![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/vyvar-1920x600-1-1024x320.jpg\")
<\/a><\/figure>\n\n\n\nInstantn\u00ed \u201cbujon\u201d<\/h2>\n\n\n\n
Buj\u00f3n je synonymum pro v\u00fdvar. Pro modern\u00ed populaci je to v\u0161ak sp\u00ed\u0161e ozna\u010den\u00ed instantn\u00ed kostky \u010di \u017eel\u00e9 v plastov\u00e9 krabi\u010dce, kterou si m\u016f\u017eete zakoupit jako praktickou n\u00e1hradu v\u00fdvaru. Jsou \u010dasto velmi slan\u00e9, obsahuj\u00ed \u010dasto glutam\u00e1ty (sporn\u00e9 l\u00e1tky pro zv\u00fdrazn\u011bn\u00ed chuti), aromata, barvivo, ale i \u017eivo\u010di\u0161nou slo\u017eku v podob\u011b pr\u00e1\u0161ku z masa. Osobn\u011b nepou\u017e\u00edv\u00e1m, ale v krajn\u00edch p\u0159\u00edpadech pro navozen\u00ed placeba dok\u00e1\u017eu p\u0159\u00edjmout \ud83d\ude04<\/p>\n\n\n\n
Jak ud\u011blat v\u00fdvar?<\/h2>\n\n\n\n
Z\u00e1kladn\u00ed sm\u011br pro p\u0159\u00edpravu v\u00fdvaru je vlo\u017eit po\u017eadovan\u00e9 ingredience do studen\u00e9 vody, uv\u00e9st ji k varu nebo t\u011bsn\u011b pod n\u011bj (pobubl\u00e1v\u00e1n\u00ed) a takto v\u00fdvar \u201ct\u00e1hnout\u201d po k\u00fd\u017eenou dobu. Ta doba se odv\u00edj\u00ed od ingredienc\u00ed. U zeleninov\u00e9ho v\u00fdvaru m\u016f\u017ee sta\u010dit hodina, u dr\u016fbe\u017e\u00edho m\u016f\u017eou sta\u010dit 4 a u v\u011bt\u0161\u00edch hov\u011bz\u00edch kost\u00ed m\u016f\u017eeme t\u00e1hnout v\u00fdvar t\u0159eba i p\u0159es noc \u010di d\u00e9le. Osobn\u011b vn\u00edm\u00e1m kolik chuti a \u201cs\u00edly\u201d se do v\u00fdvaru dostalo z ingredienc\u00ed a podle toho se rozhoduji.<\/p>\n\n\n\n
Proto\u017ee se zelenina vyva\u0159\u00ed docela rychle (bylinky tak\u00e9) tak je r\u00e1d p\u0159id\u00e1v\u00e1m do \u017eivo\u010di\u0161n\u00e9ho v\u00fdvaru a\u017e ke konci \u2013 nap\u0159\u00edklad va\u0159\u00edm ku\u0159ec\u00ed skelety 3 hodiny, a a\u017e pot\u00e9 vlo\u017e\u00edm zeleninu.<\/p>\n\n\n\n
S\u016fl<\/strong><\/h3>\n\n\n\nS\u016fl se hod\u00ed k rozbour\u00e1n\u00ed bun\u011b\u010dn\u00fdch struktur a intenzivn\u011bj\u0161\u00edmu vyta\u017een\u00ed chut\u00ed a \u017eivin z ingredienc\u00ed (zejm\u00e9na z masa a kost\u00ed). Proto ji do v\u00fdvaru d\u00e1v\u00e1m v\u017edy, ned\u00e1v\u00e1m ji v\u0161ak moc aby v\u00fdvar nebyl p\u0159\u00edli\u0161 slan\u00fd, proto\u017ee nikdy nev\u00edm jak s n\u00edm budu d\u00e1le pracovat. Na litr hotov\u00e9ho v\u00fdvaru doporu\u010duju 2-3g soli, cca p\u016fl \u010dajov\u00e9 l\u017ei\u010dky. Bu\u010fte si v\u011bdom\u00ed toho \u017ee se \u010d\u00e1st vody p\u0159i va\u0159en\u00ed odpa\u0159\u00ed.<\/p>\n\n\n\n
Maso<\/strong><\/h3>\n\n\n\nZ masa se do v\u00fdvaru dostane spousta chuti a b\u00edlkovin. Pokud maso u\u017e nad\u00e1le nechcete pou\u017e\u00edvat v receptu, tak ho m\u016f\u017eete vyva\u0159it po\u0159\u00e1dn\u011b.<\/p>\n\n\n\n
Maso lze vlo\u017eit do ji\u017e vrouc\u00ed vody, v tom p\u0159\u00edpad\u011b se z n\u011bj v\u0161ak nevyt\u00e1hne tolik \u017eivin a chuti. Tento p\u0159\u00edstup je vhodn\u00fd pro j\u00eddla kde chceme maso serv\u00edrovat nap\u0159. s om\u00e1\u010dkou.<\/p>\n\n\n\n
Kosti<\/strong><\/h3>\n\n\n\nKosti se vyva\u0159uj\u00ed mnohem d\u00e9le ne\u017e maso samotn\u00e9. Jsou tvrd\u00e9, a \u010d\u00edm tlust\u0161\u00ed jsou, t\u00edm d\u00e9le trv\u00e1 z nich \u017eiviny dostat. Velk\u00e9 kosti vyva\u0159uji i v\u00edcekr\u00e1t a skladuji je v mraz\u00e1ku.<\/p>\n\n\n\n
\u017diviny z kost\u00ed jsou opravdu potentn\u00ed a v\u00fd\u017eivn\u00e9. Pokud pod\u00e1v\u00e1te n\u011bkomu v\u00fdvar p\u0159i nemoci \u010di s rozhozen\u00fdm za\u017e\u00edv\u00e1n\u00edm, stoj\u00ed za to zv\u00e1\u017eit sn\u00ed\u017eit jejich objem a ud\u011blat v\u00fdvar v\u00edce masov\u011bj\u0161\u00ed.<\/p>\n\n\n\n
Pokud vyva\u0159ujeme kosti, doporu\u010duji p\u0159idat l\u017e\u00edci kvalitn\u00edho octa, pom\u016f\u017eou z kost\u00ed vyt\u00e1hnout v\u0161echny \u017eiviny.<\/p>\n\n\n\n
Vnit\u0159nosti<\/strong><\/h3>\n\n\n\nDo v\u00fdvaru \u010di v\u00fdsledn\u00e9 pol\u00e9vky lze p\u0159idat i vnit\u0159nosti. Jsou to v\u00fd\u017eivn\u00e9 org\u00e1ny, kter\u00e9 se prod\u00e1vaj\u00ed paradoxn\u011b levn\u011b a p\u0159itom jsou \u017eivinami mnohem nasycen\u011bj\u0161\u00ed ne\u017e \u010dist\u00e1 svalovina. Va\u0159en\u00ed jim sta\u010d\u00ed v\u0161ak kr\u00e1tk\u00e9 a dlouh\u00fdm ta\u017een\u00edm jim sp\u00ed\u0161e u\u0161kod\u00edte. Posta\u010d\u00ed je pova\u0159it p\u016fl hodiny. Nap\u0159\u00edklad srd\u00ed\u010dka, j\u00e1tra a ledviny.<\/p>\n\n\n\n
Kolagen<\/strong><\/h3>\n\n\n\nKolagen je nerozpustn\u00e1 b\u00edlkovina, vyskytuj\u00edc\u00ed-se ve vazivech, chrupavk\u00e1ch a kloubech. Kolagen najdeme nap\u0159\u00edklad v ku\u0159ec\u00edch k\u0159\u00eddlech proto\u017ee tam je dost k\u016f\u017ee i chrupavek, tak\u00e9 r\u016fzn\u00e9 \u0159ezy hov\u011bz\u00edho j\u00edm m\u016f\u017eou b\u00fdt protkan\u00e9. Kolagen je i v kostech, ale v men\u0161\u00edm mno\u017estv\u00ed.<\/p>\n\n\n\n
Kolagen m\u00e1 schopnost l\u00e9\u010dit na\u0161e st\u0159evo a jeho v\u00fdstelku, vy\u017eivovat k\u016f\u017ei, vlasy, klouby a zuby.<\/p>\n\n\n\n
To \u017ee je v\u00e1\u0161 v\u00fdvar bohat\u00fd na kolagen pozn\u00e1te tak, \u017ee bude m\u00edt tendenci po vychlazen\u00ed \u017eelatinovat.<\/p>\n\n\n\n
Bylinky a ko\u0159en\u00ed<\/strong><\/h3>\n\n\n\nBylinky do v\u00fdvaru lze p\u0159idat pozd\u011bji, t\u0159eba hodinu p\u0159ed koncem. Av\u0161ak ko\u0159en\u00ed jako je cel\u00fd pep\u0159 nebo nov\u00e9 ko\u0159en\u00ed lze p\u0159idat hned na za\u010d\u00e1tku, a\u0165 se po\u0159\u00e1dn\u011b vyva\u0159\u00ed.<\/p>\n\n\n\n
Fantazii se meze nekladou, tak\u017ee se do v\u00fdvaru nebojte d\u00e1t co je v\u00e1m po chuti \u2013 t\u0159eba rozmar\u00fdn k hov\u011bz\u00edmu, z\u00e1zvor ke ku\u0159ec\u00edmu (ten pou\u017e\u00edvaj\u00ed v \u010d\u00edn\u011b takto b\u011b\u017en\u011b).<\/p>\n\n\n\n
Libe\u010dek je \u00fa\u017easn\u011b vo\u0148av\u00e1 bylina kter\u00e1 dod\u00e1 v\u00fdvaru chu\u0165 maggi \ud83d\ude0a<\/p>\n\n\n\n![\"\"](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
<\/a>Z\u00e1zvor, \u010desnek, tymi\u00e1n, koriandr\u2026<\/figcaption><\/figure>\n\n\n\nPom\u016fcky<\/h2>\n\n\n\nHrnec<\/strong><\/h3>\n\n\n\nNa v\u00fdvar se ur\u010dit\u011b bude hodit v\u011bt\u0161\u00ed hrnec. J\u00e1 pou\u017e\u00edv\u00e1m s oblibou 10l hrnec kde se v\u0161echny kosti, maso i zelenina dok\u00e1\u017e\u00ed pono\u0159it do vody.<\/p>\n\n\n\n
Tlakov\u00fd hrnec m\u016f\u017ee va\u0159en\u00ed urychlit, ale berte v potaz \u017ee vysok\u00fd tlak v\u00edce znehodnocuje \u017eiviny ve v\u00fdvaru.<\/p>\n\n\n\n
Pomal\u00fd hrnec je super na v\u00fdvar, proto\u017ee dr\u017e\u00ed teplotu na ide\u00e1ln\u00edm bodu jemn\u00e9ho varu. Osobn\u011b mi nevyhovuje jeho velikost proto\u017ee d\u011bl\u00e1m v\u017edy v\u00fdvaru v\u011bt\u0161\u00ed mno\u017estv\u00ed abych ho i zamrazil.<\/p>\n\n\n\n
P\u011bnova\u010dka<\/strong><\/h3>\n\n\n\nP\u011bnova\u010dka je u\u017eite\u010dn\u00e1 nab\u011bra\u010dka, bu\u010f z plastu s d\u00edrkami nebo z kovu se s\u00edtkem. V obou p\u0159\u00edpadech je velmi m\u00e1lo prohlouben\u00e1, to abyste s n\u00ed mohli sb\u00edrat efektivn\u011b p\u011bnu z v\u00fdvaru. V t\u00e9to p\u011bn\u011b se nach\u00e1z\u00ed vysr\u00e1\u017een\u00e9 b\u00edlkoviny. Kucha\u0159i tomu \u0159\u00edkaj\u00ed \u201cne\u010distoty\u201d, j\u00e1 se p\u011bny osobn\u011b b\u00e1t nechci, ale tento ritu\u00e1l mi p\u0159\u00edjde fajn, a jeho v\u00fdsledkem je \u010dist\u0161\u00ed v\u00fdvar \ud83d\ude42<\/p>\n\n\n\n<\/a>P\u011bnova\u010dka<\/figcaption><\/figure>\n\n\n\nZ\u00e1kladn\u00ed recept<\/h2>\n\n\n\n
Pro v\u00fdvar samotn\u00fd nen\u00ed t\u0159eba pou\u017e\u00edt v\u0161echny ingredience. M\u016f\u017eete nap\u0159\u00edklad vynechat ko\u0159en\u00ed a bylinky, pou\u017e\u00edt pouze z\u00e1kladn\u00ed zeleninu (u \u010desk\u00e9 chuti cibule a mrkev) a i tak dostanete siln\u00fd v\u00fdvar kter\u00fd v\u00e1s vzpru\u017e\u00ed.<\/p>\n\n\n\n
Pom\u011br \u201ckost\u00ed\u201d a vody pro siln\u00fd v\u00fdvar, kter\u00fd je v\u017edy na\u0159editeln\u00fd a praktick\u00fd pro skladov\u00e1n\u00ed je 1:2.<\/p>\n\n\n\n
M\u00e1m r\u00e1d va\u0159enou zeleninu, tak\u017ee ji p\u0159id\u00e1v\u00e1m pozd\u011bji a j\u00edm i s v\u00fdvarem. Tedy krom\u011b cibule, kterou nem\u00e1m pot\u0159ebu j\u00edst, tak\u017ee ji vkl\u00e1d\u00e1m na za\u010d\u00e1tku. Je v\u0161ak mo\u017en\u00e9 ji tam d\u00e1t hned na za\u010d\u00e1tku a pot\u00e9 vyhodit.<\/p>\n\n\n\n
Ope\u010den\u00ed<\/strong><\/h3>\n\n\n\nIngredience do v\u00fdvaru m\u016f\u017eete p\u0159ed vyva\u0159ov\u00e1n\u00edm p\u00e9ct. Nejjednodu\u0161\u0161\u00ed je v\u0161echny ingredience lehce posolit a hodit na plech a p\u00e9ct na 180-200\u00b0C t\u0159eba 45 minut v troub\u011b. U ku\u0159ec\u00edch skelet\u016f tohle d\u011bl\u00e1m n\u011bkdy r\u00e1d. Zelenina zkaramelizuje (maillardova reakce), k\u016f\u017ei\u010dka zezl\u00e1tne a v\u00fdsledn\u00fd v\u00fdvar bude o to v\u00edc jangov\u00fd \u2013 tedy proh\u0159\u00edvac\u00ed, co\u017e se v zim\u011b hod\u00ed \ud83d\ude42<\/p>\n\n\n\n
