{"id":8759,"date":"2017-07-02T14:00:22","date_gmt":"2017-07-02T13:00:22","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=8759"},"modified":"2017-06-30T13:30:20","modified_gmt":"2017-06-30T12:30:20","slug":"jak-griluje-chef-sklizeno-richard-fuchs","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/jak-griluje-chef-sklizeno-richard-fuchs\/","title":{"rendered":"Jak griluje chef Sklizeno Richard Fuchs"},"content":{"rendered":"

V na\u0161\u00ed kampani Griluj jako \u0161\u00e9f<\/em> v\u00e1m dnes uk\u00e1\u017eeme, jak griluje opravdov\u00fd chef, tedy kucha\u0159sk\u00fd \u0161\u00e9f. Jmenuje se Richard Fuchs<\/strong> a je to v\u011bhlasn\u00fd \u0161\u00e9fkucha\u0159 a autor a z\u00e1rove\u0148 garant receptur na\u0161\u00ed zna\u010dky Nava\u0159eno. Uvolil se, \u017ee v\u00e1m poodhal\u00ed n\u011bco ze sv\u00e9ho grilovac\u00edho know-how.<\/p>\n

\"\"<\/p>\n

Nejd\u0159\u00edve ze v\u0161eho si Richarda poj\u010fme tro\u0161ku p\u0159edstavit. Je \u010dlenem sdru\u017een\u00ed Slow Food Prague, jeho\u017e c\u00edlem je propagace kvalitn\u00edho j\u00eddla p\u0159ipraven\u00e9ho z lok\u00e1ln\u00edch surovin, co\u017e znamen\u00e1, \u017ee je nad\u0161en\u00fdm zast\u00e1ncem p\u0159\u00edpravy j\u00eddla z \u010derstv\u00fdch a poctiv\u00fdch surovin. A dnes v\u00e1m prozrad\u00ed p\u00e1r sv\u00fdch grilovac\u00edch tip\u016f, trik\u016f a tajemstv\u00ed, kter\u00e9 pozvednou va\u0161i BBQ party do michelinskohv\u011bzdn\u00fdch v\u00fd\u0161in.<\/p>\n

M\u00e1 za sebou bohatou profesn\u00ed historii. Byl \u2013 mimojin\u00e9 \u2013 \u0161\u00e9fkucha\u0159em restaurace hotelu Four Seasons Prague a hotelu Augustine Rocco Forte Prague. Va\u0159il v hotelu Hilton Prague a v n\u011bkolika dal\u0161\u00edch presti\u017en\u00edch restaurac\u00edch. Vedle toho absolvoval mnoho zahrani\u010dn\u00edch st\u00e1\u017e\u00ed v restaurac\u00edch ocen\u011bn\u00fdch michelinsk\u00fdmi hv\u011bzdami \u2013 v pa\u0159\u00ed\u017esk\u00fdch Restaurant Taillevent ***, Four Seasons Hotel Paris George V<\/em>, restaurant Le Cinq ***. A tak\u00e9 v legend\u00e1rn\u00ed italsk\u00e9 Amerigo 1934 * u Bolon\u011b, restaurantu Il Palagio * ve Florencii nebo \u0161v\u00fdcarsk\u00e9m Four Seasons Hotel Geneva, restaurant Il Lago *.<\/p>\n

