{"id":29988,"date":"2022-09-16T10:21:00","date_gmt":"2022-09-16T08:21:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=29988"},"modified":"2023-01-12T12:43:13","modified_gmt":"2023-01-12T11:43:13","slug":"a-magyar-gasztronomia-csucsa-a-fustolt-kolbasz","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/a-magyar-gasztronomia-csucsa-a-fustolt-kolbasz\/","title":{"rendered":"Vrchol ma\u010farskej gastron\u00f3mie: \u00faden\u00e1 klob\u00e1sa"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Klob\u00e1sa je nevyhnutn\u00e1 pre \u0161\u0165avnat\u00e9 mie\u0161an\u00e9 vaj\u00ed\u010dka, le\u010do, sendvi\u010de a \u00fadeniny. Je alfou a omegou ma\u010farskej kuchyne a st\u00e1le ju m\u00f4\u017eete dosta\u0165 v dobrej kvalite za dobr\u00fa cenu.<\/strong><\/p>\n\n\n\n

Pre turistov a aj pre n\u00e1s, po dlhom \u010dase v Ma\u010farsku \u00faden\u00e1 klob\u00e1sa<\/a> je to, \u010do okam\u017eite vytiahneme a jedn\u00fdm s\u00fastom si pripomenieme ma\u010farsk\u00fa gastron\u00f3miu. Paprika, svetlo, rasca, nie pr\u00edli\u0161 such\u00e9, ale st\u00e1le ve\u013emi m\u00e4sit\u00e9 a vlastne aj trochu pikantn\u00e9, hoci nie ka\u017ed\u00fd to m\u00e1 r\u00e1d. \u00daden\u00e1 such\u00e1 klob\u00e1sa m\u00f4\u017ee by\u0165 ist\u00fdm bodom na\u0161ich ra\u0148ajok, obedov a ve\u010der\u00ed.<\/p>\n\n\n\n

Myln\u00e9 predstavy - Ktor\u00e1 klob\u00e1sa je dobr\u00e1?<\/span><\/h3>\n\n\n\n

Je zriedkav\u00e9, aby ste si v obchode mohli vy\u017eiada\u0165 vzorku \u00faden\u00edn alebo \u00faden\u00edn pod\u013ea vlastn\u00e9ho v\u00fdberu. Niekedy v\u00e1m m\u00e4siar na trhu pon\u00fakne k\u00fasok, ale to je \u010doraz menej \u010dast\u00e9. Je lep\u0161ie vedie\u0165, na \u010do sa pri n\u00e1kupe pozera\u0165, \u010do pozorova\u0165 a \u010do c\u00edti\u0165 na \u00fadenin\u00e1ch. Prv\u00fdm omylom medzi samozvan\u00fdmi v\u00fdrobcami klob\u00e1s a tie\u017e pri k\u00fape klob\u00e1s je, \u017ee h\u013eadaj\u00fa vy\u0161\u0161\u00ed obsah m\u00e4sa vo v\u00fdrobku. V tomto pr\u00edpade to m\u00f4\u017ee by\u0165 nad ur\u010dit\u00fdm percentom nev\u00fdhoda, preto\u017ee klob\u00e1sy sa neust\u00e1le vysu\u0161uj\u00fa, preto je d\u00f4le\u017eit\u00e9 ma\u0165 nie\u010do, \u010do ich udr\u017e\u00ed \u0161\u0165avnat\u00e9. Vysok\u00fd obsah chud\u00e9ho m\u00e4sa sp\u00f4sob\u00ed, \u017ee po nieko\u013ek\u00fdch mesiacoch bude \u010doraz such\u0161\u00ed a nakoniec nepo\u017e\u00edvate\u013en\u00fd. A dobr\u00e1 klob\u00e1sa<\/a> m\u00e1 obsah tuku pribli\u017ene 30%, aj ke\u010f si ho priprav\u00edme sami, aj ke\u010f si ho k\u00fapime. Vyr\u00e1ba sa v\u00e4\u010d\u0161inou zo stehien, niekedy z b\u00f4\u010dika, potom sa pomelie pridan\u00edm sadla a nakoniec sa rozmixuje. Potom sa d\u00e1 na tepl\u00fa alebo studen\u00fa tr\u00e1vu, aby sa vysu\u0161ila. Charakteristick\u00fdm znakom dobrej suchej klob\u00e1sy je, \u017ee nie je pr\u00edli\u0161 tvrd\u00e1, nie je pr\u00edli\u0161 tenk\u00e1 a nem\u00e1 pr\u00edli\u0161 tmav\u00fa, \u010diernu farbu. M\u00e1 stredne jemn\u00fa, \u00faden\u00fa, ale nie ostr\u00fa v\u00f4\u0148u.<\/p>\n\n\n\n

