{"id":7526,"date":"2021-11-06T09:00:00","date_gmt":"2021-11-06T08:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=7396"},"modified":"2021-11-30T09:15:39","modified_gmt":"2021-11-30T09:15:39","slug":"mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\/","title":{"rendered":"Ak\u00e9 ingrediencie by ste si mali vybra\u0165 pre skuto\u010dn\u00fd steak?"},"content":{"rendered":"
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Prv\u00e1 a najd\u00f4le\u017eitej\u0161ia vec, ktor\u00fa si treba ujasni\u0165, je, \u017ee steak je rovnak\u00fd ako steak z obli\u010diek. Oba n\u00e1zvy maj\u00fa svoje opodstatnenie, preto\u017ee ide o farbu hov\u00e4dzieho m\u00e4sa a kus m\u00e4sa je odrezan\u00fd z obli\u010diek.<\/strong><\/p>\n\n\n\n

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Pr\u00e9miov\u00e9 hov\u00e4dzie m\u00e4so<\/figcaption><\/figure>\n\n\n\n

Pri poh\u013eade na cenu nie je \u0165a\u017ek\u00e9 pochopi\u0165, \u017ee ide o \u0161pecialitu, sl\u00e1vnostn\u00fd pokrm, hoci treba bra\u0165 do \u00favahy aj druh zviera\u0165a, o ktorom hovor\u00edme. V Ma\u010farsku je be\u017en\u00e9 vidie\u0165, \u017ee u m\u00e4siara sa star\u00fd dojn\u00fd dobytok v\u00e1\u017ei za 3500 - 4000 forintov za kilogram, ale kvalitnej\u0161\u00ed dobytok stoj\u00ed ove\u013ea viac. Wagyu sa pred\u00e1va za 80 000 za kilogram a kobe za 300 000, ale n\u00e1jdete aj chutn\u00e9 veci medzi t\u00fdmito extr\u00e9mami.<\/em><\/p>\n\n\n\n

\u201eLen raz v \u017eivote by ste mali zjes\u0165 pekn\u00fd, dobre pripraven\u00fd kus hov\u00e4dzieho m\u00e4sa.\u201d<\/p>

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D\u00e1niel Kiss kreat\u00edvny \u0161\u00e9fkuch\u00e1r<\/figcaption><\/figure>\n\n\n\n

- navrhuje D\u00e1niel Kiss, kreat\u00edvny \u0161\u00e9fkuch\u00e1r spolo\u010dnosti Matusz-Vad,<\/strong> ktor\u00fd bol po\u017eiadan\u00fd, aby \u010ditate\u013eov informoval o podrobnostiach.<\/p>\n\n\n\n

