{"id":25995,"date":"2022-07-14T09:35:00","date_gmt":"2022-07-14T07:35:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=25995"},"modified":"2022-07-14T09:19:23","modified_gmt":"2022-07-14T07:19:23","slug":"szegy-hus-kedvenc","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/szegy-hus-kedvenc\/","title":{"rendered":"Ako sa stara\u0165 o b\u00f4\u010dik"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

M\u00e4so je d\u00f4le\u017eitou z\u00e1kladnou potravinou, ktor\u00e1 ur\u010duje na\u0161e stravovacie n\u00e1vyky. V\u00e4\u010d\u0161ina \u013eud\u00ed vie, ak\u00fd druh m\u00e4sa je na \u010do vhodn\u00fd, ale len m\u00e1lo \u013eud\u00ed tomu dokonale rozumie. Samozrejme, kuch\u00e1ri a dod\u00e1vatelia jed\u00e1l vedia, ako s m\u00e4som zaobch\u00e1dza\u0165, ale st\u00e1le je ve\u013ea ot\u00e1zok.<\/strong><\/p>\n\n\n\n

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foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Z\u00e1klady<\/strong><\/h3>\n\n\n\n

M\u00e4so je svalov\u00e1 hmota zvierat, ktor\u00e1 je zdrojom v\u00fd\u017eivy pre in\u00e9 \u017eiv\u00e9 organizmy, napr\u00edklad pre \u013eud\u00ed. Sklad\u00e1 sa preva\u017ene z prie\u010dne pruhovan\u00e9ho svalstva a spojivov\u00e9ho tkaniva, ktor\u00e9 ho dr\u017e\u00ed pohromade, a obsahuje aj \u0161\u013eachy, cievy a nervy. M\u00e4so<\/a> \u013eahko str\u00e1vite\u013en\u00e9 v\u010faka vysok\u00e9mu obsahu bielkov\u00edn a zauj\u00edma v\u00fdznamn\u00e9 miesto<\/a> v \u013eudskej strave. V\u00e4\u010d\u0161ina druhov m\u00e4sa obsahuje aj tuk v r\u00f4znom mno\u017estve. Zlo\u017eenie r\u00f4znych druhov m\u00e4sa z\u00e1vis\u00ed najm\u00e4 od druhu, prostredia, stravy a veku zviera\u0165a.<\/p>\n\n\n\n

D\u00f4le\u017eit\u00fd zdroj \u017eiv\u00edn. Bielkoviny v \u0148om dod\u00e1vaj\u00fa \u017eiviny, ktor\u00e9 potrebujeme. Tuk v m\u00e4se dod\u00e1va n\u00e1\u0161mu telu energetick\u00e9 z\u00e1soby.<\/em><\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Samotn\u00fd b\u00f4\u010dik<\/strong><\/h3>\n\n\n\n

A b\u00f4\u010dik<\/a> kus m\u00e4sa z hov\u00e4dz\u00edch p\u0155s. Odrez\u00e1va sa z takzvan\u00e9ho b\u00f4\u010dika (hov\u00e4dz\u00ed mozog), ktor\u00fd sa del\u00ed na dev\u00e4\u0165 \u010dast\u00ed. V\u010faka anat\u00f3mii hov\u00e4dzieho dobytka je tvrd\u00fd. Ke\u010f\u017ee zviera nem\u00e1 k\u013e\u00fa\u010dnu kos\u0165, svaly v tejto \u010dasti musia nies\u0165 ve\u013ek\u00fa v\u00e1hu, tak\u017ee spojivov\u00e9 tkaniv\u00e1 s\u00fa posilnen\u00e9. Pri pou\u017e\u00edvan\u00ed b\u00f4\u010dika v kuchyni je d\u00f4le\u017eit\u00e9 zoh\u013eadni\u0165 t\u00fato vlastnos\u0165, preto\u017ee \u010das varenia je dlh\u0161\u00ed a to ist\u00e9 plat\u00ed aj pre pe\u010denie. Obvykle sa b\u00f4\u010dik pripravuje aj technikami grilovania, pri ktor\u00fdch sa u\u017e v podstate var\u00ed dlho, a\u017e 10 - 18 hod\u00edn.<\/p>\n\n\n\n

Po\u010das pe\u010denia by ste mali na b\u00f4\u010dik dohliada\u0165. Kolag\u00e9n v spojivovom tkanive sp\u00f4sobuje, \u017ee po\u010das ohrievania m\u00e4kne. D\u00f4le\u017eit\u00e9 je tie\u017e vedie\u0165, ak\u00fd je b\u00f4\u010dik mastn\u00fd a ak\u00e1 ve\u013ek\u00e1 je tzv. tukov\u00e1 \u010diapo\u010dka, ktor\u00e1 \u010dasto zost\u00e1va na b\u00f4\u010diku pri jeho rozkrojen\u00ed. V\u010faka tomu sa m\u00e4so po\u010das tepelnej \u00fapravy menej \u201evysu\u0161\u00ed\u201d.<\/p>\n\n\n\n

