{"id":28610,"date":"2022-08-22T18:22:00","date_gmt":"2022-08-22T16:22:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=28610"},"modified":"2022-08-23T16:02:59","modified_gmt":"2022-08-23T14:02:59","slug":"a-magyar-vendegek-kedvence-a-borjuhus","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/a-magyar-vendegek-kedvence-a-borjuhus\/","title":{"rendered":"Ob\u013e\u00faben\u00e9 jedlo ma\u010farsk\u00fdch host\u00ed: te\u013eacie m\u00e4so"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Te\u013eacie m\u00e4so je ako polievka, dusen\u00e9 m\u00e4so, paprikov\u00fd gul\u00e1\u0161 a plnka nebesk\u00fdm pokrmom. V s\u00fa\u010dasnosti je to vz\u00e1cnos\u0165, ale ma\u010farsk\u00e1 verejnos\u0165 tieto jedl\u00e1 rada vid\u00ed na jed\u00e1lnom l\u00edstku.<\/strong><\/p>\n\n\n\n

Mlad\u00fd dobytok sa tel\u00ed tak dlho, k\u00fdm sa prisaje. Pr\u00e9miov\u00e9 te\u013ea je zviera porazen\u00e9 vo veku maxim\u00e1lne troch mesiacov a odchovan\u00e9 na materskom mlieku. Je to vz\u00e1cny a luxusn\u00fd tovar z ur\u010dit\u00e9ho d\u00f4vodu, preto\u017ee dospel\u00e9 te\u013ea predstavuje pre chovate\u013ea ove\u013ea vy\u0161\u0161\u00ed v\u00fdnos, a preto sa zriedkavo pred\u00e1va ako ml\u00e1\u010fa, a nie ako cel\u00e9 te\u013ea. Pekn\u00e9 a jemn\u00e9 m\u00e4so, ale v dne\u0161nej dobe je \u0165a\u017ek\u00e9 n\u00e1js\u0165 spo\u013eahliv\u00e9 kde k\u00fapi\u0165<\/a> dod\u00e1vka.<\/p>\n\n\n\n

\"\"
www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

Ak\u00e9 je dokonal\u00e9 te\u013eacie m\u00e4so?<\/h3>\n\n\n\n

M\u00e1 svetl\u00fa farbu, mlie\u010dnu v\u00f4\u0148u, vysok\u00fd obsah vody, je pru\u017en\u00e1 a chud\u00e1. Te\u013eacie m\u00e4so m\u00e1 hodv\u00e1bnu, \u013eahk\u00fa, ale v\u00fdrazn\u00fa chu\u0165, ktor\u00e1 sa dobre hod\u00ed k na\u0161im be\u017en\u00fdm surovin\u00e1m a postupom. Je zdrav\u00e9 a v\u00fd\u017eivn\u00e9, \u010do znamen\u00e1, \u017ee jeho v\u00fdnimo\u010dne vysok\u00fd obsah bielkov\u00edn sp\u013a\u0148a na\u0161u denn\u00fa potrebu bielkov\u00edn. V\u010faka n\u00edzkej kalorickej hodnote a vysok\u00e9mu obsahu vody je \u013eahko str\u00e1vite\u013en\u00e9.
Na za\u010diatku 15. storo\u010dia sa okrem v\u00fdroby mlieka a dojenia \u010dasto pou\u017e\u00edval aj na varenie, a to najm\u00e4 v me\u0161tianskych rodin\u00e1ch a zriedkavo v ro\u013en\u00edckych kuchyniach. Nakoniec sa Nemecko, Horn\u00e9 Taliansko a Rak\u00fasko stali hlavn\u00fdmi oblas\u0165ami spotreby hov\u00e4dzieho a te\u013eacieho m\u00e4sa. Jeho popularita v\u0161ak neklesla, ak si spomenieme na te\u013eac\u00ed be\u0161amel alebo te\u013eac\u00ed paprik\u00e1\u0161. Ma\u010farsk\u00e1 verejnos\u0165 takmer vyh\u013ead\u00e1va miesta, kde m\u00f4\u017ee tieto jedl\u00e1 ochutna\u0165 vo vysokej kvalite.<\/p>\n\n\n\n

