{"id":199848,"title":"K\u0159eh\u010den\u00ed masa jedlou sodou pro asijsk\u00e9 pokrmy","modified":"2026-10-31T18:01:08+01:00","plain":"Asijsk\u00e1 kuchyn\u011b se svou bohatou rozmanitost\u00ed chut\u00ed a postup\u016f klade velk\u00fd d\u016fraz na strukturu surovin a maso nen\u00ed v\u00fdjimkou. K\u0159ehkost masa je z\u00e1sadn\u00ed pro pokrmy, jako je hov\u011bz\u00ed s cibul\u00ed nebo vep\u0159ov\u00e9 v karamelu. \n\n\n\nK\u0159ehk\u00e9 maso nejen zaru\u010duje lep\u0161\u00ed chu\u0165ov\u00fd z\u00e1\u017eitek, ale tak\u00e9 l\u00e9pe vst\u0159eb\u00e1v\u00e1 ko\u0159en\u011bn\u00e9 a vo\u0148av\u00e9 marin\u00e1dy typick\u00e9 pro asijskou kuchyni.\n\n\n\nP\u0159i p\u0159\u00edprav\u011b sma\u017een\u00e9 r\u00fd\u017ee s ku\u0159ec\u00edm masem se pou\u017e\u00edv\u00e1 technika sametov\u00e1n\u00ed\n\n\n\nTradi\u010dn\u00ed metody zk\u0159eh\u010dov\u00e1n\u00ed masa v Asii\n\n\n\n\nMarinov\u00e1n\u00ed: Marin\u00e1dy ze s\u00f3jov\u00e9 om\u00e1\u010dky, r\u00fd\u017eov\u00e9ho v\u00edna, z\u00e1zvoru a dal\u0161\u00edho ko\u0159en\u00ed se b\u011b\u017en\u011b pou\u017e\u00edvaj\u00ed ke zk\u0159eh\u010den\u00ed masa a z\u00e1rove\u0148 mu dod\u00e1vaj\u00ed v\u00fdraznou chu\u0165. Z technick\u00e9ho hlediska se maso pono\u0159\u00ed do kysel\u00e9ho roztoku (nap\u0159\u00edklad octa nebo citronov\u00e9 \u0161\u0165\u00e1vy) nebo do roztoku obsahuj\u00edc\u00edho enzymy (nap\u0159\u00edklad ananasov\u00e9 \u010di pap\u00e1jov\u00e9 \u0161\u0165\u00e1vy). Tyto l\u00e1tky pom\u00e1haj\u00ed rozkl\u00e1dat svalov\u00e1 vl\u00e1kna a pojivov\u00e9 tk\u00e1n\u011b, \u010d\u00edm\u017e maso z\u00edsk\u00e1v\u00e1 na k\u0159ehkosti.\n\n\n\nTechnika \u201esametov\u00e1n\u00ed\u201c: Tato metoda, obl\u00edben\u00e1 v \u010d\u00ednsk\u00e9 kuchyni, spo\u010d\u00edv\u00e1 v obalen\u00ed masa v jedl\u00e9 sod\u011b nebo \u0161krobu (nap\u0159\u00edklad kuku\u0159i\u010dn\u00e9m) a n\u00e1sledn\u00e9m kr\u00e1tk\u00e9m spa\u0159en\u00ed ve vod\u011b nebo oleji. Maso d\u00edky tomu z\u00edsk\u00e1 jemnou, sametovou strukturu, od n\u00ed\u017e je odvozen n\u00e1zev metody. P\u0159\u00edkladem jej\u00edho vyu\u017eit\u00ed je hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem nebo m\u016fj recept na sma\u017eenou r\u00fd\u017ei s ku\u0159ec\u00edm masem\n\n\n\nVa\u0159en\u00ed v p\u00e1\u0159e: N\u011bkter\u00e9 asijsk\u00e9 kuchyn\u011b, nap\u0159\u00edklad kantonsk\u00e1 kuchyn\u011b, vyu\u017e\u00edvaj\u00ed va\u0159en\u00ed v p\u00e1\u0159e, aby maso bylo k\u0159ehk\u00e9 a nevysu\u0161ilo se\n\n\n\n\nBo\u017esky k\u0159ehk\u00e9 hov\u011bz\u00ed s cibul\u00ed\n\n\n\nMetoda s