{"id":10546,"date":"2018-06-17T17:05:58","date_gmt":"2018-06-17T16:05:58","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=10546"},"modified":"2019-07-29T15:00:04","modified_gmt":"2019-07-29T14:00:04","slug":"griluj-jako-sefova","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/griluj-jako-sefova\/","title":{"rendered":"Griluj jako \u0161\u00e9f(ov\u00e1)! Zlep\u0161ete sv\u00e9 grilovac\u00ed schopnosti s Koko"},"content":{"rendered":"

\"\"<\/p>\n

Grilova\u010dka je jako angli\u010dtina, nebo jako hit od Faith No More \u2013 EASY! Dokonce tak easy, <\/span>\u017ee ji zvl\u00e1dne i chlap, kter\u00fd se jinak kuchyni vyh\u00fdb\u00e1 obloukem (sorry, p\u00e1nov\u00e9 kucha\u0159i, nikdo se tu necht\u011bl dopustit genderov\u00e9 nekorektnosti). Nicm\u00e9n\u011b stejn\u011b jako u angli\u010dtiny i u grilov\u00e1n\u00ed pozn\u00e1te, jestli je p\u00e1n grilu za\u010d\u00e1te\u010dn\u00edk nebo \u201erodil\u00fd mluv\u010d\u00ed\u201c. Steak zvl\u00e1dnou oba, ale na tom od prof\u00edka si pochutn\u00e1te o dost v\u00edc.<\/span><\/p>\n

Pokud se mezi grilovac\u00ed prof\u00edky zat\u00edm nepo\u010d\u00edt\u00e1te, p\u0159e\u010dt\u011bte si na\u0161e tipy a pozvedn\u011bte svou grilovac\u00ed \u00farove\u0148 alespo\u0148 na BBQ FCE. Radit v\u00e1m bude na\u0161e ambasadorka Veronika Koko \u0160mehl\u00edkov\u00e1 z blogu\u00a0MENU dom\u016f od Koko<\/a>.<\/span><\/p>\n

Na kvalit\u011b z\u00e1le\u017e\u00ed<\/span><\/h4>\n

V prvn\u00ed \u0159ad\u011b plat\u00ed prvn\u00ed grilovac\u00ed postul\u00e1t, kter\u00fd zn\u00ed: NEZ\u00c1LE\u017d\u00cd NA TOM, JAK\u00dd M\u00c1TE GRIL, ALE NA KVALIT\u011a TOHO, CO GRILUJETE!<\/span><\/p>\n

Kvalitn\u00ed sta\u0159en\u00e9 hov\u011bz\u00ed z na\u0161ich prodejen m\u016f\u017eete grilovat \u00fapln\u011b bez obav\u00a0\u2013\u00a0pochutn\u00e1te si. Pro\u010d jsme si tak jist\u00ed? Inu, je to takhle. Maso v na\u0161\u00ed vlastn\u00ed zr\u00e1rn\u011b nech\u00e1v\u00e1me zr\u00e1t 21 dn\u00ed. Pou\u017e\u00edv\u00e1me suchou metodu zr\u00e1n\u00ed, kter\u00e1 je lep\u0161\u00ed ne\u017e mokr\u00e1, proto\u017ee se p\u0159i n\u00ed maso nekaz\u00ed. B\u011bhem zr\u00e1n\u00ed doch\u00e1z\u00ed k \u00fabytku vody (mezi 10 a 20 %) a tedy i ke koncentraci chuti. Nav\u00edc v mase b\u011bhem vyv\u011b\u0161en\u00ed prob\u00edhaj\u00ed r\u016fzn\u00e9 tajemn\u00e9 enzymatick\u00e9 procesy, kter\u00e9 tu nebudeme podrobn\u011bji vysv\u011btlovat, nicm\u00e9n\u011b jejich v\u00fdsledkem je maso, kter\u00e9 je po ugrilov\u00e1n\u00ed ne jako podr\u00e1\u017eka, ale jako dort\u00edk. Na gril se nejv\u00edce hod\u00ed vysok\u00fd ro\u0161t\u011bnec, ale nechte si poradit v na\u0161ich prodejn\u00e1ch.<\/span><\/p>\n

