{"id":15767,"date":"2021-07-14T12:16:26","date_gmt":"2021-07-14T10:16:26","guid":{"rendered":"https:\/\/www.luxor.cz\/blog\/?p=15767"},"modified":"2021-06-30T12:22:27","modified_gmt":"2021-06-30T10:22:27","slug":"sedm-zpusobu-jak-se-radovat-z-jidla-milujte-jidlo-jako-hugo-hromas","status":"publish","type":"post","link":"https:\/\/www.luxor.cz\/blog\/ukazky\/sedm-zpusobu-jak-se-radovat-z-jidla-milujte-jidlo-jako-hugo-hromas\/","title":{"rendered":"Sedm zp\u016fsob\u016f, jak se radovat z\u00a0j\u00eddla: Milujte j\u00eddlo jako Hugo Hromas"},"content":{"rendered":"

Objevte sv\u011btov\u00e9 chut\u011b, jednoduch\u00e9 a tradic\u00ed prov\u011b\u0159en\u00e9 z d\u00edlny kucha\u0159e a publicisty Huga Hromase v knize Sedm zp\u016fsob\u016f, jak se radovat z j\u00eddla<\/a>! Ve sv\u00e9m vypr\u00e1v\u011bn\u00ed v\u00e1s provede sedmi zp\u016fsoby, jak p\u0159ipravit j\u00eddla inspirovan\u00e1 rozli\u010dn\u00fdmi kuchyn\u011bmi, kter\u00e9 nav\u0161t\u00edvil. P\u0159ipravili jsme si pro v\u00e1s malou ochutn\u00e1vku z jednodu\u0161\u0161\u00edch recept\u016f.<\/strong><\/p>\n

Su\u0161en\u00e1 raj\u010data
\n<\/strong>1 kg raj\u010dat<\/em>
\nl\u017ei\u010dka soli (hrub\u0161\u00ed)<\/em>
\nl\u017ei\u010dka cukru (mou\u010dka)<\/em><\/p>\n

M\u016fj obl\u00edben\u00fd zp\u016fsob, jak nalo\u017eit s raj\u010daty, kter\u00e1 nestihnu zpracovat jinak. Pr\u00e1v\u011b kv\u016fli raj\u010dat\u016fm a houb\u00e1m jsem si po\u0159\u00eddil velkou su\u0161i\u010dku. Prvn\u00ed pokusy nedopadly moc dob\u0159e. Vysu\u0161it spr\u00e1vn\u011b raj\u010data, \u0161vestky nebo meru\u0148ky nen\u00ed jen tak. Ono to nen\u00ed o tom, \u017ee to tam prost\u011b nasypete a nech\u00e1te uschnout \u00fapln\u011b. To se potom mus\u00ed nam\u00e1\u010det, aby se v\u016fbec daly pou\u017e\u00edt. A j\u00e1 pot\u0159eboval do kuchyn\u011b nap\u016fl su\u0161en\u00e1 raj\u010data nalo\u017een\u00e1 v oleji, kter\u00e1 jen nakr\u00e1j\u00edm do sal\u00e1t\u016f a olej z nich pou\u017e\u00edv\u00e1m na z\u00e1livky nebo dal\u0161\u00ed nakl\u00e1d\u00e1n\u00ed.<\/p>\n