Chobotnice ze St\u0159edozem\u00ed<\/strong><\/span><\/p>\n

A te\u010f u\u017e k tomu grilov\u00e1n\u00ed. D\u00e1 se bez nads\u00e1zky \u0159\u00edct, \u017ee Grill chef je jedn\u00edm ze z\u00e1kladn\u00edch a povinn\u00fdch stup\u0148\u016f na strm\u00e9 a klikat\u00e9 cest\u011b ke kucha\u0159sk\u00e9 sl\u00e1v\u011b. Jak \u0159\u00edk\u00e1 Richard, Grill chef je velice cen\u011bn\u00edm artiklem, kter\u00fd mus\u00ed p\u0159esn\u011b v\u011bd\u011bt, jak v\u0161echno kvalitn\u011b p\u0159ipravit. \u201eV Egypt\u011b, kde jsem dlouhodob\u011b p\u016fsobil, jsem si pro\u0161el grilov\u00e1n\u00edm ve velk\u00e9m. Byl jsem na pob\u0159e\u017e\u00ed St\u0159edozemn\u00edho mo\u0159e, kde jsme na grilu p\u0159ipravovali obrovsk\u00e9 mno\u017estv\u00ed kvalitn\u00edch a \u010derstv\u00fdch mo\u0159sk\u00fdch plod\u016f a ryb. P\u011bt set nebo tis\u00edc lid\u00ed na ve\u010dern\u00ed grilov\u00e1n\u00ed tam bylo b\u011b\u017en\u011b. Nejv\u00edc v kurzu byla chobotnice, to je obrovsk\u00e1 dobrota,\u201c vzpom\u00edn\u00e1 na sv\u00e1 l\u00e9ta za grilem Richard.<\/p>\n

D\u0159evo je d\u0159evo<\/span><\/strong><\/p>\n

Podle Richarda Fuchse nen\u00ed gril to hlavn\u00ed \u2013 nejd\u016fle\u017eit\u011bj\u0161\u00ed je m\u00edt kvalitn\u00ed maso. \u201eAle m\u00e1m mnohem rad\u0161i gril na d\u0159ev\u011bn\u00e9 uhl\u00ed. To kr\u00e1sn\u011b von\u00ed a d\u00e1v\u00e1 pot\u0159ebnou chu\u0165 v\u0161emu, co se griluje anebo pe\u010de.\u201c
\nA jak\u00e9 speciality (krom\u011b masa) vyhled\u00e1v\u00e1 Richard na grilovac\u00edch parties? \u201eMoje nejobl\u00edben\u011bj\u0161\u00ed jsou dom\u00e1c\u00ed \u010derstv\u00e9 klob\u00e1sky, slanina a vep\u0159ov\u00e1 \u017eeb\u00edrka,\u201c vyjmenov\u00e1v\u00e1 sv\u00e9 favority Richard.<\/p>\n

Co se hod\u00ed na gril?<\/span><\/strong><\/p>\n

\u201eGrilov\u00e1n\u00ed nen\u00ed fine dining, hlavn\u011b si chceme jednodu\u0161e pochutnat. Proto r\u00e1d pou\u017e\u00edv\u00e1m jednoduch\u00e1 z\u00e1kladn\u00ed masa vhodn\u00e1 na gril. A to sam\u00e9 se t\u00fdk\u00e1 om\u00e1\u010dek k mas\u016fm,\u201c rad\u00ed chef.<\/p>\n

Konkr\u00e9tn\u011b si podle Richarda na grilu nejv\u00edce u\u017eijete ku\u0159ec\u00ed prsa s k\u016f\u017e\u00ed a kosti\u010dkou (tzv. supreme), proto\u017ee k\u016f\u017ee kr\u00e1sn\u011b udr\u017e\u00ed \u0161\u0165\u00e1vu uvnit\u0159 ku\u0159ete a z\u00e1rove\u0148 se d\u00e1 vyp\u00e9ct dok\u0159upava. \u201eZ hov\u011bz\u00edho bych doporu\u010dil Flank steak, vysok\u00fd ro\u0161t\u011bnec neboli Rib Eye steak, kter\u00fd m\u00e1 kr\u00e1sn\u00e9 tukov\u00e9 kryt\u00ed. A jak dob\u0159e v\u00edte, tuk je nositelem chuti. Zkuste klidn\u011b \u017eebra z vyzr\u00e1l\u00e9ho Angus Black Aberdeen. A \u010dtvr\u00fdm do party m\u016f\u017ee b\u00fdt n\u00edzk\u00fd ro\u0161t\u011bnec,\u201c uzav\u00edr\u00e1 Richard kapitolu hov\u011bz\u00ed.<\/p>\n

