{"id":5630,"date":"2021-09-25T08:14:00","date_gmt":"2021-09-25T07:14:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=5630"},"modified":"2021-11-14T12:12:37","modified_gmt":"2021-11-14T12:12:37","slug":"sous-vide-technologiaja-csidei-tamastol","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/sous-vide-technologiaja-csidei-tamastol\/","title":{"rendered":"\u017diadny \u017eivot bez vetra? Rozhovor s Tam\u00e1som Csideim"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>

Pre\u010do je sous vide nevyhnutn\u00fd? Vo ve\u013ekom a a la carte? V mnoh\u00fdch pr\u00edpadoch je odpove\u010f na situ\u00e1ciu v stravovan\u00ed zrejm\u00e1, naz\u00fdva sa sous vide. V odborn\u00fdch kruhoch je pochopen\u00fd a potrebn\u00fd, ale jeho \u00faloha v univerz\u00e1lnej gastron\u00f3mii je ove\u013ea v\u00e4\u010d\u0161ia, ako by sme si mohli myslie\u0165.<\/em><\/p>\n

S pomocou Tam\u00e1sa Csideiho sme sa nau\u010dili ve\u013ea o tom, \u010do naz\u00fdvame sous vide alebo souvid. Neexistuje takmer \u017eiadny gastronomick\u00fd odborn\u00edk, ktor\u00fd by nevedel, \u010do to znamen\u00e1, a za\u010d\u00edna to prenika\u0165 do dom\u00e1cnost\u00ed. \u010co je v\u0161ak skuto\u010dne potrebn\u00e9 na to, aby sa stal rie\u0161en\u00edm? Tam\u00e1s Csidei, ktor\u00fd m\u00e1 nepochybne ve\u013ek\u00fd podiel na roz\u0161\u00edren\u00ed sous vide v Ma\u010farsku, pomaly prin\u00e1\u0161a do profesie nielen techniku a technol\u00f3giu, ale aj samotn\u00e9 vedomosti.<\/h5>\n
- Ako sous vide s\u00favis\u00ed s va\u0161\u00edm profesion\u00e1lnym \u017eivotom?<\/strong><\/h5>\n

- Zalo\u017een\u00e9 v roku 2010 Gasztronauta Ltd.<\/a>-t. Jeho hlavn\u00fdm profilom je pomoc pri v\u00fdkone povolania. V t\u00fdchto \u010dasoch je t\u00e1to pomoc d\u00f4le\u017eitej\u0161ia ako kedyko\u013evek predt\u00fdm. Pravidelne uverej\u0148ujeme najnov\u0161ie technol\u00f3gie a del\u00edme sa o sk\u00fasenosti s mnoh\u00fdmi zn\u00e1mymi kuch\u00e1rmi. Som pedag\u00f3g s 25-ro\u010dnou praxou v kuchyni, z ktorej \u010das\u0165 som str\u00e1vil v zahrani\u010d\u00ed. Nie n\u00e1hodou sa m\u00f4\u017eem pochv\u00e1li\u0165 aj 10-ro\u010dn\u00fdm pedagogick\u00fdm p\u00f4soben\u00edm na vysok\u00fdch a stredn\u00fdch \u0161kol\u00e1ch a pr\u00e1cou v METRO Gastronomy Academy. Ver\u00edm, \u017ee moje kurzy varenia sous vide a poradenstvo v oblasti prev\u00e1dzky re\u0161taura\u010dn\u00fdch kuch\u00fd\u0148 jednozna\u010dne podporuj\u00fa odborn\u00e9 vzdel\u00e1vanie a rozvoj \u010fal\u0161ej gener\u00e1cie.<\/p>\n

- \u010co pre v\u00e1s znamen\u00e1 sous vide?<\/strong><\/h5>\n

- V\u00fdskum a demon\u0161tr\u00e1cia nov\u00fdch, n\u00e1kladovo efekt\u00edvnych kuchynsk\u00fdch technol\u00f3gi\u00ed sa stali celo\u017eivotnou amb\u00edciou. R\u00e1d odpoviem na ak\u00fako\u013evek po\u017eiadavku na zlep\u0161enie prev\u00e1dzky, \u00fapravy alebo dokonca ekonomiky kuchyne.<\/p>\n

