{"id":32988,"date":"2022-12-07T09:42:00","date_gmt":"2022-12-07T08:42:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=32988"},"modified":"2023-01-09T09:47:57","modified_gmt":"2023-01-09T08:47:57","slug":"a-marhahusimadok-gyengeje-a-szarazon-erlelt-feketepecsenye","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/a-marhahusimadok-gyengeje-a-szarazon-erlelt-feketepecsenye\/","title":{"rendered":"Slabinou milovn\u00edkov hov\u00e4dzieho m\u00e4sa je such\u00e1 \u010dierna slanina<\/strong>"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Vegetari\u00e1ni by si teraz nemali d\u00e1va\u0165 pozor, preto\u017ee z m\u0155tvoly bud\u00fa c\u00edti\u0165 intenz\u00edvne m\u00e4sov\u00e9 chute, v\u00f4ne a ar\u00f3my. T\u00e1to sucho vyzret\u00e1 surovina je pre milovn\u00edkov hov\u00e4dzieho m\u00e4sa br\u00e1nou do neba.<\/strong><\/p>\n\n\n\n

Len m\u00e1lo \u013eud\u00ed pozn\u00e1 technol\u00f3giu such\u00e9ho su\u0161enia, najm\u00e4 m\u00e4sa. Starou a osved\u010denou met\u00f3dou konzervovania je dozrievanie, su\u0161enie a nat\u00e1\u010danie potrav\u00edn, aby sa zabr\u00e1nilo rastu bakt\u00e9ri\u00ed. Ich vn\u00fatorn\u00e1 ar\u00f3ma a chu\u0165 sa tak nielen zachov\u00e1, ale aj v\u00fdrazne zv\u00fdrazn\u00ed. Such\u00e9 zrenie \u010dierna hor\u010dica<\/a> ale \u010do presne m\u00f4\u017eeme o\u010dak\u00e1va\u0165, ako tento proces prebieha a komu ho odpor\u00fa\u010dame, v\u00e1m poviem tu!<\/p>\n\n\n\n

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

U\u017e\u00edvajte si, vychutn\u00e1vajte, ale s mierou!<\/span><\/h3>\n\n\n\n

\u010cierna slanina sa nach\u00e1dza v zadnej \u010dasti hov\u00e4dzieho m\u00e4sa pod zadnou \u010das\u0165ou, \u010do je mierne drah\u00e1, ale pr\u00e9miov\u00e1 zlo\u017eka. Aby sa \u010do najlep\u0161ie vyu\u017eila a z\u00edskala chu\u0165 a v\u00f4\u0148u, mus\u00ed sa necha\u0165 vyzrie\u0165. Niektor\u00ed \u013eudia, napriek tomu, \u017ee s\u00fa m\u00e4so\u017eravci, maj\u00fa obzvl\u00e1\u0161\u0165 odpor k intenz\u00edvnym m\u00e4sov\u00fdm chutiam. Brav\u010dov\u00e9 stehn\u00e1, dusen\u00e9 alebo n\u00e1hle upe\u010den\u00e9 hov\u00e4dzie m\u00e4so s men\u0161\u00edm mno\u017estvom koren\u00edn sa niektor\u00fdm hos\u0165om m\u00f4\u017ee zda\u0165 pr\u00edli\u0161, in\u00ed v\u0161ak h\u013eadaj\u00fa typick\u00fd charakter m\u00e4sa. Je tie\u017e zn\u00e1me, \u017ee su\u0161enie a zrenie ovocia, zeleniny alebo syrov je ob\u013e\u00faben\u00e9, preto\u017ee vytv\u00e1ra in\u00fa chu\u0165. Sta\u010d\u00ed ich ove\u013ea menej, aby ste si vychutnali ich najlep\u0161iu chu\u0165. Su\u0161en\u00e9 hov\u00e4dzie m\u00e4so je ob\u013e\u00faben\u00e9 aj u di\u00e9tnikov, preto\u017ee nielen uspokoj\u00ed ich chu\u0165ov\u00e9 poh\u00e1riky, ale je aj v\u00fd\u017eivn\u00e9. Sta\u010d\u00ed len nieko\u013eko porci\u00ed pl\u00e1tok <\/a>na \u0161al\u00e1te, ako predjedlo alebo dokonca ako hlavn\u00fd chod vo forme carpaccia, je to skvel\u00e1 poch\u00fa\u0165ka. Bu\u010fte opatrn\u00ed, preto\u017ee s potravinami, ktor\u00e9 s\u00fa n\u00e1m bl\u00edzke, to \u010dasto preh\u00e1\u0148ame. Ak sa ve\u013emi intenz\u00edvne chute konzumuj\u00fa v nadmernom mno\u017estve a na dennej b\u00e1ze, m\u00f4\u017eu sa r\u00fdchlo vypomsti\u0165 a pr\u00edli\u0161 zas\u00fdti\u0165. To je pr\u00edpad umami, ktor\u00e1 sa nach\u00e1dza aj v tomto pokrme a je jednou z najintenz\u00edvnej\u0161\u00edch chut\u00ed na svete, preto\u017ee obsahuje 5 prvkov, ktor\u00e9 sme u\u017e podrobne op\u00edsali.<\/p>\n\n\n\n

