{"id":199897,"title":"Paitan v\u00fdvar, zakalen\u00fd z\u00e1klad pro ramen","modified":"2026-10-31T18:01:37+01:00","plain":"Co je v\u00fdvar paitan? \n\n\n\nPaitan je slovo odvozen\u00e9 z \u010d\u00edn\u0161tiny, kter\u00e9 v kulin\u00e1\u0159sk\u00e9m kontextu ozna\u010duje \u201eb\u00edlou pol\u00e9vku\u201c. Tento v\u00fdraz se poj\u00ed konkr\u00e9tn\u011b s druhy japonsk\u00e9ho ramenu, jejich\u017e v\u00fdvar je zakalen\u00fd, ml\u00e9\u010dn\u00fd a nepr\u016fhledn\u00fd. Je d\u016fle\u017eit\u00e9 poznamenat, \u017ee v\u00fdvar nemus\u00ed m\u00edt \u201e\u010dist\u011b\u201c b\u00edlou barvu, aby se mohl ozna\u010dovat jako paitan. \n\n\n\nTento charakteristick\u00fd vzhled vznik\u00e1 emulgac\u00ed tuk\u016f se \u017eelatinou z kost\u00ed, kter\u00e9 se tradi\u010dn\u011b pou\u017e\u00edvaj\u00ed k p\u0159\u00edprav\u011b v\u00fdvaru. \n\n\n\nTento proces dod\u00e1v\u00e1 v\u00fdvaru hutnou konzistenci a kr\u00e9mov\u00fd vzhled, d\u00edky \u010demu\u017e tvo\u0159\u00ed chutn\u00fd a osobit\u00fd z\u00e1klad mnoha druh\u016f ramenu. V kombinaci se spr\u00e1vn\u00fdm tare je chu\u0165ov\u00fd orgasmus zaru\u010den.\n\n\n\nZde je opravdu dob\u0159e vid\u011bt ml\u00e9\u010dn\u00e1 barva, kter\u00e1 je pro paitan tak typick\u00e1\n\n\n\nUm\u011bn\u00ed emulgace v\u00fdvar\u016f na ramen\n\n\n\nEmulgace se m\u016f\u017ee na prvn\u00ed pohled zd\u00e1t jednoduch\u00e1, ale je to slo\u017eit\u00e1 v\u011bda, kter\u00e1 hraje kl\u00ed\u010dovou roli p\u0159i p\u0159\u00edprav\u011b v\u00fdvar\u016f na ramen. Spo\u010d\u00edv\u00e1 v rozpt\u00fdlen\u00ed jedn\u00e9 ze dvou vz\u00e1jemn\u011b nem\u00edsiteln\u00fdch kapalin v druh\u00e9, p\u0159i\u010dem\u017e procesem zvan\u00fdm smykov\u00e9 nam\u00e1h\u00e1n\u00ed vznikaj\u00ed drobounk\u00e9 kapi\u010dky. \n\n\n\nTato technika vy\u017eaduje spr\u00e1vn\u00e9 l\u00e1tky a p\u0159esn\u00e9 zach\u00e1zen\u00ed s tekutinou. V\u00fdvary paitan a chintan tento rozd\u00edl dokonale ilustruj\u00ed: v\u00fdvary paitan jsou emulze, a proto je pol\u00e9vka zakalen\u00e1, zat\u00edmco v\u00fdvary chintan emulzemi nejsou, a pol\u00e9vka tak z\u016fst\u00e1v\u00e1 \u010dir\u00e1. Emulgovan\u00fd tuk ve v\u00fdvarech paitan l\u00e1me sv\u011btlo jinak ne\u017e voda, co\u017e vysv\u011btluje jejich ml\u00e9\u010dn\u00fd vzhled.\n\n\n\nNic se nevyrovn\u00e1 lahodn\u00e9mu vep\u0159ov\u00e9mu chashu pod\u00e1van\u00e9mu navrch v\u00fdvaru paitan\n\n\n\nTechniky emulgace: metoda se \u017eelatinou\n\n\n\nKucha\u0159i pou\u017e\u00edvaj\u00ed k emulgaci tuku ve v\u00fdvarech r\u016fzn\u00e9 pom\u016fcky a techniky. \u017delatina je jako emulg\u00e1tor obzvl\u00e1\u0161\u0165 d\u016fle\u017eit\u00e1, proto\u017ee udr\u017euje tuk v emulgovan\u00e9m stavu a umo\u017e\u0148uje kapi\u010dk\u00e1m z\u016fstat rozpt\u00fdlen\u00fdm v tekutin\u011b. \n\n\n\nP\u016fsob\u00ed jako most mezi tukem a vodou, odpuzuje ostatn\u00ed tukov\u00e9 kapi\u010dky a br\u00e1n\u00ed jejich spojov\u00e1n\u00ed. Dv\u011b b\u011b\u017en\u00e9 metody, jak tuto emulzi vytvo\u0159it, jsou \n\n\n\n\nPrudk\u00fd var, kter\u00fd rozb\u00edj\u00ed tuk na drobounk\u00e9 kapi\u010dky\n\n\n\nPou\u017eit\u00ed mix\u00e9ru, kter\u00fdm lze dos\u00e1hnout stejn\u00e9 emulgace rychleji\n\n\n\n\nPokud hled\u00e1te rychlou metodu, v m\u00e9m receptu na tantanmen najdete tajn\u00fd trik\n\n\n\nJak va\u0159it suroviny na ramen\n\n\n\nZde je orienta\u010dn\u00ed tabulka s dobou va\u0159en\u00ed jednotliv\u00fdch surovin pot\u0159ebnou k tomu, aby se z nich spr\u00e1vn\u011b uvolnila \u017eelatina\n\n\n\n\n\n\n\nZ\u00e1kladn\u00ed postup p\u0159\u00edpravy v\u00fdvaru na ramen ve stylu paitan\n\n\n\nKonkr\u00e9tn\u00ed recept vyu\u017e\u00edvaj\u00edc\u00ed principy popsan\u00e9 v \u010dl\u00e1nku teprve p\u0159ijde, ale cht\u011bl jsem tomuto typu v\u00fdvaru v\u011bnovat samostatn\u00fd \u010dl\u00e1nek s \u201eobecn\u00fdm\u201c postupem p\u0159\u00edpravy\n\n\n\n\n\n\tV\u00fdvar na ramen ve stylu paitan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\u010c\u00e1sti zv\u00ed\u0159at (nap\u0159\u00edklad ku\u0159ec\u00ed h\u0159bety, vep\u0159ov\u00e9 kr\u010dn\u00ed kosti, stehenn\u00ed kosti nebo jin\u00e9 kosti a vnit\u0159nosti podle va\u0161eho v\u00fdb\u011bru)Stejn\u00e9 hmotnostn\u00ed mno\u017estv\u00ed vodyAromatick\u00e9 p\u0159\u00edsady (\u010desnek, cibule, \u2026)\t\n\t\n\t\tPono\u0159te kosti\/vnit\u0159nosti do vody. Pokud pou\u017e\u00edv\u00e1te vep\u0159ov\u00e9 kosti, m\u016f\u017eete je nechat namo\u010den\u00e9 p\u0159es noc, abyste odstranili \u010d\u00e1st myoglobinu.Zah\u0159\u00edvejte na siln\u00e9m ohni, dokud obsah hrnce neza\u010dne v\u0159\u00edt.Sb\u00edrejte p\u011bnu, kter\u00e1 stoup\u00e1 na hladinu. Pokud pou\u017e\u00edv\u00e1te vep\u0159ov\u00e9 kosti, m\u016f\u017eete vodu sl\u00edt, nal\u00edt \u010derstvou a znovu ji p\u0159iv\u00e9st k varu.D\u00e1le va\u0159te na st\u0159edn\u00edm a\u017e st\u0159edn\u011b siln\u00e9m ohni po dobu doporu\u010denou pro pou\u017eit\u00e9 suroviny. Dol\u00e9vejte vodu, aby kosti z\u016fstaly dostate\u010dn\u011b pono\u0159en\u00e9 (voda se toti\u017e b\u011bhem va\u0159en\u00ed kost\u00ed odpa\u0159uje).Na posledn\u00ed hodinu p\u0159idejte aromatick\u00e9 p\u0159\u00edsady a pokra\u010dujte ve va\u0159en\u00ed. Obsah hrnce m\u016f\u017eete p\u0159\u00edpadn\u011b rozma\u010dkat, abyste podpo\u0159ili tvorbu emulze a \u00fapln\u00e9 vylouhov\u00e1n\u00ed.V\u00fdvar p\u0159ece\u010fte a dejte stranou nebo nechte zcela vychladnout. Pokud tuk nen\u00ed zcela emulgovan\u00fd, rozmixujte po\u017eadovan\u00e9 mno\u017estv\u00ed tuku ve v\u00fdvaru (nap\u0159\u00edklad ty\u010dov\u00fdm mix\u00e9rem), dokud nedos\u00e1hnete po\u017eadovan\u00e9ho stupn\u011b emulgace.\t\n\t\n\t\t\t\n\t\n\t\tSoupes et bouillonsJaponaiseBouillon Paitan, Ramen","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199897","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=199897"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199897\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9127"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}