{"id":35761,"date":"2023-04-07T10:41:03","date_gmt":"2023-04-07T08:41:03","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=35761"},"modified":"2024-02-12T10:54:25","modified_gmt":"2024-02-12T09:54:25","slug":"minimalis-munka-maximalis-elvezet-sussunk-kacsacombot","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/minimalis-munka-maximalis-elvezet-sussunk-kacsacombot\/","title":{"rendered":"Minimum pr\u00e1ce, maxim\u00e1lne pote\u0161enie: upe\u010dme si ka\u010dacie stehn\u00e1!"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

V\u00e4\u010d\u0161ina rod\u00edn sa na tento druh m\u00e4sa zameriava len po\u010das sviatkov alebo ho \u017eiada z jed\u00e1lneho l\u00edstka v re\u0161taur\u00e1ci\u00e1ch. Nie je to v\u0161ak nedostupn\u00fd luxus a v\u010faka komplexn\u00e9mu nutri\u010dn\u00e9mu obsahu je ob\u013e\u00fabenou vo\u013ebou. Pri \u010derstvo upe\u010denom jedle to nie je ve\u013ek\u00fd probl\u00e9m, ale pri konzum\u00e1cii je to prvotriedna poch\u00fa\u0165ka: upe\u010dme si ka\u010dacie stehn\u00e1!<\/strong><\/p>\n\n\n\n

A ka\u010dacie stehno<\/a> pri dne\u0161n\u00fdch cen\u00e1ch potrav\u00edn u\u017e nie je drah\u00fdm tovarom, najm\u00e4 pokia\u013e ide o pomer ceny a kvality. Ka\u010dacie stehn\u00e1 s\u00fa ove\u013ea lacnej\u0161ie ako prsia a stoja v priemere o 25 - 35 % menej. V neposlednom rade aj preto, \u017ee sa \u013eahko pripravuj\u00fa!<\/p>\n\n\n\n

Je to s\u00edce \u010dasovo n\u00e1ro\u010dn\u00e9, preto\u017ee ho m\u00f4\u017eete piec\u0165 hodinu a pol alebo aj tri hodiny, ale nebudete ma\u0165 ve\u013ek\u00e9 probl\u00e9my. Len ho mus\u00edte necha\u0165 piec\u0165 na miernom ohni dlh\u0161\u00ed \u010das, aby ste z\u00edskali drobivo-m\u00e4kk\u00fa konzistenciu.<\/p>\n\n\n\n

Odpor\u00fa\u010da sa jes\u0165 ka\u010dacie stehn\u00e1?<\/span><\/h3>\n\n\n\n

Najv\u00e4\u010d\u0161ou ot\u00e1zkou t\u00fdkaj\u00facou sa m\u00e4sa je. ak\u00e9 typy tukov<\/a> spotrebujeme s n\u00edm. Ka\u010dacie m\u00e4so vr\u00e1tane ka\u010dac\u00edch stehien obsahuje kombin\u00e1ciu tzv. nas\u00fdten\u00fdch a nenas\u00fdten\u00fdch mastn\u00fdch kysel\u00edn. A nas\u00fdten\u00e9 mastn\u00e9 kyseliny<\/a> odpor\u00fa\u010da sa vyh\u00fdba\u0165 sa ve\u013ek\u00e9mu mno\u017estvu LDL cholesterolu, ktor\u00fd je zn\u00e1my ako \u201ezl\u00fd cholesterol\u201d, preto\u017ee zvy\u0161uje hladinu LDL cholesterolu (HDL cholesterol je cholesterol, ktor\u00fd je v tele dobre vyu\u017eite\u013en\u00fd).<\/p>\n\n\n\n

Pri pe\u010den\u00ed ka\u010dac\u00edch stehien sa vy\u0161kvar\u00ed aj tuk, ktor\u00fd sa usad\u00ed na dne pek\u00e1\u010da. Skuto\u010dn\u00ed fan\u00fa\u0161ikovia ka\u010d\u00edc samozrejme po\u010das pe\u010denia m\u00e4so vype\u010d\u00fa.<\/p>\n\n\n

