{"id":198796,"title":"Rostb\u00edf v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:45:17+01:00","plain":"\u0160\u0165avnat\u00e1 hov\u011bz\u00ed pe\u010den\u011b z horkovzdu\u0161n\u00e9 frit\u00e9zy se zlatavou k\u016frkou, jednodu\u0161e ochucen\u00e1 a d\u00edky teplom\u011bru upe\u010den\u00e1 na stupe\u0148 p\u0159esn\u011b. Po upe\u010den\u00ed odpo\u010d\u00edv\u00e1 pod alobalem, aby maso z\u016fstalo k\u0159ehk\u00e9.\n\n\n\n\u010cepel pronik\u00e1 hn\u011bdou k\u016frkou do r\u016f\u017eov\u00e9ho masa, kter\u00e9 na prk\u00e9nko pou\u0161t\u00ed \u0161\u0165\u00e1vu. Hov\u011bz\u00ed pe\u010den\u011b nepot\u0159ebuje nic v\u00edc ne\u017e s\u016fl, pep\u0159 a trochu oleje. O v\u0161em rozhoduje p\u00e1r minut a teplom\u011br. Horkovzdu\u0161n\u00e1 frit\u00e9za h\u0159eje intenzivn\u011b a rychle, co\u017e kompaktn\u00edmu kusu masa vyhovuje a umo\u017e\u0148uje p\u0159ipravit ned\u011bln\u00ed pe\u010deni i ve v\u0161edn\u00ed den.\n\n\n\nHov\u011bz\u00ed v rychl\u00e9m proveden\u00ed: mlet\u00fd hov\u011bz\u00ed steak z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nCo je hov\u011bz\u00ed pe\u010den\u011b?\n\n\n\nKus hov\u011bz\u00edho masa pe\u010den\u00fd such\u00fdm teplem, dokud povrch nezhn\u011bdne a st\u0159ed nedos\u00e1hne po\u017eadovan\u00e9ho stupn\u011b prope\u010den\u00ed. Na velikosti z\u00e1le\u017e\u00ed: 600 a\u017e 800 g, dostate\u010dn\u011b siln\u00fd kus, aby si uchoval \u0161\u0165\u00e1vu, a dostate\u010dn\u011b kr\u00e1tk\u00fd, aby se ve\u0161el do ko\u0161e a nedot\u00fdkal se st\u011bn. Horkovzdu\u0161n\u00e1 frit\u00e9za zde funguje jako mal\u00e1 horkovzdu\u0161n\u00e1 trouba.\n\n\n\nNa povrchu vznik\u00e1 d\u00edky Maillardov\u011b reakci k\u016frka a ope\u010den\u00e1 chu\u0165 i v\u016fn\u011b. Uvnit\u0159 z\u00e1le\u017e\u00ed v\u00fdsledek v\u00fdhradn\u011b na tom, kdy maso vynd\u00e1te. Pot\u00e9 ho kr\u00e1jejte na tenk\u00e9 pl\u00e1tky kolmo na vl\u00e1kna, stejn\u011b jako u hov\u011bz\u00edho \u201epla\u010d\u00edc\u00ed tygr\u201c.\n\n\n\nStejn\u00fd postup, jin\u00e9 maso: vep\u0159ov\u00e1 pe\u010den\u011b z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nNed\u011bln\u00ed j\u00eddlo za 45 minut\n\n\n\nRostb\u00edf pat\u0159\u00ed k j\u00eddl\u016fm, o kter\u00e1 se d\u011bl\u00edme: p\u011bkn\u00fd kus masa, jednoduch\u00e9 dochucen\u00ed, stejnom\u011brn\u00e9 pl\u00e1tky a jejich \u0161\u0165\u00e1va. Ve Francii i jinde v Evrop\u011b m\u00e1 sv\u00e9 m\u00edsto na ned\u011bln\u00edm stole, pod\u00e1van\u00fd s hrubozrnnou ho\u0159\u010dic\u00ed nebo k\u0159enem, kter\u00fd vyva\u017euje tu\u010dnost masa.\n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za m\u011bn\u00ed velikost porce a dobu p\u0159\u00edpravy: mal\u00e1 kuchy\u0148, jeden ko\u0161, 5 minut p\u0159edeh\u0159\u00edv\u00e1n\u00ed a 20 a\u017e 30 minut pe\u010den\u00ed. Z\u00e1kladn\u00ed pravidla z\u016fst\u00e1vaj\u00ed. Zeleninu p\u0159ipravujte zvl\u00e1\u0161\u0165, nap\u0159\u00edklad cukety v horkovzdu\u0161n\u00e9 frit\u00e9ze nebo bat\u00e1tov\u00e9 hranolky: pokud ji nama\u010dk\u00e1te kolem masa, pust\u00ed vodu a k\u016frka zm\u011bkne.