{"id":202339,"title":"Prav\u00e9 b\u00e9rets basques","modified":"2026-11-04T14:38:11+01:00","plain":"Baskick\u00fd sal\u00e1m bez st\u0159\u00edvka ve tvaru placky, jedna z nejjednodu\u0161\u0161\u00edch dom\u00e1c\u00edch uzen\u00e1\u0159sk\u00fdch specialit\n\n\n\nB\u00e9ret basque nakr\u00e1jen\u00fd na prk\u00e9nku pozn\u00e1te okam\u017eit\u011b podle tvaru p\u0159ipom\u00ednaj\u00edc\u00edho camembert. Tento sal\u00e1m bez st\u0159\u00edvka, ochucen\u00fd pep\u0159em a papri\u010dkou piment d’Espelette, si snadno p\u0159iprav\u00edte i doma. Pokud m\u00e1te r\u00e1di tradi\u010dn\u00ed dom\u00e1c\u00ed uzen\u00e1\u0159sk\u00e9 v\u00fdrobky, zde najdete tajemstv\u00ed jeho v\u00fdroby, p\u0159i su\u0161en\u00ed jen budete pot\u0159ebovat trochu trp\u011blivosti.\n\n\n\nM\u00e1te r\u00e1di tradi\u010dn\u00ed recepty z francouzsk\u00fdch region\u016f? Vyzkou\u0161ejte dom\u00e1c\u00ed pa\u0161tiku z vep\u0159ov\u00fdch jater\n\n\n\nCo je b\u00e9ret basque?\n\n\n\nB\u00e9ret basque je su\u0161en\u00fd sal\u00e1m bez st\u0159\u00edvka, up\u011bchovan\u00fd do tvaru kotou\u010de podobn\u00e9ho camembertu. N\u00e1zvem i tvarem odkazuje na slavn\u00fd baskick\u00fd baret.\n\n\n\nMaso nechr\u00e1n\u00ed \u017e\u00e1dn\u00e9 st\u0159\u00edvko, a tak se su\u0161\u00ed p\u0159\u00edmo na m\u0159\u00ed\u017ece: je proto t\u0159eba ho d\u016fkladn\u011b up\u011bchovat a vytla\u010dit z n\u011bj vzduch.\n\n\n\nVznikl v roce 2003 v Saint-Jean-le-Vieux\n\n\n\nFirma Mayt\u00e9 vytvo\u0159ila b\u00e9ret basque v roce 2003 v Saint-Jean-le-Vieux v Doln\u00ed Nava\u0159e a brzy se stal klasikou baskick\u00e9ho \u0159emesln\u00e9ho uzen\u00e1\u0159stv\u00ed. Origin\u00e1l, ochucen\u00fd pep\u0159em nebo papri\u010dkou piment d’Espelette, se vyr\u00e1b\u00ed ze 100 % baskick\u00e9ho vep\u0159ov\u00e9ho masa.\n\n\n\nNa rozd\u00edl od ba\u017eant\u00ed teriny je b\u00e9ret basque mnohem nov\u011bj\u0161\u00edm vyn\u00e1lezem\n\n\n\nBrzy se ocitl v centru sporu, kter\u00e9mu se za\u010dalo p\u0159ezd\u00edvat \u201esal\u00e1mov\u00e1 v\u00e1lka\u201c. Konkuren\u010dn\u00ed pr\u016fmyslov\u00fd v\u00fdrobce, spole\u010dnost Loste, uvedl na trh podobn\u00fd v\u00fdrobek \u201ePav\u00e9 basque\u201c, kter\u00fd odkazoval na baskickou kulturu, ale pou\u017e\u00edval vep\u0159ov\u00e9 maso odjinud. \u201ePro\u010d sv\u016fj sal\u00e1m nepojmenuj\u00ed \u201aPav\u00e9 de la Haute-Loire\u2018?\u201c pt\u00e1 se \u00c9ric Mayt\u00e9.\n\n\n\nFirma Mayt\u00e9 h\u00e1jila sv\u016fj v\u00fdtvor a v \u0161ir\u0161\u00edm smyslu i autenti\u010dnost baskick\u00fdch v\u00fdrobk\u016f. Spor pouk\u00e1zal na nedostate\u010dnou pr\u00e1vn\u00ed ochranu ozna\u010den\u00ed \u201eBaskicko\u201c. Pro milovn\u00edky t\u011bchto specialit jsou rozhoduj\u00edc\u00ed chu\u0165 a kvalita masa.\n\n\n\nHlavn\u00ed suroviny na b\u00e9ret basque\n\n\n\nMasov\u00e1 sm\u011bs se p\u0159ipravuje z vep\u0159ov\u00e9 krkovice a b\u016f\u010dku. Dochucuje se sol\u00ed, \u0161ed\u00fdm a \u010dern\u00fdm pep\u0159em, sm\u011bs\u00ed \u010dty\u0159 ko\u0159en\u00ed, koriandrem, mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem, trochou cukru, su\u0161en\u00fdm mlet\u00fdm \u010desnekem a papri\u010dkou piment d’Espelette.