{"id":198625,"title":"Ku\u0159ec\u00ed stehna v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:41:27+01:00","plain":"Ku\u0159ec\u00ed stehna s k\u0159upavou k\u016f\u017e\u00ed a masem, kter\u00e9 se rozpl\u00fdv\u00e1 na jazyku, obalen\u00e1 ve sm\u011bsi s uzenou paprikou a upe\u010den\u00e1 za 22 minut v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nP\u0159ijde ten okam\u017eik, kdy k\u016f\u017ee v ko\u0161i za\u010dne sy\u010det a v\u016fn\u011b uzen\u00e9 papriky zapln\u00ed celou kuchy\u0148. Pr\u00e1v\u011b tehdy ku\u0159ec\u00ed stehno z horkovzdu\u0161n\u00e9 frit\u00e9zy spln\u00ed, co slibuje: tenkou k\u016f\u017ei, kter\u00e1 k\u0159upne pod zuby, tmav\u00e9 maso, kter\u00e9 z\u016fstalo \u0161\u0165avnat\u00e9, a n\u00e1dech ku\u0159ete z grilu, o kter\u00e9m jsme si mysleli, \u017ee pat\u0159\u00ed jen k ned\u011bln\u00edmu pe\u010den\u00ed v troub\u011b. \u017d\u00e1dn\u00e1 olejov\u00e1 l\u00e1ze\u0148, \u017e\u00e1dn\u00e1 trouba, kter\u00e1 hodinu vyh\u0159\u00edv\u00e1 byt. Zd\u00e1nliv\u011b oby\u010dejn\u00fd kus masa, dokud neochutn\u00e1te prvn\u00ed sousto.\n\n\n\nStejn\u00fd ko\u0161, jin\u00fd kus masa: ku\u0159ec\u00ed pali\u010dky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo je ku\u0159ec\u00ed stehno z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\nVe francouz\u0161tin\u011b se ku\u0159ec\u00edm stehnem nej\u010dast\u011bji rozum\u00ed cel\u00fd kus tvo\u0159en\u00fd horn\u00edm stehnem a pali\u010dkou. U \u0159ezn\u00edka se ob\u011b \u010d\u00e1sti prod\u00e1vaj\u00ed i samostatn\u011b: horn\u00ed stehno je masit\u00e1 horn\u00ed \u010d\u00e1st, pali\u010dka ta spodn\u00ed. Do horkovzdu\u0161n\u00e9 frit\u00e9zy vyb\u00edrejte stehno s kost\u00ed a k\u016f\u017e\u00ed. Kost zpomaluje zah\u0159\u00edv\u00e1n\u00ed a udr\u017euje maso \u0161\u0165avnat\u00e9, k\u016f\u017ee dod\u00e1v\u00e1 k\u0159upavost.\n\n\n\nTmav\u00e9 maso snese to, co b\u00edl\u00e9 neodpust\u00ed. Je bohat\u00e9 na kolagen a 74\u00a0\u00b0C uvnit\u0159 masa je bezpe\u010dn\u00e1 teplota, kter\u00e9 je t\u0159eba dos\u00e1hnout. Stehno tuto hranici zvl\u00e1dne bez vysu\u0161en\u00ed, zat\u00edmco prsn\u00ed \u0159\u00edzek u\u017e b\u00fdv\u00e1 such\u00fd jako vata. \n\n\n\nP\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch se kolagen m\u011bn\u00ed na \u017eelatinu a obaluje vl\u00e1kna, co\u017e vysv\u011btluje, pro\u010d je maso m\u011bkk\u00e9, a ne gumov\u00e9. Je to kus masa, kter\u00fd se ve spot\u0159ebi\u010di s rychl\u00fdm a intenzivn\u00edm oh\u0159evem poda\u0159\u00ed nejsn\u00e1ze.\n\n\n\nVarianta, kter\u00e1 odpou\u0161t\u00ed mnohem m\u00e9n\u011b: ku\u0159ec\u00ed prsa z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nK\u0159upavost jako z grilu, p\u0159\u00edmo z ko\u0161e\n\n\n\nVe Francii m\u00e1 pe\u010den\u00e9 ku\u0159e svou tradici a na k\u016f\u017ei z\u00e1le\u017e\u00ed. Horkovzdu\u0161n\u00e1 frit\u00e9za dok\u00e1\u017ee tot\u00e9\u017e v ko\u0161i o objemu n\u011bkolika litr\u016f. Jej\u00ed ventil\u00e1tor \u017eene vzduch vysokou rychlost\u00ed proti povrchu masa a odn\u00e1\u0161\u00ed tenkou vrstvu vlhk\u00e9ho vzduchu, kter\u00e1 ho obklopuje. Maso tak za\u010dne hn\u011bdnout mnohem d\u0159\u00edve ne\u017e v troub\u011b, kde tato vrstva p\u016fsob\u00ed jako bari\u00e9ra.