{"id":198706,"title":"Chipolata v airfryeru","modified":"2026-10-31T17:43:20+01:00","plain":"Osm chipolat v jedn\u00e9 vrstv\u011b, 12 minut p\u0159i 180 \u00b0C, v polovin\u011b pe\u010den\u00ed oto\u010dit.\n\n\n\nSt\u0159\u00edvko p\u0159i skousnut\u00ed k\u0159upne, vyt\u00e9kaj\u00edc\u00ed \u0161\u0165\u00e1va je \u010dir\u00e1 a kuchy\u0148 nen\u00ed c\u00edtit sma\u017een\u00edm. P\u0159esn\u011b to od chipolaty chceme a p\u0159esn\u011b to zvl\u00e1dne horkovzdu\u0161n\u00e1 frit\u00e9za, ani\u017e by bylo pot\u0159eba drhnout p\u00e1nev nebo rozt\u00e1p\u011bt gril. Dvan\u00e1ct minut, tak akor\u00e1t na prost\u0159en\u00ed stolu. Ho\u0159\u010dice u\u017e \u010dek\u00e1 vedle.\n\n\n\nP\u0159\u00edloha, kter\u00e1 se k nim hod\u00ed a m\u016f\u017ee do ko\u0161e hned po nich: bat\u00e1tov\u00e9 hranolky.\n\n\n\nCo je chipolata z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\nTenk\u00e1 vep\u0159ov\u00e1 klob\u00e1ska v p\u0159\u00edrodn\u00edm st\u0159\u00edvku, ochucen\u00e1 sol\u00ed, pep\u0159em a n\u011bkdy bylinkami. Pr\u00e1v\u011b d\u00edky sv\u00e9mu pr\u016fm\u011bru se pro tuto p\u0159\u00edpravu hod\u00ed: rychle se prope\u010de a\u017e do st\u0159edu, ani\u017e by povrch sta\u010dil vyschnout.\n\n\n\nO zbytek se postar\u00e1 st\u0159\u00edvko. Teplem se st\u00e1hne, napne se na povrchu a p\u0159i skousnut\u00ed pak povol\u00ed s t\u00edm jemn\u00fdm k\u0159upnut\u00edm, o kter\u00e9 n\u00e1m jde. Hork\u00fd vzduch st\u0159\u00edvko vysu\u0161uje a op\u00e9k\u00e1 dozlatova, zat\u00edmco \u010d\u00e1st tuku se rozpou\u0161t\u00ed a odkap\u00e1v\u00e1 do z\u00e1suvky.\n\n\n\nZelenina, kter\u00e9 vyhovuje stejn\u00fdch 180 \u00b0C: cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nZ ned\u011bln\u00edho grilov\u00e1n\u00ed do ko\u0161e frit\u00e9zy\n\n\n\nChipolata pat\u0159\u00ed k francouzsk\u00fdm uzen\u00e1\u0159sk\u00fdm specialit\u00e1m a k posezen\u00ed venku: \u017ehav\u00e9 uhl\u00edky, dlouh\u00fd st\u016fl, ratatouille. Obvykle se p\u0159ipravuje na ro\u0161tu p\u0159i prudk\u00e9m \u017e\u00e1ru, se v\u0161\u00edm prsk\u00e1n\u00edm, kter\u00e9 k tomu pat\u0159\u00ed.\n\n\n\nV ko\u0161i frit\u00e9zy dos\u00e1hnete stejn\u00e9ho v\u00fdsledku doma, t\u0159eba v \u00fanoru, ani\u017e byste zakou\u0159ili kuchy\u0148. Proud\u011bn\u00ed hork\u00e9ho vzduchu nahrad\u00ed s\u00e1lav\u00e9 teplo uhl\u00edk\u016f a zajist\u00ed stejn\u011b napnut\u00e9 st\u0159\u00edvko, pokud mezi klob\u00e1skami nech\u00e1te m\u00edsto a v polovin\u011b p\u0159\u00edpravy je oto\u010d\u00edte.\n\n\n\nDal\u0161\u00ed zelenina, kterou m\u016f\u017eete p\u0159idat vedle: lilky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na chipolaty\n\n\n\nOsm chipolat, tedy p\u0159ibli\u017en\u011b 480 g, nasyt\u00ed \u010dty\u0159i osoby. Vyb\u00edrejte klob\u00e1sky v p\u0159\u00edrodn\u00edm st\u0159\u00edvku s vyv\u00e1\u017een\u00fdm pom\u011brem masa a tuku. P\u0159i obsahu tuku pod 10 % bude klob\u00e1ska po upe\u010den\u00ed such\u00e1 a je pot\u0159eba ji \u0161t\u011btcem lehce pot\u0159\u00edt olejem.