{"id":198719,"title":"Hov\u011bz\u00ed karban\u00e1tky v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:43:47+01:00","plain":"Mlet\u00e9 steaky kr\u00e1sn\u011b ope\u010den\u00e9 zvenku a \u0161\u0165avnat\u00e9 uvnit\u0159, hotov\u00e9 za deset minut v horkovzdu\u0161n\u00e9 frit\u00e9ze a zkontrolovan\u00e9 teplom\u011brem.\n\n\n\nJe 19\u00a0hodin, nikomu se nechce vytahovat p\u00e1nev a v lednici zb\u00fdvaj\u00ed \u010dty\u0159i mlet\u00e9 steaky. Horkovzdu\u0161n\u00e1 frit\u00e9za si s nimi porad\u00ed bez jedin\u00e9ho st\u0159\u00edknut\u00ed tuku: povrch hn\u011bdne, okraje sy\u010d\u00ed a kuchy\u0148 pak je\u0161t\u011b dv\u011b hodiny nen\u00ed c\u00edtit rozp\u00e1len\u00fdm tukem. \n\n\n\nZ ko\u0161e vyt\u00e1hnete steaky se suchou, p\u011bkn\u011b hn\u011bdou k\u016frkou, jemn\u00fdm st\u0159edem a chut\u00ed grilovan\u00e9ho hov\u011bz\u00edho, kterou v\u00e1m vla\u017en\u00e1 p\u00e1nev nikdy ned\u00e1. Deset minut, teplom\u011br a ve\u010de\u0159e je vy\u0159e\u0161en\u00e1.\n\n\n\nPokud chcete steak s hranolky, bat\u00e1tov\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy p\u0159iprav\u00edte ve stejn\u00e9m ko\u0161i\n\n\n\nCo je mlet\u00fd steak z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\n\u010cty\u0159i steaky z mlet\u00e9ho hov\u011bz\u00edho, l\u017ei\u010dka olivov\u00e9ho oleje, s\u016fl a pep\u0159. T\u00edm seznam kon\u010d\u00ed a pr\u00e1v\u011b v tom je jeho kouzlo: chu\u0165 poch\u00e1z\u00ed z masa, ne z ko\u0159en\u00ed. \n\n\n\nPo\u010d\u00edtejte se 125\u00a0g na steak, tlou\u0161\u0165kou 1,5 a\u017e 2\u00a0cm a obsahem tuku 15\u00a0%. Nejde o sestaven\u00fd burger ani o japonsk\u00e9 hambagu, p\u0159i jeho\u017e p\u0159\u00edprav\u011b se maso m\u00edch\u00e1 s cibul\u00ed a strouhankou. Tady z\u016fst\u00e1v\u00e1 samotn\u00e9 maso.\n\n\n\nD\u011brovan\u00fd ko\u0161 oproti p\u00e1nvi v\u0161echno m\u011bn\u00ed. Na p\u00e1nvi se steak nakonec sma\u017e\u00ed v tuku, kter\u00fd pust\u00ed. V horkovzdu\u0161n\u00e9 frit\u00e9ze tento tuk odkap\u00e1v\u00e1 do spodn\u00ed n\u00e1doby a proud\u00edc\u00ed vzduch povrch vysu\u0161uje, m\u00edsto aby ho prudce op\u00e9kal. Proto m\u00e1 recept dv\u011b pojistky: 15 % tuku, kter\u00fd maso zvl\u00e1\u010d\u0148uje zevnit\u0159, a tenkou vrstvu oleje nanesenou ma\u0161lova\u010dkou, d\u00edky n\u00ed\u017e m\u00e1 povrch dostatek tuku pot\u0159ebn\u00e9ho ke zhn\u011bdnut\u00ed.\n\n\n\nJaponsk\u00fd p\u0159\u00edbuzn\u00fd mlet\u00e9ho steaku: hambagu, kr\u00e1sn\u011b vl\u00e1\u010dn\u00e9 a pod\u00e1van\u00e9 s om\u00e1\u010dkou\n\n\n\nFrancouzsk\u00e1 klasika v ko\u0161i frit\u00e9zy\n\n\n\nVe Francii je mlet\u00fd steak b\u011b\u017en\u00e9 j\u00eddlo na v\u0161edn\u00ed den. Pod\u00e1v\u00e1 se s hranolky, listov\u00fdm sal\u00e1tem, n\u011bkdy s pep\u0159ovou om\u00e1\u010dkou a nikdo kolem n\u011bj ned\u011bl\u00e1 v\u011bdu. Nejsp\u00ed\u0161 pr\u00e1v\u011b proto se tak \u010dasto nepovede: hod\u00ed se na vla\u017enou p\u00e1nev, p\u0159im\u00e1\u010dkne obrace\u010dkou a v\u00fdsledkem je \u0161ed\u00e9 maso.