\n\n\n\nRozd\u00edl pozn\u00e1te na stopk\u00e1ch: zlatav\u00e1 barva se objev\u00ed rychleji ne\u017e p\u0159i b\u011b\u017en\u00e9m horkovzdu\u0161n\u00e9m pe\u010den\u00ed. Povrch se ale na opl\u00e1tku zah\u0159\u00edv\u00e1 rychleji ne\u017e vnit\u0159ek. Proto maso v polovin\u011b pe\u010den\u00ed ot\u00e1\u010d\u00edme a dop\u00e9k\u00e1me k\u016f\u017e\u00ed nahoru, aby se oboj\u00ed propeklo rovnom\u011brn\u011b.\n\n\n\nModely s ko\u0161em h\u0159ej\u00ed p\u0159edev\u0161\u00edm shora, proto se vyplat\u00ed maso oto\u010dit. Modely podobn\u00e9 troub\u011b, s otev\u0159en\u00fdmi ro\u0161ty, umo\u017e\u0148uj\u00ed voln\u011bj\u0161\u00ed proud\u011bn\u00ed vzduchu, ale v horn\u00edch patrech op\u00e9kaj\u00ed rychleji. V obou p\u0159\u00edpadech si uchovejte \u0161\u0165\u00e1vu ze dna: rozpu\u0161t\u011bn\u00fd ku\u0159ec\u00ed tuk, v\u00fdpek a ko\u0159en\u00ed chutnaj\u00ed na drobn\u00fdch brambor\u00e1ch l\u00e9pe ne\u017e leckter\u00e1 om\u00e1\u010dka. S porovn\u00e1n\u00edm spot\u0159ebi\u010d\u016f v\u00e1m pom\u016f\u017ee pr\u016fvodce v\u00fdb\u011brem horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nM\u00e1te chu\u0165 na n\u011bco opravdu k\u0159upav\u00e9ho? Vyzkou\u0161ejte korejsk\u00e9 sma\u017een\u00e9 ku\u0159e z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nHlavn\u00ed suroviny na ku\u0159ec\u00ed stehno z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\n\u010cty\u0159i stehna s kost\u00ed a k\u016f\u017e\u00ed, l\u017e\u00edce olivov\u00e9ho oleje, a z\u00e1klad je hotov\u00fd. Olej neslou\u017e\u00ed ke sma\u017een\u00ed, ale jako pojivo: bez n\u011bj sm\u011bs ko\u0159en\u00ed skon\u010d\u00ed na dn\u011b ko\u0161e. Sta\u010d\u00ed tenk\u00e1 vrstva, stehno pak p\u0159i pe\u010den\u00ed pust\u00ed vlastn\u00ed tuk.\n\n\n\nSm\u011bs na obalen\u00ed k\u016f\u017ee tvo\u0159\u00ed sedm druh\u016f ko\u0159en\u00ed a jedna surovina, kter\u00e1 ko\u0159en\u00edm nen\u00ed, kuku\u0159i\u010dn\u00fd \u0161krob. Pr\u00e1v\u011b ten vst\u0159eb\u00e1v\u00e1 zbytkovou vlhkost z k\u016f\u017ee a vytv\u00e1\u0159\u00ed tenkou, k\u0159ehkou krusti\u010dku. Uzen\u00e1 paprika, su\u0161en\u00fd mlet\u00fd \u010desnek, su\u0161en\u00e1 mlet\u00e1 cibule a su\u0161en\u00e9 oregano tvo\u0159\u00ed aromatick\u00fd z\u00e1klad, \u010dern\u00fd pep\u0159 a \u0161petka kajensk\u00e9ho pep\u0159e dodaj\u00ed p\u00e1livost. Toto pr\u00e1\u0161kov\u00e9 ko\u0159en\u00ed pe\u010den\u00ed snese, zat\u00edmco \u010derstv\u00fd \u010desnek by se p\u0159i 200 \u00b0C sp\u00e1lil.\n\n\n\nU soli je t\u0159eba d\u00e1t trochu pozor. P\u016fvodn\u00ed recept po\u010d\u00edt\u00e1 s ko\u0161er sol\u00ed, kter\u00e1 je hrub\u0161\u00ed a p\u0159i stejn\u00e9m objemu sol\u00ed m\u00e9n\u011b ne\u017e francouzsk\u00e1 jemn\u00e1 s\u016fl: pokud pou\u017eijete jemnou s\u016fl, sni\u017ete mno\u017estv\u00ed p\u0159ibli\u017en\u011b o \u010dtvrtinu. Oko\u0159e\u0148te maso i pod k\u016f\u017e\u00ed, kterou opatrn\u011b uvoln\u00edte kone\u010dky prst\u016f, bude pak v\u00fdrazn\u011b vo\u0148av\u011bj\u0161\u00ed. \u010cerstv\u00e9 bylinky se v ko\u0161i p\u00e1l\u00ed: su\u0161en\u00fd tymi\u00e1n a rozmar\u00fdn pe\u010den\u00ed snesou, petr\u017eelku a pa\u017eitku nasekejte a\u017e po upe\u010den\u00ed.