\n\n\n\nJinak \u017e\u00e1dn\u00fd p\u0159idan\u00fd olej ani marin\u00e1da. Chipolata obsahuje dost tuku, aby se opekla ve vlastn\u00ed \u0161\u0165\u00e1v\u011b, a tento tuk nakonec skon\u010d\u00ed v z\u00e1suvce, nikoli na tal\u00ed\u0159i.\n\n\n\nDochucen\u00ed je voliteln\u00e9, proto\u017ee \u0159ezn\u00edk u\u017e klob\u00e1sky ochutil: \u0161petka provens\u00e1lsk\u00fdch bylinek, jemn\u00e1 s\u016fl, oto\u010den\u00ed ml\u00fdnkem na pep\u0159. To hlavn\u00ed nav\u00edc p\u0159ijde a\u017e na st\u016fl v podob\u011b ho\u0159\u010dice, ke\u010dupu, medu nebo n\u011bkter\u00e9ho z va\u0161ich dom\u00e1c\u00edch dochucovadel.\n\n\n\nPraktick\u00e9 z\u00e1sady p\u0159\u00edpravy\n\n\n\nPouze jedna vrstva, mezi klob\u00e1skami p\u0159ibli\u017en\u011b 1 cm m\u00edsta. Dv\u011b chipolaty, kter\u00e9 se dot\u00fdkaj\u00ed, se v m\u00edst\u011b dotyku dus\u00ed v p\u00e1\u0159e a z\u016fstanou tam \u0161ed\u00e9. Do ko\u0161e o objemu 3,5 a\u017e 5,5 l se vejde 6 a\u017e 8 kus\u016f, do modelu o objemu 2,6 l se vejdou 4.\n\n\n\nP\u0159edeh\u0159\u00e1t\u00ed po dobu 2 minut ovlivn\u00ed za\u010d\u00e1tek pe\u010den\u00ed. Ve studen\u00e9m ko\u0161i se klob\u00e1ska pomalu zah\u0159\u00edv\u00e1 a pou\u0161t\u00ed vodu, m\u00edsto aby se op\u00e9kala, tak\u017ee st\u0159\u00edvko z\u016fstane bled\u00e9 a svra\u0161t\u011bl\u00e9.\n\n\n\nZda propichovat, \u010di nikoli, na tom se kucha\u0159i neshodnou. Prop\u00edchnut\u00edm se uvoln\u00ed trochu tuku a zabr\u00e1n\u00ed se tomu, aby napnut\u00e9 st\u0159\u00edvko prasklo a vyst\u0159\u00edklo horkou \u0161\u0165\u00e1vu. Neprop\u00edchnut\u00e1 klob\u00e1ska zase z\u016fstane \u0161\u0165avnat\u011bj\u0161\u00ed. Dva nebo t\u0159i lehk\u00e9 vpichy vidli\u010dkou, ne deset, spojuj\u00ed v\u00fdhody obou postup\u016f.\n\n\n\nDoba p\u0159\u00edpravy z\u00e1vis\u00ed na pr\u016fm\u011bru klob\u00e1sek, nikoli na receptu. V\u017edy p\u0159i 180 \u00b0C: 10 minut pro tenk\u00e9 klob\u00e1sky, 12 pro b\u011b\u017en\u011b siln\u00e9, 14 pro siln\u00e9. Tabulka p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze uv\u00e1d\u00ed obdobn\u00e9 orienta\u010dn\u00ed hodnoty i pro ostatn\u00ed suroviny.\n\n\n\nSpolehliv\u00fdm ukazatelem je teplota uvnit\u0159, 70 \u00b0C ve st\u0159edu. Pokud nem\u00e1te teplom\u011br, jednu klob\u00e1sku rozkrojte: maso mus\u00ed b\u00fdt v\u0161ude b\u00e9\u017eov\u00e9, bez r\u016f\u017eov\u00fdch m\u00edst, a vyt\u00e9kaj\u00edc\u00ed \u0161\u0165\u00e1va mus\u00ed b\u00fdt \u010dir\u00e1.\n\n\n\nPro zm\u011bnu m\u00edsto brambor: gnocchi z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nDv\u011b drobnosti v\u00e1s uchr\u00e1n\u00ed p\u0159ed nep\u0159\u00edjemn\u00fdm p\u0159ekvapen\u00edm. Kou\u0159 vznik\u00e1 z tuku, kter\u00fd se zah\u0159\u00edv\u00e1 v pr\u00e1zdn\u00e9 z\u00e1suvce: sta\u010d\u00ed trocha vody na dn\u011b pod ko\u0161em a kou\u0159 zmiz\u00ed. A pokud chcete opravdu k\u0159upav\u00e9 st\u0159\u00edvko, p\u0159idejte na z\u00e1v\u011br 2 minuty p\u0159i 200 \u00b0C, m\u00edsto abyste p\u0159i t\u00e9to teplot\u011b pekli celou dobu, proto\u017ee klob\u00e1sky p\u0159i n\u00ed snadno vyschnou.