00e1s p\u0159iv\u00edt\u00e1 je\u0161t\u011b d\u0159\u00edv, ne\u017e j\u00eddlo uvid\u00edte. K\u016frka je hn\u011bd\u00e1, matn\u00e1, t\u00e9m\u011b\u0159 jako nalakovan\u00e1 a n\u016f\u017e masem projde bez n\u00e1mahy. \n\n\n\nUvnit\u0159 je maso sv\u011btl\u00e9 a \u0161\u0165avnat\u00e9, u\u017e p\u0159i prvn\u00edm zakrojen\u00ed se na prk\u00e9nku objev\u00ed kapky \u0161\u0165\u00e1vy. \u010clov\u011bk by si myslel, \u017ee takov\u00e1 pe\u010den\u011b pat\u0159\u00ed v\u00fdhradn\u011b do velk\u00e9 trouby k ned\u011bln\u00edmu ob\u011bdu a vy\u017eaduje dlouh\u00e9 hodiny pe\u010den\u00ed. P\u0159itom se vejde do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy a zelenina se upe\u010de kolem n\u00ed.\n\n\n\nRychl\u00e1 varianta na v\u0161edn\u00ed ve\u010der: vep\u0159ov\u00e9 kotlety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo je vep\u0159ov\u00e1 pe\u010den\u011b z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\nVep\u0159ov\u00e1 pe\u010den\u011b je kompaktn\u00ed kus masa, \u010dasto sv\u00e1zan\u00fd do pravideln\u00e9ho v\u00e1lce, kter\u00fd se na povrchu ochut\u00ed a pe\u010de, dokud zvenku nezezl\u00e1tne a uvnit\u0159 nen\u00ed pr\u00e1v\u011b prope\u010den\u00fd. Horkovzdu\u0161n\u00e1 frit\u00e9za nen\u00ed klasick\u00e1 frit\u00e9za: je to mal\u00e1 horkovzdu\u0161n\u00e1 trouba, jej\u00ed\u017e ventil\u00e1tor rychle vysu\u0161uje povrch a urychluje hn\u011bdnut\u00ed. Proud\u011bn\u00ed hork\u00e9ho vzduchu funguje velmi dob\u0159e i u masa vcelku, pokud mu v ko\u0161i nech\u00e1te dostatek m\u00edsta.\n\n\n\nO zbytek se postar\u00e1 ho\u0159\u010dice. Sm\u00edchan\u00e1 s olivov\u00fdm olejem, tymi\u00e1nem a \u010desnekem p\u0159ilne k masu, ochut\u00ed jeho povrch a vytvo\u0159\u00ed rovnom\u011brnou k\u016frku, kter\u00e1 zpomaluje vysych\u00e1n\u00ed prvn\u00edch milimetr\u016f masa. O prope\u010den\u00ed nerozhoduje \u010dasova\u010d, ale teplota uvnit\u0159 masa, v tomto p\u0159\u00edpad\u011b 65 \u00b0C nam\u011b\u0159en\u00fdch uprost\u0159ed.\n\n\n\nMen\u0161\u00ed, rychleji hotov\u00e1 a vy\u017eaduj\u00edc\u00ed je\u0161t\u011b pe\u010dliv\u011bj\u0161\u00ed hl\u00edd\u00e1n\u00ed: vep\u0159ov\u00e1 panenka z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nNed\u011bln\u00ed pe\u010den\u011b v ko\u0161i\n\n\n\nVep\u0159ov\u00e1 pe\u010den\u011b pat\u0159\u00ed ke klasick\u00e9mu francouzsk\u00e9mu ned\u011bln\u00edmu ob\u011bdu, na st\u016fl se p\u0159in\u00e1\u0161\u00ed vcelku se zeleninou a vlastn\u00ed \u0161\u0165\u00e1vou. Verze z horkovzdu\u0161n\u00e9 frit\u00e9zy tuto podobu zachov\u00e1v\u00e1, m\u011bn\u00ed se jen n\u00e1roky na p\u0159\u00edpravu. Nen\u00ed t\u0159eba rozeh\u0159\u00edvat velkou troubu, ko\u0161 dos\u00e1hne po\u017eadovan\u00e9 teploty za p\u011bt minut a kus masa o hmotnosti 800 g nasyt\u00ed \u010dty\u0159i osoby.