{"id":199966,"title":"Chintan v\u00fdvar, \u010dir\u00fd z\u00e1klad pro ramen","modified":"2026-10-31T18:03:03+01:00","plain":"Ramen je ikonick\u00fd japonsk\u00fd pokrm, vyhl\u00e1\u0161en\u00fd p\u0159edev\u0161\u00edm sv\u00fdm v\u00fdvarem s bohatou a hlubokou chut\u00ed. Mezi r\u016fzn\u00fdmi druhy v\u00fdvar\u016f vynik\u00e1 chintan svou zd\u00e1nlivou jednoduchost\u00ed a hloubkou chuti. \n\n\n\nCo je v\u00fdvar chintan?\n\n\n\nNa rozd\u00edl od sv\u00e9ho hust\u00e9ho a zakalen\u00e9ho prot\u011bj\u0161ku, v\u00fdvaru paitan, je chintan \u010dir\u00fd, pr\u016fzra\u010dn\u00fd v\u00fdvar, jak napov\u00edd\u00e1 i jeho n\u00e1zev. \n\n\n\nNenechte se v\u0161ak zm\u00e1st, tato \u010dirost neznamen\u00e1 nedostatek chuti. Naopak, chintan je propracovanou kombinac\u00ed pe\u010dliv\u011b vybran\u00fdch surovin, kter\u00e9 mu dod\u00e1vaj\u00ed bohatou chu\u0165 s jemn\u00fdmi odst\u00edny.\n\n\n\nA\u017e zvl\u00e1dnete v\u00fdvar chintan, vyzkou\u0161ejte m\u016fj recept na tradi\u010dn\u00ed chashu\n\n\n\nSpecifika v\u00fdvaru chintan \n\n\n\nP\u0159i p\u0159\u00edprav\u011b v\u00fdvaru chintan je t\u0159eba v\u011bnovat zvl\u00e1\u0161tn\u00ed pozornost teplot\u011b. Na rozd\u00edl od v\u00fdvaru paitan, kter\u00fd se p\u0159ipravuje prudk\u00fdm varem, se chintan zah\u0159\u00edv\u00e1 p\u0159i teplot\u00e1ch pod bodem varu. \n\n\n\nD\u00edky t\u00e9to metod\u011b se tuk \u010dist\u011b odd\u011bl\u00ed od vodnat\u00e9 \u010d\u00e1sti v\u00fdvaru, co\u017e dod\u00e1v\u00e1 v\u00fdvaru chintan jeho charakteristickou k\u0159i\u0161\u0165\u00e1lovou \u010dirost. Tuk se pot\u00e9 sebere a pozd\u011bji pou\u017eije jako ochucen\u00fd olej k dokon\u010den\u00ed ramenu, \u010d\u00edm\u017e jeho chu\u0165 z\u00edsk\u00e1 dal\u0161\u00ed rozm\u011br. Lze ho tak\u00e9 p\u0159idat do tare\n\n\n\n\u010c\u00edm m\u016f\u017eete v\u00fdvar ovon\u011bt\n\n\n\nTyto suroviny se obvykle p\u0159id\u00e1vaj\u00ed b\u011bhem posledn\u00ed hodiny va\u0159en\u00ed. \n\n\n\n\nCibule\n\n\n\nRozm\u00e1\u010dknut\u00fd \u010desnek (neloupan\u00fd)\n\n\n\nSuroviny na dashi, jako je bonito, kombu a niboshi\n\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, 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 chintan\n\n\n\nKonkr\u00e9tn\u00ed recept zalo\u017een\u00fd na principech popsan\u00fdch v tomto \u010dl\u00e1nku brzy p\u0159ibude, ale cht\u011bl jsem nejprve 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 chintan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKosti (nap\u0159\u00edklad ku\u0159ec\u00ed h\u0159bety, vep\u0159ov\u00e9 kr\u010dn\u00ed kosti, stehenn\u00ed kosti nebo jin\u00e9 kosti podle va\u0161eho v\u00fdb\u011bru)P\u0159im\u011b\u0159en\u00e9 mno\u017estv\u00ed vody (obvykle se pou\u017e\u00edv\u00e1 stejn\u00e9 hmotnostn\u00ed mno\u017estv\u00ed jako kost\u00ed, ale m\u016f\u017eete pou\u017e\u00edt a\u017e dvojn\u00e1sobek)Aromatick\u00e1 zelenina a dal\u0161\u00ed p\u0159\u00edsady (pro bohat\u0161\u00ed chu\u0165)\t\n\t\n\t\tPono\u0159te kosti a vnit\u0159nosti do vody.Zah\u0159\u00edvejte na vysok\u00e9m plameni, dokud obsah hrnce neza\u010dne v\u0159\u00edt.Sb\u00edrejte p\u011bnu, kter\u00e1 stoup\u00e1 na povrch.St\u00e1hn\u011bte plamen tak, abyste udr\u017eeli teplotu pod bodem m\u00edrn\u00e9ho varu (p\u0159ibli\u017en\u011b 88 \u00b0C) a v\u00fdvar z\u016fstal \u010dir\u00fd.T\u00e1hn\u011bte po doporu\u010denou dobu podle pou\u017eit\u00fdch surovin. (8h u hov\u011bz\u00edho, 6h u ku\u0159ec\u00edho\/vep\u0159ov\u00e9ho)V posledn\u00ed hodin\u011b p\u0159idejte aromatick\u00e9 p\u0159\u00edsady.V\u00fdvar p\u0159ece\u010fte.\t\n\t\n\t\tP\u0159ipravte si kuchy\u0148sk\u00fd teplom\u011br. Pro\u010d je to d\u016fle\u017eit\u00e9? P\u0159i p\u0159\u00edli\u0161 prudk\u00e9m varu m\u016f\u017ee tuk vytvo\u0159it emulzi a v\u00fdsledkem by byl v\u00fdvar podobn\u00fd typu \"paitan\", co\u017e zde nen\u00ed c\u00edlem\nPokud se odpa\u0159\u00ed p\u0159\u00edli\u0161 mnoho vody, dolijte j\u00ed tolik, aby byly kosti zcela pono\u0159en\u00e9\n\t\n\t\n\t\tSoupes et bouillonsJaponaiseBouillon chintan, bouillon japonais, Ramen","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199966","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=199966"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199966\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9101"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199966"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}