Alternativa je op\u00e9ct zeleninu a t\u0159eba i maso v hrnci na tro\u0161ce tuku.<\/p>\n\n\n\n<\/a>Pe\u010den\u00e9 hov\u011bz\u00ed morkov\u00e9 kosti s masem, cibul\u00ed a ko\u0159enovou zeleninou<\/figcaption><\/figure>\n\n\n\nIngredience<\/h3>\n\n\n\n\n- 400g cibule<\/li>\n\n\n\n
- 200g mrkve<\/li>\n\n\n\n
- 200g celeru (\u010di celeru a petr\u017eele)<\/li>\n\n\n\n
- 4l vody<\/li>\n\n\n\n
- 2kg \u201ckost\u00ed\u201d\n
\n- Ku\u0159ec\u00ed \u2013 m\u016f\u017ee j\u00edt o kombinaci skelet\u016f, k\u0159\u00eddel, krk\u016f<\/li>\n\n\n\n
- Hov\u011bz\u00ed \u2013 harfy (\u010d\u00e1sti z p\u00e1te\u0159e kde je i maso), \u017eebra, oh\u00e1\u0148ka, morkov\u00e9 kosti (morek doporu\u010duji dostat z kost\u00ed za syrova \u2013 jde to ztuha \u2013 nebo kosti nejd\u0159\u00edve up\u00e9ct, ultrav\u00fd\u017eivn\u00fd morek si u\u017e\u00edt t\u0159eba na kv\u00e1skov\u00e9m chlebu a a\u017e pot\u00e9 kosti va\u0159it.<\/li>\n\n\n\n
- Ryb\u00ed \u2013 doporu\u010duji hlavu. Pokud m\u00e1 \u0161upiny, bude jich v\u00fdvar pln\u00fd, tak pozor.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- S\u016fl<\/li>\n\n\n\n
- 8 kuli\u010dek cel\u00e9ho pep\u0159e<\/li>\n\n\n\n
- 6 kuli\u010dek nov\u00e9ho ko\u0159en\u00ed<\/li>\n\n\n\n
- 1 bobkov\u00fd list<\/li>\n\n\n\n
- L\u017e\u00edce kvalitn\u00edho octa<\/li>\n<\/ul>\n\n\n\n
Postup<\/h3>\n\n\n\n\n- \u201cKosti\u201d m\u016f\u017eete om\u00fdt studenou vodou. Cibuli bu\u010f oloup\u00e1m \u00fapln\u011b, nebo zbav\u00edm \u0161kared\u011bj\u0161\u00edch \u0161lupek a vlo\u017e\u00edm s kr\u00e1snou zlatavou slupkou, kter\u00e1 pak v\u00fdvar lehce obarv\u00ed.<\/li>\n\n\n\n
- Vlo\u017ete \u201ckosti\u201d, cibuli, pep\u0159 a nov\u00e9 ko\u0159en\u00ed<\/li>\n\n\n\n
- P\u0159ive\u010fte pod bod varu, kdy voda jemn\u011b pobubl\u00e1v\u00e1 ale neva\u0159\u00ed klokotem. (Anglicky \u201csimmering\u201d)<\/li>\n\n\n\n
- Na za\u010d\u00e1tku se na v\u00fdvaru m\u016f\u017ee tvo\u0159it p\u011bna. Na jej\u00ed sb\u00edr\u00e1n\u00ed je ide\u00e1ln\u00ed tzv. \u201cp\u011bnova\u010dka\u201d – plo\u0161\u0161\u00ed nab\u011bra\u010dka s d\u00edrami. P\u011bnu seberte, a\u0165 u\u017e p\u011bnova\u010dkou nebo l\u017e\u00edc\u00ed, cedn\u00edkem \u010di jin\u00fdm n\u00e1strojem.<\/li>\n\n\n\n
- Doba t\u00e1hnut\u00ed (pobubl\u00e1v\u00e1n\u00ed) v\u00fdvaru se odv\u00edj\u00ed od typu \u201ckost\u00ed\u201d. Ryb\u00edm hlav\u00e1m sta\u010d\u00ed hodina, ku\u0159ec\u00edmu sta\u010d\u00ed 3-4 hodiny, hov\u011bz\u00ed m\u016f\u017eete t\u00e1hnout 8 a v\u00edc hodin, v p\u0159\u00edpad\u011b tvrd\u00fdch velk\u00fdch kost\u00ed i p\u0159es noc 12 hodin. (Pozor a\u0165 se v\u00e1m nevyva\u0159\u00ed v\u0161echna voda, \u010d\u00edm d\u00e9le se t\u00e1hne, t\u00edm v\u00edce j\u00ed m\u016f\u017eete nal\u00edt. Pokli\u010dka s d\u00edrkou se zde hod\u00ed proti p\u0159\u00edli\u0161n\u00e9mu odpa\u0159ov\u00e1n\u00ed).<\/li>\n\n\n\n
- Mrkev a celer \u010di petr\u017eel nakr\u00e1jejte na podobn\u011b velk\u00e9 kousky. P\u0159edstavte si, jak se v\u00e1m budou nab\u00edrat l\u017e\u00edc\u00ed.<\/li>\n\n\n\n
- Na posledn\u00ed hodinu t\u00e1hnut\u00ed vlo\u017ete mrkev, petr\u017eel \u010di celer a bobkov\u00fd list.<\/li>\n\n\n\n
- Po 4 hodin\u00e1ch vypn\u011bte oh\u0159ev.<\/li>\n\n\n\n
- Pevn\u00e9 ingredience z v\u00fdvaru vyb\u00edr\u00e1m d\u011brovanou nab\u011bra\u010dkou do v\u011bt\u0161\u00edho s\u00edtka kter\u00e9 m\u00e1m na hrnci. Tam postupn\u011b chladnou a j\u00e1 je m\u016f\u017eu pot\u00e9 odd\u011blit \u2013 zvl\u00e1\u0161\u0165 zeleninu a zvl\u00e1\u0161\u0165 kosti s masem, kter\u00e9 ob\u00edr\u00e1m aby mi z\u016fstalo jen maso.<\/li>\n\n\n\n
- V\u00fdsledkem je \u010dist\u00fd v\u00fdvar, obran\u00e9 maso a uva\u0159en\u00e1 zelenina. To si schov\u00e1m do lednice v uzav\u0159en\u00fdch n\u00e1dob\u00e1ch, p\u0159\u00edpadn\u011b \u010dist\u00fd v\u00fdvar (n\u011bkdy i hotovou pol\u00e9vku s masem a zeleninou) mraz\u00edm a pozd\u011bji s vd\u011b\u010dnost\u00ed oh\u0159\u00edv\u00e1m.<\/li>\n<\/ol>\n\n\n\n
Inspirace z jin\u00fdch kultur<\/h2>\n\n\n\n\u010c\u00ednsk\u00fd vep\u0159ov\u00fd v\u00fdvar s \u0159edkv\u00ed daikon<\/h3>\n\n\n\n\n- Vep\u0159ov\u00e1 \u017eebra, \u010di kombinace jin\u00fdch kost\u00ed a masa<\/li>\n\n\n\n
- \u0158edkev daikon<\/li>\n\n\n\n
- S\u016fl<\/li>\n\n\n\n
- Z\u00e1zvor<\/li>\n\n\n\n
- Lze p\u0159idat kustovnici (goji)<\/li>\n<\/ul>\n\n\n\n
Vyva\u0159\u00edte 2 hodiny kosti s masem, z\u00e1zvorem a sol\u00ed. Pozd\u011bji p\u0159id\u00e1te daikon a va\u0159\u00edte ho v pol\u00e9vce do m\u011bkka.<\/p>\n\n\n\n
Recept na \u010d\u00ednskou pol\u00e9vku s \u0159edkv\u00ed daikon<\/a> (angli\u010dtina)<\/p>\n\n\n\nVietnam a jeho proslul\u00e9 Pho<\/h3>\n\n\n\n
Vietnamsk\u00fd hov\u011bz\u00ed v\u00fdvar, jak ho zn\u00e1te z pol\u00e9vky Pho obsahuje \u0161irokou paletu ingredienc\u00ed a postup jak ho ud\u011blat autenticky je zdlouhav\u011bj\u0161\u00ed, ale velmi z\u00e1bavn\u00fd \ud83d\ude42 Pro inspiraci v\u00e1m sem nap\u00ed\u0161u zhruba ingredience bez kter\u00fdch se nem\u016f\u017ee takov\u00fd v\u00fdvar obej\u00edt:<\/p>\n\n\n\n
\n- Hov\u011bz\u00ed kosti s masem, nap\u0159. harfy<\/li>\n\n\n\n
- Z\u00e1zvor (dost)<\/li>\n\n\n\n
- Sko\u0159ice cel\u00e1 (st\u0159\u00eddm\u011b)<\/li>\n\n\n\n
- Cel\u00fd bady\u00e1n (mali\u010dko)<\/li>\n\n\n\n
- Tobolky kardamomu (ide\u00e1ln\u011b \u010dern\u00fd kardamom, sta\u010d\u00ed jedna)<\/li>\n\n\n\n
- H\u0159eb\u00ed\u010dek – st\u0159\u00eddm\u011b<\/li>\n\n\n\n
- Sem\u00ednka koriandru – st\u0159\u00eddm\u011b<\/li>\n\n\n\n
- Ryb\u00ed om\u00e1\u010dka – docela dost<\/li>\n\n\n\n
- T\u0159tinov\u00fd cukr – mali\u010dko<\/li>\n<\/ul>\n\n\n\n
Recept na Pho<\/a><\/p>\n\n\n\nRecept na pol\u00e9vku Pho (autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/a><\/p>\n\n\n\n<\/a>Vietnamsk\u00e1 pol\u00e9vka Pho<\/figcaption><\/figure>\n\n\n\nIndie<\/h3>\n\n\n\n
V Indii se v\u00fdvary p\u0159\u00edli\u0161 nezab\u00fdvaj\u00ed, ale nic v\u00e1m nebr\u00e1n\u00ed si v\u00fdslednou pol\u00e9vku naladit do indick\u00fdch chut\u00ed a aromat. Zam\u011b\u0159il bych se na kardamom, kurkumu (a\u0165 ji\u017e v pr\u00e1\u0161kov\u00e9 podob\u011b, t\u0159eba vyextrahovanou do ghee p\u0159ed p\u0159ilit\u00edm v\u00fdvaru) nebo v \u010dertsv\u00e9 podob\u011b vyva\u0159enou s kostmi. D\u00e1le cibule, chilli pr\u00e1\u0161ek z \u010derven\u00fdch ka\u0161m\u00edrsk\u00fdch chilli papri\u010dek, \u010derstv\u00e9 zelen\u00e9 chilli osma\u017een\u00e9 na ghee, sem\u00ednka ho\u0159\u010dice, \u0159\u00edmsk\u00fd km\u00edn, mo\u017en\u00e1 i mal\u00e1 \u0161petka asafoetidy \u2013 l\u00e9\u010div\u00e9 prysky\u0159ice. Jednoduchou cestou pro indick\u00e9 chut\u011b je pou\u017e\u00edt hotovou curry sm\u011bs (nap\u0159\u00edklad curry madras) nebo ko\u0159en\u00edc\u00ed sm\u011bs garam masala, kter\u00e1 m\u00e1 trochu jin\u00fd chu\u0165ov\u00fd profil.<\/p>\n\n\n\n
Jako zeleninu do pol\u00e9vky m\u016f\u017eete zvolit cibule, raj\u010data. Lze i pou\u017e\u00edt lu\u0161t\u011bninu \u2013 p\u016flenou \u010do\u010dku mungo \u010di jinou, ide\u00e1ln\u011b p\u0159edem namo\u010denou pro lep\u0161\u00ed stravitelnost.<\/p>\n\n\n\n
Pro topping by se ur\u010dit\u011b hodil \u010derstv\u00fd koriandr, kter\u00fd m\u00e1 ochlazuj\u00edc\u00ed \u00fa\u010dinek, podporuje tr\u00e1ven\u00ed a je pln\u00fd enzym\u016f. A tak\u00e9 p\u00e1livost j\u00eddla st\u00e1hne dol\u016f proto\u017ee je ochlazuj\u00edc\u00ed \ud83d\ude42<\/p>\n\n\n\n
18 recept\u016f na indick\u00e9 pol\u00e9vky<\/a> (angli\u010dtina)<\/p>\n\n\n\nJaponsko<\/h3>\n\n\n\n
V Japonsku se v\u00fdvary nach\u00e1zej\u00ed zejm\u00e9na v pol\u00e9vk\u00e1ch Ramen. Tyto pol\u00e9vky maj\u00ed r\u016fzn\u00e9 z\u00e1klady, j\u00e1 m\u00e1m zku\u0161enost s va\u0159en\u00edm Tonkotsu co\u017e je opravdu v\u00fd\u017eivn\u00fd v\u00fdvar z vep\u0159ov\u00fdch no\u017ei\u010dek. Na zimu ide\u00e1l, tento v\u00fdvar je hezky kr\u00e9mov\u00fd a pln\u00fd kolagenu! Pol\u00e9vky ramen m\u016f\u017eou m\u00edt i jin\u00e9 z\u00e1klady a k nim se pou\u017e\u00edvaj\u00ed jin\u00e9 v\u00fdvary.<\/p>\n\n\n\n
Ramen a jeho typy a p\u0159\u00edsady<\/a><\/p>\n\n\n\nRecept na Tonkotsu ramen<\/a><\/p>\n\n\n\nRecept na Tonkotsu ramen<\/a> (Autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/p>\n\n\n\n<\/a>Japonsk\u00fd Ramen<\/figcaption><\/figure>\n\n\n\nTipy<\/h2>\n\n\n\nOdstran\u011bn\u00ed tuku<\/strong><\/h3>\n\n\n\nNejjednodu\u0161\u0161\u00ed cesta jak zbavit v\u00fdvar tuku je ho nechat vystydnout (ide\u00e1ln\u011b v lednici \u010di podobn\u00e9 teplot\u011b okolo 5\u00b0C). Tuk se vysr\u00e1\u017e\u00ed na jeho povrchu. M\u016f\u017eete ho sebrat, a pak p\u0159\u00edpadn\u011b zp\u011bt do pol\u00e9vky p\u0159idat. J\u00e1 ho n\u011bkdy \u010dist\u00edm (v kastrolku z n\u011bj odpa\u0159\u00edm vodu, p\u0159efiltruju a uschov\u00e1m. Pokud m\u00e1m kvalitn\u00ed vstupn\u00ed ingredience, nemus\u00edm se b\u00e1t tento tuk pou\u017e\u00edvat pro v\u00fd\u017eivu. Takov\u00e9 ku\u0159ec\u00ed s\u00e1dlo (\u0159\u00edk\u00e1 se mu \u201cschmalz\u201d) je opravdu delikatesa \ud83d\ude0a<\/p>\n\n\n\n<\/a>Odeb\u00edr\u00e1n\u00ed tuku z chlazen\u00e9ho v\u00fdvaru<\/figcaption><\/figure>\n\n\n\nSkladov\u00e1n\u00ed<\/h2>\n\n\n\n