\n\n\n\nZ\u00e1kladn\u00ed ochucen\u00ed se p\u0159itom od jedn\u00e9 kuchyn\u011b k druh\u00e9 nem\u011bn\u00ed: ho\u0159\u010dice, olej, tymi\u00e1n nebo provens\u00e1lsk\u00e9 bylinky, \u010desnek, s\u016fl a \u010derstv\u011b mlet\u00fd pep\u0159. Dal\u0161\u00edm spole\u010dn\u00fdm zvykem je trocha v\u00fdvaru na dn\u011b z\u00e1suvky. Zabr\u00e1n\u00ed p\u0159ipalov\u00e1n\u00ed v\u00fdpeku a vytvo\u0159\u00ed \u0161\u0165\u00e1vu k p\u0159elit\u00ed pl\u00e1tk\u016f masa.\n\n\n\n\u00daspora \u010dasu je ov\u0161em skromn\u011bj\u0161\u00ed, ne\u017e se \u0159\u00edk\u00e1. U velk\u00e9ho kusu masa se celkov\u00e1 doba pe\u010den\u00ed bl\u00ed\u017e\u00ed pe\u010den\u00ed v b\u011b\u017en\u00e9 troub\u011b. Skute\u010dn\u00fd rozd\u00edl spo\u010d\u00edv\u00e1 v p\u011btiminutov\u00e9m p\u0159edeh\u0159\u00edv\u00e1n\u00ed a kvalit\u011b k\u016frky.\n\n\n\nHlavn\u00ed suroviny na vep\u0159ovou pe\u010deni z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nO v\u00fdsledku rozhoduje v\u00fdb\u011br masa. Prorostl\u00e1 krkovice si zachov\u00e1 vl\u00e1\u010dnost, proto\u017ee se jej\u00ed tuk b\u011bhem pe\u010den\u00ed rozpou\u0161t\u00ed: do horkovzdu\u0161n\u00e9 frit\u00e9zy je to nejjist\u011bj\u0161\u00ed volba. Mnohem libov\u011bj\u0161\u00ed vep\u0159ov\u00e1 pe\u010den\u011b z h\u0159betu se upe\u010de rychleji a snadno vysych\u00e1, proto je u n\u00ed lep\u0161\u00ed c\u00edlit na 63 \u00b0C m\u00edsto 65 \u00b0C. Pokud maso je\u0161t\u011b nen\u00ed sv\u00e1zan\u00e9, sva\u017ete ho kuchy\u0148sk\u00fdm prov\u00e1zkem: pravideln\u00fd tvar se prop\u00e9k\u00e1 rovnom\u011brn\u011b, zat\u00edmco u kusu, kter\u00fd se na jedn\u00e9 stran\u011b rozpad\u00e1, bude konec such\u00fd d\u0159\u00edv, ne\u017e se st\u0159ed pr\u00e1v\u011b dope\u010de.\n\n\n\nHo\u0159\u010dici, olivov\u00fd olej, su\u0161en\u00fd tymi\u00e1n, nasekan\u00fd \u010desnek, s\u016fl a pep\u0159 sm\u00edchejte v misce a pak sm\u011bs\u00ed pot\u0159ete cel\u00fd povrch masa. Jedna l\u017e\u00edce oleje bohat\u011b sta\u010d\u00ed. P\u0159ebyte\u010dn\u00fd olej a rozpu\u0161t\u011bn\u00fd vep\u0159ov\u00fd tuk jsou dv\u011b nej\u010dast\u011bj\u0161\u00ed p\u0159\u00ed\u010diny kou\u0159en\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9ze, stejn\u011b jako u \u010d\u00ednsk\u00e9ho k\u0159upav\u00e9ho vep\u0159ov\u00e9ho.