U\u017e ste niekedy ochutnali kuracie, steakov\u00e9 alebo brav\u010dov\u00e9 m\u00e4so, ktor\u00e9 bolo tak\u00e9 krehk\u00e9, \u017ee sa s ka\u017ed\u00fdm s\u00fastom takmer rozpadalo?
\u013dahko sa d\u00e1 predpoklada\u0165, \u017ee tajomstvo spo\u010d\u00edva v kvalitn\u00fdch rezoch alebo hodin\u00e1ch pomal\u00e9ho varenia.<\/p>\n\n\n\n
V skuto\u010dnosti sa mnoho profesion\u00e1lnych kuch\u00fd\u0148 \u2013 a tradi\u010dn\u00e1 \u010d\u00ednska kuchy\u0148a \u2013 spolieha na prekvapivo jednoduch\u00fa techniku \u200b\u200bs pou\u017eit\u00edm nie\u010doho, \u010do v\u00e4\u010d\u0161ina \u013eud\u00ed u\u017e m\u00e1 doma:<\/p>\n\n\n\n
s\u00f3da bikarb\u00f3na.<\/p>\n\n\n\n
T\u00e1 ist\u00e1 pr\u00edsada, ktor\u00e1 sa pou\u017e\u00edva na pe\u010denie a dezodor\u00e1ciu, m\u00f4\u017ee pri spr\u00e1vnom pou\u017eit\u00ed zmeni\u0165 text\u00faru m\u00e4sa v priebehu nieko\u013ek\u00fdch min\u00fat. Nie je to skratka ani trik \u2013 je to z\u00e1kladn\u00e1 chemick\u00e1 reakcia, ktor\u00e1 sa po pochopen\u00ed stane siln\u00fdm kulin\u00e1rskym n\u00e1strojom.<\/p>\n\n\n\n
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Pre\u010do s\u00f3da bikarb\u00f3na men\u00ed text\u00faru m\u00e4sa
S\u00f3da bikarb\u00f3na alebo hydrog\u00e9nuhli\u010ditan sodn\u00fd je prirodzene z\u00e1sadit\u00e1. Pri aplik\u00e1cii na m\u00e4so men\u00ed povrchov\u00fa ch\u00e9miu sp\u00f4sobom, ktor\u00fd ovplyv\u0148uje spr\u00e1vanie bielkov\u00edn po\u010das varenia.<\/p>\n\n\n\n
Tu je postup krok za krokom:<\/p>\n\n\n\n
Hladina pH st\u00fapa.
Povrch m\u00e4sa sa st\u00e1va menej kysl\u00fdm.<\/p>\n\n\n\n
Svalov\u00e9 bielkoviny sa uvo\u013e\u0148uj\u00fa
Vy\u0161\u0161ie pH zabra\u0148uje pr\u00edli\u0161 r\u00fdchlemu s\u0165ahovaniu bielkov\u00edn pri vystaven\u00ed teplu.<\/p>\n\n\n\n
Vlhkos\u0165 zost\u00e1va uzamknut\u00e1.
V\u010faka men\u0161ej kontrakcii si m\u00e4so zadr\u017e\u00ed viac vody a zostane \u0161\u0165avnat\u00e9.<\/p>\n\n\n\n
V\u00fdsledkom je m\u00e4so, ktor\u00e9 sa var\u00ed r\u00fdchlej\u0161ie, zost\u00e1va vlhk\u00e9 a je na dotyk vidite\u013ene m\u00e4k\u0161ie \u2013 najm\u00e4 pri varen\u00ed na vysokej teplote.<\/p>\n\n\n\n
T\u00e1to met\u00f3da je z\u00e1kladnou s\u00fa\u010das\u0165ou tradi\u010dnej \u010d\u00ednskej techniky \u201ezamatovania\u201c, ktor\u00e1 dod\u00e1va vypr\u00e1\u017ean\u00e9mu m\u00e4su jeho charakteristick\u00fa hodv\u00e1bnu text\u00faru.<\/p>\n\n\n\n
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Rezy, ktor\u00e9 prospievaj\u00fa v\u00e4\u010d\u0161ine
S\u00f3da bikarb\u00f3na nie je potrebn\u00e1 pre ka\u017ed\u00fd druh m\u00e4sa, ale v\u00fdnimo\u010dne dobre funguje s chud\u00fdmi alebo prirodzene tuh\u00fdmi rezmi, najm\u00e4 s t\u00fdmi, ktor\u00e9 sa r\u00fdchlo pripravuj\u00fa:<\/p>\n\n\n\n
Kuracie prsia \u2013 pom\u00e1haj\u00fa predch\u00e1dza\u0165 suchosti a stuhnutosti<\/p>\n\n\n\n
Tenk\u00e9 brav\u010dov\u00e9 kotlety \u2013 udr\u017eia ich m\u00e4kk\u00e9 aj pri vysokej teplote<\/p>\n\n\n\n
steak z boku alebo steaku \u2013 zni\u017euje \u017euvavos\u0165 vl\u00e1knit\u00fdch rezov<\/p>\n\n\n\n
Filety z lososa \u2013 pom\u00e1haj\u00fa udr\u017eiava\u0165 vlhkos\u0165 po\u010das opekania<\/p>\n\n\n\n
Mlet\u00e9 m\u00e4so \u2013 zlep\u0161uje \u0161\u0165avnatos\u0165 a text\u00faru vypr\u00e1\u017ean\u00fdch jed\u00e1l<\/p>\n\n\n\n
T\u00e1to technika sa osved\u010dila pri varen\u00ed, ako je vypr\u00e1\u017eanie, grilovanie a restovanie, kde je m\u00e4so kr\u00e1tkodobo vystaven\u00e9 intenz\u00edvnemu teplu.<\/p>\n\n\n\n
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Zru\u010dnos\u0165 zalo\u017een\u00e1 na porozumen\u00ed
Pou\u017e\u00edvanie s\u00f3dy bikarb\u00f3ny neznamen\u00e1 maskovanie nekvalitn\u00fdch surov\u00edn \u2013 ide o poznanie spr\u00e1vania bielkov\u00edn a toho, ako m\u00f4\u017eu mal\u00e9 \u00fapravy zmeni\u0165 v\u00fdsledok. Pri starostlivom pou\u017eit\u00ed a d\u00f4kladnom opl\u00e1chnut\u00ed pred varen\u00edm neovplyvn\u00ed chu\u0165, iba text\u00faru.<\/p>\n\n\n\n
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Skuto\u010dn\u00e9 sebavedomie pri varen\u00ed nepoch\u00e1dza z tajn\u00fdch ingredienci\u00ed.
Pramen\u00ed z pochopenia, pre\u010do tie jednoduch\u00e9 funguj\u00fa \u2013 a z presn\u00e9ho poznania, kedy ich pou\u017ei\u0165.<\/p>\n","protected":false},"excerpt":{"rendered":"
U\u017e ste niekedy ochutnali kuracie, steakov\u00e9 alebo brav\u010dov\u00e9 m\u00e4so, ktor\u00e9 bolo tak\u00e9 krehk\u00e9, \u017ee sa s ka\u017ed\u00fdm s\u00fastom takmer rozpadalo?\u013dahko sa d\u00e1 predpoklada\u0165, \u017ee tajomstvo spo\u010d\u00edva v kvalitn\u00fdch rezoch alebo […]<\/p>\n","protected":false},"author":2,"featured_media":5561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/5560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5560"}],"version-history":[{"count":1,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/5560\/revisions"}],"predecessor-version":[{"id":5562,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/5560\/revisions\/5562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/media\/5561"}],"wp:attachment":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}