Maso<\/span><\/h4>\n

Koko rad\u00ed, jak na grilov\u00e1n\u00ed v\u011bt\u0161\u00edch kus\u016f masa vcelku. Pokud jste to je\u0161t\u011b nezkou\u0161eli, rozhodn\u011b vyzkou\u0161ejte. Ale bude se v\u00e1m velmi hodit teplom\u011br na zji\u0161t\u011bn\u00ed vnit\u0159n\u00ed teploty. Ta hraje toti\u017e z\u00e1sadn\u00ed vliv. Zvenku nepozn\u00e1te, jestli je t\u0159eba kilov\u00fd nebo dvoukilov\u00fd fl\u00e1k masa uvnit\u0159 je\u0161t\u011b kr\u00e1sn\u011b r\u016f\u017eov\u00fd, nebo u\u017e hn\u011bdne a tuhne…<\/span><\/p>\n

\u201eIde\u00e1ln\u00ed \u0159ezy masa, kter\u00e9 je vhodn\u00e9 grilovat vcelku, jsou z\u00a0hov\u011bz\u00edho ur\u010dit\u011b n\u00edzk\u00fd a vysok\u00fd ro\u0161t\u011bnec, pupek (flank nebo hanger steak), nebo prav\u00e1 sv\u00ed\u010dkov\u00e1. Pravidla jsou obdobn\u00e1 jako u grilov\u00e1n\u00ed jednoporcov\u00fdch steak\u016f. Nejd\u0159\u00edve nech\u00e1me fl\u00e1kotu nabrat pokojovou teplotu, asi hodinu. Na po\u010d\u00e1tku to chce prudce zat\u00e1hnout povrch masa ze v\u0161ech stran, aby v\u0161echna \u0161\u0165\u00e1va z\u016fstala uvnit\u0159. Nezapome\u0148te m\u0159\u00ed\u017eku pot\u0159\u00edt \u0161pekem, aby se nep\u0159ichyt\u00e1valo. Tomu \u0159\u00edk\u00e1me p\u0159\u00edm\u00e9 grilov\u00e1n\u00ed. Velik\u00e1 masa by byla uvnit\u0159 je\u0161t\u011b \u00fapln\u011b syrov\u00e1. Proto mus\u00ed n\u00e1sledovat grilov\u00e1n\u00ed nep\u0159\u00edm\u00e9, kdy na plynov\u00e9m grilu zapneme nejni\u017e\u0161\u00ed mo\u017en\u00fd oh\u0159ev, na uhl\u00edkov\u00e9m p\u0159esuneme uhl\u00ed na jednu stranu grilu, ale maso vlo\u017e\u00edme na tu opa\u010dnou. Gril p\u0159iklop\u00edme, aby se teplo dr\u017eelo uvnit\u0159, a \u010dek\u00e1me, a\u017e teplom\u011br ozn\u00e1m\u00ed spr\u00e1vnou hodnotu. Upozor\u0148uji hladovce, \u017ee to m\u016f\u017ee trvat i hodinu nebo v\u00edc. Ale trp\u011blivost tu p\u0159in\u00e1\u0161\u00ed luxusn\u011b \u0161\u0165avnat\u00e9 r\u016f\u017ee.\u201c<\/span><\/p>\n

Vnit\u0159n\u00ed teplota podle prope\u010denosti je fyzik\u00e1ln\u011b stanoven\u00e1 takto:<\/p>\n

    \n
  • Rare: 52 \u00b0C<\/li>\n
  • Medium rare: 55 \u00b0C<\/li>\n
  • Medium: 58\u201360 \u00b0C<\/li>\n
  • (d\u00e1l nem\u00e1me odvahu stupnici uv\u00e1d\u011bt, proto\u017ee n\u00e1m to p\u0159ijde jako ka\u017een\u00ed v\u00fdborn\u00e9 suroviny…)<\/em><\/li>\n<\/ul>\n