- M\u00f4\u017eete by\u0165 tak\u00ed sklaman\u00ed, \u017ee ho u\u017e nikdy nebudete chcie\u0165, preto\u017ee za\u010diato\u010dn\u00edk m\u00f4\u017ee toto u\u0161\u013eachtil\u00e9 m\u00e4so doma \u013eahko pokazi\u0165. Ak sa v\u00e1m to podar\u00ed, nezabudnite sa najprv pozrie\u0165 na internet a soci\u00e1lne siete, kde n\u00e1jdete mno\u017estvo dobr\u00fdch receptov. To, \u010do v\u0161ak za\u010diato\u010dn\u00edk potrebuje najviac, je trpezlivos\u0165, preto\u017ee po 2-3 min\u00fatach vypr\u00e1\u017eania kotlety z ka\u017edej strany mus\u00ed m\u00e4so odpo\u010d\u00edva\u0165, potom sa vr\u00e1ti na panvicu, aby sa prevo\u0148alo maslom a koren\u00edm, potom sa op\u00e4\u0165 odlo\u017e\u00ed a a\u017e potom je hotov\u00e9. D\u00f4le\u017eit\u00e9 je, aby sa neprepiekla, preto sa odpor\u00fa\u010da kvalita rare alebo medum rare, \u010do v ma\u010far\u010dine znamen\u00e1 prepe\u010den\u00e1 alebo stredne prepe\u010den\u00e1. Trpezlivos\u0165 je potrebn\u00e1 na to, aby ste po\u010dkali, k\u00fdm si m\u00e4so odd\u00fdchne, a nie aby ste z neho k\u00fasok odrezali alebo do neho pichli. Ide o to, \u017ee ke\u010f sa na m\u00e4se vytvor\u00ed k\u00f4rka, \u0161\u0165avy u\u017e nem\u00f4\u017eu unikn\u00fa\u0165. Ak v\u0161ak tento povlak rozbijete vidli\u010dkou alebo teplomerom, m\u00e4so sa vysu\u0161\u00ed a stane sa nechutn\u00fdm. V opa\u010dnom pr\u00edpade sa mus\u00edte pripravi\u0165 na to, \u017ee v\u00e1\u0161 prv\u00fd jeden alebo dva steaky nebud\u00fa dokonal\u00e9, jemn\u00e9, \u0161\u0165avnat\u00e9 a krehk\u00e9, a ve\u013ea z\u00e1vis\u00ed od toho, ktor\u00fa \u010das\u0165 hov\u00e4dzieho m\u00e4sa sa pok\u00fasite pou\u017ei\u0165, preto\u017ee existuj\u00fa kusy, ktor\u00e9 s\u00fa zo svojej podstaty \u017euva\u010dkovitej\u0161ie.<\/p>\n\n\n\n

- Sk\u00f4r ako sa dostaneme k najlep\u0161\u00edm kusom hov\u00e4dzieho m\u00e4sa, objasnite, \u010do je to falo\u0161n\u00e1 svie\u010dkov\u00e1. Pred nieko\u013ek\u00fdmi rokmi sa zistilo, \u017ee brav\u010dov\u00e9 m\u00e4so sa farb\u00ed krvou v snahe pred\u00e1va\u0165 ho ako hov\u00e4dzie m\u00e4so v n\u00e1deji na zisk.<\/strong><\/p>\n\n\n\n

- Aj dobr\u00e1 gazdin\u00e1 s dobr\u00fdmi o\u010dami vie, \u017ee je to prasa. Jeho ve\u013ekos\u0165, \u017eily, pru\u017enos\u0165, vl\u00e1kna s\u00fa pozn\u00e1vac\u00edm znamen\u00edm a nemysl\u00edm si, \u017ee sfarbenie m\u00f4\u017ee by\u0165 dokonal\u00e9. \u201ePrav\u00e1\u201d falo\u0161n\u00e1 ko\u017ea je v stehne hov\u00e4dzieho m\u00e4sa, biela ko\u017ea pod zadkom, ktor\u00e1 sa d\u00e1 \u0161ikovne rozbi\u0165. Je to rovnako pekne sfarben\u00e9 m\u00e4so ako svie\u010dkov\u00e1, ale such\u0161ie a nikdy nie tak mramorovan\u00e9 a \u017eilnat\u00e9. Nakr\u00e1jan\u00e9 na tenk\u00e9 pl\u00e1tky je v\u00fdborn\u00e9 na studen\u00e9 misky, ale 20-uncov\u00fd kus ako steak by ste len \u0165a\u017eko zohnali. Ja by som ho najrad\u0161ej pripravil v pare, ale niektor\u00ed \u013eudia ho \u00fadia alebo faj\u010dia. V bufetoch sa \u010dasto pod\u00e1va dusen\u00fd hov\u00e4dz\u00ed ro\u0161tenec, zvy\u010dajne z bielej slaniny, so zeleninovou hnedou om\u00e1\u010dkou alebo brusnicovou om\u00e1\u010dkou.<\/p>\n\n\n\n

- Pozrite si Lond\u00fdn a zjedzte skuto\u010dn\u00fa T-bone<\/a> steak v kr\u010dme! T\u00ed, ktor\u00ed ho vysk\u00fa\u0161ali, hovoria, \u017ee lep\u0161\u00ed u\u017e nie je.<\/strong><\/p>\n\n\n\n