Hotov\u00fd v\u00fdvar je ide\u00e1ln\u00ed nechat vystydnout a pot\u00e9 vydr\u017e\u00ed v lednici cca 3 dny. T\u0159et\u00ed den u\u017e je vhodn\u00e9 ho p\u0159eva\u0159it, \u010d\u00edm\u017e se prodlou\u017e\u00ed jeho trvanlivost. Pot\u00e9 p\u0159eva\u0159uji t\u0159eba ka\u017ed\u00fd druh\u00fd den, ale i s p\u0159eva\u0159ov\u00e1n\u00edm m\u00e1 v\u00fdvar sv\u016fj limit a je v\u017edy t\u0159eba poslouchat svou intuici \u2013 \u010dichovou i chu\u0165ovou. Jakmile uc\u00edt\u00edte kyselost, v\u00fdvar u\u017e je na cest\u011b na kompost\u2026<\/p>\n\n\n\n
V\u00fdvar je par\u00e1dn\u00ed surovina na mra\u017een\u00ed. V chladn\u00fdch dnech poci\u0165uju velkou vd\u011b\u010dnost, kdy\u017e si z mraz\u00e1ku vyt\u00e1hnu 500g krabi\u010dku s v\u00fdvarem, vyklpenu ho do kastrolku a za 10 minut u\u017e je rozpu\u0161t\u011bn\u00fd a oh\u0159\u00e1t\u00fd \ud83d\ude42<\/p>\n\n\n\n
P\u0159i mra\u017een\u00fd v\u00fdvaru i jin\u00fdch tekutin nenapl\u0148ujte mraz\u00edc\u00ed n\u00e1doby do plna. Tekutiny se p\u0159i mra\u017een\u00ed roztahuj\u00ed a n\u00e1doby m\u016f\u017eou po\u0161kodit.<\/p>\n\n\n\n
Zava\u0159ov\u00e1n\u00ed<\/h3>\n\n\n\n
V\u00fdvar lze i zava\u0159it ve sklenic\u00edch, v lednici takto vydr\u017e\u00ed n\u011bkolik t\u00fddn\u016f.<\/p>\n\n\n\n
\u010cl\u00e1nek o zava\u0159ov\u00e1n\u00ed a jeho r\u016fzn\u00fdch metod\u00e1ch<\/a><\/p>\n\n\n\n<\/a>V\u00fdvar ve skle, ide\u00e1ln\u00ed na mra\u017een\u00ed (mo\u017en\u00e1 nechte i trochu v\u00edc prostoru pro rozta\u017een\u00ed tekutiny)<\/figcaption><\/figure>\n\n\n\nZdroje<\/h2>\n\n\n\n
<\/a>https:\/\/www.janadellplotnarkova.cz\/2020\/03\/25\/vyvar-a-vse-co-o-nem-potrebujete-vedet\/<\/a>
https:\/\/recepty.cuketka.cz\/kureci-vyvar<\/a>
https:\/\/www.lekarna.cz\/clanek\/kolagen<\/a>
https:\/\/www.gelmodel.cz\/knihovna\/kolagen-potraviny<\/a><\/p>\n\n\n\nFotky<\/strong><\/h3>\n\n\n\n\u010cist\u00fd v\u00fdvar – Fotka od https:\/\/www.pexels.com\/cs-cz\/foto\/jidlo-vecere-obed-bambus-3559899\/<\/a>
Z\u00e1zvor, \u010desnek, tymi\u00e1n, koriandr\u2026 Fotka od Bluebird Provisions<\/a> z Unsplash<\/a>
Vietnamsk\u00e1 pol\u00e9vka Pho \u2013 Fotka od Hong Anh Duong<\/a> z Unsplash<\/a>
Japonsk\u00fd Ramen – Fotka od Diego Lozano<\/a> z Unsplash<\/a>
Sklenice v\u00fdvaru od Jonathan Pielmayer<\/a> z Unsplash<\/a>
Tuk ve v\u00fdvaru od What great grandma ate<\/a>
Pe\u010den\u00e9 ingredience od Mischief.sg<\/a><\/p>\n\n\n\n
<\/div><\/div>\n\n\n\nJe v\u00e1m \u010dl\u00e1nek u\u017eite\u010dn\u00fd?<\/h3>\n\n\n\n
Pokud v\u00e1m \u010dl\u00e1nek p\u0159in\u00e1\u0161\u00ed hodnotu, budu vd\u011b\u010dn\u00fd kdy\u017e ho ocen\u00edte a podpo\u0159\u00edte m\u011b v psan\u00ed dal\u0161\u00edch QR platbou\/Bitcoinem dle vlastn\u00edch mo\u017enost\u00ed \ud83d\ude42<\/p>\n\n\n
\n\n\nQR platba v CZK<\/figcaption><\/figure><\/div>\n\n\n\nBitcoin platba<\/figcaption><\/figure><\/div>\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"
Co je v\u00fdvar? V\u00fdvar je v\u00fd\u017eivn\u00fd a lehce straviteln\u00fd pokrm \u2013 jsou to \u017eiviny vyta\u017een\u00e9 va\u0159en\u00edm z ingredienc\u00ed do vody. A nejen ty \u2013 v\u00fdvar m\u00e1 tak\u00e9 aroma, sv\u00e9 barvy a sv\u00e9 chut\u011b, kter\u00e9 jsou jeho ned\u00edlnou sou\u010d\u00e1st\u00ed a tvo\u0159\u00ed ve v\u00e1s pro\u017eitek kdy\u017e si ho dop\u0159\u00e1v\u00e1te. V\u00fdvary tu jsou od prad\u00e1vna. K t\u011bm nejv\u00fd\u017eivn\u011bj\u0161\u00edm […]<\/p>\n","protected":false},"author":1,"featured_media":1287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wds_primary_category":18,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vareni"],"_links":{"self":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/comments?post=1286"}],"version-history":[{"count":11,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions"}],"predecessor-version":[{"id":1349,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions\/1349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media\/1287"}],"wp:attachment":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media?parent=1286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/categories?post=1286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/tags?post=1286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Z masa se do v\u00fdvaru dostane spousta chuti a b\u00edlkovin. Pokud maso u\u017e nad\u00e1le nechcete pou\u017e\u00edvat v receptu, tak ho m\u016f\u017eete vyva\u0159it po\u0159\u00e1dn\u011b.<\/p>\n\n\n\n
Maso lze vlo\u017eit do ji\u017e vrouc\u00ed vody, v tom p\u0159\u00edpad\u011b se z n\u011bj v\u0161ak nevyt\u00e1hne tolik \u017eivin a chuti. Tento p\u0159\u00edstup je vhodn\u00fd pro j\u00eddla kde chceme maso serv\u00edrovat nap\u0159. s om\u00e1\u010dkou.<\/p>\n\n\n\n
Kosti<\/strong><\/h3>\n\n\n\nKosti se vyva\u0159uj\u00ed mnohem d\u00e9le ne\u017e maso samotn\u00e9. Jsou tvrd\u00e9, a \u010d\u00edm tlust\u0161\u00ed jsou, t\u00edm d\u00e9le trv\u00e1 z nich \u017eiviny dostat. Velk\u00e9 kosti vyva\u0159uji i v\u00edcekr\u00e1t a skladuji je v mraz\u00e1ku.<\/p>\n\n\n\n
\u017diviny z kost\u00ed jsou opravdu potentn\u00ed a v\u00fd\u017eivn\u00e9. Pokud pod\u00e1v\u00e1te n\u011bkomu v\u00fdvar p\u0159i nemoci \u010di s rozhozen\u00fdm za\u017e\u00edv\u00e1n\u00edm, stoj\u00ed za to zv\u00e1\u017eit sn\u00ed\u017eit jejich objem a ud\u011blat v\u00fdvar v\u00edce masov\u011bj\u0161\u00ed.<\/p>\n\n\n\n
Pokud vyva\u0159ujeme kosti, doporu\u010duji p\u0159idat l\u017e\u00edci kvalitn\u00edho octa, pom\u016f\u017eou z kost\u00ed vyt\u00e1hnout v\u0161echny \u017eiviny.<\/p>\n\n\n\n
Vnit\u0159nosti<\/strong><\/h3>\n\n\n\nDo v\u00fdvaru \u010di v\u00fdsledn\u00e9 pol\u00e9vky lze p\u0159idat i vnit\u0159nosti. Jsou to v\u00fd\u017eivn\u00e9 org\u00e1ny, kter\u00e9 se prod\u00e1vaj\u00ed paradoxn\u011b levn\u011b a p\u0159itom jsou \u017eivinami mnohem nasycen\u011bj\u0161\u00ed ne\u017e \u010dist\u00e1 svalovina. Va\u0159en\u00ed jim sta\u010d\u00ed v\u0161ak kr\u00e1tk\u00e9 a dlouh\u00fdm ta\u017een\u00edm jim sp\u00ed\u0161e u\u0161kod\u00edte. Posta\u010d\u00ed je pova\u0159it p\u016fl hodiny. Nap\u0159\u00edklad srd\u00ed\u010dka, j\u00e1tra a ledviny.<\/p>\n\n\n\n
Kolagen<\/strong><\/h3>\n\n\n\nKolagen je nerozpustn\u00e1 b\u00edlkovina, vyskytuj\u00edc\u00ed-se ve vazivech, chrupavk\u00e1ch a kloubech. Kolagen najdeme nap\u0159\u00edklad v ku\u0159ec\u00edch k\u0159\u00eddlech proto\u017ee tam je dost k\u016f\u017ee i chrupavek, tak\u00e9 r\u016fzn\u00e9 \u0159ezy hov\u011bz\u00edho j\u00edm m\u016f\u017eou b\u00fdt protkan\u00e9. Kolagen je i v kostech, ale v men\u0161\u00edm mno\u017estv\u00ed.<\/p>\n\n\n\n
Kolagen m\u00e1 schopnost l\u00e9\u010dit na\u0161e st\u0159evo a jeho v\u00fdstelku, vy\u017eivovat k\u016f\u017ei, vlasy, klouby a zuby.<\/p>\n\n\n\n
To \u017ee je v\u00e1\u0161 v\u00fdvar bohat\u00fd na kolagen pozn\u00e1te tak, \u017ee bude m\u00edt tendenci po vychlazen\u00ed \u017eelatinovat.<\/p>\n\n\n\n
Bylinky a ko\u0159en\u00ed<\/strong><\/h3>\n\n\n\nBylinky do v\u00fdvaru lze p\u0159idat pozd\u011bji, t\u0159eba hodinu p\u0159ed koncem. Av\u0161ak ko\u0159en\u00ed jako je cel\u00fd pep\u0159 nebo nov\u00e9 ko\u0159en\u00ed lze p\u0159idat hned na za\u010d\u00e1tku, a\u0165 se po\u0159\u00e1dn\u011b vyva\u0159\u00ed.<\/p>\n\n\n\n
Fantazii se meze nekladou, tak\u017ee se do v\u00fdvaru nebojte d\u00e1t co je v\u00e1m po chuti \u2013 t\u0159eba rozmar\u00fdn k hov\u011bz\u00edmu, z\u00e1zvor ke ku\u0159ec\u00edmu (ten pou\u017e\u00edvaj\u00ed v \u010d\u00edn\u011b takto b\u011b\u017en\u011b).<\/p>\n\n\n\n
Libe\u010dek je \u00fa\u017easn\u011b vo\u0148av\u00e1 bylina kter\u00e1 dod\u00e1 v\u00fdvaru chu\u0165 maggi \ud83d\ude0a<\/p>\n\n\n\n<\/a>Z\u00e1zvor, \u010desnek, tymi\u00e1n, koriandr\u2026<\/figcaption><\/figure>\n\n\n\nPom\u016fcky<\/h2>\n\n\n\nHrnec<\/strong><\/h3>\n\n\n\nNa v\u00fdvar se ur\u010dit\u011b bude hodit v\u011bt\u0161\u00ed hrnec. J\u00e1 pou\u017e\u00edv\u00e1m s oblibou 10l hrnec kde se v\u0161echny kosti, maso i zelenina dok\u00e1\u017e\u00ed pono\u0159it do vody.<\/p>\n\n\n\n
Tlakov\u00fd hrnec m\u016f\u017ee va\u0159en\u00ed urychlit, ale berte v potaz \u017ee vysok\u00fd tlak v\u00edce znehodnocuje \u017eiviny ve v\u00fdvaru.<\/p>\n\n\n\n
Pomal\u00fd hrnec je super na v\u00fdvar, proto\u017ee dr\u017e\u00ed teplotu na ide\u00e1ln\u00edm bodu jemn\u00e9ho varu. Osobn\u011b mi nevyhovuje jeho velikost proto\u017ee d\u011bl\u00e1m v\u017edy v\u00fdvaru v\u011bt\u0161\u00ed mno\u017estv\u00ed abych ho i zamrazil.<\/p>\n\n\n\n
P\u011bnova\u010dka<\/strong><\/h3>\n\n\n\nP\u011bnova\u010dka je u\u017eite\u010dn\u00e1 nab\u011bra\u010dka, bu\u010f z plastu s d\u00edrkami nebo z kovu se s\u00edtkem. V obou p\u0159\u00edpadech je velmi m\u00e1lo prohlouben\u00e1, to abyste s n\u00ed mohli sb\u00edrat efektivn\u011b p\u011bnu z v\u00fdvaru. V t\u00e9to p\u011bn\u011b se nach\u00e1z\u00ed vysr\u00e1\u017een\u00e9 b\u00edlkoviny. Kucha\u0159i tomu \u0159\u00edkaj\u00ed \u201cne\u010distoty\u201d, j\u00e1 se p\u011bny osobn\u011b b\u00e1t nechci, ale tento ritu\u00e1l mi p\u0159\u00edjde fajn, a jeho v\u00fdsledkem je \u010dist\u0161\u00ed v\u00fdvar \ud83d\ude42<\/p>\n\n\n\n<\/a>P\u011bnova\u010dka<\/figcaption><\/figure>\n\n\n\nZ\u00e1kladn\u00ed recept<\/h2>\n\n\n\n
