{"id":20281,"date":"2022-04-27T07:36:20","date_gmt":"2022-04-27T07:36:20","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=20281"},"modified":"2022-04-30T08:28:31","modified_gmt":"2022-04-30T08:28:31","slug":"dry-aged-steak-marhajo","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/de\/dry-aged-steak-marhajo\/","title":{"rendered":"Dry Aged Steak - f\u00fcr Rindfleisch"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>

A steak csod\u00e1s! M\u00e1ra kultusza lett, s\u0151t, teljes ipar\u00e1gak specializ\u00e1l\u00f3dtak a h\u00fasim\u00e1d\u00f3kra. Az teljesen alapvet\u00e9se a t\u00e9m\u00e1nak, hogy min\u00e9l jobb a h\u00fas min\u0151s\u00e9ge, ann\u00e1l jobb a bel\u0151le elk\u00e9sz\u00edthet\u0151 \u00e9tel. De ennek a folyamatnak minden cs\u00ednj\u00e1t-b\u00ednj\u00e1t kevesen \u00e9rtik. Rengeteg lexik\u00e1lis \u00e9s gyakorlati tud\u00e1s kell ahhoz, hogy t\u00e9nyleg l\u00e9trej\u00f6jj\u00f6n a t\u00f6k\u00e9letes steak. <\/em><\/p>\n

MILYEN A J\u00d3 MARHA<\/strong><\/h2>\n

A j\u00f3 steak nem var\u00e1zslat.<\/a> Egyszer\u0171en a fajt\u00e1t\u00f3l \u00e9s a tart\u00e1si k\u00f6r\u00fclm\u00e9nyek \u00f6sszess\u00e9g\u00e9t\u0151l f\u00fcgg. Ez ut\u00e1n nyilv\u00e1n t\u00f6bb aspektusb\u00f3l is meg kell vizsg\u00e1lni. Els\u0151dleges a szakszer\u0171<\/a> bont\u00e1s, mikor a megfelel\u0151 r\u00e9szek a megfelel\u0151 helyre ker\u00fclnek. Azt\u00e1n az egyik legfontosabb f\u00e1zis, az \u00e9rlel\u00e9s k\u00f6vetkezik, \u00e9s csakis ezen alapkrit\u00e9riumok szerint j\u00f6het l\u00e9tre a legkiv\u00e1l\u00f3bb min\u0151s\u00e9g<\/a>.<\/p>\n

\"\"<\/a>

Foto: MATUSZ-VAD<\/p><\/div>\n

A k\u00edn\u00e1latban nagy a min\u0151s\u00e9gi k\u00fcl\u00f6nbs\u00e9g<\/strong><\/h2>\n

A boltok, keresked\u00e9sek k\u00edn\u00e1lat\u00e1ban legt\u00f6bbsz\u00f6r csak a szak\u00e9rt\u0151 szemek fedezik fel a Qualit\u00e4t<\/a> k\u00fcl\u00f6nbs\u00e9geket. Ez \u00e1ltal nagyon fontos t\u00e9nyez\u0151, ha t\u00e9nyleg j\u00f3 steake<\/a>t szeretne valaki k\u00e9sz\u00edteni, hogy alaposan felm\u00e9rje az alapanyagot. Ha ez fontos, elker\u00fclhetetlen, hogy szak\u00e9rt\u0151kt\u0151l szerezz\u00fck be az alapanyagot, akik m\u00e1r hossz\u00fa \u00e9vek tud\u00e1s\u00e1t halmozt\u00e1k fel. A haz\u00e1nkban m\u00e1r \u00e9vek \u00f3ta egyre komolyabb a h\u00fasmarhatart\u00e1s \u201em\u0171v\u00e9szete\u201d, de m\u00e9g mindig gyerekcip\u0151ben j\u00e1r a t\u00e9nylegesen min\u0151s\u00e9get l\u00e9trehoz\u00f3 vil\u00e1gszinten ismert teny\u00e9szetek k\u00edn\u00e1lat\u00e1t\u00f3l. Ez einfach<\/a> az\u00e9rt alakult \u00edgy ki, mivel hi\u00e1ba vannak \u0151shonos fajt\u00e1k, azok tart\u00e1sa, \u00e9s teny\u00e9szt\u00e9se nem minden esetben a tot\u00e1lis min\u0151s\u00e9g piedeszt\u00e1l\u00e1n m\u0171k\u00f6dik. A Qualit\u00e4t<\/a> steakalapanyagokat viszont m\u00e1r itthon is be lehet szerezni. Ilyen az Angus, a Galloway, a wagyu, a Charolais, a Limousin, a Blonde, az Aubrac, a Salers, a feh\u00e9r-k\u00e9k belga, vagy a k\u00fclf\u00f6ldi fajt\u00e1k k\u00f6z\u00fcl a legelterjedtebb, a Hereford. <\/strong>Ezen fajt\u00e1k \u00e1ltal leadott h\u00fas m\u00e1r teljes m\u00e9rt\u00e9kig megfelel a min\u0151s\u00e9gi steak k\u00e9sz\u00edt\u00e9s\u00e9nek.<\/p>\n