\u010co ste netu\u0161ili<\/h3>\n\n\n\n

Niekedy m\u00f4\u017eu by\u0165 star\u00e9 kuch\u00e1rske knihy takmer ohromuj\u00face svojimi bohat\u00fdmi receptami a preh\u013eadn\u00fdmi opismi, ako je to teraz. O te\u013eat\u00e1ch sa p\u00edsalo pred stovkami rokov rovnako ako dnes o kurac\u00edch prsiach. Niet divu, ve\u010f jeho m\u00e4so je \u013eahk\u00e9 a \u0161\u0165avnat\u00e9 a kedysi sa dalo ove\u013ea \u013eah\u0161ie zohna\u0165. Pou\u017e\u00edvalo sa v\u0161etko od hlavy a\u017e po chvost. Hovor\u00ed sa, \u017ee n\u00e1kup te\u013eac\u00edch hl\u00e1v je jedn\u00fdm z najdrah\u0161\u00edch jed\u00e1l. Existuj\u00fa \u0161tyri sp\u00f4soby jej vyu\u017eitia a obsahuje najv\u00e4\u010d\u0161ie hodnoty: mozog a jazyk. Odborn\u00edkom nemus\u00edm vysvet\u013eova\u0165, ak\u00fd poklad s\u00fa to spolu s farebn\u00fdm m\u00e4som. Hlava sa skladovala na \u013eade a v\u00e4\u010d\u0161inou sa rozrezala na \u0161tvrtiny. Tie\u017e sa solili, dusili, marinovali a piekli, aby bol ka\u017ed\u00fd k\u00fasok m\u00e4sa bez kost\u00ed chrumkav\u00fd a chutn\u00fd. Pre t\u00fdch, ktor\u00ed to naozaj vedeli, sa m\u00e4so najprv varilo v polievke a potom sa pod\u00e1valo s te\u013eac\u00edm stehnom. \u00a0<\/p>\n\n\n\n

\"\"
www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

Te\u013eacie m\u00e4so a recepty<\/h3>\n\n\n\n

K\u013e\u00fa\u010dom k zaru\u010den\u00e9mu \u00faspechu je v\u00fdber spr\u00e1vnych ingredienci\u00ed a receptu. Mus\u00edme pozna\u0165 vlastnosti a tvrdos\u0165 jednotliv\u00fdch \u010dast\u00ed, potom technol\u00f3giu. Pozrime sa, \u010do na \u010do funguje!<\/p>\n\n\n\n

Te\u013eac\u00ed b\u00f4\u010dik a pliecko sa m\u00f4\u017eu piec\u0165 vcelku, ochuten\u00e9, marinovan\u00e9, pod\u00e1van\u00e9 so zeleninou a potom s om\u00e1\u010dkou. Odv\u00e1\u017enej\u0161\u00ed m\u00f4\u017eu tieto \u010dasti nakr\u00e1ja\u0165 na pl\u00e1tky a naplni\u0165. Te\u013eacie l\u00ed\u010dka, m\u00e4so z hlavy, panenka, svie\u010dkovica a ve\u013emi ob\u013e\u00faben\u00e9 te\u013eacie stehno s\u00fa ide\u00e1lne na vypr\u00e1\u017eanie. Na \u010derstv\u00e9 a n\u00e1hle pe\u010denie si m\u00f4\u017eete vybra\u0165 chvosty, fricando, stehn\u00e1, zadok a orechy. A na rag\u00fa, b\u00f4\u010dik, mlet\u00e9 m\u00e4so a na lep\u0161ie polievky te\u013eacie mlet\u00e9 m\u00e4so <\/a>od stehna a krku je ide\u00e1lnou vo\u013ebou.<\/p>\n\n\n\n

Vedeli ste to? V starej kuchyni sa k te\u013eaciemu m\u00e4su pou\u017e\u00edvali tieto koreniny: estrag\u00f3n, ocot, v\u00edno, \u0161afran, korenie, z\u00e1zvor, cesnak a lesn\u00e9 huby. Tieto jedl\u00e1 mali v\u017edy ve\u013ek\u00fd \u00faspech.<\/strong>#<\/p>\n

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

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