\n\n\n\n10 cl zeleninov\u00e9ho v\u00fdvaru m\u00e1 dv\u011b \u00falohy. Zabr\u00e1n\u00ed p\u0159ipalov\u00e1n\u00ed v\u00fdpeku na dn\u011b z\u00e1suvky a vytvo\u0159\u00ed trochu vlhkosti, kter\u00e1 omez\u00ed vysych\u00e1n\u00ed. 300 g mrkve a cukety nakr\u00e1jen\u00fdch na velk\u00e9 kusy se pe\u010de kolem masa ve stejn\u00e9m ko\u0161i; zeleninu ochu\u0165te zvl\u00e1\u0161\u0165, jinak na sebe nav\u00e1\u017ee s\u016fl ur\u010denou pro maso.\n\n\n\nPokud je rad\u011bji pe\u010dete zvl\u00e1\u0161\u0165, tady jsou cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nPe\u010den\u00ed ve dvou f\u00e1z\u00edch\n\n\n\nPrvn\u00edch 10 minut p\u0159i 200 \u00b0C slou\u017e\u00ed jen k z\u00edsk\u00e1n\u00ed barvy. Vytvo\u0159\u00ed se k\u016frka, \u0161\u0165\u00e1vy na povrchu se zape\u010dou a pot\u00e9 se teplota sn\u00ed\u017e\u00ed na 160 \u00b0C na 40 minut. To je dostate\u010dn\u011b n\u00edzk\u00e1 teplota, aby se st\u0159ed pozvolna proh\u0159\u00edval, ani\u017e by povrch vysychal. Pokud budete p\u00e9ct celou dobu p\u0159i 180 \u00b0C, pe\u010den\u011b bude zvenku hn\u011bd\u00e1 a prvn\u00ed centimetr masa such\u00fd.\n\n\n\nZe stejn\u00e9ho d\u016fvodu je d\u016fle\u017eit\u00e9 p\u0159edeh\u0159\u00e1t\u00ed. Pe\u010den\u011b vlo\u017een\u00e1 do studen\u00e9ho ko\u0161e se prvn\u00ed minuty jen zah\u0159\u00edv\u00e1, m\u00edsto aby se prudce op\u00e9kala, a po\u0159\u00e1dn\u00e1 k\u016frka se v\u016fbec nevytvo\u0159\u00ed. Maso tak\u00e9 netla\u010dte do p\u0159\u00edli\u0161 mal\u00e9ho ko\u0161e: hork\u00fd vzduch mus\u00ed proudit ze v\u0161ech stran, jinak se strana p\u0159itisknut\u00e1 ke st\u011bn\u011b dus\u00ed a z\u016fst\u00e1v\u00e1 bled\u00e1. Pokud se pe\u010den\u011b dot\u00fdk\u00e1 st\u011bn, pou\u017eijte men\u0161\u00ed kus masa nebo v\u011bt\u0161\u00ed ko\u0161 a dal\u0161\u00ed \u00fadaje najdete v tabulce dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nJedin\u00fdm spolehliv\u00fdm ukazatelem z\u016fst\u00e1v\u00e1 teplota uvnit\u0159 masa. P\u0159i 63 \u00b0C je maso uprost\u0159ed nar\u016f\u017eov\u011bl\u00e9 a perle\u0165ov\u00e9, 65 \u00b0C je kompromis zvolen\u00fd v tomto receptu a p\u0159i 68 a\u017e 70 \u00b0C je maso dob\u0159e prope\u010den\u00e9, ale u kvalitn\u00edho kusu st\u00e1le k\u0159ehk\u00e9. B\u011bhem odpo\u010d\u00edv\u00e1n\u00ed teplota stoupne je\u0161t\u011b o 2 a\u017e 3 \u00b0C, proto pe\u010deni vyjm\u011bte t\u011bsn\u011b p\u0159ed dosa\u017een\u00edm c\u00edlov\u00e9 teploty. 