\"\"<\/a>

Foto von Pixabay<\/p><\/div>\n

A WAGYU<\/strong><\/h2>\n

A wagyu a steakek kir\u00e1lya, ahogy \u00e1ltal\u00e1nosan emlegetik, a Kobe marha. M\u00e1r hossz\u00fa \u00e9vek \u00f3ta vil\u00e1gszerte egyre n\u00f6vekv\u0151 n\u00e9pszer\u0171s\u00e9gnek \u00f6rvend. Nem v\u00e9letlen, hogy a gasztron\u00f3mia szakemberei el\u0151szeretettel haszn\u00e1lj\u00e1k, illetve az \u00ednyencek \u00e1ltal legink\u00e1bb prefer\u00e1lt fajta. Rengeteg legenda is kering a tart\u00e1si k\u00f6r\u00fclm\u00e9nyekr\u0151l, szinte m\u00e1r t\u00fal is van misztifik\u00e1lva a dolog, pedig val\u00f3j\u00e1ban szinte b\u00e1rhol, b\u00e1rmikor reproduk\u00e1lhat\u00f3 lenne. Persze a jap\u00e1nok a legapr\u00f3bb r\u00e9szletekig prec\u00edzen \u00e9s teljes m\u00e9rt\u00e9kig elk\u00f6telezetten \u00e1llnak a dologhoz, \u00edgy nem meglep\u0151 az \u00e1ltaluk produk\u00e1lt legmagasabb min\u0151s\u00e9g.<\/p>\n

\"\"<\/a>

Foto von Flickr<\/p><\/div>\n

Sz\u00e1raz \u00f6reged\u00e9s<\/strong><\/h3>\n

Ha komolyabban elgondolkodunk azon, hogy mit\u0151l is ilyen j\u00f3k a steakek, r\u00e1 kell d\u00f6bbeni bizonyos alapvet\u0151s\u00e9gekre. A sz\u00e1raz \u00e9rlel\u00e9s az a folyamat, amelynek sor\u00e1n a marhah\u00fas nagy darabjait hossz\u00fa ideig, ak\u00e1r h\u00f3napokon kereszt\u00fcl \u00e9rlelik. Ez onnan indul, hogy \u201esteakre\u201d v\u00e1gj\u00e1k, teh\u00e1t m\u00e1r a feldolgoz\u00e1s alatt is tudj\u00e1k, mi fog k\u00e9sz\u00fclni. Ez az \u00e9rlel\u00e9s sor\u00e1n nemcsak a steak \u00edz\u00e9nek kibontakoztat\u00e1s\u00e1t seg\u00edti el\u0151, hanem sokkal l\u00e1gyabb\u00e1 is teszi, mintha teljesen friss lenne. A megfelel\u0151 sz\u00e1raz \u00e9rlel\u00e9shez sz\u00fcks\u00e9ges alapfelt\u00e9telek a nagy hely, a megfelel\u0151 h\u0151m\u00e9rs\u00e9klet \u00e9s p\u00e1ratartalom. Mindez roppant prec\u00edz kivitelez\u00e9st ig\u00e9nyel, m\u00e1sk\u00fcl\u00f6nben nagyon gyorsan ak\u00e1r t\u00f6nkre is tehet\u0151 a h\u00fas.<\/p>\n

Alapvet\u0151 v\u00e1ltoz\u00e1sok a sz\u00e1raz \u00f6reged\u00e9s alatt<\/strong><\/h2>\n

A marhah\u00fas sz\u00e1razon<\/strong> \u00e9rlel\u00e9sekor h\u00e1rom alapvet\u0151 v\u00e1ltoz\u00e1s k\u00f6vetkezik be a szerkezet\u00e9ben. Els\u0151sorban a nedvess\u00e9g elveszt\u00e9se fontos t\u00e9nyez\u0151. Az \u00e9rlel\u00e9s al\u00e1 vetett h\u00fas a sz\u00e1raz \u00e9rlel\u00e9s alkalm\u00e1val elveszti t\u00e9rfogat\u00e1nak 30-40 sz\u00e1zal\u00e9k\u00e1t. Ezen folyamat alatt koncentr\u00e1l\u00f3dik az \u00edz. Az \u00e9rlel\u00e9s alatt a h\u00fas k\u00fcls\u0151 r\u00e9tegei ak\u00e1r annyira kisz\u00e1radhatnak, hogy azokat le is kell v\u00e1gni a f\u0151z\u00e9s el\u0151tt.<\/p>\n