Pro v\u00fdvar samotn\u00fd nen\u00ed t\u0159eba pou\u017e\u00edt v\u0161echny ingredience. M\u016f\u017eete nap\u0159\u00edklad vynechat ko\u0159en\u00ed a bylinky, pou\u017e\u00edt pouze z\u00e1kladn\u00ed zeleninu (u \u010desk\u00e9 chuti cibule a mrkev) a i tak dostanete siln\u00fd v\u00fdvar kter\u00fd v\u00e1s vzpru\u017e\u00ed.<\/p>\n\n\n\n
Pom\u011br \u201ckost\u00ed\u201d a vody pro siln\u00fd v\u00fdvar, kter\u00fd je v\u017edy na\u0159editeln\u00fd a praktick\u00fd pro skladov\u00e1n\u00ed je 1:2.<\/p>\n\n\n\n
M\u00e1m r\u00e1d va\u0159enou zeleninu, tak\u017ee ji p\u0159id\u00e1v\u00e1m pozd\u011bji a j\u00edm i s v\u00fdvarem. Tedy krom\u011b cibule, kterou nem\u00e1m pot\u0159ebu j\u00edst, tak\u017ee ji vkl\u00e1d\u00e1m na za\u010d\u00e1tku. Je v\u0161ak mo\u017en\u00e9 ji tam d\u00e1t hned na za\u010d\u00e1tku a pot\u00e9 vyhodit.<\/p>\n\n\n\n
Ope\u010den\u00ed<\/strong><\/h3>\n\n\n\nIngredience do v\u00fdvaru m\u016f\u017eete p\u0159ed vyva\u0159ov\u00e1n\u00edm p\u00e9ct. Nejjednodu\u0161\u0161\u00ed je v\u0161echny ingredience lehce posolit a hodit na plech a p\u00e9ct na 180-200\u00b0C t\u0159eba 45 minut v troub\u011b. U ku\u0159ec\u00edch skelet\u016f tohle d\u011bl\u00e1m n\u011bkdy r\u00e1d. Zelenina zkaramelizuje (maillardova reakce), k\u016f\u017ei\u010dka zezl\u00e1tne a v\u00fdsledn\u00fd v\u00fdvar bude o to v\u00edc jangov\u00fd \u2013 tedy proh\u0159\u00edvac\u00ed, co\u017e se v zim\u011b hod\u00ed \ud83d\ude42<\/p>\n\n\n\n
Alternativa je op\u00e9ct zeleninu a t\u0159eba i maso v hrnci na tro\u0161ce tuku.<\/p>\n\n\n\n<\/a>Pe\u010den\u00e9 hov\u011bz\u00ed morkov\u00e9 kosti s masem, cibul\u00ed a ko\u0159enovou zeleninou<\/figcaption><\/figure>\n\n\n\nIngredience<\/h3>\n\n\n\n\n- 400g cibule<\/li>\n\n\n\n
- 200g mrkve<\/li>\n\n\n\n
- 200g celeru (\u010di celeru a petr\u017eele)<\/li>\n\n\n\n
- 4l vody<\/li>\n\n\n\n
- 2kg \u201ckost\u00ed\u201d\n
\n- Ku\u0159ec\u00ed \u2013 m\u016f\u017ee j\u00edt o kombinaci skelet\u016f, k\u0159\u00eddel, krk\u016f<\/li>\n\n\n\n
- Hov\u011bz\u00ed \u2013 harfy (\u010d\u00e1sti z p\u00e1te\u0159e kde je i maso), \u017eebra, oh\u00e1\u0148ka, morkov\u00e9 kosti (morek doporu\u010duji dostat z kost\u00ed za syrova \u2013 jde to ztuha \u2013 nebo kosti nejd\u0159\u00edve up\u00e9ct, ultrav\u00fd\u017eivn\u00fd morek si u\u017e\u00edt t\u0159eba na kv\u00e1skov\u00e9m chlebu a a\u017e pot\u00e9 kosti va\u0159it.<\/li>\n\n\n\n
- Ryb\u00ed \u2013 doporu\u010duji hlavu. Pokud m\u00e1 \u0161upiny, bude jich v\u00fdvar pln\u00fd, tak pozor.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- S\u016fl<\/li>\n\n\n\n
- 8 kuli\u010dek cel\u00e9ho pep\u0159e<\/li>\n\n\n\n
- 6 kuli\u010dek nov\u00e9ho ko\u0159en\u00ed<\/li>\n\n\n\n
- 1 bobkov\u00fd list<\/li>\n\n\n\n
- L\u017e\u00edce kvalitn\u00edho octa<\/li>\n<\/ul>\n\n\n\n
Postup<\/h3>\n\n\n\n\n- \u201cKosti\u201d m\u016f\u017eete om\u00fdt studenou vodou. Cibuli bu\u010f oloup\u00e1m \u00fapln\u011b, nebo zbav\u00edm \u0161kared\u011bj\u0161\u00edch \u0161lupek a vlo\u017e\u00edm s kr\u00e1snou zlatavou slupkou, kter\u00e1 pak v\u00fdvar lehce obarv\u00ed.<\/li>\n\n\n\n
- Vlo\u017ete \u201ckosti\u201d, cibuli, pep\u0159 a nov\u00e9 ko\u0159en\u00ed<\/li>\n\n\n\n
- P\u0159ive\u010fte pod bod varu, kdy voda jemn\u011b pobubl\u00e1v\u00e1 ale neva\u0159\u00ed klokotem. (Anglicky \u201csimmering\u201d)<\/li>\n\n\n\n
- Na za\u010d\u00e1tku se na v\u00fdvaru m\u016f\u017ee tvo\u0159it p\u011bna. Na jej\u00ed sb\u00edr\u00e1n\u00ed je ide\u00e1ln\u00ed tzv. \u201cp\u011bnova\u010dka\u201d – plo\u0161\u0161\u00ed nab\u011bra\u010dka s d\u00edrami. P\u011bnu seberte, a\u0165 u\u017e p\u011bnova\u010dkou nebo l\u017e\u00edc\u00ed, cedn\u00edkem \u010di jin\u00fdm n\u00e1strojem.<\/li>\n\n\n\n
- Doba t\u00e1hnut\u00ed (pobubl\u00e1v\u00e1n\u00ed) v\u00fdvaru se odv\u00edj\u00ed od typu \u201ckost\u00ed\u201d. Ryb\u00edm hlav\u00e1m sta\u010d\u00ed hodina, ku\u0159ec\u00edmu sta\u010d\u00ed 3-4 hodiny, hov\u011bz\u00ed m\u016f\u017eete t\u00e1hnout 8 a v\u00edc hodin, v p\u0159\u00edpad\u011b tvrd\u00fdch velk\u00fdch kost\u00ed i p\u0159es noc 12 hodin. (Pozor a\u0165 se v\u00e1m nevyva\u0159\u00ed v\u0161echna voda, \u010d\u00edm d\u00e9le se t\u00e1hne, t\u00edm v\u00edce j\u00ed m\u016f\u017eete nal\u00edt. Pokli\u010dka s d\u00edrkou se zde hod\u00ed proti p\u0159\u00edli\u0161n\u00e9mu odpa\u0159ov\u00e1n\u00ed).<\/li>\n\n\n\n
- Mrkev a celer \u010di petr\u017eel nakr\u00e1jejte na podobn\u011b velk\u00e9 kousky. P\u0159edstavte si, jak se v\u00e1m budou nab\u00edrat l\u017e\u00edc\u00ed.<\/li>\n\n\n\n
- Na posledn\u00ed hodinu t\u00e1hnut\u00ed vlo\u017ete mrkev, petr\u017eel \u010di celer a bobkov\u00fd list.<\/li>\n\n\n\n
- Po 4 hodin\u00e1ch vypn\u011bte oh\u0159ev.<\/li>\n\n\n\n
- Pevn\u00e9 ingredience z v\u00fdvaru vyb\u00edr\u00e1m d\u011brovanou nab\u011bra\u010dkou do v\u011bt\u0161\u00edho s\u00edtka kter\u00e9 m\u00e1m na hrnci. Tam postupn\u011b chladnou a j\u00e1 je m\u016f\u017eu pot\u00e9 odd\u011blit \u2013 zvl\u00e1\u0161\u0165 zeleninu a zvl\u00e1\u0161\u0165 kosti s masem, kter\u00e9 ob\u00edr\u00e1m aby mi z\u016fstalo jen maso.<\/li>\n\n\n\n
- V\u00fdsledkem je \u010dist\u00fd v\u00fdvar, obran\u00e9 maso a uva\u0159en\u00e1 zelenina. To si schov\u00e1m do lednice v uzav\u0159en\u00fdch n\u00e1dob\u00e1ch, p\u0159\u00edpadn\u011b \u010dist\u00fd v\u00fdvar (n\u011bkdy i hotovou pol\u00e9vku s masem a zeleninou) mraz\u00edm a pozd\u011bji s vd\u011b\u010dnost\u00ed oh\u0159\u00edv\u00e1m.<\/li>\n<\/ol>\n\n\n\n
Inspirace z jin\u00fdch kultur<\/h2>\n\n\n\n\u010c\u00ednsk\u00fd vep\u0159ov\u00fd v\u00fdvar s \u0159edkv\u00ed daikon<\/h3>\n\n\n\n\n- Vep\u0159ov\u00e1 \u017eebra, \u010di kombinace jin\u00fdch kost\u00ed a masa<\/li>\n\n\n\n
- \u0158edkev daikon<\/li>\n\n\n\n
- S\u016fl<\/li>\n\n\n\n
- Z\u00e1zvor<\/li>\n\n\n\n
- Lze p\u0159idat kustovnici (goji)<\/li>\n<\/ul>\n\n\n\n
Vyva\u0159\u00edte 2 hodiny kosti s masem, z\u00e1zvorem a sol\u00ed. Pozd\u011bji p\u0159id\u00e1te daikon a va\u0159\u00edte ho v pol\u00e9vce do m\u011bkka.<\/p>\n\n\n\n
Recept na \u010d\u00ednskou pol\u00e9vku s \u0159edkv\u00ed daikon<\/a> (angli\u010dtina)<\/p>\n\n\n\nVietnam a jeho proslul\u00e9 Pho<\/h3>\n\n\n\n
Vietnamsk\u00fd hov\u011bz\u00ed v\u00fdvar, jak ho zn\u00e1te z pol\u00e9vky Pho obsahuje \u0161irokou paletu ingredienc\u00ed a postup jak ho ud\u011blat autenticky je zdlouhav\u011bj\u0161\u00ed, ale velmi z\u00e1bavn\u00fd \ud83d\ude42 Pro inspiraci v\u00e1m sem nap\u00ed\u0161u zhruba ingredience bez kter\u00fdch se nem\u016f\u017ee takov\u00fd v\u00fdvar obej\u00edt:<\/p>\n\n\n\n
\n- Hov\u011bz\u00ed kosti s masem, nap\u0159. harfy<\/li>\n\n\n\n
- Z\u00e1zvor (dost)<\/li>\n\n\n\n
- Sko\u0159ice cel\u00e1 (st\u0159\u00eddm\u011b)<\/li>\n\n\n\n
- Cel\u00fd bady\u00e1n (mali\u010dko)<\/li>\n\n\n\n
- Tobolky kardamomu (ide\u00e1ln\u011b \u010dern\u00fd kardamom, sta\u010d\u00ed jedna)<\/li>\n\n\n\n
- H\u0159eb\u00ed\u010dek – st\u0159\u00eddm\u011b<\/li>\n\n\n\n
- Sem\u00ednka koriandru – st\u0159\u00eddm\u011b<\/li>\n\n\n\n
- Ryb\u00ed om\u00e1\u010dka – docela dost<\/li>\n\n\n\n
- T\u0159tinov\u00fd cukr – mali\u010dko<\/li>\n<\/ul>\n\n\n\n
Recept na Pho<\/a><\/p>\n\n\n\nRecept na pol\u00e9vku Pho (autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/a><\/p>\n\n\n\n<\/a>Vietnamsk\u00e1 pol\u00e9vka Pho<\/figcaption><\/figure>\n\n\n\nIndie<\/h3>\n\n\n\n
V Indii se v\u00fdvary p\u0159\u00edli\u0161 nezab\u00fdvaj\u00ed, ale nic v\u00e1m nebr\u00e1n\u00ed si v\u00fdslednou pol\u00e9vku naladit do indick\u00fdch chut\u00ed a aromat. Zam\u011b\u0159il bych se na kardamom, kurkumu (a\u0165 ji\u017e v pr\u00e1\u0161kov\u00e9 podob\u011b, t\u0159eba vyextrahovanou do ghee p\u0159ed p\u0159ilit\u00edm v\u00fdvaru) nebo v \u010dertsv\u00e9 podob\u011b vyva\u0159enou s kostmi. D\u00e1le cibule, chilli pr\u00e1\u0161ek z \u010derven\u00fdch ka\u0161m\u00edrsk\u00fdch chilli papri\u010dek, \u010derstv\u00e9 zelen\u00e9 chilli osma\u017een\u00e9 na ghee, sem\u00ednka ho\u0159\u010dice, \u0159\u00edmsk\u00fd km\u00edn, mo\u017en\u00e1 i mal\u00e1 \u0161petka asafoetidy \u2013 l\u00e9\u010div\u00e9 prysky\u0159ice. Jednoduchou cestou pro indick\u00e9 chut\u011b je pou\u017e\u00edt hotovou curry sm\u011bs (nap\u0159\u00edklad curry madras) nebo ko\u0159en\u00edc\u00ed sm\u011bs garam masala, kter\u00e1 m\u00e1 trochu jin\u00fd chu\u0165ov\u00fd profil.<\/p>\n\n\n\n
Jako zeleninu do pol\u00e9vky m\u016f\u017eete zvolit cibule, raj\u010data. Lze i pou\u017e\u00edt lu\u0161t\u011bninu \u2013 p\u016flenou \u010do\u010dku mungo \u010di jinou, ide\u00e1ln\u011b p\u0159edem namo\u010denou pro lep\u0161\u00ed stravitelnost.<\/p>\n\n\n\n
Pro topping by se ur\u010dit\u011b hodil \u010derstv\u00fd koriandr, kter\u00fd m\u00e1 ochlazuj\u00edc\u00ed \u00fa\u010dinek, podporuje tr\u00e1ven\u00ed a je pln\u00fd enzym\u016f. A tak\u00e9 p\u00e1livost j\u00eddla st\u00e1hne dol\u016f proto\u017ee je ochlazuj\u00edc\u00ed \ud83d\ude42<\/p>\n\n\n\n
18 recept\u016f na indick\u00e9 pol\u00e9vky<\/a> (angli\u010dtina)<\/p>\n\n\n\nJaponsko<\/h3>\n\n\n\n
V Japonsku se v\u00fdvary nach\u00e1zej\u00ed zejm\u00e9na v pol\u00e9vk\u00e1ch Ramen. Tyto pol\u00e9vky maj\u00ed r\u016fzn\u00e9 z\u00e1klady, j\u00e1 m\u00e1m zku\u0161enost s va\u0159en\u00edm Tonkotsu co\u017e je opravdu v\u00fd\u017eivn\u00fd v\u00fdvar z vep\u0159ov\u00fdch no\u017ei\u010dek. Na zimu ide\u00e1l, tento v\u00fdvar je hezky kr\u00e9mov\u00fd a pln\u00fd kolagenu! Pol\u00e9vky ramen m\u016f\u017eou m\u00edt i jin\u00e9 z\u00e1klady a k nim se pou\u017e\u00edvaj\u00ed jin\u00e9 v\u00fdvary.<\/p>\n\n\n\n