\n\n\n\nPraktick\u00e9 rady pro k\u016f\u017ei, kter\u00e1 k\u0159upne\n\n\n\nO v\u00fdsledku rozhoduj\u00ed t\u0159i kroky. Ne\u017e k\u016f\u017ei pot\u0159ete olejem, osu\u0161te ji pap\u00edrovou ut\u011brkou, proto\u017ee i sebemen\u0161\u00ed kapka na povrchu se m\u011bn\u00ed v p\u00e1ru a br\u00e1n\u00ed hn\u011bdnut\u00ed, dokud se neodpa\u0159\u00ed. Frit\u00e9zu opravdu p\u0159edeh\u0159ejte, t\u0159i minuty na 200 \u00b0C, jinak stehno pust\u00ed vodu b\u011bhem zah\u0159\u00edv\u00e1n\u00ed spot\u0159ebi\u010de. A mezi jednotliv\u00fdmi kusy nechte prostor: dv\u011b stehna, kter\u00e1 se dot\u00fdkaj\u00ed, se v m\u00edst\u011b dotyku dus\u00ed v p\u00e1\u0159e a k\u016f\u017ee tam z\u016fstane m\u011bkk\u00e1.\n\n\n\nOrienta\u010dn\u00edch 22 minut plat\u00ed pro st\u0159edn\u011b velk\u00e9 stehno o hmotnosti 200 a\u017e 250\u00a0g. U 150 a\u017e 180\u00a0g po\u010d\u00edtejte s 18 a\u017e 22 minutami, u 300 a\u017e 350\u00a0g s 30 a\u017e 34 minutami a nad 400\u00a0g sni\u017ete teplotu na 180\u00a0\u00b0C a pe\u010dte 36 a\u017e 40 minut, aby se maso uvnit\u0159 propeklo d\u0159\u00edve, ne\u017e se k\u016f\u017ee sp\u00e1l\u00ed. \n\n\n\nJako p\u0159\u00edloha se hod\u00ed bat\u00e1tov\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nRozhoduj\u00edc\u00ed je v\u017edy teplom\u011br zap\u00edchnut\u00fd do nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti masa tak, aby se nedot\u00fdkal kosti, kter\u00e1 nam\u011b\u0159enou teplotu zkresluje sm\u011brem nahoru; pokud teplom\u011br nem\u00e1te, p\u00edchn\u011bte do masa a\u017e ke kosti, vyt\u00e9kaj\u00edc\u00ed \u0161\u0165\u00e1va mus\u00ed b\u00fdt \u010dir\u00e1. \n\n\n\nZbytky vydr\u017e\u00ed 4 dny v lednici a sta\u010d\u00ed je oh\u0159\u00e1t 5 a\u017e 7 minut p\u0159i 185\u00a0\u00b0C v ko\u0161i k\u016f\u017e\u00ed nahoru. T\u00edm jim vr\u00e1t\u00edte k\u0159upavost, o kterou by je mikrovlnn\u00e1 trouba p\u0159ipravila. Dal\u0161\u00ed \u010dasy podle surovin najdete v tabulce dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\n\n\n\tK\u0159upav\u00e1 ku\u0159ec\u00ed stehna z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKu\u0159e4 ku\u0159ec\u00ed stehna (s kost\u00ed a k\u016f\u017e\u00ed)1 l\u017e\u00edce olivov\u00e9ho olejeSm\u011bs ko\u0159en\u00ed1 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu0.5 l\u017ei\u010dky soli (ko\u0161er (p\u0159i pou\u017eit\u00ed jemn\u00e9 soli sni\u017ete mno\u017estv\u00ed p\u0159ibli\u017en\u011b o 1\/4))0.5 l\u017ei\u010dky uzen\u00e9 papriky0.5 l\u017ei\u010dky su\u0161en\u00e9ho mlet\u00e9ho \u010desneku0.5 l\u017ei\u010dky su\u0161en\u00e9 mlet\u00e9 cibule0.5 l\u017ei\u010dky su\u0161en\u00e9ho oregana0.25 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e0.125 l\u017ei\u010dky kajensk\u00e9ho pep\u0159e (tedy po\u0159\u00e1dn\u00e1 \u0161petka)\t\n\t\n\t\tP\u0159\u00edpravaVyjm\u011bte stehna z lednice a nechte je doj\u00edt na pokojovou teplotu.K\u016f\u017ei d\u016fkladn\u011b osu\u0161te pap\u00edrovou ut\u011brkou.Stehna pot\u0159ete tenkou vrstvou olivov\u00e9ho oleje.V misce sm\u00edchejte kuku\u0159i\u010dn\u00fd \u0161krob, s\u016fl, uzenou papriku, su\u0161en\u00fd mlet\u00fd \u010desnek, su\u0161enou mletou cibuli, su\u0161en\u00e9 oregano, \u010dern\u00fd pep\u0159 a kajensk\u00fd pep\u0159.Ku\u0159ec\u00ed stehna bohat\u011b obalte v t\u00e9to sm\u011bsi.