{"id":198714,"title":"Ku\u0159ec\u00ed nudli\u010dky v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:43:35+01:00","plain":"600 g ku\u0159ec\u00edch vnit\u0159n\u00edch filet\u016f pot\u0159en\u00fdch olejem, paprika a su\u0161en\u00fd \u010desnek, 10 minut p\u0159i 200 \u00b0C s oto\u010den\u00edm v polovin\u011b pe\u010den\u00ed: na povrchu zlatav\u00e9, uvnit\u0159 st\u00e1le \u0161\u0165avnat\u00e9.\n\n\n\nKu\u0159ec\u00ed vnit\u0159n\u00ed filet je kousek masa, kter\u00fd odpou\u0161t\u00ed nejm\u00e9n\u011b chyb: prou\u017eek siln\u00fd 1 a\u017e 2 cm, t\u00e9m\u011b\u0159 bez tuku, kter\u00e9mu sta\u010d\u00ed minuta nav\u00edc, aby se z k\u0159ehk\u00e9ho sousta stal such\u00fd kousek. V ko\u0161i frit\u00e9zy o v\u0161em rozhoduje 10 minut p\u0159i 200 \u00b0C: l\u017e\u00edce oleje, aby ko\u0159en\u00ed p\u0159ilnulo, oto\u010den\u00ed v polovin\u011b pe\u010den\u00ed a vnit\u0159n\u00ed teplota 75 \u00b0C jako jedin\u00fd skute\u010dn\u011b spolehliv\u00fd ukazatel.\n\n\n\nStejn\u00e9 ku\u0159e, ale s k\u0159upavou krustou: obalovan\u00e9 ku\u0159e z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nCo je ku\u0159ec\u00ed vnit\u0159n\u00ed filet?\n\n\n\nVnit\u0159n\u00ed filety jsou dlouh\u00e9 tenk\u00e9 prou\u017eky masa ze spodn\u00ed strany ku\u0159ec\u00edch prsou, kter\u00fdmi proch\u00e1z\u00ed drobn\u00e1 \u0161lacha. Jsou libov\u00e9 a jemn\u00e9, upe\u010dou se b\u011bhem n\u011bkolika minut a stejn\u011b rychle se tak\u00e9 vysu\u0161\u00ed.\n\n\n\nV horkovzdu\u0161n\u00e9 frit\u00e9ze nejde o sma\u017een\u00ed v oleji. Olej pom\u00e1h\u00e1 ko\u0159en\u00ed p\u0159ilnout a vede teplo po povrchu, zat\u00edmco hork\u00fd vzduch op\u00e9k\u00e1 maso dozlatova. C\u00edlem je: zbarven\u00fd a vo\u0148av\u00fd povrch, uvnit\u0159 maso zcela b\u00edl\u00e9, bez r\u016f\u017eov\u00fdch m\u00edst.\n\n\n\nV men\u0161\u00edm proveden\u00ed a pro d\u011bti: nugety z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na ku\u0159ec\u00ed vnit\u0159n\u00ed filety\n\n\n\n600 g ku\u0159ec\u00edch vnit\u0159n\u00edch filet\u016f, l\u017e\u00edce olivov\u00e9ho oleje, po l\u017ei\u010dce papriky, su\u0161en\u00e9ho \u010desneku a provens\u00e1lsk\u00fdch bylinek, p\u016fl l\u017ei\u010dky soli a stejn\u00e9 mno\u017estv\u00ed pep\u0159e. To je v\u0161e, zbytek surovin najdete ve sp\u00ed\u017ei.\n\n\n\nPaprika dod\u00e1 barvu a nasl\u00e1dl\u00e9 t\u00f3ny; uzen\u00e1 varianta p\u0159inese chu\u0165 p\u0159ipom\u00ednaj\u00edc\u00ed pe\u010den\u00ed na \u017ehav\u00fdch uhl\u00edc\u00edch. Su\u0161en\u00fd \u010desnek se rovnom\u011brn\u011b rozpt\u00fdl\u00ed a nezanech\u00e1v\u00e1 kousky, kter\u00e9 by se p\u0159ipalovaly, na rozd\u00edl od \u010derstv\u00e9ho nastrouhan\u00e9ho \u010desneku p\u0159i tak prudk\u00e9m pe\u010den\u00ed. Provens\u00e1lsk\u00e9 bylinky v\u0161e chu\u0165ov\u011b dopln\u00ed a olej dr\u017e\u00ed ko\u0159en\u00ed na mase: bez n\u011bj ko\u0159en\u00ed p\u0159i kontaktu s ko\u0161em \u010dern\u00e1 a zanech\u00e1v\u00e1 ho\u0159kou pachu\u0165.\n\n\n\nSolte t\u011bsn\u011b p\u0159ed pe\u010den\u00edm. P\u0159i del\u0161\u00edm p\u016fsoben\u00ed s\u016fl vytahuje z masa vodu a takto tenk\u00fd kousek pak z\u00edsk\u00e1 vl\u00e1knitou strukturu. Pro k\u0159upavou verzi obalte naolejovan\u00e9 filety ve strouhance nebo ve strouhance panko a potom obal lehce post\u0159\u00edkejte olejem.