Ramen a jeho typy a p\u0159\u00edsady<\/a><\/p>\n\n\n\nRecept na Tonkotsu ramen<\/a><\/p>\n\n\n\nRecept na Tonkotsu ramen<\/a> (Autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/p>\n\n\n\n<\/a>Japonsk\u00fd Ramen<\/figcaption><\/figure>\n\n\n\nTipy<\/h2>\n\n\n\nOdstran\u011bn\u00ed tuku<\/strong><\/h3>\n\n\n\nNejjednodu\u0161\u0161\u00ed cesta jak zbavit v\u00fdvar tuku je ho nechat vystydnout (ide\u00e1ln\u011b v lednici \u010di podobn\u00e9 teplot\u011b okolo 5\u00b0C). Tuk se vysr\u00e1\u017e\u00ed na jeho povrchu. M\u016f\u017eete ho sebrat, a pak p\u0159\u00edpadn\u011b zp\u011bt do pol\u00e9vky p\u0159idat. J\u00e1 ho n\u011bkdy \u010dist\u00edm (v kastrolku z n\u011bj odpa\u0159\u00edm vodu, p\u0159efiltruju a uschov\u00e1m. Pokud m\u00e1m kvalitn\u00ed vstupn\u00ed ingredience, nemus\u00edm se b\u00e1t tento tuk pou\u017e\u00edvat pro v\u00fd\u017eivu. Takov\u00e9 ku\u0159ec\u00ed s\u00e1dlo (\u0159\u00edk\u00e1 se mu \u201cschmalz\u201d) je opravdu delikatesa \ud83d\ude0a<\/p>\n\n\n\n<\/a>Odeb\u00edr\u00e1n\u00ed tuku z chlazen\u00e9ho v\u00fdvaru<\/figcaption><\/figure>\n\n\n\nSkladov\u00e1n\u00ed<\/h2>\n\n\n\n
Hotov\u00fd v\u00fdvar je ide\u00e1ln\u00ed nechat vystydnout a pot\u00e9 vydr\u017e\u00ed v lednici cca 3 dny. T\u0159et\u00ed den u\u017e je vhodn\u00e9 ho p\u0159eva\u0159it, \u010d\u00edm\u017e se prodlou\u017e\u00ed jeho trvanlivost. Pot\u00e9 p\u0159eva\u0159uji t\u0159eba ka\u017ed\u00fd druh\u00fd den, ale i s p\u0159eva\u0159ov\u00e1n\u00edm m\u00e1 v\u00fdvar sv\u016fj limit a je v\u017edy t\u0159eba poslouchat svou intuici \u2013 \u010dichovou i chu\u0165ovou. Jakmile uc\u00edt\u00edte kyselost, v\u00fdvar u\u017e je na cest\u011b na kompost\u2026<\/p>\n\n\n\n
V\u00fdvar je par\u00e1dn\u00ed surovina na mra\u017een\u00ed. V chladn\u00fdch dnech poci\u0165uju velkou vd\u011b\u010dnost, kdy\u017e si z mraz\u00e1ku vyt\u00e1hnu 500g krabi\u010dku s v\u00fdvarem, vyklpenu ho do kastrolku a za 10 minut u\u017e je rozpu\u0161t\u011bn\u00fd a oh\u0159\u00e1t\u00fd \ud83d\ude42<\/p>\n\n\n\n
P\u0159i mra\u017een\u00fd v\u00fdvaru i jin\u00fdch tekutin nenapl\u0148ujte mraz\u00edc\u00ed n\u00e1doby do plna. Tekutiny se p\u0159i mra\u017een\u00ed roztahuj\u00ed a n\u00e1doby m\u016f\u017eou po\u0161kodit.<\/p>\n\n\n\n
Zava\u0159ov\u00e1n\u00ed<\/h3>\n\n\n\n
V\u00fdvar lze i zava\u0159it ve sklenic\u00edch, v lednici takto vydr\u017e\u00ed n\u011bkolik t\u00fddn\u016f.<\/p>\n\n\n\n
\u010cl\u00e1nek o zava\u0159ov\u00e1n\u00ed a jeho r\u016fzn\u00fdch metod\u00e1ch<\/a><\/p>\n\n\n\n<\/a>V\u00fdvar ve skle, ide\u00e1ln\u00ed na mra\u017een\u00ed (mo\u017en\u00e1 nechte i trochu v\u00edc prostoru pro rozta\u017een\u00ed tekutiny)<\/figcaption><\/figure>\n\n\n\nZdroje<\/h2>\n\n\n\n
<\/a>https:\/\/www.janadellplotnarkova.cz\/2020\/03\/25\/vyvar-a-vse-co-o-nem-potrebujete-vedet\/<\/a>
https:\/\/recepty.cuketka.cz\/kureci-vyvar<\/a>
https:\/\/www.lekarna.cz\/clanek\/kolagen<\/a>
https:\/\/www.gelmodel.cz\/knihovna\/kolagen-potraviny<\/a><\/p>\n\n\n\nFotky<\/strong><\/h3>\n\n\n\n\u010cist\u00fd v\u00fdvar – Fotka od https:\/\/www.pexels.com\/cs-cz\/foto\/jidlo-vecere-obed-bambus-3559899\/<\/a>
Z\u00e1zvor, \u010desnek, tymi\u00e1n, koriandr\u2026 Fotka od Bluebird Provisions<\/a> z Unsplash<\/a>
Vietnamsk\u00e1 pol\u00e9vka Pho \u2013 Fotka od Hong Anh Duong<\/a> z Unsplash<\/a>
Japonsk\u00fd Ramen – Fotka od Diego Lozano<\/a> z Unsplash<\/a>
Sklenice v\u00fdvaru od Jonathan Pielmayer<\/a> z Unsplash<\/a>
Tuk ve v\u00fdvaru od What great grandma ate<\/a>
Pe\u010den\u00e9 ingredience od Mischief.sg<\/a><\/p>\n\n\n\n
<\/div><\/div>\n\n\n\nJe v\u00e1m \u010dl\u00e1nek u\u017eite\u010dn\u00fd?<\/h3>\n\n\n\n
Pokud v\u00e1m \u010dl\u00e1nek p\u0159in\u00e1\u0161\u00ed hodnotu, budu vd\u011b\u010dn\u00fd kdy\u017e ho ocen\u00edte a podpo\u0159\u00edte m\u011b v psan\u00ed dal\u0161\u00edch QR platbou\/Bitcoinem dle vlastn\u00edch mo\u017enost\u00ed \ud83d\ude42<\/p>\n\n\n
\n\n\nQR platba v CZK<\/figcaption><\/figure><\/div>\n\n\n\nBitcoin platba<\/figcaption><\/figure><\/div>\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"
Co je v\u00fdvar? V\u00fdvar je v\u00fd\u017eivn\u00fd a lehce straviteln\u00fd pokrm \u2013 jsou to \u017eiviny vyta\u017een\u00e9 va\u0159en\u00edm z ingredienc\u00ed do vody. A nejen ty \u2013 v\u00fdvar m\u00e1 tak\u00e9 aroma, sv\u00e9 barvy a sv\u00e9 chut\u011b, kter\u00e9 jsou jeho ned\u00edlnou sou\u010d\u00e1st\u00ed a tvo\u0159\u00ed ve v\u00e1s pro\u017eitek kdy\u017e si ho dop\u0159\u00e1v\u00e1te. V\u00fdvary tu jsou od prad\u00e1vna. K t\u011bm nejv\u00fd\u017eivn\u011bj\u0161\u00edm […]<\/p>\n","protected":false},"author":1,"featured_media":1287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wds_primary_category":18,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vareni"],"_links":{"self":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/comments?post=1286"}],"version-history":[{"count":11,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions"}],"predecessor-version":[{"id":1349,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions\/1349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media\/1287"}],"wp:attachment":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media?parent=1286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/categories?post=1286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/tags?post=1286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Do v\u00fdvaru \u010di v\u00fdsledn\u00e9 pol\u00e9vky lze p\u0159idat i vnit\u0159nosti. Jsou to v\u00fd\u017eivn\u00e9 org\u00e1ny, kter\u00e9 se prod\u00e1vaj\u00ed paradoxn\u011b levn\u011b a p\u0159itom jsou \u017eivinami mnohem nasycen\u011bj\u0161\u00ed ne\u017e \u010dist\u00e1 svalovina. Va\u0159en\u00ed jim sta\u010d\u00ed v\u0161ak kr\u00e1tk\u00e9 a dlouh\u00fdm ta\u017een\u00edm jim sp\u00ed\u0161e u\u0161kod\u00edte. Posta\u010d\u00ed je pova\u0159it p\u016fl hodiny. Nap\u0159\u00edklad srd\u00ed\u010dka, j\u00e1tra a ledviny.<\/p>\n\n\n\n
Kolagen<\/strong><\/h3>\n\n\n\nKolagen je nerozpustn\u00e1 b\u00edlkovina, vyskytuj\u00edc\u00ed-se ve vazivech, chrupavk\u00e1ch a kloubech. Kolagen najdeme nap\u0159\u00edklad v ku\u0159ec\u00edch k\u0159\u00eddlech proto\u017ee tam je dost k\u016f\u017ee i chrupavek, tak\u00e9 r\u016fzn\u00e9 \u0159ezy hov\u011bz\u00edho j\u00edm m\u016f\u017eou b\u00fdt protkan\u00e9. Kolagen je i v kostech, ale v men\u0161\u00edm mno\u017estv\u00ed.<\/p>\n\n\n\n
Kolagen m\u00e1 schopnost l\u00e9\u010dit na\u0161e st\u0159evo a jeho v\u00fdstelku, vy\u017eivovat k\u016f\u017ei, vlasy, klouby a zuby.<\/p>\n\n\n\n
To \u017ee je v\u00e1\u0161 v\u00fdvar bohat\u00fd na kolagen pozn\u00e1te tak, \u017ee bude m\u00edt tendenci po vychlazen\u00ed \u017eelatinovat.<\/p>\n\n\n\n
Bylinky a ko\u0159en\u00ed<\/strong><\/h3>\n\n\n\nBylinky do v\u00fdvaru lze p\u0159idat pozd\u011bji, t\u0159eba hodinu p\u0159ed koncem. Av\u0161ak ko\u0159en\u00ed jako je cel\u00fd pep\u0159 nebo nov\u00e9 ko\u0159en\u00ed lze p\u0159idat hned na za\u010d\u00e1tku, a\u0165 se po\u0159\u00e1dn\u011b vyva\u0159\u00ed.<\/p>\n\n\n\n
Fantazii se meze nekladou, tak\u017ee se do v\u00fdvaru nebojte d\u00e1t co je v\u00e1m po chuti \u2013 t\u0159eba rozmar\u00fdn k hov\u011bz\u00edmu, z\u00e1zvor ke ku\u0159ec\u00edmu (ten pou\u017e\u00edvaj\u00ed v \u010d\u00edn\u011b takto b\u011b\u017en\u011b).<\/p>\n\n\n\n
Libe\u010dek je \u00fa\u017easn\u011b vo\u0148av\u00e1 bylina kter\u00e1 dod\u00e1 v\u00fdvaru chu\u0165 maggi \ud83d\ude0a<\/p>\n\n\n\n<\/a>Z\u00e1zvor, \u010desnek, tymi\u00e1n, koriandr\u2026<\/figcaption><\/figure>\n\n\n\nPom\u016fcky<\/h2>\n\n\n\nHrnec<\/strong><\/h3>\n\n\n\nNa v\u00fdvar se ur\u010dit\u011b bude hodit v\u011bt\u0161\u00ed hrnec. J\u00e1 pou\u017e\u00edv\u00e1m s oblibou 10l hrnec kde se v\u0161echny kosti, maso i zelenina dok\u00e1\u017e\u00ed pono\u0159it do vody.<\/p>\n\n\n\n
Tlakov\u00fd hrnec m\u016f\u017ee va\u0159en\u00ed urychlit, ale berte v potaz \u017ee vysok\u00fd tlak v\u00edce znehodnocuje \u017eiviny ve v\u00fdvaru.<\/p>\n\n\n\n
Pomal\u00fd hrnec je super na v\u00fdvar, proto\u017ee dr\u017e\u00ed teplotu na ide\u00e1ln\u00edm bodu jemn\u00e9ho varu. Osobn\u011b mi nevyhovuje jeho velikost proto\u017ee d\u011bl\u00e1m v\u017edy v\u00fdvaru v\u011bt\u0161\u00ed mno\u017estv\u00ed abych ho i zamrazil.<\/p>\n\n\n\n
P\u011bnova\u010dka<\/strong><\/h3>\n\n\n\nP\u011bnova\u010dka je u\u017eite\u010dn\u00e1 nab\u011bra\u010dka, bu\u010f z plastu s d\u00edrkami nebo z kovu se s\u00edtkem. V obou p\u0159\u00edpadech je velmi m\u00e1lo prohlouben\u00e1, to abyste s n\u00ed mohli sb\u00edrat efektivn\u011b p\u011bnu z v\u00fdvaru. V t\u00e9to p\u011bn\u011b se nach\u00e1z\u00ed vysr\u00e1\u017een\u00e9 b\u00edlkoviny. Kucha\u0159i tomu \u0159\u00edkaj\u00ed \u201cne\u010distoty\u201d, j\u00e1 se p\u011bny osobn\u011b b\u00e1t nechci, ale tento ritu\u00e1l mi p\u0159\u00edjde fajn, a jeho v\u00fdsledkem je \u010dist\u0161\u00ed v\u00fdvar \ud83d\ude42<\/p>\n\n\n\n<\/a>P\u011bnova\u010dka<\/figcaption><\/figure>\n\n\n\nZ\u00e1kladn\u00ed recept<\/h2>\n\n\n\n
