{"id":199235,"title":"T\u011bst\u00ed\u010dko na sma\u017een\u00ed a \u010d\u00ednsk\u00e9 dvojit\u00e9 sma\u017een\u00ed","modified":"2026-10-31T17:52:03+01:00","plain":"\u010c\u00ednsk\u00e1 technika\n\n\n\nMoje obl\u00edben\u00e9 recepty? Ku\u0159e gener\u00e1la Tso, sladkoslan\u00e9 hov\u011bz\u00ed, sladkokysel\u00e9 vep\u0159ov\u00e9 (ano, spousta \u010d\u00ednsk\u00e9ho k\u0159upav\u00e9ho ku\u0159ete, miluju ho, nesu\u010fte m\u011b). \n\n\n\nKdy\u017e se o \u010d\u00ednskou kuchyni zaj\u00edm\u00e1me alespo\u0148 trochu, zjist\u00edme, \u017ee obrovsk\u00e9 mno\u017estv\u00ed recept\u016f m\u00e1 stejn\u00fd postup: nejprve sma\u017een\u00ed, potom obalen\u00ed v om\u00e1\u010dce. \n\n\n\nLahodn\u00e9 \u010d\u00ednsk\u00e9 k\u0159upav\u00e9 ku\u0159e p\u0159elit\u00e9 v\u00fdte\u010dnou sladkokyselou om\u00e1\u010dkou zkr\u00e1tka nelze popsat n\u011bkomu, kdo ho nikdy neochutnal. \n\n\n\nKu\u0159e na medu, jeden z m\u00fdch favorit\u016f. \n\n\n\nPod sma\u017een\u00edm se ov\u0161em v \u010d\u00ednsk\u00fdch kuchyn\u00edch ve skute\u010dnosti skr\u00fdv\u00e1 \u201eprvn\u00ed sma\u017een\u00ed do lehce zlatav\u00e9 barvy, pak druh\u00e9 sma\u017een\u00ed dozlatova\u201c… Pro\u010d?\n\n\n\nJde p\u0159edev\u0161\u00edm o k\u0159upavost\n\n\n\nZ\u00e1kladn\u00ed sm\u011bs na obalov\u00e1n\u00ed se skl\u00e1d\u00e1 ze soli, kuku\u0159i\u010dn\u00e9ho \u0161krobu, p\u0161eni\u010dn\u00e9 mouky a pr\u00e1\u0161ku do pe\u010diva. Pr\u00e1v\u011b ten dod\u00e1v\u00e1 \u201enugetk\u00e1m\u201c jejich \u201enad\u00fdchan\u00fd\u201c vzhled. \n\n\n\nP\u0161eni\u010dn\u00e1 mouka dod\u00e1v\u00e1 t\u011bst\u00ed\u010dku pevnost a kuku\u0159i\u010dn\u00fd \u0161krob zaji\u0161\u0165uje k\u0159upavost. Pr\u00e1v\u011b z n\u011bj proto budeme vych\u00e1zet na konci tohoto \u010dl\u00e1nku, kde v\u00e1m prozrad\u00edm sv\u016fj recept na univerz\u00e1ln\u00ed t\u011bst\u00ed\u010dko. S n\u00edm si m\u016f\u017eete p\u0159ipravit k\u0159upav\u00e9 ku\u0159e, k\u0159upav\u00e9 hov\u011bz\u00ed a cokoli dal\u0161\u00edho, na co m\u00e1te chu\u0165! \n\n\n\nN\u00e1dhern\u00e9 ku\u0159e na pomeran\u010d\u00edch\n\n\n\nP\u0159i prvn\u00edm sma\u017een\u00ed se voda obsa\u017een\u00e1 t\u011bsn\u011b pod povrchem sma\u017een\u00e9 suroviny dost\u00e1v\u00e1 ven a zm\u011bk\u010duje obal. \n\n\n\nJakmile pak maso sm\u00edch\u00e1te s om\u00e1\u010dkou, nav\u00edc kyselou, obal se za\u010dne odlupovat… v om\u00e1\u010dce v\u00e1m tak z\u016fstanou kousky obalu a \u201ehol\u00e9\u201c maso. Ur\u010dit\u011b to bude moc dobr\u00e9, ale k tomu, \u010deho chceme dos\u00e1hnout, to m\u00e1 daleko.\n\n\n\nNevypad\u00e1 to moc l\u00e1kav\u011b, \u017ee? Vlastn\u011b ano, ale do zam\u00fd\u0161len\u00e9ho v\u00fdsledku to m\u00e1 daleko\n\n\n\nPr\u00e1v\u011b proto se v \u010d\u00ednsk\u00e9 i asijsk\u00e9 kuchyni pou\u017e\u00edv\u00e1 dvojit\u00e9 sma\u017een\u00ed! P\u0159edstavte si to takto: p\u0159i prvn\u00edm sma\u017een\u00ed se vytvo\u0159\u00ed z\u00e1kladn\u00ed k\u016fr\u010di\u010dka a b\u011bhem chladnut\u00ed do n\u00ed p\u0159ech\u00e1z\u00ed voda. \n\n\n\nDruh\u00e9 sma\u017een\u00ed tuto vodu odpa\u0159\u00ed a k\u016fr\u010di\u010dku znovu zpevn\u00ed, tentokr\u00e1t u\u017e po\u0159\u00e1dn\u011b! \n\n\n\nKousky v t\u011bst\u00ed\u010dku maj\u00ed p\u0159i prvn\u00edm sma\u017een\u00ed velmi sv\u011btle \u017elutou