\n\n\n\nPou\u017e\u00edvejte s\u016fl bez j\u00f3du, kter\u00e1 je p\u0159i dom\u00e1c\u00ed v\u00fdrob\u011b uzen\u00e1\u0159sk\u00fdch specialit nezbytn\u00e1: j\u00f3d m\u016f\u017ee naru\u0161it fermentaci masa, a t\u00edm i jeho v\u016fni, chu\u0165 a strukturu.\n\n\n\nKultury Bactoferm Mold 600 a Sax-01, dostupn\u00e9 u specializovan\u00fdch dodavatel\u016f, jako je Testek, podporuj\u00ed \u017e\u00e1douc\u00ed mikrofl\u00f3ru a sni\u017euj\u00ed riziko oxidace. Zvy\u0161uj\u00ed bezpe\u010dnost, ale nejsou povinn\u00e9: znovu opakuji, pou\u017eijte je pouze tehdy, pokud je u\u017e m\u00e1te k dispozici nebo si s receptem nev\u00edte rady.\n\n\n\nTechnick\u00e9 z\u00e1sady\n\n\n\nP\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b sal\u00e1mu b\u00e9ret basque si postupn\u011b osvoj\u00edte postup, jeho drobn\u00e9 triky i \u00fapravy, d\u00edky nim\u017e z\u00edsk\u00e1te chutn\u00fd a kvalitn\u00ed v\u00fdrobek.\n\n\n\nPokud m\u00e1te r\u00e1di su\u0161en\u00e9 maso, vyzkou\u0161ejte su\u0161enou vep\u0159ovou panenku\n\n\n\nSal\u00e1my polo\u017ete na m\u0159\u00ed\u017eku do lednice s dobr\u00fdm proud\u011bn\u00edm vzduchu. Pravideln\u011b je ot\u00e1\u010dejte, zejm\u00e9na v prvn\u00edch dnech, aby schly rovnom\u011brn\u011b.\n\n\n\nV\u00fdbornou alternativou je v\u011btran\u00e1 vinot\u00e9ka s teplotou 14\u00b0C a vlhkost\u00ed 74 %.\n\n\n\nSal\u00e1my d\u016fkladn\u011b up\u011bchujte a nepou\u017e\u00edvejte m\u0159\u00ed\u017eku s p\u0159\u00edli\u0161 velk\u00fdmi oky: maso se propad\u00e1, vznikaj\u00ed v n\u011bm vzduchov\u00e9 kapsy a su\u0161en\u00ed t\u00edm trp\u00ed. Udr\u017eujte tak\u00e9 st\u00e1lou vlhkost, abyste p\u0159ede\u0161li p\u0159ed\u010dasn\u00e9 oxidaci nebo naru\u0161en\u00ed rovnov\u00e1hy mikrofl\u00f3ry.\n\n\n\nSledujte \u00fabytek hmotnosti: c\u00edlem je ztr\u00e1ta vody odpov\u00eddaj\u00edc\u00ed 45 a\u017e 50 % hmotnosti. Sal\u00e1m o hmotnosti 200 g v syrov\u00e9m stavu by m\u011bl po usu\u0161en\u00ed v\u00e1\u017eit p\u0159ibli\u017en\u011b 100 g. P\u0159i men\u0161\u00edm \u00fabytku bude chu\u0165 m\u00e9n\u011b v\u00fdrazn\u00e1 a uchov\u00e1v\u00e1n\u00ed obt\u00ed\u017en\u011bj\u0161\u00ed.\n\n\n\nTento recept vych\u00e1z\u00ed z tradi\u010dn\u00edho postupu bez dusitanov\u00e9 solic\u00ed sm\u011bsi: trvanlivost zaji\u0161\u0165uj\u00ed uveden\u00e1 mno\u017estv\u00ed soli, teploty a doby, kter\u00e9 je nutn\u00e9 p\u0159esn\u011b dodr\u017eet spolu s bezchybnou hygienou; pokud chcete m\u00edt v\u011bt\u0161\u00ed bezpe\u010dnostn\u00ed rezervu, m\u016f\u017eete \u010d\u00e1st soli nahradit solic\u00ed sm\u011bs\u00ed s obsahem dusitanu 0,6 %, d\u00e1vkovanou podle pokyn\u016f v\u00fdrobce.\n\n\n\nRecept poskytla c\u00e9-line\n\n\n\n\n\n\tPrav\u00e9 b\u00e9rets basques\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g vep\u0159ov\u00e9 krkovice300 g vep\u0159ov\u00e9ho b\u016f\u010dku35 g soli1 g \u0161ed\u00e9ho pep\u0159e2 g \u010dern\u00e9ho pep\u0159e4 g sm\u011bsi \u010dty\u0159 ko\u0159en\u00ed1 g koriandrov\u00fdch list\u016f0.5 g mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku2 g krystalov\u00e9ho cukru1 g su\u0161en\u00e9ho mlet\u00e9ho \u010desneku2 g papri\u010dky Espelette\t\n\t\n\t\tMlet\u00ed masaKrkovici a b\u016f\u010dek umelte v ml\u00fdnku na maso s d\u011brovan\u00fdm kotou\u010dem s otvory o pr\u016fm\u011bru 8 mm.M\u00edch\u00e1n\u00ed surovinVe velk\u00e9 n\u00e1dob\u011b nebo