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Foto: Unsplash<\/figcaption><\/figure>\n\n\n\n

Jeden zo sp\u00f4sobov pr\u00edpravy b\u00f4\u010dika<\/strong><\/h3>\n\n\n\n

Met\u00f3da potierania b\u00f4\u010dika zmesou koren\u00edn sa stala najob\u013e\u00fabenej\u0161ou v USA. Potom nasleduje ve\u013emi pomal\u00e9 pe\u010denie. Pe\u010denie sa uskuto\u010d\u0148uje najm\u00e4 pomocou dymu, ktor\u00fd je bu\u010f na dreven\u00e9 uhlie, alebo na drevo. Ide o met\u00f3du grilovania, pri ktorej je pou\u017eit\u00e9 drevo starostlivo vybran\u00e9 odborn\u00edkmi. Dym sa pou\u017e\u00edva na dlh\u00e9 hodiny pe\u010denia b\u00f4\u010dika, niekedy s r\u00f4znymi postrekmi na doplnenie vlhkosti po\u010das pe\u010denia. Hotov\u00fd b\u00f4\u010dik na grile je ve\u013emi ob\u013e\u00faben\u00fd v celej Amerike, pod\u00e1va sa a konzumuje na r\u00f4zne sp\u00f4soby.<\/p>\n\n\n\n

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Foto: Matuszvad<\/figcaption><\/figure>\n\n\n\n

Pe\u010denie b\u00f4\u010dika v r\u00fare<\/strong><\/h3>\n\n\n\n

B\u00f4\u010dik sa mus\u00ed samozrejme pripravi\u0165. Je vhodnej\u0161ie ho nakr\u00e1ja\u0165 na p\u00e1siky a odstr\u00e1ni\u0165 z m\u00e4sa prebyto\u010dn\u00fd tuk. Potom sa prid\u00e1 korenie. Ak si to nechceme komplikova\u0165, sta\u010d\u00ed so\u013e a korenie. M\u00e4so d\u00f4kladne potrite obidvoma sp\u00f4sobmi. Plech vylo\u017ete papierom na pe\u010denie alebo f\u00f3liou a polo\u017ete na\u0148 pl\u00e1tky. D\u00f4le\u017eit\u00e9 je, aby sa pou\u017eila predhriata r\u00fara. \u010cas pe\u010denia je 3 a\u017e 5 hod\u00edn v z\u00e1vislosti od hr\u00fabky pl\u00e1tkov. Po\u010das pe\u010denia sa oplat\u00ed skontrolova\u0165, v akom stave sa m\u00e4so nach\u00e1dza, a pichnut\u00edm (\u0161pajd\u013eou na m\u00e4so) \u013eahko zisti\u0165, ko\u013eko \u010dasu e\u0161te potrebuje.<\/p>\n\n\n\n

\"\"
Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

 Grilovanie<\/strong><\/h3>\n\n\n\n

Najd\u00f4le\u017eitej\u0161ou vecou pred grilovan\u00edm je marinovanie a pr\u00edprava m\u00e4sa. Potom je to u\u017e len ot\u00e1zka \u010dasu. Pri grilovan\u00ed b\u00f4\u010dika mus\u00edte necha\u0165 rozvin\u00fa\u0165 ohe\u0148, preto\u017ee len tak sa m\u00e4so upe\u010die do m\u00e4kka. Niekedy sa oplat\u00ed opeka\u0165, a to aj s vopred pripravenou mastnou zmesou korenia, a neust\u00e1le ot\u00e1\u010da\u0165. Spr\u00e1vne upe\u010den\u00e9 stehno by malo by\u0165 m\u00e4kk\u00e9, takmer a\u017e rozpad\u00e1vaj\u00face sa. Pri pod\u00e1van\u00ed m\u00f4\u017eete pou\u017ei\u0165 om\u00e1\u010dky na grilovanie a \u0161al\u00e1ty. T\u00fdm, ktor\u00ed ho pripravuj\u00fa starostlivo, m\u00f4\u017ee ur\u010dite poskytn\u00fa\u0165 jeden z najlep\u0161\u00edch z\u00e1\u017eitkov z grilovania.<\/p>\n

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

Mindenki szereti a szegyet! Sokan haszn\u00e1lj\u00e1k. Van, aki tudja, van, aki nem. \u00cdme n\u00e9h\u00e1ny tipp, hogyan b\u00e1njunk vele. #matuszvad<\/p>","protected":false},"author":14,"featured_media":25999,"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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,10,209,75,906,216,19,211,231,907,15],"class_list":["post-25995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etterem","tag-gasztronomia","tag-hus","tag-husresz","tag-konyhafonok","tag-receptek","tag-sef","tag-szakacs","tag-szegy","tag-vendeglatas"],"yoast_head":"\nHogyan kell vigy\u00e1zni a szegyre - Matusz-Vad Blog El\u0151 kell k\u00e9sz\u00edteni.<\/title>\n<meta name=\"description\" content=\"Szegy! 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