barvu\n\n\n\nUniverz\u00e1ln\u00ed t\u011bst\u00ed\u010dko\n\n\n\nTe\u010f u\u017e v\u00edte, pro\u010d se sma\u017e\u00ed dvakr\u00e1t. \n\n\n\nJe ale dobr\u00e9 v\u011bd\u011bt, \u017ee roli hraj\u00ed i dal\u0161\u00ed faktory, nap\u0159\u00edklad pom\u011br Maizeny k p\u0161eni\u010dn\u00e9 mouce a doba, po kterou je maso v om\u00e1\u010dce. \n\n\n\nOm\u00e1\u010dky obsahuj\u00edc\u00ed \u201ekyselou\u201c slo\u017eku toti\u017e obal postupn\u011b zm\u011bk\u010duj\u00ed… proto je d\u016fle\u017eit\u00e9, aby byl tvo\u0159en surovinami, kter\u00e9 mu dodaj\u00ed pevnost a v\u00fddr\u017e! \n\n\n\nI p\u0159es velmi kyselou om\u00e1\u010dku z\u016fstane toto ku\u0159e gener\u00e1la Taa k\u0159upav\u00e9\n\n\n\nProto\u017ee kuku\u0159i\u010dn\u00fd \u0161krob dod\u00e1v\u00e1 k\u0159upavost, sv\u00e1d\u00ed to k tomu maso jednodu\u0161e obalit jen v n\u011bm a usma\u017eit. \n\n\n\nP\u0159esn\u011b tak se postupuje v mnoha receptech, proto\u017ee je to jednoduch\u00e9 a \u00fa\u010dinn\u00e9! Nen\u00ed na tom nic \u0161patn\u00e9ho, chutn\u00e1 to moc dob\u0159e. Ale m\u016f\u017eeme to ud\u011blat je\u0161t\u011b l\u00e9pe.\n\n\n\nTady je exkluzivn\u00ed recept na univerz\u00e1ln\u00ed t\u011bst\u00ed\u010dko, kter\u00e9 v kombinaci s dvojit\u00fdm sma\u017een\u00edm z\u016fstane k\u0159upav\u00e9 cel\u00e9 hodiny!\n\n\n\nRecept na univerz\u00e1ln\u00ed t\u011bst\u00ed\u010dko\n\n\n\n\n6 l\u017eic Maizeny\n\n\n\n6 l\u017eic p\u0161eni\u010dn\u00e9 mouky\n\n\n\n16 l\u017eic studen\u00e9 vody: teplotn\u00ed \u0161ok zlep\u0161uje k\u0159upavost\n\n\n\n0.5 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva pro vzhled \u201eku\u0159ete gener\u00e1la Taa\u201c, pro vzhled \u201eku\u0159ete na medu\u201c pou\u017eijte 1 l\u017ei\u010dku\n\n\n\n1 \u0161petka soli\n\n\n\n\n\nKu\u0159e na medu s 1 l\u017ei\u010dkou pr\u00e1\u0161ku do pe\u010diva\n\n\n\n\n\nKu\u0159e gener\u00e1la Tso s 1\/2 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva\n\n\n\n\n\n\n\n\n\n\n\tUniverz\u00e1ln\u00ed t\u011bst\u00ed\u010dko na asijsk\u00e9 sma\u017een\u00e9 kousky\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t6 l\u017eic kuku\u0159i\u010dn\u00e9ho \u0161krobu6 l\u017eic p\u0161eni\u010dn\u00e9 mouky16 l\u017eic studen\u00e9 vody0.5 l\u017ei\u010dky kyp\u0159ic\u00edho pr\u00e1\u0161ku do pe\u010diva (pro nad\u00fdchan\u011bj\u0161\u00ed v\u00fdsledek pou\u017eijte 1 l\u017ei\u010dku)1 \u0161petka soli\t\n\t\n\t\tV\u0161e prom\u00edchejte, a\u017e vznikne hladk\u00e9 a jednolit\u00e9 t\u011bst\u00ed\u010dko. M\u011blo by m\u00edt konzistenci hust\u00e9 smetany, podle pot\u0159eby p\u0159idejte mouku\t\n\t\n\t\t\nStuden\u00e1 voda zp\u016fsob\u00ed p\u0159i kontaktu s hork\u00fdm olejem teplotn\u00ed \u0161ok, d\u00edky kter\u00e9mu bude t\u011bst\u00ed\u010dko k\u0159upav\u011bj\u0161\u00ed\nT\u011bst\u00ed\u010dko mus\u00ed m\u00edt konzistenci jogurtu\/hust\u00e9 smetany. Pokud je p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9, p\u0159idejte mouku\n\n\t\n\t\n\t\tAsiatiquebeignets de viande, chapelure, p\u00e2te \u00e0 frire","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199235","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=199235"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199235\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/2353"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}