- Ak\u00fd je rozdiel medzi komer\u010dnou a kuchynskou technol\u00f3giou? <\/strong><\/h5>\n

- V profesion\u00e1lnom prostred\u00ed mo\u017eno pri spr\u00e1vnej aplik\u00e1cii technol\u00f3gie dosiahnu\u0165 30% tepeln\u00fdch \u00faspor a \u010fal\u0161\u00edch 20% prev\u00e1dzkov\u00fdch \u00faspor. Ak je to len doplnkov\u00e1 technol\u00f3gia a neberie sa v\u00e1\u017ene, nebude dobr\u00e1 ani bezpe\u010dn\u00e1. Technologick\u00e9 normy na pr\u00edpravu potrav\u00edn s\u00fa najpr\u00edsnej\u0161ie. V\u00fdhodou je st\u00e1la kvalita, okam\u017eit\u00e1 pr\u00edprava a ekonomika<\/a>.<\/p>\n

\"\"

Tam\u00e1s Csidei v kuchyni<\/p><\/div>\n

- Ak\u00e9 s\u00fa ekonomick\u00e9 aspekty? <\/strong><\/h5>\n

- Z ekonomick\u00e9ho h\u013eadiska m\u00e1 v\u00fdrobok minim\u00e1lnu stratu hmotnosti v\u010faka tomu, \u017ee surovina je ulo\u017een\u00e1 vo v\u00e1kuovej f\u00f3lii, ktor\u00e1 sa d\u00e1 vari\u0165, a po d\u00f4kladnej pr\u00edprave sa v\u00e1kuuje. \u010eal\u0161\u00edm d\u00f4vodom je, \u017ee n\u00edzka tepeln\u00e1 \u00faprava nemen\u00ed vo ve\u013ekej miere schopnos\u0165 bielkov\u00edn viaza\u0165 vodu. M\u00e4so je naj\u010dastej\u0161ie pou\u017e\u00edvanou surovinou v technol\u00f3gii sous vide, a preto je jeho \u00faloha v technol\u00f3gii sous vide mimoriadne d\u00f4le\u017eit\u00e1. Jednou z najd\u00f4le\u017eitej\u0161\u00edch mikrobiologick\u00fdch ot\u00e1zok pre t\u00fato technol\u00f3giu je tepeln\u00e1 tolerancia sporuluj\u00facich bakt\u00e9ri\u00ed. Preto by sa nemala pou\u017e\u00edva\u0165 ad hoc a spolieha\u0165 sa na inform\u00e1cie z po\u010dutia. T\u00e1to technol\u00f3gia zapustila hlbok\u00e9 korene v gastron\u00f3mii a potravin\u00e1rskom priemysle. Je tu, d\u00fdcha a vyv\u00edja sa. Teraz ju u\u017e len treba spr\u00e1vne nastavi\u0165 a m\u00f4\u017ee zosta\u0165.<\/p>\n

- Ako si technol\u00f3gia sous vide raz\u00ed cestu?<\/strong><\/h5>\n

- V\u010faka podpore invest\u00edci\u00ed do potravin\u00e1rskeho priemyslu vst\u00fapili na trh nov\u00ed hr\u00e1\u010di a my sami sme ich vytvorili. T\u00fdm sa lep\u0161ie rozde\u013euj\u00fa z\u00e1kazn\u00edci, ale kvalita je \u010doraz d\u00f4le\u017eitej\u0161ia. Vysokokvalitn\u00e9 polotovary sous vide s\u00fa na trhu s potravinami pr\u00edtomn\u00e9 u\u017e desa\u0165ro\u010dia. V Spojen\u00fdch \u0161t\u00e1toch, Franc\u00fazsku a \u0160v\u00e9dsku dnes predstavuj\u00fa kvalitu vynikaj\u00face v\u00fdrobky vyroben\u00e9 pre z\u00e1padoeur\u00f3pske trhy. Dom\u00e1ca v\u00fdroba podobnej kvality je zatia\u013e st\u00e1le v\u00fdsadou men\u0161\u00edch v\u00fdrobcov. V\u00fdvoj s\u00e9riovo vyr\u00e1ban\u00fdch v\u00fdrobkov porovnate\u013enej kvality na dom\u00e1com trhu je st\u00e1le v \u0161t\u00e1diu pr\u00edprav, n\u00e1vrhov a tendrov. Pod\u013ea m\u00f4jho n\u00e1zoru v kr\u00e1tkom \u010dase n\u00e1hle vtrhn\u00fa na ma\u010farsk\u00fd trh a pokryj\u00fa dom\u00e1ce aj region\u00e1lne potreby. Jednoducho ide o rie\u0161enie, ktor\u00e9 sa d\u00e1 pou\u017ei\u0165 celosvetovo, ktor\u00e9 zvy\u0161uje udr\u017eate\u013enos\u0165, u\u013eah\u010duje dom\u00e1cnostiam varenie, \u0161etr\u00ed \u010das a energiu. Je \u00faplne jasn\u00e9, \u017ee je to jedno z gastronomick\u00fdch rie\u0161en\u00ed bud\u00facnosti.<\/p>\n