\n
\"Nyers
Vykrmen\u00e9 ka\u010dacie stehn\u00e1 \/ Foto: 123RF.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Pre porovnanie, ka\u010dac\u00ed tuk m\u00e1 ni\u017e\u0161\u00ed obsah nas\u00fdten\u00fdch tukov ako maslo. Ak v\u00e1m teda z\u00e1le\u017e\u00ed na cholesterole, je ove\u013ea zdrav\u0161ie pripravova\u0165 zeleninu napr\u00edklad na ka\u010dacom tuku namiesto masla.<\/p>\n\n\n\n

Aj pri beztukovej di\u00e9te, presnej\u0161ie povedan\u00e9 di\u00e9te so zn\u00ed\u017een\u00fdm obsahom tuku, ktor\u00fa si mnoh\u00ed \u013eudia \u017eelaj\u00fa, aby schudli, je potrebn\u00e9 postupova\u0165 opatrne, preto\u017ee tuk je nevyhnutnou podmienkou vstreb\u00e1vania vitam\u00ednov rozpustn\u00fdch v tukoch, ako s\u00fa vitam\u00edny A, D, E a K. Ak vypr\u00e1\u017eate \u0161parg\u013eu, sladk\u00e9 zemiaky alebo tekvicu, ktor\u00e9 maj\u00fa vysok\u00fd obsah vitam\u00ednu A, potrite ich trochou ka\u010dacieho tuku, aby sa vitam\u00edny lep\u0161ie vstreb\u00e1vali.<\/p>\n\n\n\n

Ako k\u00fapi\u0165 ka\u010dacie stehn\u00e1!<\/span><\/h3>\n\n\n\n

Ka\u010dacie m\u00e4so je po kuracom jednozna\u010dne najob\u013e\u00fabenej\u0161\u00edm hydinov\u00fdm m\u00e4som. Pri k\u00fape ka\u010dac\u00edch stehien (alebo p\u0155s) vieme, \u017ee \u010d\u00edm je farba m\u00e4sa tmav\u0161ia, t\u00fdm je ka\u010dica star\u0161ia.<\/p>\n\n\n

\n
\"Rusztikus
Surov\u00e9 ka\u010dacie stehn\u00e1 \/ Foto: 123RF.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Ak kupujete ka\u010dicu v m\u00e4siarstve, skontrolujte, \u010di je ko\u017ea \u010dist\u00e1, bez peria, bez z\u00e1pachu a belav\u00e1. Ak kupujete mrazen\u00fa ka\u010dicu, m\u00e4so mus\u00ed by\u0165 v tesnom, vzduchotesnom obale.<\/p>\n\n\n\n

Vzduchotesn\u00e9 balenie v\u00fdrobkov Matusz-Vad sa vz\u0165ahuje aj na \u010derstv\u00fd tovar, \u010do neplat\u00ed pre v\u00e4\u010d\u0161inu obchodov s potravinami. Spolo\u010dnos\u0165 Matusz-Vad pred\u00e1va iba ka\u010dicu prvotriednej kvality.<\/p>\n\n\n\n

Pr\u00edprava a varenie ka\u010dac\u00edch stehien<\/span><\/h3>\n\n\n\n

Tajomstvo chutn\u00fdch a krehk\u00fdch stehienok spo\u010d\u00edva v tom, \u017ee si ich treba vopred marinova\u0165 a vari\u0165 nieko\u013eko hod\u00edn, vr\u00e1tane konfitovania. Nechcete ich vari\u0165 r\u00fdchlo na vysokom ohni! V\u00fdsledkom bud\u00fa vysu\u0161en\u00e9, scvrknut\u00e9 a \u017euva\u010dkov\u00e9 ka\u010dacie stehn\u00e1.<\/p>\n\n\n\n

