{"id":1971,"date":"2020-11-02T08:00:56","date_gmt":"2020-11-02T07:00:56","guid":{"rendered":"https:\/\/www.damejidlo.cz\/c\/blog\/?p=1971"},"modified":"2023-02-17T10:29:03","modified_gmt":"2023-02-17T09:29:03","slug":"demi-glace-objevte-tajnou-prisadu-sefkucharu","status":"publish","type":"post","link":"https:\/\/www.foodora.cz\/c\/blog\/demi-glace-objevte-tajnou-prisadu-sefkucharu\/","title":{"rendered":"Demi-glace: Objevte tajnou p\u0159\u00edsadu \u0161\u00e9fkucha\u0159\u016f"},"content":{"rendered":"

Demi-glace pat\u0159\u00ed mezi poklady klasick\u00e9 francouzsk\u00e9 kuchyn\u011b a p\u0159edstavuje z\u00e1v\u011bre\u010dnou zkou\u0161ku vysok\u00e9 \u0161koly v\u00fdvarov\u00e9, uva\u0159it ho ale nen\u00ed \u017e\u00e1dn\u00e1 alchymie. Provedeme v\u00e1s postupem krok za krokem: od v\u00fdb\u011bru surovin a\u017e po n\u00e1vod, jak na pomalu ta\u017een\u00fd v\u00fdvar, kter\u00fd je kl\u00ed\u010dem k \u00fasp\u011bchu. A na z\u00e1v\u011br p\u0159id\u00e1me \u0161petku inspirace, jak\u00e1 j\u00eddla demi glace dot\u00e1hne k dokonalosti.\u00a0<\/b><\/p>\n

Demi-glace je chu\u0165ov\u011b v\u00fdrazn\u00fd a hust\u00fd jako med. V\u00fdjime\u010dn\u011b siln\u00fd v\u00fdvar z telec\u00edch, hov\u011bz\u00edch nebo ku\u0159ec\u00edch kost\u00ed um\u00ed dokonale zv\u00fdraznit chu\u0165 masa a j\u00eddl\u016fm dod\u00e1v\u00e1 nezam\u011bnitelnou chu\u0165. Je z\u00e1kladem nejen pro delik\u00e1tn\u00ed om\u00e1\u010dky a pol\u00e9vky, ale hod\u00ed se i k du\u0161en\u00ed masa nebo jako om\u00e1\u010dka ke steaku.\u00a0<\/p>\n

Tip:<\/strong> U\u017eijte si porci delik\u00e1tnosti nav\u00edc bez hodin str\u00e1ven\u00fdch v kuchyni a objednejte si z D\u00e1me j\u00eddlo<\/a> t\u0159eba steak p\u0159elit\u00fd demi-glace om\u00e1\u010dkou.\u00a0<\/p>\n

Suroviny na p\u0159\u00edpravu demi-glace<\/h2>\n

Alfou a omegou demi-glace jsou kosti, pou\u017e\u00edt m\u016f\u017eete telec\u00ed, hov\u011bz\u00ed nebo dr\u016fbe\u017e\u00ed.<\/b> Dal\u0161\u00edm d\u016fle\u017eit\u00fdm nositelem chuti je pak samoz\u0159ejm\u011b ko\u0159enov\u00e1 zelenina \u2013 cibule, mrkev, celer a petr\u017eel. N\u011bkte\u0159\u00ed \u0161\u00e9fkucha\u0159i nav\u00edc p\u0159id\u00e1vaj\u00ed i \u0159ap\u00edkat\u00fd celer nebo p\u00f3rek. D\u016fle\u017eit\u00e9 je tak\u00e9 kvalitn\u00ed \u010derven\u00e9 such\u00e9 v\u00edno, v p\u0159\u00edpad\u011b demi-glace z dr\u016fbe\u017e\u00edch kost\u00ed m\u016f\u017eete s\u00e1hnout i po b\u00edl\u00e9m. Chyb\u011bt nesm\u00ed ani protlak a divok\u00e9 ko\u0159en\u00ed, tedy nov\u00e9 ko\u0159en\u00ed, pep\u0159 a bobkov\u00fd list.<\/p>\n

Z\u00e1kladn\u00ed recept na demi-glace<\/h2>\n

Na p\u0159\u00edpravu demi-glace pot\u0159ebujete jen p\u00e1r surovin a tro\u0161ku p\u00e9\u010de, zato v\u0161ak spoustu \u010dasu na ta\u017een\u00ed v\u00fdvaru \u2013 ide\u00e1ln\u011b 36 hodin.<\/i><\/p>\n

Ingredience na 2 l demi-glace:\u00a0<\/b><\/p>\n

    \n
  • 5 kg kost\u00ed (morkov\u00e9, harfy nebo oh\u00e1\u0148ky)<\/li>\n
  • 500 g ko\u0159enov\u00e9 zeleniny (cibule, mrkev, celer a petr\u017eel)<\/li>\n
  • 300 g kvalitn\u00edho rajsk\u00e9ho protlaku<\/li>\n
  • 750 ml such\u00e9ho \u010derven\u00e9ho v\u00edna<\/li>\n
  • 10 l vody<\/li>\n
  • l\u017e\u00edci m\u00e1sla na orestov\u00e1n\u00ed zeleniny<\/li>\n
  • rostlinn\u00fd olej<\/li>\n
  • p\u00e1r kuli\u010dek nov\u00e9ho ko\u0159en\u00ed a pep\u0159e<\/li>\n
  • 2 bobkov\u00e9 listy<\/li>\n<\/ul>\n