Pro v\u00fdvar samotn\u00fd nen\u00ed t\u0159eba pou\u017e\u00edt v\u0161echny ingredience. M\u016f\u017eete nap\u0159\u00edklad vynechat ko\u0159en\u00ed a bylinky, pou\u017e\u00edt pouze z\u00e1kladn\u00ed zeleninu (u \u010desk\u00e9 chuti cibule a mrkev) a i tak dostanete siln\u00fd v\u00fdvar kter\u00fd v\u00e1s vzpru\u017e\u00ed.<\/p>\n\n\n\n
Pom\u011br \u201ckost\u00ed\u201d a vody pro siln\u00fd v\u00fdvar, kter\u00fd je v\u017edy na\u0159editeln\u00fd a praktick\u00fd pro skladov\u00e1n\u00ed je 1:2.<\/p>\n\n\n\n
M\u00e1m r\u00e1d va\u0159enou zeleninu, tak\u017ee ji p\u0159id\u00e1v\u00e1m pozd\u011bji a j\u00edm i s v\u00fdvarem. Tedy krom\u011b cibule, kterou nem\u00e1m pot\u0159ebu j\u00edst, tak\u017ee ji vkl\u00e1d\u00e1m na za\u010d\u00e1tku. Je v\u0161ak mo\u017en\u00e9 ji tam d\u00e1t hned na za\u010d\u00e1tku a pot\u00e9 vyhodit.<\/p>\n\n\n\n
Ope\u010den\u00ed<\/strong><\/h3>\n\n\n\nIngredience do v\u00fdvaru m\u016f\u017eete p\u0159ed vyva\u0159ov\u00e1n\u00edm p\u00e9ct. Nejjednodu\u0161\u0161\u00ed je v\u0161echny ingredience lehce posolit a hodit na plech a p\u00e9ct na 180-200\u00b0C t\u0159eba 45 minut v troub\u011b. U ku\u0159ec\u00edch skelet\u016f tohle d\u011bl\u00e1m n\u011bkdy r\u00e1d. Zelenina zkaramelizuje (maillardova reakce), k\u016f\u017ei\u010dka zezl\u00e1tne a v\u00fdsledn\u00fd v\u00fdvar bude o to v\u00edc jangov\u00fd \u2013 tedy proh\u0159\u00edvac\u00ed, co\u017e se v zim\u011b hod\u00ed \ud83d\ude42<\/p>\n\n\n\n
Alternativa je op\u00e9ct zeleninu a t\u0159eba i maso v hrnci na tro\u0161ce tuku.<\/p>\n\n\n\n<\/a>Pe\u010den\u00e9 hov\u011bz\u00ed morkov\u00e9 kosti s masem, cibul\u00ed a ko\u0159enovou zeleninou<\/figcaption><\/figure>\n\n\n\nIngredience<\/h3>\n\n\n\n\n- 400g cibule<\/li>\n\n\n\n
- 200g mrkve<\/li>\n\n\n\n
- 200g celeru (\u010di celeru a petr\u017eele)<\/li>\n\n\n\n
- 4l vody<\/li>\n\n\n\n
- 2kg \u201ckost\u00ed\u201d\n
\n- Ku\u0159ec\u00ed \u2013 m\u016f\u017ee j\u00edt o kombinaci skelet\u016f, k\u0159\u00eddel, krk\u016f<\/li>\n\n\n\n
- Hov\u011bz\u00ed \u2013 harfy (\u010d\u00e1sti z p\u00e1te\u0159e kde je i maso), \u017eebra, oh\u00e1\u0148ka, morkov\u00e9 kosti (morek doporu\u010duji dostat z kost\u00ed za syrova \u2013 jde to ztuha \u2013 nebo kosti nejd\u0159\u00edve up\u00e9ct, ultrav\u00fd\u017eivn\u00fd morek si u\u017e\u00edt t\u0159eba na kv\u00e1skov\u00e9m chlebu a a\u017e pot\u00e9 kosti va\u0159it.<\/li>\n\n\n\n
- Ryb\u00ed \u2013 doporu\u010duji hlavu. Pokud m\u00e1 \u0161upiny, bude jich v\u00fdvar pln\u00fd, tak pozor.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- S\u016fl<\/li>\n\n\n\n
- 8 kuli\u010dek cel\u00e9ho pep\u0159e<\/li>\n\n\n\n
- 6 kuli\u010dek nov\u00e9ho ko\u0159en\u00ed<\/li>\n\n\n\n
- 1 bobkov\u00fd list<\/li>\n\n\n\n
- L\u017e\u00edce kvalitn\u00edho octa<\/li>\n<\/ul>\n\n\n\n
Postup<\/h3>\n\n\n\n\n- \u201cKosti\u201d m\u016f\u017eete om\u00fdt studenou vodou. Cibuli bu\u010f oloup\u00e1m \u00fapln\u011b, nebo zbav\u00edm \u0161kared\u011bj\u0161\u00edch \u0161lupek a vlo\u017e\u00edm s kr\u00e1snou zlatavou slupkou, kter\u00e1 pak v\u00fdvar lehce obarv\u00ed.<\/li>\n\n\n\n
- Vlo\u017ete \u201ckosti\u201d, cibuli, pep\u0159 a nov\u00e9 ko\u0159en\u00ed<\/li>\n\n\n\n
- P\u0159ive\u010fte pod bod varu, kdy voda jemn\u011b pobubl\u00e1v\u00e1 ale neva\u0159\u00ed klokotem. (Anglicky \u201csimmering\u201d)<\/li>\n\n\n\n
- Na za\u010d\u00e1tku se na v\u00fdvaru m\u016f\u017ee tvo\u0159it p\u011bna. Na jej\u00ed sb\u00edr\u00e1n\u00ed je ide\u00e1ln\u00ed tzv. \u201cp\u011bnova\u010dka\u201d – plo\u0161\u0161\u00ed nab\u011bra\u010dka s d\u00edrami. P\u011bnu seberte, a\u0165 u\u017e p\u011bnova\u010dkou nebo l\u017e\u00edc\u00ed, cedn\u00edkem \u010di jin\u00fdm n\u00e1strojem.<\/li>\n\n\n\n
- Doba t\u00e1hnut\u00ed (pobubl\u00e1v\u00e1n\u00ed) v\u00fdvaru se odv\u00edj\u00ed od typu \u201ckost\u00ed\u201d. Ryb\u00edm hlav\u00e1m sta\u010d\u00ed hodina, ku\u0159ec\u00edmu sta\u010d\u00ed 3-4 hodiny, hov\u011bz\u00ed m\u016f\u017eete t\u00e1hnout 8 a v\u00edc hodin, v p\u0159\u00edpad\u011b tvrd\u00fdch velk\u00fdch kost\u00ed i p\u0159es noc 12 hodin. (Pozor a\u0165 se v\u00e1m nevyva\u0159\u00ed v\u0161echna voda, \u010d\u00edm d\u00e9le se t\u00e1hne, t\u00edm v\u00edce j\u00ed m\u016f\u017eete nal\u00edt. Pokli\u010dka s d\u00edrkou se zde hod\u00ed proti p\u0159\u00edli\u0161n\u00e9mu odpa\u0159ov\u00e1n\u00ed).<\/li>\n\n\n\n
- Mrkev a celer \u010di petr\u017eel nakr\u00e1jejte na podobn\u011b velk\u00e9 kousky. P\u0159edstavte si, jak se v\u00e1m budou nab\u00edrat l\u017e\u00edc\u00ed.<\/li>\n\n\n\n
- Na posledn\u00ed hodinu t\u00e1hnut\u00ed vlo\u017ete mrkev, petr\u017eel \u010di celer a bobkov\u00fd list.<\/li>\n\n\n\n
- Po 4 hodin\u00e1ch vypn\u011bte oh\u0159ev.<\/li>\n\n\n\n
- Pevn\u00e9 ingredience z v\u00fdvaru vyb\u00edr\u00e1m d\u011brovanou nab\u011bra\u010dkou do v\u011bt\u0161\u00edho s\u00edtka kter\u00e9 m\u00e1m na hrnci. Tam postupn\u011b chladnou a j\u00e1 je m\u016f\u017eu pot\u00e9 odd\u011blit \u2013 zvl\u00e1\u0161\u0165 zeleninu a zvl\u00e1\u0161\u0165 kosti s masem, kter\u00e9 ob\u00edr\u00e1m aby mi z\u016fstalo jen maso.<\/li>\n\n\n\n
- V\u00fdsledkem je \u010dist\u00fd v\u00fdvar, obran\u00e9 maso a uva\u0159en\u00e1 zelenina. To si schov\u00e1m do lednice v uzav\u0159en\u00fdch n\u00e1dob\u00e1ch, p\u0159\u00edpadn\u011b \u010dist\u00fd v\u00fdvar (n\u011bkdy i hotovou pol\u00e9vku s masem a zeleninou) mraz\u00edm a pozd\u011bji s vd\u011b\u010dnost\u00ed oh\u0159\u00edv\u00e1m.<\/li>\n<\/ol>\n\n\n\n
Inspirace z jin\u00fdch kultur<\/h2>\n\n\n\n\u010c\u00ednsk\u00fd vep\u0159ov\u00fd v\u00fdvar s \u0159edkv\u00ed daikon<\/h3>\n\n\n\n\n- Vep\u0159ov\u00e1 \u017eebra, \u010di kombinace jin\u00fdch kost\u00ed a masa<\/li>\n\n\n\n
- \u0158edkev daikon<\/li>\n\n\n\n
- S\u016fl<\/li>\n\n\n\n
- Z\u00e1zvor<\/li>\n\n\n\n
- Lze p\u0159idat kustovnici (goji)<\/li>\n<\/ul>\n\n\n\n
Vyva\u0159\u00edte 2 hodiny kosti s masem, z\u00e1zvorem a sol\u00ed. Pozd\u011bji p\u0159id\u00e1te daikon a va\u0159\u00edte ho v pol\u00e9vce do m\u011bkka.<\/p>\n\n\n\n
Recept na \u010d\u00ednskou pol\u00e9vku s \u0159edkv\u00ed daikon<\/a> (angli\u010dtina)<\/p>\n\n\n\nVietnam a jeho proslul\u00e9 Pho<\/h3>\n\n\n\n
Vietnamsk\u00fd hov\u011bz\u00ed v\u00fdvar, jak ho zn\u00e1te z pol\u00e9vky Pho obsahuje \u0161irokou paletu ingredienc\u00ed a postup jak ho ud\u011blat autenticky je zdlouhav\u011bj\u0161\u00ed, ale velmi z\u00e1bavn\u00fd \ud83d\ude42 Pro inspiraci v\u00e1m sem nap\u00ed\u0161u zhruba ingredience bez kter\u00fdch se nem\u016f\u017ee takov\u00fd v\u00fdvar obej\u00edt:<\/p>\n\n\n\n
\n- Hov\u011bz\u00ed kosti s masem, nap\u0159. harfy<\/li>\n\n\n\n
- Z\u00e1zvor (dost)<\/li>\n\n\n\n
- Sko\u0159ice cel\u00e1 (st\u0159\u00eddm\u011b)<\/li>\n\n\n\n
- Cel\u00fd bady\u00e1n (mali\u010dko)<\/li>\n\n\n\n
- Tobolky kardamomu (ide\u00e1ln\u011b \u010dern\u00fd kardamom, sta\u010d\u00ed jedna)<\/li>\n\n\n\n
- H\u0159eb\u00ed\u010dek – st\u0159\u00eddm\u011b<\/li>\n\n\n\n
- Sem\u00ednka koriandru – st\u0159\u00eddm\u011b<\/li>\n\n\n\n
- Ryb\u00ed om\u00e1\u010dka – docela dost<\/li>\n\n\n\n
- T\u0159tinov\u00fd cukr – mali\u010dko<\/li>\n<\/ul>\n\n\n\n
Recept na Pho<\/a><\/p>\n\n\n\nRecept na pol\u00e9vku Pho (autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/a><\/p>\n\n\n\n<\/a>Vietnamsk\u00e1 pol\u00e9vka Pho<\/figcaption><\/figure>\n\n\n\nIndie<\/h3>\n\n\n\n
V Indii se v\u00fdvary p\u0159\u00edli\u0161 nezab\u00fdvaj\u00ed, ale nic v\u00e1m nebr\u00e1n\u00ed si v\u00fdslednou pol\u00e9vku naladit do indick\u00fdch chut\u00ed a aromat. Zam\u011b\u0159il bych se na kardamom, kurkumu (a\u0165 ji\u017e v pr\u00e1\u0161kov\u00e9 podob\u011b, t\u0159eba vyextrahovanou do ghee p\u0159ed p\u0159ilit\u00edm v\u00fdvaru) nebo v \u010dertsv\u00e9 podob\u011b vyva\u0159enou s kostmi. D\u00e1le cibule, chilli pr\u00e1\u0161ek z \u010derven\u00fdch ka\u0161m\u00edrsk\u00fdch chilli papri\u010dek, \u010derstv\u00e9 zelen\u00e9 chilli osma\u017een\u00e9 na ghee, sem\u00ednka ho\u0159\u010dice, \u0159\u00edmsk\u00fd km\u00edn, mo\u017en\u00e1 i mal\u00e1 \u0161petka asafoetidy \u2013 l\u00e9\u010div\u00e9 prysky\u0159ice. Jednoduchou cestou pro indick\u00e9 chut\u011b je pou\u017e\u00edt hotovou curry sm\u011bs (nap\u0159\u00edklad curry madras) nebo ko\u0159en\u00edc\u00ed sm\u011bs garam masala, kter\u00e1 m\u00e1 trochu jin\u00fd chu\u0165ov\u00fd profil.<\/p>\n\n\n\n
Jako zeleninu do pol\u00e9vky m\u016f\u017eete zvolit cibule, raj\u010data. Lze i pou\u017e\u00edt lu\u0161t\u011bninu \u2013 p\u016flenou \u010do\u010dku mungo \u010di jinou, ide\u00e1ln\u011b p\u0159edem namo\u010denou pro lep\u0161\u00ed stravitelnost.<\/p>\n\n\n\n
Pro topping by se ur\u010dit\u011b hodil \u010derstv\u00fd koriandr, kter\u00fd m\u00e1 ochlazuj\u00edc\u00ed \u00fa\u010dinek, podporuje tr\u00e1ven\u00ed a je pln\u00fd enzym\u016f. A tak\u00e9 p\u00e1livost j\u00eddla st\u00e1hne dol\u016f proto\u017ee je ochlazuj\u00edc\u00ed \ud83d\ude42<\/p>\n\n\n\n
18 recept\u016f na indick\u00e9 pol\u00e9vky<\/a> (angli\u010dtina)<\/p>\n\n\n\nJaponsko<\/h3>\n\n\n\n
V Japonsku se v\u00fdvary nach\u00e1zej\u00ed zejm\u00e9na v pol\u00e9vk\u00e1ch Ramen. Tyto pol\u00e9vky maj\u00ed r\u016fzn\u00e9 z\u00e1klady, j\u00e1 m\u00e1m zku\u0161enost s va\u0159en\u00edm Tonkotsu co\u017e je opravdu v\u00fd\u017eivn\u00fd v\u00fdvar z vep\u0159ov\u00fdch no\u017ei\u010dek. Na zimu ide\u00e1l, tento v\u00fdvar je hezky kr\u00e9mov\u00fd a pln\u00fd kolagenu! Pol\u00e9vky ramen m\u016f\u017eou m\u00edt i jin\u00e9 z\u00e1klady a k nim se pou\u017e\u00edvaj\u00ed jin\u00e9 v\u00fdvary.<\/p>\n\n\n\n