\"\"<\/p>\n

Raj\u010data kr\u00e1j\u00edm jen na p\u016flky, lehce posypu hrub\u0161\u00ed sol\u00ed a z mal\u00e9ho cedn\u00edku mou\u010dkov\u00fdm cukrem (ale opravdu jen tak popr\u00e1\u0161it). S\u016fl a cukr vytahuji z du\u017einy vodu a raj\u010de p\u0159irozen\u011b dochut\u00ed. Su\u0161i\u010dka jede na 50 \u00b0C, dokud nejsou raj\u010data nap\u016fl vysu\u0161ena, ale to m\u016f\u017ee trvat a\u017e dva dny. Tak\u017ee pomalu a dlouho \u2013 nechci je uva\u0159it ani up\u00e9ct. P\u0159i v\u00e1\u017een\u00ed jsem zjistil, \u017ee raj\u010de je pro moje \u00fa\u010dely spr\u00e1vn\u011b vysu\u0161en\u00e9, kdy\u017e ztrat\u00ed t\u00e9m\u011b\u0159 90 % v\u00e1hy. Samoz\u0159ejm\u011b z\u00e1le\u017e\u00ed na obsahu vody \u2013 ka\u017ed\u00e9 raj\u010de na tom m\u016f\u017ee b\u00fdt jinak \u2013, nicm\u00e9n\u011b pr\u016fm\u011brn\u011b mi z kila raj\u010dat z\u016fstalo m\u00e9n\u011b ne\u017e 150 g su\u0161en\u00fdch raj\u010dat.
\nJsou jakoby gumov\u00e1 a m\u011bkk\u00e1, nikoli tvrd\u00e1 a such\u00e1. Ve sklenici je zaliju panensk\u00fdm olivov\u00fdm olejem \u2013 supluje olej na z\u00e1livku, kdy\u017e je pou\u017e\u00edv\u00e1m do sal\u00e1tu. To je dra\u017e\u0161\u00ed cesta. Ale stoj\u00ed mi za to, proto\u017ee olej budu d\u00e1l pou\u017e\u00edvat. Nebo prost\u011b rostlinn\u00fd olej, pokud v\u00e1m olivov\u00fd p\u0159ijde nem\u00edstn\u011b drah\u00fd nebo v\u00e1m tolik nechutn\u00e1.
\nNa chu\u0165 p\u0159id\u00e1v\u00e1m cel\u00e9 strou\u017eky \u010desneku a solen\u00e9 kapary. S\u016fl funguje p\u0159irozen\u011b jako konzervant, olej zabr\u00e1n\u00ed p\u0159\u00edstupu vzduchu a d\u00edky n\u00edzk\u00e9mu obsahu vody je o mil\u00e1 raj\u010data postar\u00e1no.<\/p>\n

Majon\u00e9za
\n<\/strong>Majon\u00e9za z aquafaby (v\u00fdvaru z cizrny)<\/em> je nepostradateln\u00fdm prvkem kuchyn\u011b Nomadisu. P\u0159edev\u0161\u00edm je na p\u0159\u00edpravu mnohem jednodu\u0161\u0161\u00ed ne\u017e majon\u00e9za z vajec \u2013 lze ji ud\u011blat i z hork\u00e9ho v\u00fdvaru z cizrny. Z cizrny, kter\u00e1 se pr\u00e1v\u011b va\u0159\u00ed pro dal\u0161\u00ed pou\u017eit\u00ed: cizrnov\u00fd sal\u00e1t, hummus, olla gitana etc. Tak\u017ee p\u0159irozen\u011b vznik\u00e1 z n\u011b\u010deho, co je zrovna po ruce. D\u00edky tomu, \u017ee neobsahuje vejce, m\u016f\u017ee st\u00e1t bez obav cel\u00fd den na stole \u2013 bu\u010f jako stoln\u00ed om\u00e1\u010dka, nebo jako sou\u010d\u00e1st dal\u0161\u00edch j\u00eddel, jako je kavi\u00e1r z lilku \u010di bramborov\u00fd sal\u00e1t.<\/p>\n

\"\"<\/p>\n

Nem\u00e1 se na n\u00ed co zkazit. Zat\u00edm nikdo nepoznal, z \u010deho moje majon\u00e9za je \u2013 to je jasn\u00fd sign\u00e1l, \u017ee v\u00fdvar z cizrny p\u0159ekvapiv\u011b nenech\u00e1v\u00e1 t\u00e9m\u011b\u0159 \u017e\u00e1dnou chu\u0165ovou stopu. A pokud ano, spolehliv\u011b ji zakryje dochucen\u00ed vinn\u00fdm octem, sol\u00ed a \u0161petkou cukru. \u010c\u00edm \u0159id\u0161\u00ed v\u00fdvar z cizrny pou\u017eijete, t\u00edm v\u00edce oleje budete pot\u0159ebovat a m\u016f\u017eete se dobrat opravdu velk\u00e9ho mno\u017estv\u00ed majon\u00e9zy. Proto v\u00fdvar z cizrny redukuju a vodu po l\u017ei\u010dk\u00e1ch p\u0159id\u00e1v\u00e1m jen podle pot\u0159eby.<\/p>\n