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C.Vlo\u017ete stehna k\u016f\u017e\u00ed nahoru v jedn\u00e9 vrstv\u011b tak, aby se nedot\u00fdkala.Pe\u010dte 10 minut.Stehna oto\u010dte.Pe\u010dte dal\u0161\u00edch 10 minut.Stehna znovu oto\u010dte k\u016f\u017e\u00ed nahoru a pe\u010dte je\u0161t\u011b 2 minuty, aby byla k\u016f\u017ee kr\u00e1sn\u011b k\u0159upav\u00e1.Zkontrolujte, zda teplota uvnit\u0159 stehna dos\u00e1hla 74 \u00b0C, m\u011b\u0159te v nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti a nedot\u00fdkejte se teplom\u011brem kosti. Pokud teplota nen\u00ed dostate\u010dn\u00e1, prodlu\u017ete pe\u010den\u00ed o 1 a\u017e 2 minuty.Dokon\u010den\u00edVyjm\u011bte z frit\u00e9zy a nechte 2 a\u017e 3 minuty odpo\u010dinout.Ihned pod\u00e1vejte.\t\n\t\n\t\tTipy pro k\u0159upavou k\u016f\u017ei: p\u0159edeh\u0159\u00e1t\u00ed (3 min na 200\u00a0\u00b0C) a d\u016fkladn\u00e9 osu\u0161en\u00ed k\u016f\u017ee jsou z\u00e1sadn\u00ed. Kuku\u0159i\u010dn\u00fd \u0161krob absorbuje zbytkovou vlhkost a pom\u00e1h\u00e1 vytvo\u0159it tenkou, k\u0159ehkou k\u016fr\u010di\u010dku.\nOrganizace: pe\u010dte v jedn\u00e9 vrstv\u011b tak, aby se stehna nedot\u00fdkala. V p\u0159\u00edpad\u011b pot\u0159eby pe\u010dte ve dvou d\u00e1vk\u00e1ch (prvn\u00ed d\u00e1vku na konci pe\u010den\u00ed rychle oh\u0159ejete).\nPe\u010den\u00ed: rozhoduj\u00edc\u00ed je teplota uvnit\u0159 masa: minim\u00e1ln\u011b 74\u00a0\u00b0C, m\u011b\u0159eno v nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti bez dotyku s kost\u00ed. Dobu pe\u010den\u00ed p\u0159izp\u016fsobte hmotnosti.\nS\u016fl: uveden\u00e9 mno\u017estv\u00ed odpov\u00edd\u00e1 ko\u0161er soli; p\u0159i pou\u017eit\u00ed jemn\u00e9 soli sni\u017ete mno\u017estv\u00ed p\u0159ibli\u017en\u011b o \u010dtvrtinu.\nSladk\u00e9 marin\u00e1dy: p\u0159ed pe\u010den\u00edm p\u0159i 200\u00a0\u00b0C nepou\u017e\u00edvejte sladk\u00e9 marin\u00e1dy ani pot\u00edrac\u00ed sm\u011bsi (rychle \u010dernaj\u00ed); pokud je chcete pou\u017e\u00edt, naneste je a\u017e na posledn\u00ed 3 minuty pe\u010den\u00ed.\nOdpo\u010dinut\u00ed: b\u011bhem 2 a\u017e 3 minut odpo\u010dinku se \u0161\u0165\u00e1va v mase rovnom\u011brn\u011b rozlo\u017e\u00ed.\nSkladov\u00e1n\u00ed: 4 dny v lednici v uzav\u0159en\u00e9 vzduchot\u011bsn\u00e9 n\u00e1dob\u011b. Oh\u0159\u00edvejte v horkovzdu\u0161n\u00e9 frit\u00e9ze k\u016f\u017e\u00ed nahoru 5 a\u017e 7 minut p\u0159i 185\u00a0\u00b0C.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198625","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=198625"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198625\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165221"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}