\n\n\n\nTu\u010dn\u011bj\u0161\u00ed, s kost\u00ed a m\u00e9n\u011b n\u00e1chyln\u00e9 k vysu\u0161en\u00ed: ku\u0159ec\u00ed stehno z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nD\u016fle\u017eit\u00e9 z\u00e1sady p\u0159\u00edpravy\n\n\n\nNe\u017e maso pot\u0159ete olejem, osu\u0161te ho pap\u00edrovou ut\u011brkou. Filety prod\u00e1van\u00e9 v t\u00e1cku le\u017e\u00ed v tro\u0161e \u0161\u0165\u00e1vy a tato vlhkost se m\u011bn\u00ed v p\u00e1ru, m\u00edsto aby povrch mohl zezl\u00e1tnout.\n\n\n\nP\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C. P\u0159i desetiminutov\u00e9m pe\u010den\u00ed v\u00e1s studen\u00fd ko\u0161 stoj\u00ed t\u00e9m\u011b\u0159 t\u0159etinu \u010dasu, b\u011bhem kter\u00e9 se maso jen zah\u0159\u00edv\u00e1, ale neop\u00e9k\u00e1.\n\n\n\nMaso rozlo\u017ete naplocho v jedn\u00e9 vrstv\u011b, bez p\u0159ekr\u00fdv\u00e1n\u00ed. Do b\u011b\u017en\u00e9ho ko\u0161e se vejde 500 a\u017e 600 g na jednu v\u00e1rku; v\u011bt\u0161\u00ed mno\u017estv\u00ed p\u0159ipravte nadvakr\u00e1t. Dal\u0161\u00ed velikosti a druhy surovin najdete v tabulce dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nPo 5 minut\u00e1ch oto\u010dte ka\u017ed\u00fd kousek kle\u0161t\u011bmi, m\u00edsto abyste ko\u0161em zat\u0159\u00e1sli. Teplo p\u0159ich\u00e1z\u00ed shora: bez oto\u010den\u00ed z\u016fstane spodn\u00ed strana bled\u00e1.\n\n\n\nV nejtlust\u0161\u00ed \u010d\u00e1sti masa zkontrolujte vnit\u0159n\u00ed teplotu, kter\u00e1 m\u00e1 dos\u00e1hnout 75 \u00b0C. U siln\u011bj\u0161\u00edch kousk\u016f prodlu\u017ete pe\u010den\u00ed o 1 a\u017e 2 minuty, nikdy v\u0161ak nep\u0159ekro\u010dte celkov\u00fdch 12 minut, a pot\u00e9 nechte maso minutu odpo\u010dinout mimo ko\u0161.\n\n\n\nS \u010d\u00edm je pod\u00e1vat\n\n\n\nPod\u00e1vejte ihned s medovo-ho\u0159\u010di\u010dnou om\u00e1\u010dkou, om\u00e1\u010dkou na ku\u0159ec\u00ed k\u0159\u00eddla nebo barbecue om\u00e1\u010dkou. Pro v\u00fdrazn\u011b k\u0159eh\u010d\u00ed maso marinujte filety v b\u00edl\u00e9m jogurtu s paprikou, \u010desnekem a \u0159\u00edmsk\u00fdm km\u00ednem: doba pe\u010den\u00ed z\u016fst\u00e1v\u00e1 stejn\u00e1. Druh\u00fd den je m\u016f\u017eete studen\u00e9 a nakr\u00e1jen\u00e9 na prou\u017eky zabalit do wrapu nebo p\u0159idat do sal\u00e1tu.\n\n\n\nP\u0159\u00edloha, kterou p\u0159iprav\u00edte ve stejn\u00e9m ko\u0161i: mra\u017een\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nPokud p\u0159ipravujete neochucen\u00e9 filety ze zmrazen\u00e9ho stavu, po\u010d\u00edtejte se 14 a\u017e 16 minutami p\u0159i 200 \u00b0C a oko\u0159e\u0148te je a\u017e po vyjmut\u00ed, nikoli p\u0159ed pe\u010den\u00edm: na n\u00e1mraze ko\u0159en\u00ed nedr\u017e\u00ed. Zbytky oh\u0159\u00edvejte v ko\u0161i frit\u00e9zy, nikdy v mikrovlnn\u00e9 troub\u011b.\n\n\n\n\n\n\tKu\u0159ec\u00ed nudli\u010dky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKu\u0159ec\u00ed maso600 g ku\u0159ec\u00edch nudli\u010dek1 l\u017e\u00edce olivov\u00e9ho olejeNa dochucen\u00ed1 l\u017ei\u010dka mlet\u00e9 papriky1 l\u017ei\u010dka su\u0161en\u00e9ho mlet\u00e9ho \u010desneku1 l\u017ei\u010dka provens\u00e1lsk\u00e9ho ko\u0159en\u00ed0.5 l\u017ei\u010dky soli0.5 l\u017ei\u010dky pep\u0159e\t\n\t\n\t\tP\u0159\u00edpravaVyjm\u011bte ku\u0159ec\u00ed nudli\u010dky z obalu a osu\u0161te je pap\u00edrovou ut\u011brkou.Vlo\u017ete je do m\u00edsy.P\u0159ilijte olivov\u00fd olej a prom\u00edchejte, aby se maso obalilo olejem.P\u0159idejte mletou papriku, su\u0161en\u00fd mlet\u00fd \u010desnek, provens\u00e1lsk\u00e9 ko\u0159en\u00ed, s\u016fl a pep\u0159.Rukama prom\u00edchejte, aby byla ka\u017ed\u00e1 nudli\u010dka obalen\u00e1 ko\u0159en\u00edm.