\n\n\n\nJedno pravidlo se ned\u00e1 obej\u00edt a s chut\u00ed nijak nesouvis\u00ed. U cel\u00e9ho kusu masa z\u016fst\u00e1vaj\u00ed bakterie na povrchu a prudk\u00e9 ope\u010den\u00ed je zni\u010d\u00ed, tak\u017ee steak m\u016f\u017ee z\u016fstat uvnit\u0159 krvav\u00fd. Mlet\u00ed ale tento povrch rozpt\u00fdl\u00ed do cel\u00e9ho objemu masa, a proto mus\u00ed st\u0159ed dos\u00e1hnout 71 \u00b0C. T\u00e9m\u011b\u0159 syrov\u00fd mlet\u00fd steak nem\u00e1 bezpe\u010dnou variantu, a\u0165 u\u017e ho p\u0159ipravujete v horkovzdu\u0161n\u00e9 frit\u00e9ze, nebo jakkoli jinak.\n\n\n\nFrit\u00e9za tomuto po\u017eadavku dob\u0159e vyhovuje. Rychle se zah\u0159eje, nic z n\u00ed nest\u0159\u00edk\u00e1 a v\u00fdsledky jsou spolehliv\u00e9, pokud se steaky vejdou do jedn\u00e9 vrstvy. Neum\u00ed ale uchov\u00e1vat teplo jako litinov\u00e1 p\u00e1nev, a pr\u00e1v\u011b proto se p\u0159edeh\u0159\u00e1t\u00ed nesm\u00ed vynechat. Pokud s p\u0159\u00edstrojem za\u010d\u00edn\u00e1te, dal\u0161\u00ed vod\u00edtka najdete v tabulce dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze a v pr\u016fvodci, jak vybrat horkovzdu\u0161nou frit\u00e9zu.\n\n\n\nDal\u0161\u00ed kus masa, kter\u00e9mu sv\u011bd\u010d\u00ed po\u0159\u00e1dn\u011b rozp\u00e1len\u00fd ko\u0161, vep\u0159ov\u00e1 panenka z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nHlavn\u00ed suroviny na mlet\u00fd steak\n\n\n\nNejd\u0159\u00edv maso: \u010dty\u0159i steaky po 125 g, siln\u00e9 1,5 a\u017e 2 cm, s obsahem tuku 15 %. D\u00edky tomuto pod\u00edlu tuku vydr\u017e\u00ed maso cel\u00fdch 8 a\u017e 10 minut p\u0159\u00edpravy, ani\u017e by se vysu\u0161ilo. P\u0159i 5 % tuku je mnohem libov\u011bj\u0161\u00ed a steak rychle vysych\u00e1: zkra\u0165te p\u0159\u00edpravu o 1 a\u017e 2 minuty a u\u017e v osm\u00e9 minut\u011b vezm\u011bte do ruky teplom\u011br.\n\n\n\nD\u00e1le olivov\u00fd olej, jedna l\u017ei\u010dka na v\u0161echny \u010dty\u0159i steaky, nanesen\u00e1 ma\u0161lova\u010dkou. Neslou\u017e\u00ed k samotn\u00e9mu prope\u010den\u00ed, ale k barv\u011b: bez n\u011bj povrch vysych\u00e1, ani\u017e by po\u0159\u00e1dn\u011b zhn\u011bdl, a steak vypad\u00e1 mdle. Sta\u010d\u00ed tenk\u00e1 vrstva, c\u00edlem nen\u00ed maso nas\u00e1knout olejem.\n\n\n\nNakonec s\u016fl a pep\u0159, po p\u016fl l\u017ei\u010dce od ka\u017ed\u00e9ho, na ob\u011b strany a a\u017e po oleji, aby na mase dr\u017eely. \u010cerstv\u011b mlet\u00fd pep\u0159 v hork\u00e9m ko\u0161i uvoln\u00ed v\u016fni a zv\u00fdrazn\u00ed chu\u0165 hov\u011bz\u00edho, ani\u017e by ji p\u0159ebil.\n\n\n\nCo p\u0159i pe\u010den\u00ed skute\u010dn\u011b rozhoduje\n\n\n\nP\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C. Ve studen\u00e9m ko\u0161i za\u010dne steak pou\u0161t\u011bt vodu a prvn\u00ed minuty se va\u0159\u00ed v p\u00e1\u0159e, tak\u017ee nakonec z\u016fstane \u0161ed\u00fd a bez chuti ope\u010den\u00e9ho masa. Ze stejn\u00e9ho d\u016fvodu steaky p\u0159ed pot\u0159en\u00edm olejem osu\u0161te pap\u00edrovou ut\u011brkou: dokud je na povrchu voda, odpa\u0159uje se p\u0159i 100 \u00b0C a br\u00e1n\u00ed hn\u011bdnut\u00ed.