Ku ka\u010dac\u00edm stehn\u00e1m sa hod\u00ed aj cesnak, \u010derven\u00e1 cibu\u013ea, \u010dierne a farebn\u00e9 korenie, rozmar\u00edn a tymi\u00e1n. Ka\u010dacie stehn\u00e1 sa pred varen\u00edm zvy\u010dajne 12 hod\u00edn marinuj\u00fa v zmesi soli, cukru a mlet\u00fdch byliniek, potom sa umyj\u00fa a konfituj\u00fa. T\u00fdm sa m\u00e4so priprav\u00ed a po jemnom ope\u010den\u00ed je naozaj krehk\u00e9.<\/p>\n\n\n\n

Najlep\u0161\u00edm a skuto\u010dne autentick\u00fdm tradi\u010dn\u00fdm sp\u00f4sobom pr\u00edpravy pe\u010den\u00fdch ka\u010dac\u00edch stehien je konfitovanie, ktor\u00e9 ani s pr\u00edchodom modern\u00fdch kuchynsk\u00fdch technol\u00f3gi\u00ed nevy\u0161lo z m\u00f3dy.<\/p>\n\n\n\n

\"S\u00fclt
Pe\u010den\u00e9 ka\u010dacie stehn\u00e1 so zemiakmi \/ Foto: 123RF.com<\/figcaption><\/figure>\n\n\n\n

Pri procese konfitovania sa ka\u010dacie stehn\u00e1 vystavuj\u00fa teplu pri ni\u017e\u0161ej teplote (100 - 120 \u00b0C) po\u010das jeden a pol a\u017e troch hod\u00edn v bohatom tuku s ovoc\u00edm, \u010derstv\u00fdmi bylinkami a dokonca aj su\u0161en\u00fdmi koreninami, ktor\u00e9 sa ponech\u00e1vaj\u00fa vcelku.<\/p>\n\n\n\n

Pridanie vody je potrebn\u00e9, aby m\u00e4so po\u010das varenia nestr\u00e1calo vlhkos\u0165, ale aby sa odparovala z okolit\u00e9ho prostredia. V\u010faka tomu je m\u00e4so jemn\u00e9 a nevysu\u0161uje sa.<\/p>\n\n\n\n

Z adresy alkohol je skvel\u00fd spolo\u010dn\u00edk<\/a> pre ka\u010dicu po\u010das marinovania a pe\u010denia. Napr\u00edklad v pr\u00edpade ka\u010dac\u00edch p\u0155s alebo stehien s ko\u0148akom sa m\u00e4so ponech\u00e1 12 hod\u00edn vo vlhkej marin\u00e1de z ko\u0148aku alebo sa prid\u00e1 do \u0161\u0165avy z konfitovania. Alkohol p\u00f4sob\u00ed na vl\u00e1kninu m\u00e4sa a skuto\u010dne ho zm\u00e4k\u010duje - ale chu\u0165 je to, \u010do skuto\u010dne preber\u00e1. Pri varen\u00ed s alkoholom sa obsah alkoholu z n\u00e1poja teplom vypar\u00ed. \u010eal\u0161\u00edm osved\u010den\u00fdm trikom je da\u0165 do panvice cel\u00e9 jablk\u00e1, ktor\u00e9 dodaj\u00fa m\u00e4su z ka\u010dacieho stehna chu\u0165.<\/p>\n

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

A ny\u00e1lunk \u00f6sszecsordul. M\u00e9g be is tervezhet\u00fcnk egy frissens\u00fcltet ebb\u0151l a kiv\u00e1l\u00f3 alapanyagb\u00f3l az \u00fcnnepi asztalra!<\/p>","protected":false},"author":14,"featured_media":35768,"comment_status":"closed","ping_status":"closed","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":[209,75,1160,437,1529],"class_list":["post-35761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-gasztronomia","tag-hus","tag-kacsacomb","tag-kiemelt","tag-szarnyas"],"yoast_head":"\nMinim\u00e1lis munka, maxim\u00e1lis \u00e9lvezet: s\u00fcss\u00fcnk kacsacombot! - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Sok \u00e9rv sz\u00f3l a fogyaszt\u00e1sa mellett. 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