10 minut odpo\u010d\u00edv\u00e1n\u00ed pod voln\u011b polo\u017een\u00fdm alobalem nelze vynechat: pokud pe\u010deni nakr\u00e1j\u00edte hned po vyta\u017een\u00ed z ko\u0161e, \u0161\u0165\u00e1va z n\u00ed vyte\u010de na tal\u00ed\u0159.\n\n\n\nJak napravit nedostatky a pe\u010deni uchovat\n\n\n\nDva b\u011b\u017en\u00e9 nedostatky lze napravit je\u0161t\u011b b\u011bhem pe\u010den\u00ed: pe\u010den\u011b, kter\u00e1 je po uplynut\u00ed uveden\u00e9 doby st\u00e1le bled\u00e1, pot\u0159ebuje je\u0161t\u011b 3 a\u017e 4 minuty p\u0159i 170\u00a0\u00b0C, zat\u00edmco pe\u010deni, kter\u00e1 hn\u011bdne p\u0159\u00edli\u0161 rychle, voln\u011b p\u0159ikryjte alobalem a dope\u010dte p\u0159i 150\u00a0\u00b0C. Kr\u00e1jejte p\u0159es vl\u00e1kno, krkovici na pl\u00e1tky siln\u00e9 8 a\u017e 10\u00a0mm, pe\u010deni z h\u0159betu na pl\u00e1tky siln\u00e9 6 a\u017e 8\u00a0mm. \n\n\n\nJako p\u0159\u00edloha k pl\u00e1tk\u016fm masa: bat\u00e1tov\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nPo \u00fapln\u00e9m vychladnut\u00ed pe\u010den\u011b vydr\u017e\u00ed 3 dny v lednici ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b nebo 2 m\u011bs\u00edce v mraz\u00e1ku, pokud jednotliv\u00e9 pl\u00e1tky prolo\u017e\u00edte pe\u010dic\u00edm pap\u00edrem. Aby p\u0159i oh\u0159\u00edv\u00e1n\u00ed nevyschla, po\u010d\u00edtejte s 8 a\u017e 10 minutami p\u0159i 120\u00a0\u00b0C s n\u011bkolika kapkami vody v ko\u0161i, u ji\u017e nakr\u00e1jen\u00fdch pl\u00e1tk\u016f pak se 3 a\u017e 4 minutami p\u0159i 160\u00a0\u00b0C pod alobalem.\n\n\n\n\n\n\tVep\u0159ov\u00e1 pe\u010den\u011b z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t800 g vep\u0159ov\u00e9ho masa na pe\u010deni2 l\u017e\u00edce ho\u0159\u010dice1 l\u017e\u00edce olivov\u00e9ho oleje1 l\u017ei\u010dka su\u0161en\u00e9ho tymi\u00e1nu2 strou\u017eky \u010desneku (nasekan\u00e9)s\u016fl\u010derstv\u011b mlet\u00fd pep\u0159P\u0159\u00edloha300 g zeleniny (mrkve a cukety) (nakr\u00e1jen\u00e9 na v\u011bt\u0161\u00ed kusy)10 cl zeleninov\u00e9ho v\u00fdvaru\t\n\t\n\t\tP\u0159\u00edpravaVyjm\u011bte maso z lednice 30 minut p\u0159ed pe\u010den\u00edm.Osu\u0161te maso pap\u00edrovou ut\u011brkou.V misce sm\u00edchejte ho\u0159\u010dici, olivov\u00fd olej, tymi\u00e1n, nasekan\u00fd \u010desnek, s\u016fl a pep\u0159.Touto sm\u011bs\u00ed d\u016fkladn\u011b pot\u0159ete cel\u00fd povrch masa.