{"id":104,"date":"2018-04-15T14:11:54","date_gmt":"2018-04-15T12:11:54","guid":{"rendered":"http:\/\/www.chill-in.cz\/?page_id=104"},"modified":"2026-04-09T15:50:19","modified_gmt":"2026-04-09T13:50:19","slug":"procedury","status":"publish","type":"page","link":"https:\/\/www.chill-in.cz\/index.php\/procedury\/","title":{"rendered":"Procedury"},"content":{"rendered":"\n

Aby bylo mo\u017en\u00e9 l\u00edp pochopit proces vzniku indick\u00e9ho j\u00eddla jako celku, je vhodn\u00e9 pojmenovat a definovat jednotliv\u00e9 kroky p\u0159i va\u0159en\u00ed indick\u00fdch pokrm\u016f jako procedury, z jejich\u017e r\u016fzn\u00fdch kombinac\u00ed se skl\u00e1daj\u00ed indick\u00e9 recepty. Ka\u017ed\u00e1 procedura m\u00e1 svoje specifick\u00e9 rysy a p\u0159edem dan\u00fd r\u00e1mec\u00a0postup\u016f.<\/p>\n\n\n\n

Ka\u017ed\u00fd va\u0159en\u00ed se m\u016f\u017ee skl\u00e1dat z n\u011bjak\u00e9 kombinace n\u00e1sleduj\u00edc\u00edch procedur:<\/p>\n\n\n\n

MARINUJE\u0160<\/strong><\/h5>\n\n\n\n

Kdy\u017e v receptu uvid\u00ed\u0161 n\u011bco ve smyslu: \u201emarinuj vole\u201c, znamen\u00e1 to, \u017ee existuje vysok\u00fd procento mo\u017enosti, \u017ee si zrovna tuto dobrotu dneska ned\u00e1\u0161. Nech maso plavat v marin\u00e1d\u011b v ide\u00e1ln\u00edm p\u0159\u00edpad\u011b p\u0159es noc. V n\u011bkter\u00fdch receptech marinov\u00e1n\u00ed nen\u00ed pot\u0159eba. Jsou to j\u00eddla, kde se maso va\u0159\u00ed v kotlu u\u017e od syrov\u00fdho stavu a akor\u00e1t se k tomu p\u0159id\u00e1vaj\u00ed ingredience (one pot dish). A stejn\u011b tak jsou j\u00eddla, kde to bez marinov\u00e1n\u00ed ztrat\u00ed velkou \u010d\u00e1st du\u0161e.<\/p>\n\n\n

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Je spousta druh\u016f marinov\u00e1n\u00ed. Neexistuje jednotn\u00fd postup. Marinuje se nap\u0159\u00ed\u010d kontinenty, ve v\u0161ech st\u00e1tech. V\u0161ichni marinujou. MARINUJE\u0160!<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

MO\u010c\u00cd\u0160<\/strong><\/h5>\n\n\n\n

Namo\u010dit. Je bez pochyb, \u017ee a\u010dkoliv je popis t\u00e9to procedury kr\u00e1tk\u00fd, tak je d\u016fle\u017eit\u00fd. Jde hlavn\u011b o r\u00fd\u017eu, kde to usnad\u0148uje va\u0159en\u00ed. <\/span>Fakt vole, kdy\u017e tu r\u00fd\u017eu uva\u0159\u00ed\u0161 bez odmo\u010den\u00ed, tak to prost\u011b nen\u00ed vono!<\/span><\/p>\n\n\n\n

MELE\u0160<\/strong><\/h5>\n\n\n\n

Jeliko\u017e ide\u00e1ln\u00ed podoba ko\u0159en\u00ed, kter\u00fd nakupuje\u0161, je CEL\u00dd<\/strong>, proto\u017ee tak rychlo nevy\u010duchne, tak ob\u010das to ko\u0159en\u00ed pr\u00e1v\u011b pot\u0159ebuje\u0161 m\u00edt MLET\u00dd<\/strong>. K tomuto pot\u0159ebuje\u0161 hmo\u017ed\u00ed\u0159, bakulu sval\u016f a t\u0159i prdele nerv\u016f \u2026 nebo v ide\u00e1ln\u00edm p\u0159\u00edpad\u011b p\u0159\u00edmo n\u011bjakej spice grinder<\/strong>, nap\u0159\u00edklad elektrickej ml\u00fdnek na kafe\/ko\u0159en\u00ed.<\/p>\n\n\n\n