Ramen a jeho typy a p\u0159\u00edsady<\/a><\/p>\n\n\n\nRecept na Tonkotsu ramen<\/a><\/p>\n\n\n\nRecept na Tonkotsu ramen<\/a> (Autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/p>\n\n\n\n<\/a>Japonsk\u00fd Ramen<\/figcaption><\/figure>\n\n\n\nTipy<\/h2>\n\n\n\nOdstran\u011bn\u00ed tuku<\/strong><\/h3>\n\n\n\nNejjednodu\u0161\u0161\u00ed cesta jak zbavit v\u00fdvar tuku je ho nechat vystydnout (ide\u00e1ln\u011b v lednici \u010di podobn\u00e9 teplot\u011b okolo 5\u00b0C). Tuk se vysr\u00e1\u017e\u00ed na jeho povrchu. M\u016f\u017eete ho sebrat, a pak p\u0159\u00edpadn\u011b zp\u011bt do pol\u00e9vky p\u0159idat. J\u00e1 ho n\u011bkdy \u010dist\u00edm (v kastrolku z n\u011bj odpa\u0159\u00edm vodu, p\u0159efiltruju a uschov\u00e1m. Pokud m\u00e1m kvalitn\u00ed vstupn\u00ed ingredience, nemus\u00edm se b\u00e1t tento tuk pou\u017e\u00edvat pro v\u00fd\u017eivu. Takov\u00e9 ku\u0159ec\u00ed s\u00e1dlo (\u0159\u00edk\u00e1 se mu \u201cschmalz\u201d) je opravdu delikatesa \ud83d\ude0a<\/p>\n\n\n\n<\/a>Odeb\u00edr\u00e1n\u00ed tuku z chlazen\u00e9ho v\u00fdvaru<\/figcaption><\/figure>\n\n\n\nSkladov\u00e1n\u00ed<\/h2>\n\n\n\n
Hotov\u00fd v\u00fdvar je ide\u00e1ln\u00ed nechat vystydnout a pot\u00e9 vydr\u017e\u00ed v lednici cca 3 dny. T\u0159et\u00ed den u\u017e je vhodn\u00e9 ho p\u0159eva\u0159it, \u010d\u00edm\u017e se prodlou\u017e\u00ed jeho trvanlivost. Pot\u00e9 p\u0159eva\u0159uji t\u0159eba ka\u017ed\u00fd druh\u00fd den, ale i s p\u0159eva\u0159ov\u00e1n\u00edm m\u00e1 v\u00fdvar sv\u016fj limit a je v\u017edy t\u0159eba poslouchat svou intuici \u2013 \u010dichovou i chu\u0165ovou. Jakmile uc\u00edt\u00edte kyselost, v\u00fdvar u\u017e je na cest\u011b na kompost\u2026<\/p>\n\n\n\n
V\u00fdvar je par\u00e1dn\u00ed surovina na mra\u017een\u00ed. V chladn\u00fdch dnech poci\u0165uju velkou vd\u011b\u010dnost, kdy\u017e si z mraz\u00e1ku vyt\u00e1hnu 500g krabi\u010dku s v\u00fdvarem, vyklpenu ho do kastrolku a za 10 minut u\u017e je rozpu\u0161t\u011bn\u00fd a oh\u0159\u00e1t\u00fd \ud83d\ude42<\/p>\n\n\n\n
P\u0159i mra\u017een\u00fd v\u00fdvaru i jin\u00fdch tekutin nenapl\u0148ujte mraz\u00edc\u00ed n\u00e1doby do plna. Tekutiny se p\u0159i mra\u017een\u00ed roztahuj\u00ed a n\u00e1doby m\u016f\u017eou po\u0161kodit.<\/p>\n\n\n\n
Zava\u0159ov\u00e1n\u00ed<\/h3>\n\n\n\n
V\u00fdvar lze i zava\u0159it ve sklenic\u00edch, v lednici takto vydr\u017e\u00ed n\u011bkolik t\u00fddn\u016f.<\/p>\n\n\n\n
\u010cl\u00e1nek o zava\u0159ov\u00e1n\u00ed a jeho r\u016fzn\u00fdch metod\u00e1ch<\/a><\/p>\n\n\n\n<\/a>V\u00fdvar ve skle, ide\u00e1ln\u00ed na mra\u017een\u00ed (mo\u017en\u00e1 nechte i trochu v\u00edc prostoru pro rozta\u017een\u00ed tekutiny)<\/figcaption><\/figure>\n\n\n\nZdroje<\/h2>\n\n\n\n
<\/a>https:\/\/www.janadellplotnarkova.cz\/2020\/03\/25\/vyvar-a-vse-co-o-nem-potrebujete-vedet\/<\/a>
https:\/\/recepty.cuketka.cz\/kureci-vyvar<\/a>
https:\/\/www.lekarna.cz\/clanek\/kolagen<\/a>
https:\/\/www.gelmodel.cz\/knihovna\/kolagen-potraviny<\/a><\/p>\n\n\n\nFotky<\/strong><\/h3>\n\n\n\n\u010cist\u00fd v\u00fdvar – Fotka od https:\/\/www.pexels.com\/cs-cz\/foto\/jidlo-vecere-obed-bambus-3559899\/<\/a>
Z\u00e1zvor, \u010desnek, tymi\u00e1n, koriandr\u2026 Fotka od Bluebird Provisions<\/a> z Unsplash<\/a>
Vietnamsk\u00e1 pol\u00e9vka Pho \u2013 Fotka od Hong Anh Duong<\/a> z Unsplash<\/a>
Japonsk\u00fd Ramen – Fotka od Diego Lozano<\/a> z Unsplash<\/a>
Sklenice v\u00fdvaru od Jonathan Pielmayer<\/a> z Unsplash<\/a>
Tuk ve v\u00fdvaru od What great grandma ate<\/a>
Pe\u010den\u00e9 ingredience od Mischief.sg<\/a><\/p>\n\n\n\n
<\/div><\/div>\n\n\n\nJe v\u00e1m \u010dl\u00e1nek u\u017eite\u010dn\u00fd?<\/h3>\n\n\n\n
Pokud v\u00e1m \u010dl\u00e1nek p\u0159in\u00e1\u0161\u00ed hodnotu, budu vd\u011b\u010dn\u00fd kdy\u017e ho ocen\u00edte a podpo\u0159\u00edte m\u011b v psan\u00ed dal\u0161\u00edch QR platbou\/Bitcoinem dle vlastn\u00edch mo\u017enost\u00ed \ud83d\ude42<\/p>\n\n\n
\n\n\nQR platba v CZK<\/figcaption><\/figure><\/div>\n\n\n\nBitcoin platba<\/figcaption><\/figure><\/div>\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"
Co je v\u00fdvar? V\u00fdvar je v\u00fd\u017eivn\u00fd a lehce straviteln\u00fd pokrm \u2013 jsou to \u017eiviny vyta\u017een\u00e9 va\u0159en\u00edm z ingredienc\u00ed do vody. A nejen ty \u2013 v\u00fdvar m\u00e1 tak\u00e9 aroma, sv\u00e9 barvy a sv\u00e9 chut\u011b, kter\u00e9 jsou jeho ned\u00edlnou sou\u010d\u00e1st\u00ed a tvo\u0159\u00ed ve v\u00e1s pro\u017eitek kdy\u017e si ho dop\u0159\u00e1v\u00e1te. V\u00fdvary tu jsou od prad\u00e1vna. K t\u011bm nejv\u00fd\u017eivn\u011bj\u0161\u00edm […]<\/p>\n","protected":false},"author":1,"featured_media":1287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wds_primary_category":18,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vareni"],"_links":{"self":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/comments?post=1286"}],"version-history":[{"count":11,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions"}],"predecessor-version":[{"id":1349,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions\/1349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media\/1287"}],"wp:attachment":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media?parent=1286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/categories?post=1286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/tags?post=1286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Bylinky do v\u00fdvaru lze p\u0159idat pozd\u011bji, t\u0159eba hodinu p\u0159ed koncem. Av\u0161ak ko\u0159en\u00ed jako je cel\u00fd pep\u0159 nebo nov\u00e9 ko\u0159en\u00ed lze p\u0159idat hned na za\u010d\u00e1tku, a\u0165 se po\u0159\u00e1dn\u011b vyva\u0159\u00ed.<\/p>\n\n\n\n
Fantazii se meze nekladou, tak\u017ee se do v\u00fdvaru nebojte d\u00e1t co je v\u00e1m po chuti \u2013 t\u0159eba rozmar\u00fdn k hov\u011bz\u00edmu, z\u00e1zvor ke ku\u0159ec\u00edmu (ten pou\u017e\u00edvaj\u00ed v \u010d\u00edn\u011b takto b\u011b\u017en\u011b).<\/p>\n\n\n\n
Libe\u010dek je \u00fa\u017easn\u011b vo\u0148av\u00e1 bylina kter\u00e1 dod\u00e1 v\u00fdvaru chu\u0165 maggi \ud83d\ude0a<\/p>\n\n\n\n Na v\u00fdvar se ur\u010dit\u011b bude hodit v\u011bt\u0161\u00ed hrnec. J\u00e1 pou\u017e\u00edv\u00e1m s oblibou 10l hrnec kde se v\u0161echny kosti, maso i zelenina dok\u00e1\u017e\u00ed pono\u0159it do vody.<\/p>\n\n\n\n Tlakov\u00fd hrnec m\u016f\u017ee va\u0159en\u00ed urychlit, ale berte v potaz \u017ee vysok\u00fd tlak v\u00edce znehodnocuje \u017eiviny ve v\u00fdvaru.<\/p>\n\n\n\n Pomal\u00fd hrnec je super na v\u00fdvar, proto\u017ee dr\u017e\u00ed teplotu na ide\u00e1ln\u00edm bodu jemn\u00e9ho varu. Osobn\u011b mi nevyhovuje jeho velikost proto\u017ee d\u011bl\u00e1m v\u017edy v\u00fdvaru v\u011bt\u0161\u00ed mno\u017estv\u00ed abych ho i zamrazil.<\/p>\n\n\n\n P\u011bnova\u010dka je u\u017eite\u010dn\u00e1 nab\u011bra\u010dka, bu\u010f z plastu s d\u00edrkami nebo z kovu se s\u00edtkem. V obou p\u0159\u00edpadech je velmi m\u00e1lo prohlouben\u00e1, to abyste s n\u00ed mohli sb\u00edrat efektivn\u011b p\u011bnu z v\u00fdvaru. V t\u00e9to p\u011bn\u011b se nach\u00e1z\u00ed vysr\u00e1\u017een\u00e9 b\u00edlkoviny. Kucha\u0159i tomu \u0159\u00edkaj\u00ed \u201cne\u010distoty\u201d, j\u00e1 se p\u011bny osobn\u011b b\u00e1t nechci, ale tento ritu\u00e1l mi p\u0159\u00edjde fajn, a jeho v\u00fdsledkem je \u010dist\u0161\u00ed v\u00fdvar \ud83d\ude42<\/p>\n\n\n\n Pro v\u00fdvar samotn\u00fd nen\u00ed t\u0159eba pou\u017e\u00edt v\u0161echny ingredience. M\u016f\u017eete nap\u0159\u00edklad vynechat ko\u0159en\u00ed a bylinky, pou\u017e\u00edt pouze z\u00e1kladn\u00ed zeleninu (u \u010desk\u00e9 chuti cibule a mrkev) a i tak dostanete siln\u00fd v\u00fdvar kter\u00fd v\u00e1s vzpru\u017e\u00ed.<\/p>\n\n\n\n Pom\u011br \u201ckost\u00ed\u201d a vody pro siln\u00fd v\u00fdvar, kter\u00fd je v\u017edy na\u0159editeln\u00fd a praktick\u00fd pro skladov\u00e1n\u00ed je 1:2.<\/p>\n\n\n\n M\u00e1m r\u00e1d va\u0159enou zeleninu, tak\u017ee ji p\u0159id\u00e1v\u00e1m pozd\u011bji a j\u00edm i s v\u00fdvarem. Tedy krom\u011b cibule, kterou nem\u00e1m pot\u0159ebu j\u00edst, tak\u017ee ji vkl\u00e1d\u00e1m na za\u010d\u00e1tku. Je v\u0161ak mo\u017en\u00e9 ji tam d\u00e1t hned na za\u010d\u00e1tku a pot\u00e9 vyhodit.<\/p>\n\n\n\n Ingredience do v\u00fdvaru m\u016f\u017eete p\u0159ed vyva\u0159ov\u00e1n\u00edm p\u00e9ct. Nejjednodu\u0161\u0161\u00ed je v\u0161echny ingredience lehce posolit a hodit na plech a p\u00e9ct na 180-200\u00b0C t\u0159eba 45 minut v troub\u011b. U ku\u0159ec\u00edch skelet\u016f tohle d\u011bl\u00e1m n\u011bkdy r\u00e1d. Zelenina zkaramelizuje (maillardova reakce), k\u016f\u017ei\u010dka zezl\u00e1tne a v\u00fdsledn\u00fd v\u00fdvar bude o to v\u00edc jangov\u00fd \u2013 tedy proh\u0159\u00edvac\u00ed, co\u017e se v zim\u011b hod\u00ed \ud83d\ude42<\/p>\n\n\n\n Alternativa je op\u00e9ct zeleninu a t\u0159eba i maso v hrnci na tro\u0161ce tuku.<\/p>\n\n\n\n Vyva\u0159\u00edte 2 hodiny kosti s masem, z\u00e1zvorem a sol\u00ed. Pozd\u011bji p\u0159id\u00e1te daikon a va\u0159\u00edte ho v pol\u00e9vce do m\u011bkka.