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeP\u0159edeh\u0159\u00edvejte horkovzdu\u0161nou frit\u00e9zu 3 minuty na 200 \u00b0C.Rozlo\u017ete nudli\u010dky naplocho do ko\u0161e v jedn\u00e9 vrstv\u011b tak, aby se nep\u0159ekr\u00fdvaly.Pe\u010dte 10 minut p\u0159i 200 \u00b0C.V polovin\u011b pe\u010den\u00ed, po 5 minut\u00e1ch, nudli\u010dky oto\u010dte.Zkontrolujte, zda maso uvnit\u0159 u\u017e nen\u00ed r\u016f\u017eov\u00e9 a teplota ve st\u0159edu dos\u00e1hla 75 \u00b0C; siln\u011bj\u0161\u00ed nudli\u010dky pe\u010dte o 1 a\u017e 2 minuty d\u00e9le, celkov\u00e1 doba pe\u010den\u00ed v\u0161ak nesm\u00ed p\u0159es\u00e1hnout 12 minut.Dokon\u010den\u00edVyjm\u011bte nudli\u010dky z ko\u0161e a nechte je 1 minutu odpo\u010dinout.Ihned pod\u00e1vejte.\t\n\t\n\t\t\nNikdy nep\u0159ekra\u010dujte 12 minut pe\u010den\u00ed: \u0161\u0165avnat\u00e9 nudli\u010dky se velmi rychle vysu\u0161\u00ed.\nP\u0159ed p\u0159id\u00e1n\u00edm oleje maso d\u016fkladn\u011b osu\u0161te: vlhkost na povrchu se m\u011bn\u00ed v p\u00e1ru a br\u00e1n\u00ed zezl\u00e1tnut\u00ed.\nP\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C: p\u0159i kr\u00e1tk\u00e9m pe\u010den\u00ed se ve studen\u00e9m ko\u0161i velk\u00e1 \u010d\u00e1st \u010dasu promarn\u00ed zah\u0159\u00edv\u00e1n\u00edm.\nV polovin\u011b pe\u010den\u00ed (po 5 minut\u00e1ch) nudli\u010dky oto\u010dte: teplo p\u0159ich\u00e1z\u00ed shora, tak\u017ee bez oto\u010den\u00ed by spodn\u00ed strana z\u016fstala bled\u00e1.\nPe\u010dte v jedn\u00e9 vrstv\u011b, bez p\u0159ekr\u00fdv\u00e1n\u00ed; mno\u017estv\u00ed nad 500\u2013600 g rozd\u011blte do dvou d\u00e1vek.\nSpolehliv\u00e9 vod\u00edtko: 75 \u00b0C uvnit\u0159 nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti; jinak mus\u00ed b\u00fdt maso b\u00edl\u00e9, bez r\u016f\u017eov\u00fdch m\u00edst.\nKo\u0159e\u0148te t\u011bsn\u011b p\u0159ed pe\u010den\u00edm: p\u0159ed\u010dasn\u00e9 solen\u00ed vytahuje z masa vodu a m\u016f\u017ee zp\u016fsobit vl\u00e1knitou strukturu.\nPro v\u011bt\u0161\u00ed vl\u00e1\u010dnost: marin\u00e1da z b\u00edl\u00e9ho jogurtu (mlet\u00e1 paprika, \u010desnek, \u0159\u00edmsk\u00fd km\u00edn) beze zm\u011bny doby pe\u010den\u00ed.\nLze p\u00e9ct i ze zmrazen\u00e9ho stavu: 14\u201316 min (neobalen\u00e9) nebo 12\u201314 min (obalen\u00e9), v polovin\u011b pe\u010den\u00ed oto\u010dte; pokud ko\u0159en\u00ed \u0161patn\u011b dr\u017e\u00ed, dochu\u0165te rad\u011bji a\u017e po vyjmut\u00ed.\nNechte odpo\u010d\u00edvat jen 1 minutu: \u0161\u0165\u00e1va se v mase rovnom\u011brn\u011b rozlo\u017e\u00ed, ani\u017e by maso vychladlo.\nZbytky: uchov\u00e1vejte v lednici ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b a oh\u0159\u00edvejte rad\u011bji v horkovzdu\u0161n\u00e9 frit\u00e9ze ne\u017e v mikrovlnn\u00e9 troub\u011b; studen\u00e9 nudli\u010dky se skv\u011ble hod\u00ed do sal\u00e1tu nebo wrapu.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198714","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=198714"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198714\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166426"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}