- Ver\u00edm tomu, preto\u017ee obsahuje svie\u010dkovicu aj svie\u010dkovicu. Mus\u00edte by\u0165 opatrn\u00ed, preto\u017ee pr\u00edprava t\u00fdchto dvoch druhov m\u00e4sa netrv\u00e1 rovnako dlho a profesion\u00e1lne kuchyne na to maj\u00fa \u0161peci\u00e1lne n\u00e1stroje. K dom\u00e1cim postupom patr\u00ed prikrytie m\u00e4sa tanierom, ale to nie je dobr\u00e9, preto\u017ee para zost\u00e1va pod n\u00edm a potom je steak u\u017e udusen\u00fd. Lep\u0161\u00edm rie\u0161en\u00edm by mohlo by\u0165 pou\u017eitie vzduchovej r\u00fary vyhriatej na 40 \u00b0C, vlo\u017ei\u0165 do nej m\u00e4so na 5 min\u00fat a pohra\u0165 sa s n\u00edm. M\u00f4\u017eete ho pod\u00e1va\u0165 s klasick\u00fdm zelen\u00fdm hr\u00e1\u0161kom a zemiakovou ka\u0161ou, ale v s\u00fa\u010dasnosti s\u00fa v m\u00f3de sladk\u00e9 zemiaky pe\u010den\u00e9 v \u0161upke alebo sa k nemu hod\u00ed marinovan\u00e1 zelen\u00e1 fazu\u013eka obalen\u00e1 v slanine a grilovan\u00e1 zelenina. Na leto odpor\u00fa\u010dam ako pr\u00edlohu \u0161al\u00e1t so zelen\u00fdm bylinkov\u00fdm dresingom.<\/p>\n\n\n\n

- Steak T-bone je tu na jed\u00e1lnom l\u00edstku st\u00e1le zriedkav\u00fd. Pre\u010do je to tak?<\/strong><\/p>\n\n\n\n

- Je n\u00e1ro\u010dn\u00fd na pr\u00edpravu a drah\u00fd, ale v s\u00fa\u010dasnosti existuj\u00fa dobr\u00e9 steakov\u00e9 re\u0161taur\u00e1cie, kde si ho m\u00f4\u017eete objedna\u0165. Ale tam, kde s\u00fa steaky ob\u013e\u00fabenej\u0161ie, objedn\u00e1vaj\u00fa T-bone maxim\u00e1lne raz za mesiac, tak\u017ee nem\u00f4\u017eu pod\u00e1va\u0165 v\u017edy \u010derstv\u00e9.<\/p>\n\n\n\n

- To znamen\u00e1, \u017ee m\u00e1me v\u00e4\u010d\u0161iu \u0161ancu z\u00edska\u0165 chutn\u00e9 rebierka<\/a> steak.<\/strong><\/p>\n\n\n\n

- Je to vysok\u00e1 svie\u010dkov\u00e1, stredn\u00e1 \u010das\u0165 pe\u010dene, jeden z najob\u013e\u00fabenej\u0161\u00edch druhov steakov na svete, ktor\u00fd sa konzumuje s kos\u0165ou alebo bez nej. Ak je vo vn\u00fatri ponechan\u00e9 rebro, naz\u00fdva sa tomahawk<\/a> steaky, ktor\u00e9 v\u010faka tuku medzi m\u00e4som a kos\u0165ou z\u00edskaj\u00fa extra chu\u0165. Je o nie\u010do lacnej\u0161\u00ed ako steak, ale m\u00e1 v\u00e4\u010d\u0161\u00ed charakter a nezab\u00fadajme, \u017ee nie ka\u017ed\u00fd m\u00e1 r\u00e1d hov\u00e4dzie m\u00e4so kv\u00f4li jeho orechovej chuti. Ak v\u0161ak m\u00e1te radi dobr\u00e9 \u010derven\u00e9 m\u00e4so, ktor\u00e9 je cupcakey a lepkav\u00e9, ur\u010dite ho n\u00e1jdete v rebierkach.<\/p>\n\n\n\n