    Nemaso<\/h4>\n

    Grilovat samoz\u0159ejm\u011b m\u016f\u017eete i jin\u00e9 maso, obl\u00edben\u00e1 je t\u0159eba vep\u0159ov\u00e1 krkovice, ku\u0159ec\u00ed a kr\u016ft\u00ed steaky. Nebo to jde \u00fapln\u011b bez masa. Grilovat m\u016f\u017eete s\u00fdry (za v\u0161echny kypersk\u00e9 halloumi), d\u00e1le cukety, \u017eampi\u00f3ny, kuku\u0159ice nebo lilky. A pr\u00e1v\u011b o nich n\u00e1m n\u011bco prozrad\u00ed Koko.<\/span><\/p>\n

    \u201eLilek p\u0159ed tepelnou \u00fapravou nezapome\u0148te nasolit. Lilek se vypot\u00ed a d\u00edky tomu bude vst\u0159eb\u00e1vat podstatn\u011b m\u00e9n\u011b oleje. P\u0159ed grilov\u00e1n\u00edm nebo pe\u010den\u00edm lilk\u016f vcelku (i se slupkou) je n\u011bkolikr\u00e1t prop\u00edchn\u011bte vidli\u010dkou. Jestli\u017ee je p\u016fl\u00edte, \u0161pi\u010dkou no\u017ee nakrojte du\u017einu, ve\u010fte k\u0159\u00ed\u017eem \u0161ikm\u00e9 z\u00e1\u0159ezy, ale nepro\u0159ez\u00e1vejte slupku. V\u00a0p\u0159\u00edpad\u011b sma\u017een\u00ed centimetrov\u00fdch pl\u00e1tk\u016f lilku je dobr\u00e9 z nich pak je\u0161t\u011b opatrn\u011b vyma\u010dkat p\u0159ebyte\u010dn\u00fd olej v d\u011brovan\u00e9m cedn\u00edku.\u201c<\/span><\/p>\n

    Om\u00e1\u010dkov\u00fd tuning<\/span><\/h4>\n

    V na\u0161ich prodejn\u00e1ch objev\u00edte mnohem lep\u0161\u00ed a delik\u00e1tn\u011bj\u0161\u00ed chut\u011b, ne\u017e je klasick\u00e9 trio \u2013 ho\u0159\u010dice + majon\u00e9za + ke\u010dup.
    \n<\/span><\/p>\n

    \u201eTohle vybaven\u00ed v\u00e1m zajist\u00ed \u00fasp\u011bch i v p\u0159\u00edpad\u011b, kdy n\u011bco na ro\u0161tu nech\u00e1te \u010dirou n\u00e1hodou o n\u011bco d\u00e9le. Nav\u00edc v\u017edy mohou tvo\u0159it z\u00e1klad marin\u00e1d, tedy om\u00e1\u010dek, do kter\u00fdch potraviny p\u0159edem nakl\u00e1d\u00e1me,\u201c uzav\u00edr\u00e1 Veronika Koko \u0160mehl\u00edkov\u00e1.<\/span><\/p>\n

    A ke grilov\u00e1n\u00ed si m\u016f\u017eete pustit p\u011bknou p\u00edsni\u010dku…<\/p>\n","protected":false},"excerpt":{"rendered":"

    Grilova\u010dka je jako angli\u010dtina, nebo jako hit od Faith No More \u2013 EASY! Dokonce tak easy, \u017ee ji zvl\u00e1dne i chlap, kter\u00fd se jinak kuchyni vyh\u00fdb\u00e1 obloukem (sorry, p\u00e1nov\u00e9 kucha\u0159i, nikdo se tu necht\u011bl dopustit genderov\u00e9 nekorektnosti). Nicm\u00e9n\u011b stejn\u011b jako u angli\u010dtiny i u grilov\u00e1n\u00ed pozn\u00e1te, jestli je p\u00e1n grilu za\u010d\u00e1te\u010dn\u00edk nebo \u201erodil\u00fd mluv\u010d\u00ed\u201c. Steak […]<\/p>\n","protected":false},"author":28,"featured_media":10552,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10546"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=10546"}],"version-history":[{"count":8,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10546\/revisions"}],"predecessor-version":[{"id":12523,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/10546\/revisions\/12523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/10552"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=10546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=10546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=10546"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=10546"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=10546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}