{"id":1703,"date":"2020-02-23T15:03:31","date_gmt":"2020-02-23T14:03:31","guid":{"rendered":"http:\/\/www.chill-in.cz\/?page_id=1703"},"modified":"2020-02-23T17:19:39","modified_gmt":"2020-02-23T16:19:39","slug":"pikantni-pecena-zebra","status":"publish","type":"page","link":"https:\/\/www.chill-in.cz\/index.php\/pikantni-pecena-zebra\/","title":{"rendered":"Pikantn\u00ed pe\u010den\u00e1 \u017eebra"},"content":{"rendered":"\n<p class=\"has-text-align-center\">!!!! UNDER CONSTRUCTION !!!!<\/p>\n\n\n\n<p>OSTATN\u00cd RECEPTY -> PIKANTN\u00cd PE\u010cEN\u00c1 \u017dEBRA<\/p>\n\n\n\n<p><strong>\u010casov\u00e1 n\u00e1ro\u010dnost:<\/strong>\u00a01.5 hodiny p\u0159\u00edprava + 2 noci marinov\u00e1n\u00ed + 6 hodin pe\u010den\u00ed,<\/p>\n\n\n\n<p><strong>Po\u010det porc\u00ed:<\/strong>\u00a08 a\u017e 10<br><br><em>[FOTKY ZAT\u00cdM NEJSOU]<\/em><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">\u2014\u2014\u2014-\u00a0<strong>intro<\/strong>\u00a0\u2014\u2014\u2014-<\/p>\n\n\n\n<p class=\"has-text-align-left\"><br><br><br>Mo\u017en\u00e1 to taky z restaurac\u00ed zn\u00e1te &#8230; takov\u00fd to, kdy\u017e je u j\u00eddla napsan\u00fd &#8222;pikantn\u00ed&#8220;. Blb\u00fd na tom je hlavn\u011b to, \u017ee to tam v\u011bt\u0161inou je fakt jenom napsan\u00fd. Jestli tam to \u010dili daj\u00ed, tak jenom asi tak, jako kdy\u017e soulo\u017e\u00ed\u0161 jenom trochu. Asi tak 3 cm.<\/p>\n\n\n\n<p>Ohledn\u011b volby masa se \u0159\u00edk\u00e1, \u017ee takov\u00fd ty restaurant style \u017eebra jsou kompozice dvou polo\u017eek z masny. <strong>\u017debra ploch\u00e1 <\/strong>a <strong>b\u016f\u010dek s kost\u00ed<\/strong>. Kdy\u017e to tam mrdne\u0161 v hmotnostn\u00edm pom\u011bru cca 1:1, tak se stane to, \u017ee \u017eerouc\u00ed bytost bude m\u00edt f porci sice jenom p\u00e1r kost\u00ed, ale v b\u0159uchu hromadu masa (f\u010detn\u011b ostatn\u00edho p\u0159\u00edslu\u0161enstv\u00ed) a p\u0159itom bude i nad\u00e1le \u017e\u00edt s t\u00edm, \u017ee vlastn\u011b \u017eral\/a jenom \u017eebra. Je tam prost\u011b aji ten b\u016f\u010dek, kterej je mastnej a proto je to kurva tak dobr\u00fd!<\/p>\n\n\n\n<p>Zkrat<em>ky:\u00a0<\/em> <br><strong>tsp<\/strong>\u00a0= \u010dajov\u00e1 \u017eli\u010dka, vrchovat\u00e1 a pln\u011b nalo\u017een\u00e1<br><strong>tbsp<\/strong>\u00a0= pol\u00edfkov\u00e1 \u017elica, pln\u011b nalo\u017een\u00e1 a vrchovat\u00e1<br><br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">\u2014\u2014\u2014-\u00a0<strong>kostra receptu<\/strong>\u00a0\u2014\u2014\u2014-<\/p>\n\n\n\n<p><br><br><br><strong>P\u0158EDEHRA:<\/strong>\u00a0V den nula osma\u017e\u00ed\u0161 kilo cibule, co\u017e bude z\u00e1klad pro marin\u00e1du, kterou pr\u00e1v\u011b vytv\u00e1\u0159\u00ed\u0161.<\/p>\n\n\n\n<p><strong>AKCE:<\/strong>\u00a0Zasune\u0161 to hluboko do trouby.<br><br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">\u2014\u2014\u2014-\u00a0<strong>seznam\u00a0ingredienc\u00ed<\/strong>\u00a0\u2014\u2014\u2014-<\/p>\n\n\n\n<p><br><br><strong>SMA\u017d\u00cd\u0160<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg oloupan\u00e9 cibule<\/li><li>0.33 litru oleje<\/li><\/ul>\n\n\n\n<p><strong>MARINUJE\u0160<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1.5 kg ploch\u00e1 \u017eebra<\/li><li>1.5 kg bu\u010dek s kost\u00ed<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>SMA\u017dEN\u00c1 