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Rebierkov\u00fd steak<\/figcaption><\/figure>\n\n\n\n

- To, \u010do je u o\u0161\u00edpan\u00fdch svie\u010dkov\u00e1, je u hov\u00e4dzieho dobytka svie\u010dkov\u00e1.<\/strong><\/p>\n\n\n\n

- Pre m\u0148a je to ob\u013e\u00faben\u00fd druh, preto\u017ee z lacnej\u0161\u00edch aj drah\u0161\u00edch \u010dast\u00ed m\u00f4\u017eete pripravi\u0165 chutn\u00e9 jedlo, bu\u010f plnen\u00e9, alebo dusen\u00e9. Ak ho vyva\u013ek\u00e1te na tenko, rozprestriete, ope\u010diete len z jednej strany, potom potriete nejakou om\u00e1\u010dkou, zrolujete, zostane pekne krvav\u00fd, ru\u017eov\u00fd, m\u00e4kk\u00fd a v strede krehk\u00fd. M\u00e1 silnej\u0161iu \u0161trukt\u00faru ako svie\u010dkov\u00e1, ale m\u00e1 podobn\u00e9 mramorovanie, ale je lacnej\u0161ia ako ona, pribli\u017ene za dve tretiny ceny. Za zmienku stoj\u00ed aj rizoto, ktor\u00e9 sa var\u00ed, dus\u00ed alebo var\u00ed v jednom kuse a potom sa pod\u013ea chuti kr\u00e1ja na pl\u00e1tky. A nezabudnite na teres mayor, v nem\u010dine zn\u00e1my ako Metzgerst\u00fcck. Ide o stehenn\u00fd sval na zadnej strane lopatky, jednu z najjemnej\u0161\u00edch \u010dast\u00ed zviera\u0165a, z ktorej sa op\u00e4\u0165 pripravuje skvel\u00fd steak.<\/p>\n\n\n\n

- Rozhovor sme za\u010dali s my\u0161lienkou, \u017ee by sme si aspo\u0148 raz v \u017eivote mali da\u0165 dobr\u00e9 hov\u00e4dzie m\u00e4so. \u010co by ste odporu\u010dili za\u010diato\u010dn\u00edkom?<\/strong><\/p>\n\n\n\n

- Za\u010dal by som dobr\u00fdm gul\u00e1\u0161om z hov\u00e4dz\u00edch l\u00ed\u010dok alebo l\u00ed\u010dok, nie\u010do \u0161\u0165avnat\u00e9 tu v Ma\u010farsku. Ale ak za\u010d\u00ednate steakom, ur\u010dite by som v\u00e1m odporu\u010dil steak. Pre t\u00fdch, ktor\u00ed si ho chc\u00fa pripravi\u0165 sami, odpor\u00fa\u010dam za\u010da\u0165 s mal\u00fdmi, 2 cm hrub\u00fdmi pl\u00e1tkami steaku, medail\u00f3nmi, s \u010derstv\u00fdm \u0161al\u00e1tom alebo grilovanou zeleninou. Sma\u017ete ve\u013emi kr\u00e1tko, maxim\u00e1lne 2-2 min\u00faty, na troche masla a m\u00e1te hotovo. Pri n\u00e1kupe sa zamerajte na krehkos\u0165 a mramorovanie, ale samozrejme, to m\u00f4\u017eete urobi\u0165 len vtedy, ak je m\u00e4so rozkrojen\u00e9 na polovicu. Na lep\u0161\u00edch miestach s\u00fa mal\u00e9 vlajo\u010dky, ktor\u00e9 ukazuj\u00fa, odkia\u013e hov\u00e4dzie m\u00e4so poch\u00e1dza, a zvykn\u00fa v\u00e1m tie\u017e poveda\u0165, na ak\u00fd typ m\u00e4sa sa odpor\u00fa\u010da. \u010co sa t\u00fdka ceny, mysl\u00edm, \u017ee existuje psychologick\u00e1 hranica. Mal som kobe za 300 tis\u00edc, ktor\u00e9 pod\u013ea m\u0148a nestoj\u00ed to\u013eko. Sk\u00f4r by som odpor\u00fa\u010dal japonsk\u00e9, austr\u00e1lske alebo aj ma\u010farsk\u00e9 wagyu, tak\u017ee sa m\u00f4\u017eete dosta\u0165 na 40-50 tis\u00edc pre t\u00fdch, ktor\u00ed vedia, \u010do robia, ale aj z 15-tis\u00edcov\u00e9ho kusu m\u00e4sa m\u00f4\u017eete urobi\u0165 skvel\u00fd steak. Ak m\u00e1te mal\u00fa skupinu priate\u013eov, pre 5-6 \u013eud\u00ed to nie je a\u017e tak\u00e1 ve\u013ek\u00e1 z\u00e1\u0165a\u017e, aby dali dokopy sumu okolo 20-tis\u00edc forintov, ale m\u00f4\u017eu sa dobre najes\u0165 a dobre \u017ei\u0165 z jeden a pol alebo dvoch k\u00edl vynikaj\u00faceho hov\u00e4dzieho m\u00e4sa. #<\/p>\n\n\n\n