Kyselo
\n<\/strong>4 velk\u00e9 brambory<\/em>
\ncibule<\/em>
\nhrst su\u0161en\u00fdch hub<\/em>
\nhrnek \u017eitn\u00e9ho kvasu<\/em>
\nl\u017ei\u010dka km\u00ednu<\/em>
\ns\u016fl<\/em><\/p>\n

Do t\u00fdhle pol\u00edvky jsem se beznad\u011bjn\u011b zamiloval v Krkono\u0161\u00edch, kdy\u017e jsem jezdil va\u0159it d\u011btem z Evangelick\u00e9 ml\u00e1de\u017ee. Za kamnama v ka\u017ed\u00fd chalup\u011b st\u00e1val hrnek s \u017eitn\u00fdm kvasem a dole v Jilemnici se \u017eitn\u00fd kvas na kyselo prod\u00e1val v pek\u00e1rn\u011b. V\u011b\u0159te tomu nebo ne, babky na kvas nem\u011bly teplom\u011bry ani pH metry, kvas nem\u011bl jm\u00e9no, a p\u0159esto se mu v chalup\u011b bez zvl\u00e1\u0161tn\u00edho zach\u00e1zen\u00ed da\u0159ilo n\u011bkolik des\u00edtek let.<\/p>\n

Do studen\u00e9 osolen\u00e9 vody s km\u00ednem d\u00e1m va\u0159it oloupan\u00e9 brambory nakr\u00e1jen\u00e9 na kosti\u010dky se su\u0161en\u00fdmi houbami a cibuli nakr\u00e1jenou na pl\u00e1tky. Va\u0159\u00edm pomalu a dlouho, dokud se brambory neza\u010dnou rozv\u00e1\u0159et a cibule je na hadry. Pol\u00e9vku zahust\u00edm \u017eitn\u00fdm kvasem, p\u011bkn\u011b pro\u0161leh\u00e1m metlou, aby v kyselu nebyly kusance mouky, a kr\u00e1tce prova\u0159\u00edm. Kyselo je vynikaj\u00edc\u00ed studen\u00e9 i tepl\u00e9.<\/p>\n

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

Objevte sv\u011btov\u00e9 chut\u011b, jednoduch\u00e9 a tradic\u00ed prov\u011b\u0159en\u00e9 z d\u00edlny kucha\u0159e a publicisty Huga Hromase v knize Sedm zp\u016fsob\u016f, jak se radovat z j\u00eddla! Ve sv\u00e9m vypr\u00e1v\u011bn\u00ed v\u00e1s provede sedmi zp\u016fsoby, […]<\/p>\n","protected":false},"author":2,"featured_media":15768,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"twitterCardType":"","cardImageID":0,"cardImage":"","cardTitle":"","cardDesc":"","cardImageAlt":"","cardPlayer":"","cardPlayerWidth":0,"cardPlayerHeight":0,"cardPlayerStream":"","cardPlayerCodec":"","footnotes":""},"categories":[21019],"tags":[21475,21474,21078,20688,20732,18363],"class_list":["post-15767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ukazky","tag-chut-k-jidlu","tag-dobroty","tag-jidlo","tag-kucharka","tag-recepty","tag-zabava"],"acf":{"related_products":null},"_links":{"self":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/posts\/15767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/comments?post=15767"}],"version-history":[{"count":0,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/posts\/15767\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/media\/15768"}],"wp:attachment":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/media?parent=15767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/categories?post=15767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/tags?post=15767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}