\"\"

Klasika sous vide<\/p><\/div>\n

- Je potrebn\u00e9 a mo\u017en\u00e9 nau\u010di\u0165 sa sous vide kdeko\u013evek?<\/strong><\/h5>\n

- Nemali by sme len pred\u00e1va\u0165 stroje bez mo\u017enosti poskytn\u00fa\u0165 spr\u00e1vne znalosti pred ich pou\u017eit\u00edm. Na tom sa ja a spolo\u010dnos\u0165, ktor\u00fa zastupujem, sna\u017e\u00edme u\u017e roky. To, \u017ee sme so spolo\u010dnos\u0165ou Gasztronauta s.r.o. l\u00eddrami na trhu v oblasti re\u0161taura\u010dnej sous vide a v\u00e1kuovej technol\u00f3gie, je sp\u00f4soben\u00e9 aj t\u00fdm, \u017ee sme sa 5 rokov pred obchodovan\u00edm nevenovali ni\u010domu in\u00e9mu ako \u0161koleniam v tejto technol\u00f3gii, ne\u0161etrili sme \u010dasom a energiou. Dnes poskytujeme online \u0161kolenia sous vide len na\u0161im vlastn\u00fdm z\u00e1kazn\u00edkom, a to na na\u0161ej viac\u00farov\u0148ovej uzavretej webovej platforme. Ide o vysoko zabezpe\u010den\u00fd pr\u00edstupov\u00fd syst\u00e9m pre r\u00f4zne \u00farovne, e-knihy, dom\u00e1ce di\u0161tan\u010dn\u00e9 vzdel\u00e1vanie, odborn\u00e9 \u00falo\u017eisko vedomost\u00ed. Ve\u013emi d\u00f4le\u017eitou s\u00fa\u010das\u0165ou na\u0161ej \u010dinnosti je aj v\u00fdvoj technol\u00f3gi\u00ed v\u00fdroby potrav\u00edn, ale rob\u00edme to na z\u00e1klade individu\u00e1lnych potrieb.<\/p>\n

\"\"<\/p>\n

- Ak\u00e9 materi\u00e1ly sa m\u00f4\u017eu a nemaj\u00fa poskytova\u0165? <\/strong><\/h5>\n