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

Az els\u0151 \u00e9s legfontosabb, amit tiszt\u00e1zni kell: a b\u00e9lsz\u00edn egyenl\u0151 a vesepecseny\u00e9vel. Mindk\u00e9t elnevez\u00e9snek megvan a l\u00e9tjogosults\u00e1ga, hiszen a marh\u00e1nak a sz\u00edne-jav\u00e1r\u00f3l van sz\u00f3, m\u00e1sr\u00e9szt ezt a h\u00fasdarabot a vese k\u00f6zel\u00e9b\u0151l v\u00e1gj\u00e1k ki. Az \u00e1r\u00e1t n\u00e9zve nem neh\u00e9z bel\u00e1tni, hogy ez k\u00fcl\u00f6nlegess\u00e9g, \u00fcnnepi \u00e9tel, b\u00e1r azt is figyelembe kell venni, hogy milyen \u00e1llatr\u00f3l besz\u00e9l\u00fcnk. Magyarorsz\u00e1gon<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":4896,"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":[4],"tags":[],"class_list":["post-7526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok"],"yoast_head":"\nMilyen alapanyagot v\u00e1lasszunk az igazi steakhez? - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Ez a k\u00fcl\u00f6nbs\u00e9g a b\u00e9lsz\u00edn, a vesepecseny\u00e9e, a T-bone k\u00f6z\u00f6tt \u00e9s \u00edgy kell k\u00e9sz\u00edteni a marhah\u00fas szt\u00e9ket\" \/>\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\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milyen alapanyagot v\u00e1lasszunk az igazi steakhez?\" \/>\n<meta property=\"og:description\" content=\"Ez a k\u00fcl\u00f6nbs\u00e9g a b\u00e9lsz\u00edn, a vesepecseny\u00e9e, a T-bone k\u00f6z\u00f6tt \u00e9s \u00edgy kell k\u00e9sz\u00edteni a marhah\u00fas szt\u00e9ket\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/sk\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\/\" \/>\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=\"2021-11-06T08:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-30T09:15:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/07\/Porterhouse.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\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=\"6 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\\\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"Milyen alapanyagot v\u00e1lasszunk az igazi steakhez?\",\"datePublished\":\"2021-11-06T08:00:00+00:00\",\"dateModified\":\"2021-11-30T09:15:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\\\/\"},\"wordCount\":1566,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/07\\\/Porterhouse.jpg\",\"articleSection\":[\"Alapanyagok \u00e9s \u00f6tletek\"],\"inLanguage\":\"sk-SK\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/mi-a-kulonbseg-a-kioregedett-tejmarha-es-a-minosegi-husmarha-husa-kozott\\\/\",\"name\":\"Milyen alapanyagot v\u00e1lasszunk az igazi steakhez? 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