V receptech b\u00fdv\u00e1 definov\u00e1no, kolik mlet\u00fdho a cel\u00fdho ko\u0159en\u00ed je pot\u0159eba. Cel\u00fd ko\u0159en\u00ed podle seznamu namrd\u00e1\u0161 do mix\u00e9ru, pomrd\u00e1\u0161 to na prach. Pot\u00e9 lze slou\u010dit s ko\u0159en\u00edm, kter\u00fd skladuje\u0161 v mlet\u00fdm skupenstv\u00ed. Mlet\u00fd ko\u0159en\u00ed (obecn\u011b se tomu \u0159\u00edk\u00e1 GARAM MASALA) si m\u016f\u017ee\u0161 nachystat den p\u0159edem a uschovat v zava\u0159ova\u010dce s v\u00ed\u010dkem. <\/p>\n\n\n\n

Kr\u00e1sn\u00e1 a tradi\u010dn\u00ed aplikace t\u00e9to procedury spo\u010d\u00edv\u00e1 v tom, \u017ee rozeh\u0159eje\u0161 p\u00e1nev bez tuku a kr\u00e1tce opra\u017e\u00ed\u0161 sm\u011bsku cel\u00fdho ko\u0159en\u00ed dle dan\u00e9ho receptu. S p\u00e1nvi\u010dkou mus\u00ed\u0161 ONANOVAT\u00a0tam a zp\u00e1tky, ko\u0159en\u00ed po n\u011bkolika des\u00edtk\u00e1ch sekund za\u010dne von\u011bt a tady n\u011bkdy nast\u00e1v\u00e1 ten okam\u017eik, kdy opra\u017een\u00e9 ko\u0159en\u00ed nacpe\u0161 do mix\u00e9ru a rozjebe\u0161 to na padr\u0165. Pod vlivem tohoto principu by spr\u00e1vn\u011b m\u011bla vznikat nejen nap\u0159\u00edklad garam masala<\/strong>, ale i t\u0159eba biriyani masala pr\u00e1\u0161ek<\/strong>. Obecn\u011b: n\u011bjak\u00e1 sm\u011bs ko\u0159en\u00ed na n\u011bjak\u00fd konkr\u00e9tn\u00ed indick\u00fd j\u00eddlo. Indick\u00fd babi\u010dky \u0159\u00edkaj\u00ed, \u017ee takhle se uvoln\u00ed nejv\u00edc arome p\u0159i p\u0159\u00edprav\u011b GARAM MASALY.<\/p>\n\n\n\n

MIXUJE\u0160<\/strong><\/h5>\n\n\n\n

Dal\u0161\u00ed z d\u016fle\u017eit\u00fdch procedur je MIXUJE\u0160<\/strong>. V\u00fdsledek t\u00e9to procedury je pyr\u00e9<\/b>, kter\u00e1 slou\u017e\u00ed jako vstup do dal\u0161\u00edho va\u0159en\u00ed nebo rozmixuje\u0161 hotovou om\u00e1\u010dku, aby bylo dosa\u017eeno hladk\u00e9 struktury. Tato procedura m\u016f\u017ee b\u00fdt podle receptu za\u0159azeno prakticky do jak\u00e9kolif \u010d\u00e1sti va\u0159en\u00ed. Jen d\u00e1vej bacha, a\u0165 nejse\u0161 takov\u00fd vemeno, jako j\u00e1, kter\u00fd to jednou ve chvilce nepozornosti rozmixovalo aji s masem. <\/p>\n\n\n\n

STARTUJE\u0160 \/ AKCE<\/h5>\n\n\n\n

Z\u00e1klad j\u00eddla. Prvn\u00ed f\u00e1ze t\u00e9to procedury je d\u016fle\u017eit\u00e1 a rychl\u00e1. V\u011bci p\u016fjdou rychle, je pot\u0159eba m\u00edt p\u0159ipraveno v\u0161echno, aby nebyl prostor pro zdr\u017eov\u00e1n\u00ed.<\/p>\n\n\n\n