\n\n\n\nSteaky rozlo\u017ete do jedn\u00e9 vrstvy tak, aby se nedot\u00fdkaly. Tam, kde se dva steaky p\u0159itisknou k sob\u011b, teplo neproud\u00ed a maso z\u016fst\u00e1v\u00e1 syrov\u00e9, i kdy\u017e zbytek u\u017e m\u00e1 71 \u00b0C. Pokud je ko\u0161 mal\u00fd, pe\u010dte ve dvou d\u00e1vk\u00e1ch a prvn\u00ed oh\u0159ejte 2 a\u017e 3 minuty p\u0159i 180 \u00b0C, zat\u00edmco druh\u00e1 odpo\u010d\u00edv\u00e1. Do st\u0159edu ka\u017ed\u00e9ho steaku tak\u00e9 \u0161pi\u010dkou palce ud\u011blejte m\u011blk\u00fd d\u016flek: okraje se smr\u0161\u0165uj\u00ed rychleji ne\u017e st\u0159ed a tento mal\u00fd d\u016flek vyrovn\u00e1 vznikaj\u00edc\u00ed vyboulen\u00ed.\n\n\n\nStejn\u00e9 hov\u011bz\u00ed jako drobn\u00e9 ob\u010derstven\u00ed k aperitivu: hov\u011bz\u00ed kousky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nPo\u010d\u00edtejte se 4 minutami, oto\u010den\u00edm a dal\u0161\u00edmi 4 a\u017e 6 minutami. Od osm\u00e9 minuty vpichujte teplom\u011br z boku a\u017e do st\u0159edu nejsiln\u011bj\u0161\u00edho steaku: sonda zap\u00edchnut\u00e1 svisle do 2 cm siln\u00e9ho masa projde skrz a uk\u00e1\u017ee teplotu ko\u0161e. Dokud maso nedos\u00e1hne 71 \u00b0C, prodlu\u017eujte pe\u010den\u00ed po 1 a\u017e 2 minut\u00e1ch, potom nechte steaky 2 minuty odpo\u010dinout mimo frit\u00e9zu. Pokud za\u010d\u00edn\u00e1te se zmrazen\u00fdmi steaky, po\u010d\u00edtejte se 13 a\u017e 16 minutami p\u0159i 200 \u00b0C a oto\u010den\u00edm po 7 minut\u00e1ch, olejem je pot\u0159ete a dochu\u0165te teprve p\u0159i ot\u00e1\u010den\u00ed.\n\n\n\nPraktick\u00e1 vod\u00edtka a chyby, kter\u00fdm se vyhnout\n\n\n\n\u0160ed\u00fd a m\u011bkk\u00fd steak t\u00e9m\u011b\u0159 v\u017edy ukazuje na studen\u00fd ko\u0161 nebo nedostate\u010dn\u011b osu\u0161en\u00fd povrch, such\u00fd steak zase na p\u0159\u00edli\u0161 libov\u00e9 maso nebo prope\u010den\u00ed odhadovan\u00e9 od oka. Barva o ni\u010dem nerozhoduje: maso m\u016f\u017ee p\u0159i 65\u00a0\u00b0C vypadat zcela hn\u011bd\u00e9 a p\u0159i 71\u00a0\u00b0C z\u016fstat nar\u016f\u017eov\u011bl\u00e9, rozhoduje jedin\u011b teplom\u011br. \n\n\n\nSteaky nikdy nema\u010dkejte obrace\u010dkou, ka\u017ed\u00fdm stisknut\u00edm z nich vytla\u010d\u00edte \u0161\u0165\u00e1vu do spodn\u00ed n\u00e1doby a ta u\u017e se nevr\u00e1t\u00ed. Posledn\u00ed n\u00e1strahou je pe\u010dic\u00ed pap\u00edr bez otvor\u016f: br\u00e1n\u00ed proud\u011bn\u00ed vzduchu pod masem, kter\u00e9 se pak va\u0159\u00ed, a pokud ho vlo\u017e\u00edte do pr\u00e1zdn\u00e9ho ko\u0161e p\u0159i p\u0159edeh\u0159\u00edv\u00e1n\u00ed, ventil\u00e1tor ho vyfoukne na topn\u00e9 t\u011bleso.\n\n\n\n\n\n\tMlet\u00fd hov\u011bz\u00ed steak z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSteaky4 mlet\u00e9 hov\u011bz\u00ed steaky (ka\u017ed\u00fd o hmotnosti 125 g, tlou\u0161\u0165ce 1,5 a\u017e 2 cm, s 15 % tuku)Na dochucen\u00ed1 l\u017ei\u010dka olivov\u00e9ho oleje0,5 l\u017ei\u010dky soli0,5 l\u017ei\u010dky pep\u0159e (\u010derstv\u011b mlet\u00e9ho)\t\n\t\n\t\tP\u0159\u00edpravaVyjm\u011bte steaky z obalu.Osu\u0161te je pap\u00edrovou ut\u011brkou.Pot\u0159ete je tenkou vrstvou olivov\u00e9ho oleje.Z obou stran osolte a opep\u0159ete.