    Postup:<\/b><\/p>\n

      \n
    1. Kosti dejte do pek\u00e1\u010de, pokapejte olejem a nechte p\u00e9ct v troub\u011b dozlatova p\u0159i 190 \u00b0C. \u010cas od \u010dasu je obra\u0165te, aby byly ope\u010den\u00e9 ze v\u0161ech stran.\u00a0<\/li>\n
    2. Zeleninu oloupejte a nakr\u00e1jejte na men\u0161\u00ed \u0161pal\u00ed\u010dky a restujte ji dozlatova na m\u00e1sle. Nejd\u0159\u00edve na p\u00e1nvi ope\u010dte tvrd\u0161\u00ed zeleninu, tedy mrkev, celer a petr\u017eel, na z\u00e1v\u011br pak p\u0159idejte cibuli, kter\u00e1 pot\u0159ebuje m\u00e9n\u011b \u010dasu. Jak u kost\u00ed, tak u zeleniny je d\u016fle\u017eit\u00e9, aby byly ope\u010den\u00e9 dozlatova, dejte si proto pozor na p\u0159ip\u00e1len\u00ed a v\u0161e pr\u016fb\u011b\u017en\u011b m\u00edchejte.\u00a0<\/li>\n
    3. V hrnci pak sm\u00edchejte zeleninu s ope\u010den\u00fdmi kostmi, do sm\u011bsi p\u0159idejte protlak a ko\u0159en\u00ed a zalijte v\u0161e v\u00ednem. Tento z\u00e1klad nakonec podlijte studenou vodou, d\u00edky kter\u00e9 se v\u0161echny chut\u011b ze zeleniny i kost\u00ed daleko l\u00e9pe uvoln\u00ed. Za m\u00edrn\u00e9ho varu nechte v\u00fdvar t\u00e1hnout p\u0159es noc, v ide\u00e1ln\u00edm p\u0159\u00edpad\u011b 24 hodin. Nenech\u00e1vejte v\u00fdvar p\u0159ekotn\u011b v\u0159\u00edt, plot\u00fdnku ztlumte na nejni\u017e\u0161\u00ed plamen, aby obsah hrnce jen zlehka probubl\u00e1val.\u00a0<\/li>\n
    4. N\u00e1sleduj\u00edc\u00ed den pod pokli\u010dkou najdete syt\u011b tmav\u00fd v\u00fdvar pln\u00fd chut\u00ed, slijte ho p\u0159es cedn\u00edk nebo pl\u00e1tno do men\u0161\u00edho kastrolu. V t\u00e9hle f\u00e1zi p\u0159ich\u00e1z\u00ed na \u0159adu redukov\u00e1n\u00ed v\u00fdvaru. Aby byl demi-glace opravdu siln\u00fd a hust\u00fd, sva\u0159te tekutinu na polovinu, dokud nez\u00edsk\u00e1 sirupovou konzistenci.<\/li>\n<\/ol>\n

      Jak pou\u017e\u00edt demi-glace<\/h2>\n

      Demi glace vyu\u017eijete v\u0161ude tam, kde chcete doc\u00edlit v\u00fdrazn\u00e9 masov\u00e9 chuti<\/strong>. Hod\u00ed se na p\u0159\u00edpravu pol\u00e9vek, om\u00e1\u010dek nebo rizota. B\u00e1je\u010dn\u011b chutn\u00e1 ale i s\u00e1m o sob\u011b jen jako om\u00e1\u010dka ke steaku.\u00a0<\/p>\n

      Jak ho skladovat<\/h2>\n

      N\u011bkte\u0159\u00ed \u0161\u00e9fkucha\u0159i si demi-glace zava\u0159uj\u00ed do sklenic, jin\u00ed ho nalij\u00ed do tvo\u0159\u00edtek na led a zamraz\u00ed. Kdy\u017e pak pot\u0159ebuj\u00ed v rychlosti p\u0159ipravit delik\u00e1tn\u00ed om\u00e1\u010dku ke steaku nebo jen zv\u00fdraznit v\u00fdvar, maj\u00ed tento poklad neust\u00e1le po ruce.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

      Uva\u0159it demi-glace nen\u00ed \u017e\u00e1dn\u00e1 alchymie. Provedeme v\u00e1s postupem krok za krokem: od v\u00fdb\u011bru surovin a\u017e po n\u00e1vod, jak na pomalu ta\u017een\u00fd v\u00fdvar, kter\u00fd je kl\u00ed\u010dem k \u00fasp\u011bchu. A na z\u00e1v\u011br\u2026<\/p>\n","protected":false},"author":5,"featured_media":1972,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[1],"tags":[218,262],"acf":[],"yoast_head":"Demi-glace: Objevte tajnou p\u0159\u00edsadu \u0161\u00e9fkucha\u0159\u016f – foodora.cz<\/title>\n<meta name=\"description\" content=\"Nau\u010dte se p\u0159ipravit dokonal\u00e9 demi-glace, kter\u00e9 pozvedne ka\u017edou om\u00e1\u010dku i pol\u00e9vku do nebesk\u00fdch v\u00fd\u0161in. 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