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<\/div>\n<\/figure>\n<\/div>\n\n\n\n

Postup obecn\u011b:<\/strong><\/p>\n\n\n\n

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  1. Na p\u00e1nvi rozpal dostate\u010dn\u00e9 mno\u017estv\u00ed tuku (olej nebo ghee, p\u0159\u00edpadn\u011b m\u00e1slo). Cca 2 tbsp pro \u010dty\u0159porcovou d\u00e1vku. Tuku mus\u00ed b\u00fdt adekv\u00e1tn\u00ed mno\u017estv\u00ed vzhledem k fin\u00e1ln\u00edmu objemu. Zkr\u00e1tka by ho tam m\u011blo b\u00fdt mno\u017estv\u00ed ne zrovna minim\u00e1ln\u00ed, aby tento chu\u0165ov\u00fd vstup m\u011bl mo\u017enost m\u00edt vliv na v\u00fdsledek. Tuk je nositelem chuti a tu chu\u0165 pr\u00e1v\u011b te\u010f podstatn\u011b ovliv\u0148uje\u0161. Tuk se bude mazlit s velkou \u010d\u00e1st\u00ed v\u0161ech molekul v\u00fdsledn\u00e9ho produktu. Rozp\u00e1len\u00fd tup pozn\u00e1\u0161 tak, \u017ee<\/strong> kdy\u017e ti na p\u00e1nev vypadne \u0161u\u0161e\u0148, tak na tuku to kolem n\u011bho mus\u00ed bublat! Kdy\u017e nem\u00e1\u0161 \u0161u\u0161e\u0148, tak na testov\u00e1n\u00ed teploty oleje pou\u017eij t\u0159eba kousek cibule.<\/li>\n\n\n\n
  2. V tuku se sma\u017e\u00ed cel\u00fd ko\u0159en\u00ed v konfiguraci dle receptu. V okam\u017eiku, kdy cel\u00fd ko\u0159en\u011b za\u010dnou lupat, je \u010das na dal\u0161\u00ed krok va\u0159en\u00ed. Tak to \u0159\u00edkaj\u00ed indick\u00fd babi\u010dky a t\u00edm d\u00e1vaj\u00ed slu\u0161n\u00fd prostor pro fantazii. A nesm\u00ed se sp\u00e1lit, to je pak nevratn\u011b f prdeli. Bav\u00edme se o des\u00edtk\u00e1ch fte\u0159in a\u017e dvou minut\u00e1ch. <\/li>\n<\/ol>\n\n\n\n

    Jakmile skon\u010d\u00ed t\u011bchto 30 a\u017e 100 sekund, tak se dost\u00e1v\u00e1\u0161 do druh\u00e9 f\u00e1ze t\u00e9to procedury. Tato f\u00e1ze je del\u0161\u00ed. Z\u00e1le\u017e\u00ed na mno\u017estv\u00ed j\u00eddla a v\u00fdkonu ho\u0159\u00e1ku. Nast\u00e1v\u00e1 f\u00e1ze va\u0159en\u00ed, kdy je v\u011bt\u0161ina adrenalinu za n\u00e1mi, proto\u017ee rychl\u00e1 akce u\u017e prob\u011bhla ur\u010dit\u011b tak, jak indick\u00e1 babi\u010dka tou\u017eila. \u010casto p\u0159id\u00e1v\u00e1 cibuli (viz n\u00e1sleduj\u00edc\u00ed odstavec – SMA\u017d\u00cd\u0160) nebo jinou zeleninu nakr\u00e1jenou na men\u0161\u00ed kousky. V t\u00e9to procedu\u0159e je vyvrcholen\u00ed p\u0159id\u00e1n\u00ed \u010desnekoho-z\u00e1zvorov\u00e9 pasty (d\u00e1le GG<\/strong><\/a>). Indick\u00e9 babi\u010dky \u0159\u00edkaj\u00ed, \u017ee v okam\u017eiku, kdy zmiz\u00ed nejsiln\u011bj\u0161\u00ed aroma GG, je spr\u00e1vn\u00fd \u010das tam lisknout dal\u0161\u00ed v\u011bci dle receptu. A zase jsme u toho, co kurva znamen\u00e1 ten \u201espr\u00e1vn\u00fd \u010das\u201c? Na\u0161t\u011bst\u00ed existuje jedna skute\u010dnost, kter\u00e1 eliminuje a potla\u010d\u00ed f\u0161echny potenci\u00e1ln\u00ed neduhy a proh\u0159e\u0161ky, kter\u00fd se daj\u00ed vlivem \u0161patn\u00fdho na\u010dasov\u00e1n\u00ed procedur p\u0159i va\u0159en\u00ed indick\u00fdho j\u00eddla nap\u00e1chat. O tom je procedura NECHAT SMRD\u011aT na konci str\u00e1nky. <\/p>\n\n\n\n