\n\n\n\nJasn\u00e1 volba p\u0159\u00edlohy: drobn\u00e9 brambory z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na hov\u011bz\u00ed pe\u010deni\n\n\n\nKus hov\u011bz\u00edho na pe\u010deni o hmotnosti 600 a\u017e 800 g, l\u017e\u00edce chu\u0165ov\u011b neutr\u00e1ln\u00edho oleje, l\u017ei\u010dka jemn\u00e9 soli a p\u016fl l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e. To je cel\u00fd seznam.\n\n\n\nOlej mus\u00ed sn\u00e9st 200 \u00b0C: hod\u00ed se olej z hroznov\u00fdch jader nebo slune\u010dnicov\u00fd. Olivov\u00fd olej p\u0159i t\u00e9to teplot\u011b kou\u0159\u00ed. Olej slou\u017e\u00ed hlavn\u011b k tomu, aby ko\u0159en\u00ed na mase dr\u017eelo a povrch rovnom\u011brn\u011b zezl\u00e1tl.\n\n\n\nVoliteln\u011b m\u016f\u017eete p\u0159idat l\u017ei\u010dku su\u0161en\u00e9ho tymi\u00e1nu nebo rozmar\u00fdnu a k masu p\u0159ilo\u017eit rozp\u016flen\u00fd strou\u017eek \u010desneku. S dochucov\u00e1n\u00edm to nep\u0159eh\u00e1n\u011bjte: paprika a sm\u011bsi s cukrem p\u0159i 200 \u00b0C \u010dernaj\u00ed.\n\n\n\nTeploty, \u010dasy a postup\n\n\n\nJedinou p\u0159esnou pom\u016fckou je vpichov\u00fd teplom\u011br. Pro krvav\u00e9 maso m\u00e1 b\u00fdt uprost\u0159ed 52 a\u017e 54 \u00b0C, pro st\u0159edn\u011b prope\u010den\u00e9 58 a\u017e 60 \u00b0C. B\u011bhem odpo\u010d\u00edv\u00e1n\u00ed teplota d\u00e1l stoup\u00e1, proto maso vyndejte o n\u011bco d\u0159\u00edve, ne\u017e dos\u00e1hne c\u00edlov\u00e9 teploty.\n\n\n\nBez teplom\u011bru pe\u010dte po celou dobu p\u0159i 200 \u00b0C: 20 a\u017e 22 minut pro krvav\u00e9, 25 a\u017e 27 minut pro st\u0159edn\u011b prope\u010den\u00e9 a p\u0159ibli\u017en\u011b 30 minut pro zcela prope\u010den\u00e9 maso. Dal\u0161\u00ed orienta\u010dn\u00ed \u00fadaje najdete v tabulce p\u0159\u00edpravy j\u00eddel v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nMaso vyndejte z lednice 30 minut p\u0159edem a osu\u0161te ho. Vlhk\u00fd povrch se neope\u010de, ale va\u0159\u00ed se v p\u00e1\u0159e. Frit\u00e9zu p\u0159edeh\u0159\u00edvejte 5 minut na 200 \u00b0C, kolem masa nechte voln\u00fd prostor a v polovin\u011b pe\u010den\u00ed ho oto\u010dte.\n\n\n\nU kusu o hmotnosti 1,5 kg sni\u017ete teplotu na 180 \u00b0C a po\u010d\u00edtejte s 25 minutami, pot\u00e9 maso oto\u010dte a pe\u010dte dal\u0161\u00edch 25 a\u017e 30 minut. Pe\u010deni z mlet\u00e9ho masa nebo masovou rol\u00e1du v\u017edy prope\u010dte na vnit\u0159n\u00ed teplotu 70 \u00b0C, bez v\u00fdjimky. Nikdy nepou\u017e\u00edvejte maso, kter\u00e9 je je\u0161t\u011b zmrzl\u00e9.\n\n\n\nZat\u00edmco maso odpo\u010d\u00edv\u00e1, pus\u0165te se do p\u0159\u00edpravy: mra\u017een\u00fdch hranolk\u016f v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nOdpo\u010dinek po dobu 10 minut pod voln\u011b polo\u017een\u00fdm alobalem nevynech\u00e1vejte: pr\u00e1v\u011b tehdy se \u0161\u0165\u00e1va znovu rovnom\u011brn\u011b rozlo\u017e\u00ed v mase. Kr\u00e1jejte na tenk\u00e9 pl\u00e1tky kolmo na vl\u00e1kna. V\u00fdpek v n\u00e1dob\u011b zalijte \u010derven\u00fdm v\u00ednem nebo v\u00fdvarem a uvoln\u011bte p\u0159\u00edpe\u010dky, z\u00edsk\u00e1te tak rychlou \u0161\u0165\u00e1vu k masu.