{"id":204347,"title":"Dom\u00e1c\u00ed va\u0159en\u00e1 \u0161unka","modified":"2026-11-04T17:37:50+01:00","plain":"Siln\u00fd pl\u00e1tek vep\u0159ov\u00e9 k\u00fdty nalo\u017een\u00fd na t\u0159i dny do soln\u00e9ho l\u00e1ku a pot\u00e9 zvolna va\u0159en\u00fd v zeleninov\u00e9m v\u00fdvaru\n\n\n\nSiln\u00fd pl\u00e1tek dom\u00e1c\u00ed va\u0159en\u00e9 \u0161unky, k\u0159ehk\u00fd a provon\u011bn\u00fd tymi\u00e1nem a bobkov\u00fdm listem, vlo\u017een\u00fd do bagety pot\u0159en\u00e9 m\u00e1slem: t\u011b\u017eko si p\u0159edstavit n\u011bco jednodu\u0161\u0161\u00edho a p\u0159itom tak lahodn\u00e9ho. B\u00edl\u00e1 \u0161unka, naz\u00fdvan\u00e1 tak\u00e9 va\u0159en\u00e1 \u0161unka, pat\u0159\u00ed k pil\u00ed\u0159\u016fm francouzsk\u00e9ho uzen\u00e1\u0159stv\u00ed a je cen\u011bn\u00e1 pro svou jemnou chu\u0165. K jej\u00ed dom\u00e1c\u00ed p\u0159\u00edprav\u011b pot\u0159ebujete hlavn\u011b \u010das a \u0161unkovou s\u00ed\u0165ku.\n\n\n\nCo je b\u00edl\u00e1 \u0161unka?\n\n\n\nJde o vep\u0159ovou k\u00fdtu nalo\u017eenou do soln\u00e9ho l\u00e1ku a pot\u00e9 pomalu va\u0159enou ve v\u00fdvaru dom\u011bkka. Zde pou\u017eijeme siln\u00fd p\u0159\u00ed\u010dn\u00fd pl\u00e1tek k\u00fdty, kter\u00fd pevn\u011b st\u00e1hneme do \u0161unkov\u00e9 s\u00ed\u0165ky, aby z\u00edskal kulat\u00fd tvar. Stejn\u00fdm zp\u016fsobem se p\u0159ipravuje i plec, v\u00fdsledn\u00fd v\u00fdrobek se pak ale naz\u00fdv\u00e1 va\u0159en\u00e1 plec.\n\n\n\nUplatn\u00ed se v\u0161ude: v baget\u011b s m\u00e1slem a \u0161unkou, v sendvi\u010di croque-monsieur, v quichi, v zap\u00e9kan\u00fdch pokrmech, v t\u011bstovin\u00e1ch se \u0161unkou a s\u00fdrem nebo v m\u00edchan\u00fdch sal\u00e1tech. K aperitivu se pod\u00e1v\u00e1 obto\u010den\u00e1 kolem ch\u0159estu nebo pl\u00e1tk\u016f melounu.\n\n\n\nV\u0161e stoj\u00ed na l\u00e1ku a trp\u011blivosti\n\n\n\nStejn\u011b jako alsask\u00fd cervelas pat\u0159\u00ed va\u0159en\u00e1 \u0161unka k francouzsk\u00e9 kuchyni u\u017e po stalet\u00ed. Tradi\u010dn\u00ed p\u0159\u00edprava spo\u010d\u00edv\u00e1 v nalo\u017een\u00ed vep\u0159ov\u00e9 k\u00fdty do soln\u00e9ho l\u00e1ku a n\u00e1sledn\u00e9m pomal\u00e9m va\u0159en\u00ed: maso tak d\u00e9le vydr\u017e\u00ed a z\u00edsk\u00e1 jemnou chu\u0165.\n\n\n\nPostup se \u010dasem zdokonaloval a do l\u00e1ku i v\u00fdvaru se za\u010daly p\u0159id\u00e1vat bylinky a ko\u0159en\u00ed.\n\n\n\n\n\n\n\nHlavn\u00ed suroviny na va\u0159enou \u0161unku\n\n\n\nZ\u00e1kladem je kvalitn\u00ed kus vep\u0159ov\u00e9ho masa: k\u00fdta nebo, jako v tomto receptu, siln\u00fd p\u0159\u00ed\u010dn\u00fd pl\u00e1tek k\u00fdty.\n\n\n\nSoln\u00fd l\u00e1k dod\u00e1v\u00e1 masu chu\u0165 a konzervuje ho. P\u0159ipravuje se z hrubozrnn\u00e9 soli a cukru ve spr\u00e1vn\u00e9m pom\u011bru a ochucuje se tymi\u00e1nem, bobkov\u00fdm listem a h\u0159eb\u00ed\u010dkem. Chu\u0165 \u0161unky pak dotvo\u0159\u00ed v\u00fdvar s mrkv\u00ed, vodnic\u00ed, p\u00f3rkem a cibul\u00ed, ve kter\u00e9m se va\u0159\u00ed.\n\n\n\nNa co db\u00e1t p\u0159i p\u0159\u00edprav\u011b dobr\u00e9 va\u0159en\u00e9 \u0161unky\n\n\n\nMaso nechte v l\u00e1ku v lednici alespo\u0148 t\u0159i dny, aby d\u016fkladn\u011b vst\u0159ebalo v\u0161echny chut\u011b a v\u016fn\u011b.\n\n\n\nVa\u0159en\u00ed mus\u00ed b\u00fdt \u0161etrn\u00e9 a pomal\u00e9. Udr\u017eujte v\u00fdvar na 80 \u00b0C a sledujte teplotu uvnit\u0159 masa, kter\u00e1 nesm\u00ed p\u0159ekro\u010dit 66 \u00b0C.