Vep\u0159ov\u00e9 je d\u00edky tuku na gril ide\u00e1ln\u00ed. Krkovi\u010dka, kotleta, slanina a ur\u010dit\u011b n\u011bjak\u00e1 dom\u00e1c\u00ed klob\u00e1ska, kterou si sami vyrob\u00edte z mlet\u00e9ho masa, ko\u0159en\u00ed a st\u0159\u00edvka.
\nA nesm\u00edme zapomenout na burger. \u201eDob\u0159e namlet\u00e9 hov\u011bz\u00ed z ram\u00ednka sm\u00edchan\u00e9 s hov\u011bz\u00edm lojem v pom\u011bru 70:30. Pak dostanete fakt \u0161\u0165avnat\u00fd burger,\u201c popisuje sv\u016fj recept Richard.<\/p>\n

Co k masu?<\/span><\/strong><\/p>\n

Je ur\u010dit\u011b \u0161koda soust\u0159edit se jen na maso a odfl\u00e1knout p\u0159\u00edlohy. \u201eDejte si trochu pr\u00e1ce nav\u00edc, st\u0159edomo\u0159sk\u00e9 tapas a arabsk\u00e9 mezze jsou \u010d\u00edm d\u00e1l obl\u00edben\u011bj\u0161\u00ed. Kultura na St\u0159edn\u00edm v\u00fdchod\u011b je kultura grilovan\u00e9ho j\u00eddla a mezze k tomu rozhodn\u011b pat\u0159\u00ed. Jako pe\u010divo si m\u016f\u017eete nakr\u00e1jet pita chl\u00e9b, pokapejte ho olivov\u00fdm olejem, usma\u017ete a potom posypejte ko\u0159en\u00edm Harissa.\u201c To stoj\u00ed za vyzkou\u0161en\u00ed!<\/p>\n

Dal\u0161i tipy? Zkuste dipy! Raj\u010datov\u00fd, bazalkov\u00fd, z kysan\u00e9 smetany\u2026 A krom\u011b nich \u010derstvou sez\u00f3nn\u00ed zeleninu, t\u0159eba m\u00edchan\u00e9 listov\u00e9 sal\u00e1ty s lehk\u00fdm balsamico dresinkem. V l\u00e9t\u011b se nebojte cuket, lilk\u016f, fenyklu, \u017eampion\u016f Portobello. \u0160up s nimi taky na gril!<\/p>\n

P\u0159\u00ed\u0161t\u011b v\u00e1m Richard prozrad\u00ed, na co si d\u00e1t p\u0159i grilov\u00e1n\u00ed pozor. Z\u016fsta\u0148te letn\u011b nalad\u011bni! To v\u00e1m p\u0159eje Sklizeno.<\/p>\n","protected":false},"excerpt":{"rendered":"

V na\u0161\u00ed kampani Griluj jako \u0161\u00e9f v\u00e1m dnes uk\u00e1\u017eeme, jak griluje opravdov\u00fd chef, tedy kucha\u0159sk\u00fd \u0161\u00e9f. Jmenuje se Richard Fuchs a je to v\u011bhlasn\u00fd \u0161\u00e9fkucha\u0159 a autor a z\u00e1rove\u0148 garant receptur na\u0161\u00ed zna\u010dky Nava\u0159eno. Uvolil se, \u017ee v\u00e1m poodhal\u00ed n\u011bco ze sv\u00e9ho grilovac\u00edho know-how. Nejd\u0159\u00edve ze v\u0161eho si Richarda poj\u010fme tro\u0161ku p\u0159edstavit. Je \u010dlenem sdru\u017een\u00ed […]<\/p>\n","protected":false},"author":22,"featured_media":8763,"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\/8759"}],"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\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=8759"}],"version-history":[{"count":7,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/8759\/revisions"}],"predecessor-version":[{"id":8767,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/8759\/revisions\/8767"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/8763"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=8759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=8759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=8759"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=8759"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=8759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}