<\/p>\n\n\n\n Recept na \u010d\u00ednskou pol\u00e9vku s \u0159edkv\u00ed daikon<\/a> (angli\u010dtina)<\/p>\n\n\n\n Vietnamsk\u00fd hov\u011bz\u00ed v\u00fdvar, jak ho zn\u00e1te z pol\u00e9vky Pho obsahuje \u0161irokou paletu ingredienc\u00ed a postup jak ho ud\u011blat autenticky je zdlouhav\u011bj\u0161\u00ed, ale velmi z\u00e1bavn\u00fd \ud83d\ude42 Pro inspiraci v\u00e1m sem nap\u00ed\u0161u zhruba ingredience bez kter\u00fdch se nem\u016f\u017ee takov\u00fd v\u00fdvar obej\u00edt:<\/p>\n\n\n\n Recept na Pho<\/a><\/p>\n\n\n\n Recept na pol\u00e9vku Pho (autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/a><\/p>\n\n\n\n V Indii se v\u00fdvary p\u0159\u00edli\u0161 nezab\u00fdvaj\u00ed, ale nic v\u00e1m nebr\u00e1n\u00ed si v\u00fdslednou pol\u00e9vku naladit do indick\u00fdch chut\u00ed a aromat. Zam\u011b\u0159il bych se na kardamom, kurkumu (a\u0165 ji\u017e v pr\u00e1\u0161kov\u00e9 podob\u011b, t\u0159eba vyextrahovanou do ghee p\u0159ed p\u0159ilit\u00edm v\u00fdvaru) nebo v \u010dertsv\u00e9 podob\u011b vyva\u0159enou s kostmi. D\u00e1le cibule, chilli pr\u00e1\u0161ek z \u010derven\u00fdch ka\u0161m\u00edrsk\u00fdch chilli papri\u010dek, \u010derstv\u00e9 zelen\u00e9 chilli osma\u017een\u00e9 na ghee, sem\u00ednka ho\u0159\u010dice, \u0159\u00edmsk\u00fd km\u00edn, mo\u017en\u00e1 i mal\u00e1 \u0161petka asafoetidy \u2013 l\u00e9\u010div\u00e9 prysky\u0159ice. Jednoduchou cestou pro indick\u00e9 chut\u011b je pou\u017e\u00edt hotovou curry sm\u011bs (nap\u0159\u00edklad curry madras) nebo ko\u0159en\u00edc\u00ed sm\u011bs garam masala, kter\u00e1 m\u00e1 trochu jin\u00fd chu\u0165ov\u00fd profil.<\/p>\n\n\n\n Jako zeleninu do pol\u00e9vky m\u016f\u017eete zvolit cibule, raj\u010data. Lze i pou\u017e\u00edt lu\u0161t\u011bninu \u2013 p\u016flenou \u010do\u010dku mungo \u010di jinou, ide\u00e1ln\u011b p\u0159edem namo\u010denou pro lep\u0161\u00ed stravitelnost.<\/p>\n\n\n\n Pro topping by se ur\u010dit\u011b hodil \u010derstv\u00fd koriandr, kter\u00fd m\u00e1 ochlazuj\u00edc\u00ed \u00fa\u010dinek, podporuje tr\u00e1ven\u00ed a je pln\u00fd enzym\u016f. A tak\u00e9 p\u00e1livost j\u00eddla st\u00e1hne dol\u016f proto\u017ee je ochlazuj\u00edc\u00ed \ud83d\ude42<\/p>\n\n\n\n 18 recept\u016f na indick\u00e9 pol\u00e9vky<\/a> (angli\u010dtina)<\/p>\n\n\n\n V Japonsku se v\u00fdvary nach\u00e1zej\u00ed zejm\u00e9na v pol\u00e9vk\u00e1ch Ramen. Tyto pol\u00e9vky maj\u00ed r\u016fzn\u00e9 z\u00e1klady, j\u00e1 m\u00e1m zku\u0161enost s va\u0159en\u00edm Tonkotsu co\u017e je opravdu v\u00fd\u017eivn\u00fd v\u00fdvar z vep\u0159ov\u00fdch no\u017ei\u010dek. Na zimu ide\u00e1l, tento v\u00fdvar je hezky kr\u00e9mov\u00fd a pln\u00fd kolagenu! Pol\u00e9vky ramen m\u016f\u017eou m\u00edt i jin\u00e9 z\u00e1klady a k nim se pou\u017e\u00edvaj\u00ed jin\u00e9 v\u00fdvary.<\/p>\n\n\n\n Ramen a jeho typy a p\u0159\u00edsady<\/a><\/p>\n\n\n\n Recept na Tonkotsu ramen<\/a><\/p>\n\n\n\n Recept na Tonkotsu ramen<\/a> (Autenti\u010dt\u011bj\u0161\u00ed, angli\u010dtina)<\/p>\n\n\n\n Nejjednodu\u0161\u0161\u00ed cesta jak zbavit v\u00fdvar tuku je ho nechat vystydnout (ide\u00e1ln\u011b v lednici \u010di podobn\u00e9 teplot\u011b okolo 5\u00b0C). Tuk se vysr\u00e1\u017e\u00ed na jeho povrchu. M\u016f\u017eete ho sebrat, a pak p\u0159\u00edpadn\u011b zp\u011bt do pol\u00e9vky p\u0159idat. J\u00e1 ho n\u011bkdy \u010dist\u00edm (v kastrolku z n\u011bj odpa\u0159\u00edm vodu, p\u0159efiltruju a uschov\u00e1m. Pokud m\u00e1m kvalitn\u00ed vstupn\u00ed ingredience, nemus\u00edm se b\u00e1t tento tuk pou\u017e\u00edvat pro v\u00fd\u017eivu. Takov\u00e9 ku\u0159ec\u00ed s\u00e1dlo (\u0159\u00edk\u00e1 se mu \u201cschmalz\u201d) je opravdu delikatesa \ud83d\ude0a<\/p>\n\n\n\n Hotov\u00fd v\u00fdvar je ide\u00e1ln\u00ed nechat vystydnout a pot\u00e9 vydr\u017e\u00ed v lednici cca 3 dny. T\u0159et\u00ed den u\u017e je vhodn\u00e9 ho p\u0159eva\u0159it, \u010d\u00edm\u017e se prodlou\u017e\u00ed jeho trvanlivost. Pot\u00e9 p\u0159eva\u0159uji t\u0159eba ka\u017ed\u00fd druh\u00fd den, ale i s p\u0159eva\u0159ov\u00e1n\u00edm m\u00e1 v\u00fdvar sv\u016fj limit a je v\u017edy t\u0159eba poslouchat svou intuici \u2013 \u010dichovou i chu\u0165ovou. Jakmile uc\u00edt\u00edte kyselost, v\u00fdvar u\u017e je na cest\u011b na kompost\u2026<\/p>\n\n\n\n V\u00fdvar je par\u00e1dn\u00ed surovina na mra\u017een\u00ed. V chladn\u00fdch dnech poci\u0165uju velkou vd\u011b\u010dnost, kdy\u017e si z mraz\u00e1ku vyt\u00e1hnu 500g krabi\u010dku s v\u00fdvarem, vyklpenu ho do kastrolku a za 10 minut u\u017e je rozpu\u0161t\u011bn\u00fd a oh\u0159\u00e1t\u00fd \ud83d\ude42<\/p>\n\n\n\n P\u0159i mra\u017een\u00fd v\u00fdvaru i jin\u00fdch tekutin nenapl\u0148ujte mraz\u00edc\u00ed n\u00e1doby do plna. Tekutiny se p\u0159i mra\u017een\u00ed roztahuj\u00ed a n\u00e1doby m\u016f\u017eou po\u0161kodit.<\/p>\n\n\n\n V\u00fdvar lze i zava\u0159it ve sklenic\u00edch, v lednici takto vydr\u017e\u00ed n\u011bkolik t\u00fddn\u016f.<\/p>\n\n\n\n \u010cl\u00e1nek o zava\u0159ov\u00e1n\u00ed a jeho r\u016fzn\u00fdch metod\u00e1ch<\/a><\/p>\n\n\n\n <\/a>https:\/\/www.janadellplotnarkova.cz\/2020\/03\/25\/vyvar-a-vse-co-o-nem-potrebujete-vedet\/<\/a> \u010cist\u00fd v\u00fdvar – Fotka od https:\/\/www.pexels.com\/cs-cz\/foto\/jidlo-vecere-obed-bambus-3559899\/<\/a> Pokud v\u00e1m \u010dl\u00e1nek p\u0159in\u00e1\u0161\u00ed hodnotu, budu vd\u011b\u010dn\u00fd kdy\u017e ho ocen\u00edte a podpo\u0159\u00edte m\u011b v psan\u00ed dal\u0161\u00edch QR platbou\/Bitcoinem dle vlastn\u00edch mo\u017enost\u00ed \ud83d\ude42<\/p>\n\n\n <\/p>","protected":false},"excerpt":{"rendered":" Co je v\u00fdvar? V\u00fdvar je v\u00fd\u017eivn\u00fd a lehce straviteln\u00fd pokrm \u2013 jsou to \u017eiviny vyta\u017een\u00e9 va\u0159en\u00edm z ingredienc\u00ed do vody. A nejen ty \u2013 v\u00fdvar m\u00e1 tak\u00e9 aroma, sv\u00e9 barvy a sv\u00e9 chut\u011b, kter\u00e9 jsou jeho ned\u00edlnou sou\u010d\u00e1st\u00ed a tvo\u0159\u00ed ve v\u00e1s pro\u017eitek kdy\u017e si ho dop\u0159\u00e1v\u00e1te. V\u00fdvary tu jsou od prad\u00e1vna. K t\u011bm nejv\u00fd\u017eivn\u011bj\u0161\u00edm […]<\/p>\n","protected":false},"author":1,"featured_media":1287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wds_primary_category":18,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vareni"],"_links":{"self":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/comments?post=1286"}],"version-history":[{"count":11,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions"}],"predecessor-version":[{"id":1349,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/posts\/1286\/revisions\/1349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media\/1287"}],"wp:attachment":[{"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/media?parent=1286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/categories?post=1286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petrchutny.cz\/en\/wp-json\/wp\/v2\/tags?post=1286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/bluebird-provisions-WPaUC6FrAZ0-unsplash-1024x696.jpg\")
<\/a>Pom\u016fcky<\/h2>\n\n\n\n
Hrnec<\/strong><\/h3>\n\n\n\n
P\u011bnova\u010dka<\/strong><\/h3>\n\n\n\n
![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/bg-3235_pro1.jpg\")
<\/a>Z\u00e1kladn\u00ed recept<\/h2>\n\n\n\n
Ope\u010den\u00ed<\/strong><\/h3>\n\n\n\n
![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/Simply-Recipes-Beef-Stock-METHOD-1-878b9483f6044ace95ef9dcf75c103b4-1024x683.jpg\")
<\/a>Ingredience<\/h3>\n\n\n\n
\n
\n
Postup<\/h3>\n\n\n\n
\n
Inspirace z jin\u00fdch kultur<\/h2>\n\n\n\n
\u010c\u00ednsk\u00fd vep\u0159ov\u00fd v\u00fdvar s \u0159edkv\u00ed daikon<\/h3>\n\n\n\n
\n
Vietnam a jeho proslul\u00e9 Pho<\/h3>\n\n\n\n
\n
![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/hong-anh-duong-EK-nAm-CYM-unsplash-1024x688.jpg\")
<\/a>Indie<\/h3>\n\n\n\n
Japonsko<\/h3>\n\n\n\n
![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/diego-lozano-mE6kjov4rTg-unsplash-1024x682.jpg\")
<\/a>Tipy<\/h2>\n\n\n\n
Odstran\u011bn\u00ed tuku<\/strong><\/h3>\n\n\n\n
![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/P1070563-e1453076249265.jpg\")
<\/a>Skladov\u00e1n\u00ed<\/h2>\n\n\n\n
Zava\u0159ov\u00e1n\u00ed<\/h3>\n\n\n\n
![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/jonathan-pielmayer-0em3k8ebFCs-unsplash-1024x682.jpg\")
<\/a>Zdroje<\/h2>\n\n\n\n
https:\/\/recepty.cuketka.cz\/kureci-vyvar<\/a>
https:\/\/www.lekarna.cz\/clanek\/kolagen<\/a>
https:\/\/www.gelmodel.cz\/knihovna\/kolagen-potraviny<\/a><\/p>\n\n\n\nFotky<\/strong><\/h3>\n\n\n\n
Z\u00e1zvor, \u010desnek, tymi\u00e1n, koriandr\u2026 Fotka od Bluebird Provisions<\/a> z Unsplash<\/a>
Vietnamsk\u00e1 pol\u00e9vka Pho \u2013 Fotka od Hong Anh Duong<\/a> z Unsplash<\/a>
Japonsk\u00fd Ramen – Fotka od Diego Lozano<\/a> z Unsplash<\/a>
Sklenice v\u00fdvaru od Jonathan Pielmayer<\/a> z Unsplash<\/a>
Tuk ve v\u00fdvaru od What great grandma ate<\/a>
Pe\u010den\u00e9 ingredience od Mischief.sg<\/a><\/p>\n\n\n\n
<\/div><\/div>\n\n\n\nJe v\u00e1m \u010dl\u00e1nek u\u017eite\u010dn\u00fd?<\/h3>\n\n\n\n
![\"\"](\"https:\/\/petrchutny.cz\/wp-content\/uploads\/2026\/01\/QRko-Partners-banka.jpg\")
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