Vedeli ste to? Existuj\u00fa dve technol\u00f3gie, ktor\u00e9 s\u00fa u\u017e tis\u00edce rokov overen\u00e9 ako bezpe\u010dn\u00fd sp\u00f4sob pr\u00edpravy hov\u00e4dzieho m\u00e4sa. Jednou z nich je mokr\u00e9 su\u0161enie, ktor\u00e9 je jednoduch\u0161ie, r\u00fdchlej\u0161ie a menej neefekt\u00edvne, a druhou je such\u00e9 su\u0161enie, pri ktorom sa z\u00edska trvanlivej\u0161ie, chutnej\u0161ie a tu\u010dnej\u0161ie m\u00e4so.<\/p>\n\n\n\n

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

\u010co presne je such\u00e9 starnutie?<\/span><\/h3>\n\n\n\n

Zrenie prebieha v \u0161peci\u00e1lnej chladni\u010dke pri teplote 1 a\u017e 3 \u00b0C a vlhkosti pribli\u017ene 75%. Kone\u010dn\u00fdm v\u00fdsledkom je mimoriadne jemn\u00e1, \u0161\u0165avnat\u00e1 tu\u010dnos\u0165 vn\u00fatra m\u00e4sa. Uvo\u013e\u0148uj\u00fa sa vz\u00e1cne ar\u00f3my, ktor\u00e9 dod\u00e1vaj\u00fa m\u00e4su charakteristickej\u0161iu chu\u0165. Tento proces prebieha najmenej 21 dn\u00ed, v\u00e4\u010d\u0161inou z hov\u00e4dzieho dobytka chovan\u00e9ho na pastvin\u00e1ch Hortob\u00e1gy, kr\u00ed\u017eenca franc\u00fazskeho a ma\u010farsk\u00e9ho. Proces such\u00e9ho su\u0161enia zah\u0155\u0148a su\u0161enie m\u00e4sa v chladnom prostred\u00ed so st\u00e1lou vlhkos\u0165ou a cirkul\u00e1ciou vzduchu. Po\u010das dlh\u00e9ho obdobia su\u0161enia za\u010dn\u00fa v m\u00e4se p\u00f4sobi\u0165 enz\u00fdmy, m\u00e4so sa pokryje tenkou tmavou karm\u00ednovou k\u00f4rkou, ktor\u00e1 sa pred tepelnou \u00fapravou odstr\u00e1ni, ale vn\u00fatro je jemn\u00e9 a m\u00e4kk\u00e9. porhanyossa<\/a> Hov\u00e4dzie m\u00e4so sa st\u00e1va.<\/p>\n\n\n\n

Kto by ho mal ochutna\u0165<\/span><\/h3>\n\n\n\n

V gastron\u00f3mii sa nah\u00e1\u0148ame za chu\u0165ami aj text\u00farami. Pr\u00e1ve korenie, kombin\u00e1cie a samotn\u00e1 chu\u0165 ingrediencie m\u00f4\u017eu na degust\u00e1tora zap\u00f4sobi\u0165. Gurm\u00e1ni h\u013eadaj\u00fa v m\u00e4se pr\u00e1ve tieto chute, ktor\u00e9 sa objavuj\u00fa pri su\u0161en\u00ed. Preto sa \u0161\u00e9fkuch\u00e1ri sna\u017eia pripravova\u0165 a pod\u00e1va\u0165 tento \u010dierny puding \u010do najprirodzenej\u0161ie. Varen\u00e1 na pare, varen\u00e1, pod\u00e1van\u00e1 s pestr\u00fdmi pr\u00edlohami a v mal\u00fdch mno\u017estv\u00e1ch aj ako predjedlo sa \u010dasto ochutn\u00e1va samostatne. Pr\u00e1ca s n\u00edm je jednoduch\u00e1, preto\u017ee sa po\u010das 21-d\u0148ov\u00e9ho procesu s\u00e1m dochucuje a aromatizuje a m\u00e1 zaru\u010den\u00fd \u00faspech.<\/p>\n

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

Gurm\u00e1ni h\u013eadaj\u00fa v m\u00e4se rovnak\u00e9 chute, ak\u00e9 sa prejavuj\u00fa pri suchom \u00faden\u00ed.
\nTo je pr\u00edpad hov\u00e4dzieho m\u00e4sa.
\n#matusvad<\/p>","protected":false},"author":14,"featured_media":33334,"comment_status":"open","ping_status":"open","sticky":true,"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":[2,209,75,437],"class_list":["post-32988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-gasztronomia","tag-hus","tag-kiemelt"],"yoast_head":"\nA marhah\u00fasim\u00e1d\u00f3k gyeng\u00e9je a sz\u00e1razon \u00e9rlelt feketepecsenye - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A sz\u00e1razon \u00e9rlelt feketepecsenye a pr\u00e9mium marhah\u00fasok egyike. 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