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeP\u0159edeh\u0159\u00edvejte horkovzdu\u0161nou frit\u00e9zu 3 minuty na 200 \u00b0C.Polo\u017ete steaky naplocho do ko\u0161e v jedn\u00e9 vrstv\u011b tak, aby se nedot\u00fdkaly.Pe\u010dte 4 minuty p\u0159i 200 \u00b0C.Steaky oto\u010dte.Pe\u010dte dal\u0161\u00ed 4 a\u017e 6 minut.Od 8. minuty kontrolujte vnit\u0159n\u00ed teplotu tak, \u017ee teplom\u011br zap\u00edchnete z boku a\u017e do st\u0159edu nejsiln\u011bj\u0161\u00edho steaku.Prodlu\u017eujte pe\u010den\u00ed v\u017edy o 1 a\u017e 2 minuty, dokud teplota nedos\u00e1hne 71 \u00b0C.Dokon\u010den\u00edNechte 2 minuty odpo\u010dinout mimo frit\u00e9zu.Ihned pod\u00e1vejte.\t\n\t\n\t\t\nU mlet\u00e9ho masa je z hlediska zdravotn\u00ed nez\u00e1vadnosti nezbytn\u00e9 dos\u00e1hnout vnit\u0159n\u00ed teploty 71 \u00b0C. Steak m\u016f\u017ee z\u016fstat nar\u016f\u017eov\u011bl\u00fd i p\u0159i 71 \u00b0C: \u0159i\u010fte se teplom\u011brem, ne barvou.\nSondu zap\u00edchn\u011bte z boku (nikoli shora), abyste dos\u00e1hli st\u0159edu steaku siln\u00e9ho 1,5 a\u017e 2 cm.\nP\u0159edeh\u0159\u00e1t\u00ed po dobu 3 minut pom\u00e1h\u00e1 vytvo\u0159it k\u016fr\u010di\u010dku: studen\u00fd ko\u0161 = v\u00edce va\u0159en\u00ed \u201ev p\u00e1\u0159e\u201c a m\u00e9n\u011b ope\u010den\u00ed.\nRozlo\u017ete steaky v jedn\u00e9 vrstv\u011b tak, aby se nedot\u00fdkaly. V p\u0159\u00edpad\u011b pot\u0159eby pe\u010dte ve dvou d\u00e1vk\u00e1ch a prvn\u00ed oh\u0159ejte 2\u20133 minuty p\u0159i 180 \u00b0C, zat\u00edmco druh\u00e1 odpo\u010d\u00edv\u00e1.\nP\u0159i obsahu 15 % tuku z\u016fst\u00e1vaj\u00ed steaky po 8\u201310 minut\u00e1ch \u0161\u0165avnat\u00e9; p\u0159i 5 % tuku zkra\u0165te dobu o 1\u20132 minuty a kontrolujte u\u017e od 8. minuty.\nPalcem vytvo\u0159te uprost\u0159ed ka\u017ed\u00e9ho steaku m\u011blk\u00fd d\u016flek, aby se m\u00e9n\u011b vyboulil a rovnom\u011brn\u011bji propekl.\nSteaky nikdy nep\u0159itla\u010dujte obrace\u010dkou, vytekla by z nich \u0161\u0165\u00e1va. Oto\u010dte je pouze jednou, po 4 minut\u00e1ch.\nLze p\u0159ipravovat i zmrazen\u00e9 (bez rozmrazov\u00e1n\u00ed): 13\u201316 minut p\u0159i 200 \u00b0C, po 7 minut\u00e1ch oto\u010dte a v tu chv\u00edli pot\u0159ete olejem\/ochu\u0165te, od 13. minuty kontrolujte teplotu sondou.\nSkladov\u00e1n\u00ed (za syrova): nejv\u00fd\u0161e 2 h p\u0159i pokojov\u00e9 teplot\u011b, 2 dny v lednici v neprody\u0161n\u00e9 n\u00e1dob\u011b, 3 m\u011bs\u00edce v mraz\u00e1ku. Oh\u0159\u00edv\u00e1n\u00ed: 2\u20133 minuty p\u0159i 180 \u00b0C (z lednice); 10\u201312 minut p\u0159i 200 \u00b0C (upe\u010den\u00e9 a n\u00e1sledn\u011b zmrazen\u00e9).\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198719","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=198719"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198719\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165259"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}