- Ot\u00e1zku mus\u00edte rozdeli\u0165 na dve \u010dasti. M\u00f4\u017eete robi\u0165 v\u0161etko, ale mnoh\u00e9 veci sa v\u00f4bec neoplat\u00ed robi\u0165. Technol\u00f3gia m\u00e1 takmer nekone\u010dn\u00e9 mo\u017enosti, len ju mus\u00edte vedie\u0165 pou\u017e\u00edva\u0165. V podstate sa d\u00e1 pou\u017ei\u0165 na ve\u013ea materi\u00e1lov, ale len vtedy, ak ju viete spr\u00e1vne pou\u017e\u00edva\u0165. Zatia\u013e \u010do mnoh\u00ed \u013eudia si nevedia spr\u00e1vne pripravi\u0165 pl\u00e1tok hov\u00e4dzie m\u00e4so<\/a>, alebo rybie fil\u00e9<\/a>, dovtedy je predpripraven\u00e1 realita na m\u00e4so<\/a> je. \u017dia\u013e, mus\u00edm poveda\u0165, \u017ee t\u00e1to technol\u00f3gia by mohla by\u0165 z\u00e1chranou pre kvalitu dne\u0161n\u00e9ho stravovania, preto\u017ee \u010del\u00edme hrozn\u00e9mu nedostatku odborn\u00edkov. Ve\u013ek\u00fd obraz zah\u0155\u0148a znalos\u0165 surov\u00edn, odborn\u00e9 znalosti a, samozrejme, technol\u00f3giu. To v\u0161etko je v profesii k dispoz\u00edcii, len mo\u017enosti poskytuje trh, odborn\u00edci so skuto\u010dn\u00fdmi znalos\u0165ami, a dokonca by sme mohli poveda\u0165, \u017ee ch\u00fdba trh, teda z\u00e1kazn\u00edk. Je to \u0165a\u017ek\u00e9 obdobie pre ekonomiku a s \u0148ou aj pre hotelierstvo. Ka\u017ed\u00fd h\u013ead\u00e1 rie\u0161enia. Nedok\u00e1\u017eem poveda\u0165, kam m\u00f4\u017ee s\u00fa\u010dasn\u00e1 situ\u00e1cia vies\u0165 alebo ako dlho bude trva\u0165, ale som si ist\u00fd, \u017ee sous vide<\/a> obrovsk\u00fa pomoc pre tento sektor. Tak ju vyu\u017eime!<\/p>\n

MATUSZ-VAD<\/a><\/p>\n

\"\"<\/p>\n

Zdroj: Tam\u00e1s Csidei \/ Airchef<\/p>\n

Fotografie Tam\u00e1s Csidei<\/p>\n

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

Mi\u00e9rt elker\u00fclhetetlen a sous vide? Nagy\u00fczem \u00e9s a la carte? A vend\u00e9gl\u00e1t\u00e1s helyzet\u00e9re a v\u00e1lasz sok esetben k\u00e9zenfekv\u0151, \u00fagy h\u00edvj\u00e1k sous vide. A szakmai berkekben \u00e9rtelmezhet\u0151 \u00e9s sz\u00fcks\u00e9ges, de szerepe az egyetemes gasztron\u00f3mi\u00e1ban sokkal t\u00f6bb, mit gondoln\u00e1nk. Csidei Tam\u00e1s seg\u00edts\u00e9g\u00e9vel sok mindent megtudhattunk arr\u00f3l, amit sous vide-nek vagy szuvidnak h\u00edvunk. Szinte nincs is olyan gasztron\u00f3miai<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":5611,"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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[21],"tags":[],"class_list":["post-5630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gyartok"],"yoast_head":"\nNincs \u00e9let szuvid n\u00e9lk\u00fcl? Interj\u00fa Csidei Tam\u00e1ssal - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A Sous-vide mi\u00e9rt elker\u00fclhetetlen? Nagy\u00fczem \u00e9s a la carte? A vend\u00e9gl\u00e1t\u00e1s helyzet\u00e9re a v\u00e1lasz sok esetben k\u00e9zenfekv\u0151, \u00fagy h\u00edvj\u00e1k sous-vide.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/sous-vide-technologiaja-csidei-tamastol\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nincs \u00e9let szuvid n\u00e9lk\u00fcl? Interj\u00fa Csidei Tam\u00e1ssal\" \/>\n<meta property=\"og:description\" content=\"A Sous-vide mi\u00e9rt elker\u00fclhetetlen? Nagy\u00fczem \u00e9s a la carte? A vend\u00e9gl\u00e1t\u00e1s helyzet\u00e9re a v\u00e1lasz sok esetben k\u00e9zenfekv\u0151, \u00fagy h\u00edvj\u00e1k sous-vide.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/sk\/sous-vide-technologiaja-csidei-tamastol\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-25T07:14:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-14T12:12:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/09\/IMG_7599-scaled-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1707\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Autor\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Predpokladan\u00fd \u010das \u010d\u00edtania\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 min\u00fat\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/sous-vide-technologiaja-csidei-tamastol\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/sous-vide-technologiaja-csidei-tamastol\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"Nincs \u00e9let szuvid n\u00e9lk\u00fcl? 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