\n\n\n\n\n\n\tChipolatas v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKlob\u00e1sky8 chipolatas (p\u0159ibli\u017en\u011b 480 g)Dochucen\u00ed (voliteln\u00e9)1 \u0161petka provens\u00e1lsk\u00e9ho ko\u0159en\u00ed1 \u0161petka jemn\u00e9 soli1 oto\u010den\u00ed ml\u00fdnku s pep\u0159emK pod\u00e1v\u00e1n\u00edho\u0159\u010diceke\u010dupmed\t\n\t\n\t\tP\u0159\u00edpravaVyjm\u011bte chipolatas z lednice 15 a\u017e 20 minut p\u0159ed pe\u010den\u00edm.Pokud jsou chipolatas spojen\u00e9 do \u0159et\u00edzku, odd\u011blte je od sebe.Ka\u017edou chipolatu lehce prop\u00edchn\u011bte vidli\u010dkou (2 a\u017e 3 vpichy).P\u0159edeh\u0159\u00edvejte horkovzdu\u0161nou frit\u00e9zu 2 minuty na 180 \u00b0C.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeVlo\u017ete chipolatas do ko\u0161e v jedn\u00e9 vrstv\u011b tak, aby se nep\u0159ekr\u00fdvaly, a mezi jednotliv\u00fdmi klob\u00e1skami nechte p\u0159ibli\u017en\u011b 1 cm m\u00edsta.Posypte provens\u00e1lsk\u00fdm ko\u0159en\u00edm, sol\u00ed a pep\u0159em (voliteln\u00e9).Pe\u010dte 12 minut p\u0159i 180 \u00b0C a po 6 minut\u00e1ch chipolatas obra\u0165te.Na konci pe\u010den\u00ed zkontrolujte, zda maso uprost\u0159ed u\u017e nen\u00ed r\u016f\u017eov\u00e9; pokud chcete zlatav\u011bj\u0161\u00ed povrch, pe\u010dte je\u0161t\u011b 2 minuty p\u0159i 200 \u00b0C.Dokon\u010den\u00edVyjm\u011bte chipolatas z ko\u0161e a ihned je pod\u00e1vejte hork\u00e9 s ho\u0159\u010dic\u00ed, ke\u010dupem nebo medem.\t\n\t\n\t\tTipy:\n\nDvouminutov\u00e9 p\u0159edeh\u0159\u00e1t\u00ed pom\u00e1h\u00e1 lep\u0161\u00edmu zezl\u00e1tnut\u00ed: ve studen\u00e9m ko\u0161i chipolatas nejprve pust\u00ed vodu a m\u00e9n\u011b se ope\u010dou.\nPropichovat, nebo ne: 2 a\u017e 3 lehk\u00e9 vpichy jsou dobr\u00fdm kompromisem (men\u0161\u00ed riziko prasknut\u00ed bez p\u0159\u00edli\u0161n\u00e9ho vysu\u0161en\u00ed).\nPe\u010dte v jedn\u00e9 vrstv\u011b s rozestupy ~1 cm: jinak se m\u00edsta, kde se klob\u00e1sky dot\u00fdkaj\u00ed, dus\u00ed v p\u00e1\u0159e a z\u016fst\u00e1vaj\u00ed \u0161ed\u00e1.\nOlej nen\u00ed pot\u0159eba (s v\u00fdjimkou velmi libov\u00fdch klob\u00e1sek s < 10 % tuku).\nSpolehliv\u00fd ukazatel: 70 \u00b0C uvnit\u0159; pokud nem\u00e1te teplom\u011br, maso mus\u00ed b\u00fdt rovnom\u011brn\u011b b\u00e9\u017eov\u00e9 a \u0161\u0165\u00e1va \u010dir\u00e1.\nPro k\u0159upav\u011bj\u0161\u00ed povrch: pe\u010dte p\u0159i 180 \u00b0C a na z\u00e1v\u011br dop\u00e9kejte 2 minuty p\u0159i 200 \u00b0C.\nProti kou\u0159i: nalijte na dno z\u00e1suvky pod ko\u0161em trochu vody, zejm\u00e9na p\u0159i pe\u010den\u00ed 2. v\u00e1rky.\nMra\u017een\u00e9 klob\u00e1sky: 15\u201316 minut p\u0159i 180 \u00b0C, v polovin\u011b pe\u010den\u00ed je odd\u011blte a obra\u0165te.\nGlazov\u00e1n\u00ed (med\/sirup): pot\u0159ete a\u017e na posledn\u00ed 2 minuty, aby se glazura nep\u0159ip\u00e1lila.\nSkladov\u00e1n\u00ed: 3 dny v lednici; oh\u0159\u00edvejte 3\u20134 minuty p\u0159i 180 \u00b0C v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198706","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=198706"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198706\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166431"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}