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeP\u0159edeh\u0159\u00edvejte horkovzdu\u0161nou frit\u00e9zu na 200 \u00b0C po dobu 5 minut.Vlo\u017ete maso do ko\u0161e tak, aby se nedot\u00fdkalo st\u011bn.Pe\u010dte zprudka 10 minut p\u0159i 200 \u00b0C, aby se vytvo\u0159ila zlatav\u00e1 k\u016frka.Sni\u017ete teplotu na 160 \u00b0C a pe\u010dte dal\u0161\u00edch 40 minut. V polovin\u011b t\u00e9to doby maso oto\u010dte.Na posledn\u00edch 15 minut rozlo\u017ete kolem masa zeleninu a podlijte v\u00fdvarem.Zkontrolujte, zda teplota uvnit\u0159 masa dos\u00e1hla 65 \u00b0C, m\u011b\u0159te p\u0159\u00edmo uprost\u0159ed.Dokon\u010den\u00edNechte 10 minut odpo\u010d\u00edvat pod alobalem.Nakr\u00e1jejte nap\u0159\u00ed\u010d vl\u00e1kny a pod\u00e1vejte se zeleninou a v\u00fdpekem.\t\n\t\n\t\tPe\u010den\u00ed ve dvou f\u00e1z\u00edch: 10 minut p\u0159i 200 \u00b0C pro zezl\u00e1tnut\u00ed, pot\u00e9 p\u0159i 160 \u00b0C pro prope\u010den\u00ed st\u0159edu bez vysu\u0161en\u00ed.\nTeplom\u011br je nezbytn\u00fd: c\u00edlov\u00e1 teplota je 65 \u00b0C (63 \u00b0C pro r\u016f\u017eov\u011bj\u0161\u00ed maso, 68 a\u017e 70 \u00b0C pro v\u00edce prope\u010den\u00e9). B\u011bhem odpo\u010d\u00edv\u00e1n\u00ed teplota je\u0161t\u011b stoupne o 2 a\u017e 3 \u00b0C.\nP\u0159edeh\u0159\u00e1t\u00ed: 5 minut p\u0159i 200 \u00b0C pom\u016f\u017ee maso spr\u00e1vn\u011b op\u00e9ct.\nP\u0159izp\u016fsoben\u00ed hmotnosti: uveden\u00e9 orienta\u010dn\u00ed \u00fadaje plat\u00ed pro 500 g a\u017e 1,2 kg, \u0159i\u010fte se ale sp\u00ed\u0161e teplotou uvnit\u0159 masa ne\u017e \u010dasem.\nZelenina: m\u011bkkou zeleninu (cukety, \u017eampiony) p\u0159id\u00e1vejte sp\u00ed\u0161e ke konci; podle pot\u0159eby ji dochu\u0165te zvl\u00e1\u0161\u0165.\nOdpo\u010d\u00edv\u00e1n\u00ed: 10 minut pod voln\u011b polo\u017een\u00fdm alobalem zabr\u00e1n\u00ed vyt\u00e9k\u00e1n\u00ed \u0161\u0165\u00e1vy p\u0159i kr\u00e1jen\u00ed.\nSkladov\u00e1n\u00ed: 3 dny v lednici ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b nebo 2 m\u011bs\u00edce v mraz\u00e1ku (pl\u00e1tky prolo\u017ete pap\u00edrem). \u0160etrn\u00e9 oh\u0159\u00edv\u00e1n\u00ed: 8 a\u017e 10 minut p\u0159i 120 \u00b0C s n\u011bkolika kapkami vody; pl\u00e1tky: 3 a\u017e 4 minuty p\u0159i 160 \u00b0C pod alobalem.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198217","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=198217"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198217\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165218"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}