jedlou sodou: p\u0159ekvapiv\u00fd postup\n\n\n\nPou\u017eit\u00ed jedl\u00e9 sody ke zk\u0159eh\u010den\u00ed masa je obzvl\u00e1\u0161\u0165 obl\u00edben\u00e9 p\u0159i p\u0159\u00edprav\u011b mnoha asijsk\u00fdch pokrm\u016f. \n\n\n\nNa rozd\u00edl od jin\u00fdch metod p\u016fsob\u00ed jedl\u00e1 soda rychle, co\u017e je ide\u00e1ln\u00ed pro prudk\u00e9 op\u00e9k\u00e1n\u00ed typick\u00e9 pro asijsk\u00e9 pokrmy z p\u00e1nve. Chemick\u00e1 reakce, kterou vyvol\u00e1v\u00e1, br\u00e1n\u00ed stahov\u00e1n\u00ed b\u00edlkovin v mase, a to je d\u00edky n\u00ed neuv\u011b\u0159iteln\u011b k\u0159ehk\u00e9.\n\n\n\nTato metoda se pou\u017e\u00edv\u00e1 p\u0159i p\u0159\u00edprav\u011b k\u0159upav\u00e9ho hov\u011bz\u00edho na pomeran\u010d\u00edch\n\n\n\nV asijsk\u00e9 kuchyni se jedl\u00e1 soda b\u011b\u017en\u011b m\u00edch\u00e1 se surovinami na marin\u00e1du, nap\u0159\u00edklad se s\u00f3jovou om\u00e1\u010dkou, aby maso z\u00e1rove\u0148 zk\u0159ehlo a z\u00edskalo chu\u0165. Tato technika je zvl\u00e1\u0161\u0165 \u00fa\u010dinn\u00e1 u tenk\u00fdch pl\u00e1tk\u016f masa ur\u010den\u00fdch k prudk\u00e9mu op\u00e9k\u00e1n\u00ed nebo grilov\u00e1n\u00ed. \n\n\n\nFunguje na v\u0161echny druhy: zk\u0159eh\u010d\u00ed hov\u011bz\u00ed, ku\u0159ec\u00ed i vep\u0159ov\u00e9 maso … je to kouzlo!\n\n\n\n\n\n\tJak zk\u0159eh\u010dit maso jedlou sodou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPostup pro velk\u00e9 kusy masa1 libovoln\u00e9 mno\u017estv\u00ed masa1 procento hmotnosti masa v jedl\u00e9 sod\u011bPostup pro mal\u00e9 kousky1 maso nakr\u00e1jen\u00e9 na nudli\u010dky140 ml vody1 l\u017ei\u010dka na ka\u017ed\u00fdch 140 ml vody pot\u0159ebn\u00e9 k pono\u0159en\u00ed masa\t\n\t\n\t\tPostup pro velk\u00e9 kusy masaPosypte maso jedlou sodou a \u010dist\u00fdma rukama ji do n\u011bj vet\u0159ete.Nechte maso odpo\u010d\u00edvat v lednici n\u011bkolik hodin nebo p\u0159es noc.P\u0159ed tepelnou \u00fapravou maso d\u016fkladn\u011b opl\u00e1chn\u011bte, abyste odstranili ve\u0161kerou p\u0159ebyte\u010dnou jedlou sodu.Postup pro mal\u00e9 kousky masaSm\u00edchejte jedlou sodu s vodouNechte maso v roztoku namo\u010den\u00e9 15 a\u017e 45 minutMaso d\u016fkladn\u011b opl\u00e1chn\u011bte, ne\u017e budete pokra\u010dovat podle receptu (a\u0165 u\u017e tepelnou \u00fapravou, nebo marinov\u00e1n\u00edm)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199848","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=199848"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199848\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9076"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}