    SMA\u017d\u00cd\u0160<\/strong><\/h5>\n\n\n\n

    Bu\u010fto sma\u017e\u00ed\u0161 v hlubok\u00e9 vrstv\u011b oleje (deep frying) nebo s trochou oleja to \u0161our\u00e1\u0161 po p\u00e1nvi\u010dce. <\/span><\/p>\n\n\n\n

      \n
    1. P\u0159i hlubok\u00fdm sma\u017een\u00ed l\u00e9pe dos\u00e1hne\u0161 efektu p\u011bkn\u011b k\u0159upav\u00e9 sma\u017een\u00e9 cibule. Je of\u0161em pot\u0159eba cibulu p\u0159ed dal\u0161\u00edm zpracov\u00e1n\u00ed z tuku separovat. Tady je postup, jak p\u011bkn\u011b osma\u017eit cibulu<\/strong><\/a>.\u00a0<\/span><\/li>\n\n\n\n
    2. P\u0159i norm\u00e1ln\u00edm \u0161our\u00e1n\u00ed cibule po p\u00e1nvi\u010dce s trochou tuku nedos\u00e1hne\u0161 takov\u00e9 p\u011bkn\u00e9 a efektn\u00ed k\u0159upavosti, ale zhn\u011bdnut\u00ed cibule nastane a to je d\u016fle\u017eit\u00fd. Teplo vy\u017eene z cibule p\u0159ebyte\u010dnou vodu a t\u00edm vynikne jedine\u010dn\u00e1 chu\u0165 sma\u017een\u00e9 cibule. T\u00edm je zaji\u0161t\u011bn precizn\u011b p\u0159ipraven\u00fd z\u00e1klad pro j\u00eddlo, kter\u00fd na cibuli stoj\u00ed. Pak do j\u00eddla m\u016f\u017ee\u0161 za\u010d\u00edt hrnout dal\u0161\u00ed vstupy podle konkr\u00e9tn\u00edho receptu.<\/li>\n<\/ol>\n\n\n\n
      AKCE RENDL\u00cdK<\/strong><\/h5>\n\n\n\n

      Redukovan\u00e1 alternativa procedury STARTUJE\u0160 je AKCE RENDL\u00cdK. Pokud jako z\u00e1klad j\u00eddla sma\u017e\u00ed\u0161 kvantum cibule, blb\u011b by se ti do n\u00ed p\u0159id\u00e1val tuk, na kter\u00fdm chce\u0161 osma\u017eit cel\u00fd ko\u0159en\u011b. Tak\u017ee AKCE RENDL\u00cdK spo\u010d\u00edv\u00e1 f tom, \u017ee tuk rozp\u00e1l\u00ed\u0161 bokem v men\u0161\u00edm rendl\u00edku, ko\u0159en\u00ed osma\u017e\u00ed\u0161 v n\u011bm a po dvou minut\u00e1ch to cel\u00fd hrne\u0161 do kvanta cibule, kter\u00e1 je p\u0159ipraven\u00e1 k dal\u0161\u00ed f\u00e1zi va\u0159en\u00ed. F podstat\u011b jde o jin\u00fd po\u0159ad\u00ed aplikace oko\u0159en\u011bn\u00fdho tuku do cibule. <\/p>\n\n\n\n