\n\n\n\n\n\n\tHov\u011bz\u00ed 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\tPe\u010den\u011b1 kus hov\u011bz\u00edho masa na pe\u010deni (600 a\u017e 800 g)1 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed (z hroznov\u00fdch jader nebo slune\u010dnicov\u00e9ho)Dochucen\u00ed1 l\u017ei\u010dka jemn\u00e9 soli0,5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e1 l\u017ei\u010dka su\u0161en\u00e9ho tymi\u00e1nu (nebo su\u0161en\u00e9ho rozmar\u00fdnu, voliteln\u011b)1 strou\u017eek \u010desneku (rozp\u016flen\u00fd, voliteln\u011b)\t\n\t\n\t\tP\u0159\u00edpravaVyjm\u011bte maso z lednice 30 minut p\u0159ed pe\u010den\u00edm.Maso d\u016fkladn\u011b osu\u0161te pap\u00edrovou ut\u011brkou.Pot\u0159ete maso po cel\u00e9m povrchu olejem.Vet\u0159ete do masa s\u016fl, pep\u0159 a su\u0161en\u00e9 bylinky.Vsu\u0148te do masa p\u016flky strou\u017eku \u010desneku (voliteln\u011b).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 hork\u00e9ho ko\u0161e tak, aby se nedot\u00fdkalo st\u011bn.Pe\u010dte podle po\u017eadovan\u00e9ho stupn\u011b prope\u010den\u00ed: 20 a\u017e 22 minut pro krvav\u00e9 maso, 25 a\u017e 27 minut pro st\u0159edn\u011b prope\u010den\u00e9, 30 minut pro zcela prope\u010den\u00e9; v polovin\u011b pe\u010den\u00ed maso oto\u010dte.Zkontrolujte teplotu uprost\u0159ed nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti masa: pro krvav\u00e9 maso by m\u011bla dos\u00e1hnout 52 a\u017e 54 \u00b0C, pro st\u0159edn\u011b prope\u010den\u00e9 58 a\u017e 60 \u00b0C.Odpo\u010dinut\u00ed a pod\u00e1v\u00e1n\u00edVyjm\u011bte pe\u010deni, p\u0159ikryjte ji alobalem a nechte 10 minut odpo\u010dinout.Nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky kolmo na vl\u00e1kna a ihned pod\u00e1vejte.\t\n\t\n\t\t\nNejspolehliv\u011bj\u0161\u00ed pom\u016fckou je vpichov\u00fd teplom\u011br: pro krvav\u00e9 maso m\u00e1 b\u00fdt teplota uvnit\u0159 52\u201354 \u00b0C, pro st\u0159edn\u011b prope\u010den\u00e9 58\u201360 \u00b0C (maso vyjm\u011bte p\u0159i o n\u011bco ni\u017e\u0161\u00ed teplot\u011b, proto\u017ee b\u011bhem odpo\u010d\u00edv\u00e1n\u00ed je\u0161t\u011b stoupne).\nNechat maso 10 minut odpo\u010dinout pod alobalem je z\u00e1sadn\u00ed, aby se \u0161\u0165\u00e1va rovnom\u011brn\u011b rozlo\u017eila a pe\u010den\u011b nebyla such\u00e1.\nVyjm\u011bte maso 30 minut p\u0159edem a d\u016fkladn\u011b ho osu\u0161te, aby l\u00e9pe zezl\u00e1tlo; p\u0159edeh\u0159\u00e1t\u00ed na 200 \u00b0C po dobu 5 minut pom\u016f\u017ee rychle vytvo\u0159it k\u016frku.\nV polovin\u011b pe\u010den\u00ed maso oto\u010dte a nechte kolem n\u011bj voln\u00fd prostor, aby se u st\u011bn n\u00e1doby nedusilo v p\u00e1\u0159e; pokud se p\u0159ichyt\u00ed, po\u010dkejte 2 minuty.\nPou\u017eijte olej s vysok\u00fdm kou\u0159ov\u00fdm bodem (z hroznov\u00fdch jader, slune\u010dnicov\u00fd s vysok\u00fdm obsahem kyseliny olejov\u00e9, dezodorizovan\u00fd \u0159epkov\u00fd); p\u0159i 200 \u00b0C se vyhn\u011bte olivov\u00e9mu oleji.\nU v\u011bt\u0161\u00edho kusu (cca 1,5 kg) volte rad\u011bji 180 \u00b0C (25 min a po oto\u010den\u00ed dal\u0161\u00edch 25\u201330 min), ne\u017e abyste prodlu\u017eovali pe\u010den\u00ed p\u0159i 200 \u00b0C.\nPe\u010den\u011b z mlet\u00e9ho masa nebo masov\u00e1 rol\u00e1da mus\u00ed uvnit\u0159 dos\u00e1hnout alespo\u0148 70 \u00b0C; nikdy nepe\u010dte je\u0161t\u011b zmrazen\u00e9 maso.\n\n\t\n\t\n\t\tPlat principalFrench","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198796","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=198796"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198796\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165414"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}