v kuchy\u0148sk\u00e9m robotu s plochou metlou sm\u00edchejte mlet\u00e9 maso se v\u0161emi dochucovadly (sol\u00ed, ko\u0159en\u00edm, koriandrem, mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem, cukrem, \u010desnekem a papri\u010dkou Espelette).D\u016fkladn\u011b prom\u00edchejte, a\u017e vznikne stejnom\u011brn\u00e1 sm\u011bs.Odle\u017een\u00ed masov\u00e9 sm\u011bsiSm\u011bs nechte odpo\u010d\u00edvat v lednici alespo\u0148 12 hodin. Tento krok je z\u00e1sadn\u00ed pro rozvinut\u00ed chut\u00ed a usnadn\u00ed n\u00e1sledn\u00e9 tvarov\u00e1n\u00ed.Tvarov\u00e1n\u00ed b\u00e9retsSm\u011bs rozd\u011blte na porce po 350 g.Vytvarujte kotou\u010dky siln\u00e9 p\u0159ibli\u017en\u011b 3\/4 cm, podobn\u00e9 s\u00fdru "camembert". Klidn\u011b pou\u017eijte vykrajovac\u00ed formi\u010dku s p\u011bchovadlem, sm\u011bs je toti\u017e pot\u0159eba d\u016fkladn\u011b up\u011bchovat, aby se z n\u00ed vytla\u010dil vzduchP\u0159\u00edprava na su\u0161en\u00edB\u00e9rets rozlo\u017ete na m\u0159\u00ed\u017eky s dostate\u010dn\u00fdmi rozestupy, aby se navz\u00e1jem nedot\u00fdkaly. Mezery nemus\u00ed b\u00fdt p\u0159\u00edli\u0161 velk\u00e9, ale vzduch mus\u00ed voln\u011b proudit. Ani oka m\u0159\u00ed\u017eky nesm\u011bj\u00ed b\u00fdt p\u0159\u00edli\u0161 velk\u00e1, aby maso m\u011blo dostate\u010dnou oporu (pamatujte, \u017ee zde nen\u00ed \u017e\u00e1dn\u00e9 st\u0159\u00edvko, a i kdy\u017e sm\u011bs dob\u0159e up\u011bchujete, maso m\u016f\u017ee poklesnout a dovnit\u0159 se m\u016f\u017ee dostat vzduch)C\u00edlem je zajistit rovnom\u011brn\u00e9 a bezchybn\u00e9 su\u0161en\u00ed.C\u00edl su\u0161en\u00ed : Po\u017eadovan\u00fd \u00fabytek vody: p\u0159ibli\u017en\u011b 50 %. P\u0159\u00edklad: b\u00e9ret o hmotnosti 200 g v syrov\u00e9m stavu m\u00e1 po usu\u0161en\u00ed v\u00e1\u017eit 100 g. Spr\u00e1vn\u00e9 rovnov\u00e1hy mezi chut\u00ed a trvanlivost\u00ed dos\u00e1hnete p\u0159i \u00fabytku vody mezi 45 a 50 %. P\u0159i ni\u017e\u0161\u00edm \u00fabytku je chu\u0165 m\u00e9n\u011b v\u00fdrazn\u00e1 a trvanlivost krat\u0161\u00ed.Su\u0161en\u00ed v ledniciM\u0159\u00ed\u017eku s b\u00e9rets vlo\u017ete do spodn\u00ed \u010d\u00e1sti lednice, ide\u00e1ln\u011b s dobr\u00fdm proud\u011bn\u00edm vzduchu. Nechte je su\u0161it 4 t\u00fddny a pravideln\u011b je obracejte, zejm\u00e9na b\u011bhem prvn\u00edch dn\u016f.Mo\u017enost su\u0161en\u00ed ve vinot\u00e9ceM\u00edsto lednice m\u016f\u017eete pou\u017e\u00edt i chladic\u00ed vinot\u00e9ku, pokud je dob\u0159e v\u011btran\u00e1. Pro optim\u00e1ln\u00ed su\u0161en\u00ed dbejte na udr\u017eov\u00e1n\u00ed teploty 14\u00b0C a vlhkosti 74%.\t\n\t\n\t\tB\u00e9rets rozlo\u017ete na m\u0159\u00ed\u017eky s dostate\u010dn\u00fdmi rozestupy, aby se nedot\u00fdkaly a su\u0161ily se rovnom\u011brn\u011b.\nVyzkou\u0161ejte r\u016fzn\u00e9 stupn\u011b vysu\u0161en\u00ed podle sv\u00fdch preferenc\u00ed, ale pro optim\u00e1ln\u00ed chu\u0165 su\u0161en\u00e9ho masa \u010di sal\u00e1mu se sna\u017ete dos\u00e1hnout 50 % \u00fabytku vody.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202339","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=202339"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202339\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202170"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}