CIBULA<\/li><li>10 ks \/ 70 g \u2013 \u010desnek<\/li><li>90 g \u2013 hn\u011bd\u00fd cukr<\/li><li>30 g \u2013 med<\/li><li>75 ml \u2013 jable\u010dn\u00fd ocet<\/li><li>2.5 tbsp \u2013 plnotu\u010dn\u00e1 ho\u0159tice<\/li><li>4 tbsp \u2013 ke\u010dup<\/li><li>4 tbsp \u2013 tmav\u00e1 s\u00f3jofka<\/li><li>5 tsp \u2013 s\u016fl <\/li><li> 1.5 tsp \u2013 pep\u0159 mlet\u00fd<\/li><li>1 tsp \u2013 paprika <\/li><li>1 tsp \u2013 \u0159\u00edmsk\u00fd km\u00edn<\/li><li>2 tsp \u2013 kashmiri chilli (nebo n\u011bjak\u00fd jin\u00fd dobr\u00fd)<\/li><li>1 tsp \u2013 sko\u0159ice<br><br><br><\/li><\/ul>\n\n\n\n<p class=\"has-text-align-center\">  \u2014\u2014\u2014-\u00a0<strong>postup<\/strong>\u2014\u2014\u2014-  <\/p>\n\n\n\n<p class=\"has-text-align-left\"><br> <br><br> <strong>Den nula<\/strong><br><\/p>\n\n\n\n<p class=\"has-text-align-left\"> <strong>1.<\/strong> Osma\u017e t\u0159eba ve woku cibulu do stoprocentn\u00edho osma\u017eena. M\u016f\u017ee to trvat 40 minut.  V\u00edce <a href=\"https:\/\/www.chill-in.cz\/index.php\/smazena-cibule\/\">o sma\u017een\u00ed cibule zde<\/a>. <\/p>\n\n\n\n<p><strong>2. <\/strong>P\u0159esu\u0148 cibulu do n\u011bjak\u00e9 ofici\u00e1ln\u00ed n\u00e1doby na marin\u00e1du a p\u0159idej zbytek ingredienc\u00ed krom\u011b masa.<\/p>\n\n\n\n<p><strong>3. <\/strong>Rozmixuj to na sra\u010dky ty\u010dov\u00fdm mix\u00e9rem. <\/p>\n\n\n\n<p><strong>4. <\/strong>Vym\u00e1chej f tom f\u0161echny kousky ji\u017e mrtv\u00e9ho pras\u00e1tka, naskl\u00e1dej je do dostate\u010dn\u011b velk\u00e9 pe\u010d\u00edc\u00ed aparatury a cel\u00fd to nech smrd\u011bt dv\u011b noci v lednici. <\/p>\n\n\n\n<p> <strong>Den dva<\/strong> <\/p>\n\n\n\n<p><strong>5. <\/strong>Upe\u010d na 6 hodin a 120\u00b0C.<\/p>\n\n\n\n<p><strong>6.<\/strong> \u017der!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>!!!! UNDER CONSTRUCTION !!!! OSTATN\u00cd RECEPTY -> PIKANTN\u00cd PE\u010cEN\u00c1 \u017dEBRA \u010casov\u00e1 n\u00e1ro\u010dnost:\u00a01.5 hodiny p\u0159\u00edprava + 2 noci marinov\u00e1n\u00ed + 6 hodin pe\u010den\u00ed, Po\u010det porc\u00ed:\u00a08 a\u017e 10 [FOTKY ZAT\u00cdM NEJSOU] \u2014\u2014\u2014-\u00a0intro\u00a0\u2014\u2014\u2014- Mo\u017en\u00e1 to taky z restaurac\u00ed zn\u00e1te &#8230; takov\u00fd to, kdy\u017e je u j\u00eddla napsan\u00fd &#8222;pikantn\u00ed&#8220;. Blb\u00fd na tom je hlavn\u011b to, \u017ee to tam v\u011bt\u0161inou je fakt jenom napsan\u00fd. Jestli tam to \u010dili daj\u00ed, tak jenom asi tak, jako kdy\u017e soulo\u017e\u00ed\u0161 jenom trochu. Asi tak 3 cm. Ohledn\u011b volby masa se \u0159\u00edk\u00e1, \u017ee takov\u00fd ty restaurant style \u017eebra jsou kompozice dvou polo\u017eek z masny. \u017debra ploch\u00e1 a b\u016f\u010dek s kost\u00ed. [&hellip;]<\/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-1703","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/pages\/1703","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=1703"}],"version-history":[{"count":38,"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/pages\/1703\/revisions"}],"predecessor-version":[{"id":1745,"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/pages\/1703\/revisions\/1745"}],"wp:attachment":[{"href":"https:\/\/www.chill-in.cz\/index.php\/wp-json\/wp\/v2\/media?parent=1703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}