      ONANUJE\u0160<\/strong><\/h5>\n\n\n\n

      Denn\u00ed chl\u00e9b ka\u017ed\u00e9 Indick\u00e9 babi\u010dky. Periodick\u00fdmi pohyby tam a zp\u011bt <\/span>ONANUJE\u0160 va\u0159e\u010dkou v kastr\u00f3lu, ob\u010das je pot\u0159eba to ud\u011blat z gruntu. Prost\u011b zb\u011bsile m\u00edch\u00e1\u0161 podle pot\u0159eby. N\u011bkdy tak zu\u0159iv\u011b, jak je pot\u0159eba, jindy klidn\u011b a s pocitem, \u017ee ti nic neute\u010de.<\/span><\/p>\n\n\n\n

      V t\u00e9to souvislosti je je\u0161t\u011b dobr\u00fd zm\u00ednit, \u017ee existuje n\u011bco, \u010demu indick\u00fd babi\u010dky \u0159\u00edkaj\u00ed BHUNA PROCESS. D\u011bl\u00e1 se to ve f\u00e1zi, kdy do j\u00eddla p\u0159id\u00e1\u0161 v\u0161echno mlet\u00fd ko\u0159en\u00ed, je\u0161t\u011b p\u0159ed p\u0159id\u00e1n\u00edm vody. Obsah kastr\u00f3lu se p\u0159ivede skoro k varu a d\u0159ev\u011bnou va\u0159e\u010dkou s plochou hranou p\u0159evrac\u00ed\u0161 hmotu od dna kastr\u00f3lu, furt dokola, p\u0159i v\u011bt\u0161\u00edm plame\u0148u, po n\u011bkolik minut. T\u00edmto se \u00fadajn\u011b do j\u00eddla uvoln\u00ed maximum chut\u00ed z ko\u0159en\u00ed. BHUNA m\u00e1 nejlep\u0161\u00ed efekt, kdy\u017e pou\u017eije\u0161 GHEE nebo MUSTARD OIL. N\u011bkdy indick\u00fd babi\u010dky onanujou s BHUNOU a\u017e dv\u011b hodiny, co\u017e zp\u016fsob\u00ed podobnej efekt, jako mixov\u00e1n\u00ed. Bude\u0161 m\u00edt ka\u0161u. <\/p>\n\n\n\n

      REDUKUJE\u0160<\/strong><\/h5>\n\n\n\n

      Pot\u0159ebu aplikace t\u00e9to procedury vyvol\u00e1v\u00e1 p\u0159ilit\u00ed v\u011bt\u0161\u00edho mno\u017estv\u00ed vody nebo v\u00fdvaru, ne\u017e je pot\u0159eba. M\u016f\u017ee se st\u00e1t, \u017ee v okam\u017eiku, kdy je v hrncu v\u0161echno, co tam m\u00e1 b\u00fdt, tak to bude \u0159\u00edd\u0161\u00ed, ne\u017e by si indick\u00e1 babi\u010dka p\u0159edstavovala. V ide\u00e1ln\u00edm p\u0159\u00edpad\u011b nejlep\u0161\u00ed efektivity nebude pot\u0159eba redukovat moc dlouho, ide\u00e1ln\u011b f\u0161ak v\u016fbec. Proto s p\u0159id\u00e1v\u00e1n\u00edm vody\/v\u00fdvaru ofafrn\u011b!<\/p>\n\n\n\n

      Je to jednoduch\u00fd. Spor\u00e1k d\u00e1\u0161 na maximum a nech\u00e1\u0161 odchoz\u00edm par\u00e1m voln\u00fd pr\u016fb\u011bh. Trochu probl\u00e9m je, \u017ee \u010d\u00edm je sm\u011bs hust\u0161\u00ed, t\u00edm v\u00edc to prsk\u00e1 jako prase a nen\u00ed probl\u00e9m m\u00edt zajebanou kuchy\u0148 v radiusu jeden metr od bublaj\u00edc\u00edho kastr\u00f3lu (je pot\u0159eba plamen zm\u00edrnit). \u010c\u00e1ste\u010dn\u011b to vy\u0159e\u0161\u00ed to s\u00edto nebo poklice na p\u016fl \u017eerdi. Pak m\u00e1\u0161 ten radius o trochu men\u0161\u00ed. Je nutno ob\u010das zam\u00edchat. V okam\u017eiku, kdy se ti za\u010dnou p\u0159ilepovat tuh\u00fd kousky ke dnu kastr\u00f3lu, za\u010d\u00edn\u00e1 b\u00fdt om\u00e1\u010dka aspo\u0148 tro\u0161ku hust\u00e1. Zhoustne i po tom, co j\u00eddlo zchladne. Kdy\u017e d\u00e1\u0161 do va\u0159en\u00ed v\u011bt\u0161\u00ed mno\u017estv\u00ed slab\u00fdho v\u00fdvaru, m\u016f\u017ee\u0161 redukovat klidn\u011b hodinu. To ale asi nen\u00ed zrovna optim\u00e1ln\u00ed stav.\u00a0<\/p>\n\n\n\n