\"\"

Foto von Pixabay<\/p><\/div>\n

A h\u00fas l\u00e1gyul\u00e1sa<\/strong>, puhas\u00e1ga akkor k\u00f6vetkezik be, amikor a h\u00fasban term\u00e9szetesen jelenl\u00e9v\u0151 enzimek lebontj\u00e1k a kem\u00e9nyebb izomrostok \u00e9s k\u00f6t\u0151sz\u00f6vetek egy r\u00e9sz\u00e9t. Alapvet\u0151 ism\u00e9rve egy megfelel\u0151en \u00e9rlelt steaknek, hogy sokkal puh\u00e1bb az \u00e1llaga, mint a friss\u00e9.<\/p>\n

\u201eAz \u00e9rlel\u00e9si folyamat, a speci\u00e1lis berendez\u00e9sek, t\u00e1rol\u00e1si k\u00f6lts\u00e9gek, \u00e9s legf\u0151k\u00e9ppen az id\u0151 vonatkoz\u00e1sa miatt jelent\u0151sen megn\u00f6veli a steakh\u00fas \u00e1r\u00e1t.\u201d<\/em><\/p>\n

\"\"

Foto von Pixabay<\/p><\/div>\n

MIN\u0150S\u00cdT\u00c9S<\/strong><\/h2>\n

A vil\u00e1gon t\u00f6bb orsz\u00e1gban is olyan h\u00fasmin\u0151s\u00e9gi kateg\u00f3ri\u00e1kat \u00e1ll\u00edtottak fel, melyek \u00edz, \u00e1llag, szaftoss\u00e1g, vagyis gusztat\u00edv szempontok szerint oszt\u00e1lyozz\u00e1k a h\u00fasokat, nem pedig h\u00fasform\u00e1k alapj\u00e1n.<\/p>\n

A jap\u00e1n wagyu marha h\u00fas\u00e1nak m\u00e1rv\u00e1nyozotts\u00e1g\u00e1t 12-es min\u0151s\u00e9gben olyan m\u00e1rv\u00e1nyozott a zs\u00edrr\u00e9teg, hogy a h\u00fas majdnem feh\u00e9r. Ennek a h\u00fasnak ak\u00e1r 120-180 ezer forint is lehet kil\u00f3ja. Franciaorsz\u00e1gban a legmagasabb min\u0151s\u00e9gi kateg\u00f3ria az eredetv\u00e9dett AOC \u00e9s a Label Rouge min\u0151s\u00edt\u00e9s. Ellen\u0151rz\u00f6tt tart\u00e1si k\u00f6r\u00fclm\u00e9nyeket garant\u00e1l. Az USDA pedig a steakeken az amerikai \u00e9lelmiszerek egyik min\u0151s\u00e9gbiztos\u00edt\u00e1si rendszere, \u00e9s annak jel\u00f6l\u00e9se.<\/p>\n

Autor: Tam\u00e1s Budafoki<\/a><\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

A steak csod\u00e1s! M\u00e1ra kultusza lett, s\u0151t, teljes ipar\u00e1gak specializ\u00e1l\u00f3dtak a h\u00fasim\u00e1d\u00f3kra. Az teljesen alapvet\u00e9se a t\u00e9m\u00e1nak, hogy min\u00e9l jobb a h\u00fas min\u0151s\u00e9ge, ann\u00e1l jobb a bel\u0151le elk\u00e9sz\u00edthet\u0151 \u00e9tel. De ennek a folyamatnak minden cs\u00ednj\u00e1t-b\u00ednj\u00e1t kevesen \u00e9rtik. Rengeteg lexik\u00e1lis \u00e9s gyakorlati tud\u00e1s kell ahhoz, hogy t\u00e9nyleg l\u00e9trej\u00f6jj\u00f6n a t\u00f6k\u00e9letes steak. MILYEN A J\u00d3 MARHA A<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":20285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,10,209,75,216,616,615,19,211,212,153,451,231,15],"class_list":["post-20281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etterem","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-legjobb-steak","tag-minosegi-hus","tag-receptek","tag-sef","tag-sefek","tag-steak","tag-steaksutes","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nDry aged steak - mert marhaj\u00f3 - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Dry aged steak - mert marhaj\u00f3. 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