\n\n\n\nPo uva\u0159en\u00ed nechte \u0161unku vychladnout na m\u0159\u00ed\u017ece a pot\u00e9 ji p\u0159ed pod\u00e1v\u00e1n\u00edm ulo\u017ete na jeden den do lednice. Chut\u011b se rozvinou a struktura se ust\u00e1l\u00ed.\n\n\n\nRecept zve\u0159ejnil R\u00e9my Bach\n\n\n\n\n\n\tDom\u00e1c\u00ed va\u0159en\u00e1 \u0161unka\n\t\t\n\t\t\t\n\t\n\t\tS\u00ed\u0165ka na \u0161unkuM\u0159\u00ed\u017ekaVelk\u00e1 n\u00e1dobaTeplotn\u00ed sondaTeplom\u011br\t\n\t\n\t\t3 kg vep\u0159ov\u00e9 k\u00fdty nakr\u00e1jen\u00e9 nap\u0159\u00ed\u010d na siln\u00e9 pl\u00e1tky s kost\u00ed a k\u016f\u017e\u00edNa l\u00e1k:1.8 kg hrubozrnn\u00e9 soli200 g cukru10 l vodyTymi\u00e1nBobkov\u00fd listH\u0159eb\u00ed\u010dekChilli papri\u010dkyCibule\u0160alotkyNa va\u0159en\u00ed:VodaMrkevVodniceCibuleP\u00f3rekTymi\u00e1nBobkov\u00fd list\t\n\t\n\t\tP\u0159ipravte l\u00e1k tak, \u017ee p\u0159ivedete k varu 1.8 kg soli, 200 g cukru, chilli papri\u010dky, cibuli, \u0161alotky, bobkov\u00fd list, tymi\u00e1n, h\u0159eb\u00ed\u010dek a 10 l vodyNechte l\u00e1k vychladnoutVlo\u017ete maso do vychladl\u00e9ho l\u00e1ku tak, aby bylo zcela pono\u0159en\u00e9Nechte odle\u017eet v lednici p\u0159i 4\u00b0C po dobu 3 dn\u016fMaso zbavte p\u0159ebyte\u010dn\u00e9 soli namo\u010den\u00edm do vody na jeden den, b\u011bhem kter\u00e9ho vodu n\u011bkolikr\u00e1t vym\u011b\u0148teRozev\u0159ete s\u00ed\u0165ku na \u0161unku a udr\u017eujte ji otev\u0159enou pomoc\u00ed nerezov\u00e9 m\u00edsy s kulat\u00fdm dnemVlo\u017ete do s\u00ed\u0165ky k\u016f\u017ee z pl\u00e1tk\u016f k\u00fdty (voliteln\u00e9)Nakr\u00e1jejte zb\u00fdvaj\u00edc\u00ed masoP\u0159idejte nakr\u00e1jen\u00e9 maso a vytvarujte ho do kouleS\u00ed\u0165ku uzav\u0159ete a maso co nejpevn\u011bji stla\u010dte. Po\u017e\u00e1dejte n\u011bkoho, aby s\u00ed\u0165ku zav\u00e1zal prov\u00e1zkem, zat\u00edmco budete maso stla\u010dovat do pravideln\u00e9 kouleP\u0159ipravte v\u00fdvar z mrkve, p\u00f3rku, vodnice, cibule, \u0161alotek, tymi\u00e1nu a bobkov\u00e9ho listuVa\u0159te maso ve v\u00fdvaru p\u0159i 80\u00b0C a dbejte na to, aby teplota uvnit\u0159 masa nep\u0159es\u00e1hla 66\u00b0C. \u0160unku o hmotnosti 3 kg va\u0159te p\u0159ibli\u017en\u011b 2 hodiny a 45 minutNechte \u0161unku vychladnout na m\u0159\u00ed\u017eceDejte \u0161unku na jeden den do ledniceOdstra\u0148te s\u00ed\u0165ku a pod\u00e1vejtePokud chcete \u0161unku zmrazit, nakr\u00e1jejte ji na pl\u00e1tky a vakuov\u011b zabalte\t\n\t\n\t\tPou\u017eijte vhodnou n\u00e1dobu, ve kter\u00e9 bude maso zcela pono\u0159en\u00e9 v l\u00e1ku. Maso zati\u017ete, aby z\u016fstalo pono\u0159en\u00e9.\nL\u00e1k p\u0159ece\u010fte, abyste ho mohli znovu pou\u017e\u00edt p\u0159i dal\u0161\u00ed p\u0159\u00edprav\u011b.\nB\u011bhem chladnut\u00ed \u0161unku stla\u010dte, aby se maso uprost\u0159ed nerozpadalo.\n\u0160unka vydr\u017e\u00ed v lednici t\u00fdden, ve vakuov\u00e9m balen\u00ed i d\u00e9le.\n\t\n\t\n\t\tJambonFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204347","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=204347"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/204347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202129"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=204347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=204347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=204347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}