      FINI\u0160UJE\u0160<\/strong><\/h5>\n\n\n\n

      Jakmile dos\u00e1hne\u0161 spr\u00e1vn\u00e9 konzistence, zb\u00fdv\u00e1 u\u017e jen j\u00eddlo n\u00e1le\u017eit\u011b dochutit dle receptu. Dv\u011b minuty p\u0159ed dova\u0159en\u00edm se podle n\u011bkter\u00fdch recept\u016f p\u0159id\u00e1v\u00e1 garam masala, mletej cumin, atd… op\u011bt podle receptu. To jsou chut\u011b, kter\u00fd se mo\u017en\u00e1 b\u011bhem va\u0159en\u00ed n\u011bkam rozplynuly a t\u00edmto krokem je chce\u0161 znovu zviditelnit. <\/p>\n\n\n\n

      V t\u00e9to f\u00e1zi je t\u00e9\u017e spr\u00e1vn\u00fd \u010das j\u00eddlo dosladit cukrem nebo jable\u010dn\u00fdm octem, jelito \u017e\u00e1douc\u00ed. B\u00edlej jogurt v tomto kroku m\u016f\u017ee m\u00edt svoje m\u00edsto stejn\u011b jako jedna l\u017ei\u010dka ghee, stejn\u011b jako kasoori methi nebo fre\u0161 koriandr. <\/p>\n\n\n\n

      NECHAT SMRD\u011aT<\/strong><\/h5>\n\n\n\n

      Tato procedura je d\u016fle\u017eit\u00e1 pro drtivou v\u011bt\u0161inu indick\u00fdho \u017eran\u00ed! Je f principu \u00fapln\u011b jednoduch\u00e1, ale p\u0159itom tak stra\u0161n\u011b slo\u017eit\u00e1. Spo\u010d\u00edv\u00e1 f tom, \u017ee se mus\u00ed\u0161 natolik ovl\u00e1dnout a j\u00eddlo komplet nese\u017erat d\u0159\u00edf, ne\u017e za dva dny. Vzhledem k mno\u017estv\u00ed fstupn\u00edch ingredienc\u00ed ani nem\u016f\u017ee\u0161 \u010dekat, \u017ee do j\u00eddla nab\u011bhne 100% chuti hned po uva\u0159en\u00ed. Mus\u00ed\u0161 nechat \u010das na difuzi molekul mezi svoje sousedy a sousedy soused\u016f. Jsou j\u00eddla, kter\u00fd jsou bezprost\u0159edn\u011b po uva\u0159en\u00ed relativn\u011b nejedl\u00fd, nicne\u0159\u00edkaj\u00edc\u00ed … nechcu to \u0159\u00edct, ale mo\u017en\u00e1 i hnusn\u00fd. Toto \u010dek\u00e1n\u00ed prost\u011b j\u00eddlo vylad\u00ed na maximum. Dva dny v lednici je minimum, t\u0159i a \u010dty\u0159i je peak a p\u011bt dn\u00ed je z hlediska po\u017eivatelnosti maximum. \u0160estej den u\u017e chu\u0165 degraduje. Samoz\u0159ejm\u011b p\u0159edpoklad pro ka\u017ed\u00fd va\u0159en\u00ed je pou\u017eit\u00ed maxim\u00e1ln\u011b \u010derstv\u00fdch surovin.\u00a0<\/p>\n\n\n\n