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

Tajomstvo klob\u00e1sy<\/span><\/h3>\n\n\n\n

Pripravuje sa s r\u00f4znymi koreninami, ale z\u00e1kladom je v\u017edy mlet\u00e1 \u010derven\u00e1 paprika, rasca, korenie a cesnak. Bez nich sa ned\u00e1 dosiahnu\u0165 chu\u0165 klob\u00e1sy, ktor\u00fa pozn\u00e1me. Niektor\u00ed \u013eudia v\u0161ak pou\u017e\u00edvaj\u00fa tajn\u00fa zmes korenia, ktor\u00fa u\u017e maj\u00fa namie\u0161an\u00fa, a dokonca ju pou\u017e\u00edvaj\u00fa aj po\u010das zab\u00edja\u010dky prasa\u0165a na dochutenie klob\u00e1sy. Pri mojom prieskume sa medzi tajn\u00fdmi koreninami opakovane spom\u00ednalo kajensk\u00e9 korenie, klin\u010deky, \u0161korica, alkohol, major\u00e1nka a mu\u0161k\u00e1tov\u00fd orie\u0161ok. Z\u00e1kladn\u00e9 koreniny s\u00fa pod\u013ea m\u00f4jho gusta, ale oplat\u00ed sa vysk\u00fa\u0161a\u0165 aj \u0161peciality. Ma\u010farsk\u00e9 na such\u00e9 \u00faden\u00e9 klob\u00e1sy <\/a>ale nem\u00e1 partnera. \u00daden\u00e9 m\u00e4sov\u00e9 v\u00fdrobky sa vyr\u00e1baj\u00fa v mnoh\u00fdch \u010dastiach sveta podobn\u00fdm postupom, ale \u017eiadny z nich nedok\u00e1\u017ee reprodukova\u0165 neuverite\u013ene intenz\u00edvnu a nezabudnute\u013en\u00fa chu\u0165 klob\u00e1s, ktor\u00fa tak dobre pozn\u00e1me.<\/p>\n\n\n\n

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

Trik s klob\u00e1sou<\/span><\/h3>\n\n\n\n

Ma\u010farsk\u00e9 rozpr\u00e1vky n\u00e1m od mali\u010dka v\u0161tepovali, \u017ee klob\u00e1sa je v kuchyni nevyhnutn\u00e1. V\u010das sme pochopili, \u017ee \u00faden\u00e9 klob\u00e1sy sa daj\u00fa pou\u017ei\u0165 na v\u0161etko. Nakr\u00e1jan\u00e1 na pl\u00e1tky je pripraven\u00e1 na ochutn\u00e1vku v\u00edna alebo na ra\u0148ajky a na zahryznutie m\u00f4\u017ee by\u0165 v\u00fddatn\u00fdm obedom na cesty alebo do pr\u00e1ce. V\u00fdborne sa hod\u00ed ako dar\u010dek, ako rezerva v chladni\u010dke a do v\u0161etk\u00fdch jed\u00e1l, ktor\u00e9 nie s\u00fa sladk\u00e9: na placky, medzi zemiaky, do vajec, zapekan\u00e9, do tepl\u00fdch sendvi\u010dov a samozrejme do polievok. Ke\u010f u\u017e hovor\u00edme o polievkach, sved\u010d\u00ed o tom aj zn\u00e1ma \u013eudov\u00e1 rozpr\u00e1vka K\u0151leves (Kamenn\u00e1 polievka). Do polievky m\u00f4\u017eete da\u0165 zeleninu, hranol\u010deky, kysl\u00fa smotanu alebo len mie\u0161an\u00fa polievku, a ak sa prid\u00e1 k\u00fasok \u00fadenej klob\u00e1sy, jedlo bude to prav\u00e9.#<\/p>\n

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

Dok\u00e1\u017ee niekto odola\u0165 kr\u00fa\u017eku klob\u00e1sy?
\nJe alfou a omegou ma\u010farskej kuchyne, st\u00e1le dostupn\u00fd v dobrej kvalite a za dobr\u00fa cenu.
\n1TP5 Uh\u013eohned\u00fd 1TP5 Uh\u013eohned\u00fd 1TP5 Uh\u013eohned\u00fd 1TP5 Uh\u013eohned\u00fd 1TP5 Uh\u013eohned\u00fd<\/p>","protected":false},"author":14,"featured_media":29989,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[4,265],"tags":[596,1073],"class_list":["post-29988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","category-breakfast","tag-fustolthus","tag-kolbasz-2"],"yoast_head":"\nA magyar gasztron\u00f3mia cs\u00facsa: a f\u00fcst\u00f6lt kolb\u00e1sz - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A kolb\u00e1sz a magyar gasztron\u00f3mia csod\u00e1ja. 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