      WOKUJE\u0160<\/strong><\/h5>\n\n\n\n

      Procedura WOKUJE\u0160<\/strong> je hlavn\u011b pro Stir-fry noodles<\/strong><\/a> a dal\u0161\u00ed \u010d\u00ednsk\u00fd z\u00e1le\u017eitosti, kde to jinak jejde.<\/p>\n\n\n\n

      Jde o f\u00e1zi, kdy m\u00e1\u0161 nachyst\u00e1no v\u0161echno, co bude pot\u0159eba na to, abys mohl vytv\u00e1\u0159et jednu porci za druhou na p\u00e1nvi woko. Na g\u016fglu se tato metoda jmenuje STIR-FRY<\/strong>.<\/p>\n\n\n\n

      Tato metoda d\u00e1v\u00e1 v\u011bt\u0161\u00ed potenci\u00e1l pro v\u00fdsledek, proto\u017ee ka\u017ed\u00e1 porce m\u00e1 dostate\u010dn\u00fd mno\u017estv\u00ed tepeln\u00e9ho p\u0159\u00edkonu k tomu, aby se ud\u011blala p\u0159esn\u011b tak, jak by si to p\u0159edstavovala. Kdyby bylo ve woku v\u00edce surovin, ne\u017e ho\u0159\u00e1k zvl\u00e1dne, tak by to nebylo WOKUJE\u0160<\/strong>, ale DUS\u00cd\u0160, proto\u017ee nem\u016f\u017ee\u0161 s j\u00eddlem ONANOVAT<\/strong> a pohazovat, tak\u017ee chyb\u00ed p\u0159\u00edstup vzduchu k povrchu surovin.<\/strong> Je k tomu pot\u0159eba plynovej spor\u00e1k a v\u017edycky pou\u017e\u00edv\u00e1\u0161 n\u011bjv\u011bt\u0161\u00ed ho\u0159\u00e1k na maxim\u00e1ln\u00ed v\u00fdkon<\/strong>. U b\u011b\u017en\u00fdch spor\u00e1ku je ale tohle dostupn\u00fd maximum na spr\u00e1vn\u00fd stir-fry tak trochu m\u00e1lo. Ide\u00e1ln\u011b je po\u0159\u00eddit si samostatn\u00fd ho\u0159\u00e1k na propan-butan o v\u00fdkonu nap\u0159\u00edklad 8 kW a wok, kterej se z takov\u00fdho hicu neposere. <\/p>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Aby bylo mo\u017en\u00e9 l\u00edp pochopit proces vzniku indick\u00e9ho j\u00eddla jako celku, je vhodn\u00e9 pojmenovat a definovat jednotliv\u00e9 kroky p\u0159i va\u0159en\u00ed indick\u00fdch pokrm\u016f jako procedury, z jejich\u017e r\u016fzn\u00fdch kombinac\u00ed se skl\u00e1daj\u00ed indick\u00e9 recepty. Ka\u017ed\u00e1 procedura m\u00e1 svoje specifick\u00e9 rysy a p\u0159edem dan\u00fd r\u00e1mec\u00a0postup\u016f. Ka\u017ed\u00fd va\u0159en\u00ed se m\u016f\u017ee skl\u00e1dat z n\u011bjak\u00e9 kombinace n\u00e1sleduj\u00edc\u00edch procedur: MARINUJE\u0160 Kdy\u017e v receptu uvid\u00ed\u0161 n\u011bco ve smyslu: \u201emarinuj vole\u201c, znamen\u00e1 to, \u017ee existuje vysok\u00fd procento mo\u017enosti, \u017ee si zrovna tuto dobrotu dneska ned\u00e1\u0161. Nech maso plavat v marin\u00e1d\u011b v ide\u00e1ln\u00edm p\u0159\u00edpad\u011b p\u0159es noc. V n\u011bkter\u00fdch receptech marinov\u00e1n\u00ed nen\u00ed pot\u0159eba. Jsou to j\u00eddla, kde se maso va\u0159\u00ed v […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-104","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/pages\/104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":32,"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/pages\/104\/revisions"}],"predecessor-version":[{"id":2496,"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/pages\/104\/revisions\/2496"}],"wp:attachment":[{"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/media?parent=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}