{"id":21828,"date":"2021-02-19T11:00:03","date_gmt":"2021-02-19T10:00:03","guid":{"rendered":"http:\/\/teka.com\/?p=21828"},"modified":"2021-02-19T12:17:50","modified_gmt":"2021-02-19T11:17:50","slug":"jak-pripravit-steak","status":"publish","type":"post","link":"https:\/\/www.teka.com\/cs-cz\/inspirace\/vareni\/jak-pripravit-steak\/","title":{"rendered":"Jak spr\u00e1vn\u011b p\u0159ipravit steak? Myslete na \u010das!"},"content":{"rendered":"

Kvalitn\u00ed produkt je prvn\u00edm krokem k <\/span>\u00fasp\u011bchu<\/b> v kuchyni. Co dal\u0161\u00edho? V\u011bd\u011bt, jak\u00e1 je spr\u00e1vn\u00e1 doba pro p\u0159\u00edpravu konkr\u00e9tn\u00edho kousku masa. Ka\u017ed\u00e9 maso je jin\u00e9 a n\u011bkdy nen\u00ed jednoduch\u00e9 poznat, kolik \u010dasu p\u0159\u00edprava dan\u00e9ho kusu vy\u017eaduje. Kdy\u017e se to nau\u010d\u00edte, budete skv\u011bl\u00fdm hostitelem a kucha\u0159em, u kter\u00e9ho se dve\u0159e netrhnou. Pokud chcete, aby na va\u0161e kulin\u00e1\u0159sk\u00e9 dovednosti host\u00e9 dlouho vzpom\u00ednali, v\u011bnujte pozornost tomuto<\/span> kr\u00e1tk\u00e9mu pr\u016fvodci o p\u0159\u00edprav\u011b masa<\/b>.<\/span><\/p>\n

Teplota masa<\/h3>\n

Jedn\u00edm z nejspolehliv\u011bj\u0161\u00edch ukazatel\u016f, kter\u00fd v\u00e1m pom\u016f\u017ee zjistit, zda se va\u0161e maso p\u0159ipravuje podle va\u0161ich p\u0159edstav, je <\/span>teplota<\/b>. Nejlep\u0161\u00ed a nejp\u0159esn\u011bj\u0161\u00ed zp\u016fsob, jak ji zm\u011b\u0159it, je koupit masov\u00fd <\/span>teplom\u011br<\/b>.<\/span><\/p>\n

Maso je ve stavu<\/span> rare<\/b>, kdy\u017e m\u00e1 vnit\u0159n\u00ed teplotu mezi 40 \u00b0C a 48 \u00b0C. Pokud m\u00e1te hosty, nejprve se jich zeptejte, zda maj\u00ed chu\u0165 na rare stupe\u0148 prope\u010den\u00ed, nebo rad\u011bji zvol\u00ed medium. V p\u0159\u00edpad\u011b varianty<\/span> medium<\/b> se teplota pohybuje mezi 50 \u00b0C a 59 \u00b0C. Stupe\u0148 <\/span>well done<\/b> pak odpov\u00edd\u00e1 60 \u00b0C.<\/span><\/p>\n

\"\"<\/p>\n

Doba p\u0159\u00edpravy z\u00e1vis\u00ed tak\u00e9 na tom,<\/span> jak siln\u00e9 pl\u00e1tky<\/b> masa m\u00e1te. Pokud se rozhodnete nepou\u017e\u00edvat teplom\u011br a trouf\u00e1te si odhadnout spr\u00e1vn\u00e9 prope\u010den\u00ed pohledem, p\u0159e\u010dt\u011bte si n\u00e1sleduj\u00edc\u00ed tipy:<\/span><\/b><\/p>\n

T-bone steak<\/h3>\n

T-bone steak m\u00e1 obvykle tlou\u0161\u0165ku 4 cm nebo v\u00edce. Pokud ho budeme cht\u00edt p\u0159ipravit ve variant\u011b <\/span>rare<\/b>, budeme ho muset op\u00e9kat po dobu 3 a p\u016fl minuty a pravideln\u011b ot\u00e1\u010det ze strany na stranu, aby se na \u0159ezu nep\u0159ip\u00e1lil. Pokud chceme <\/span>medium<\/b>, op\u00e9k\u00e1me ho 3 a p\u016fl minuty na jedn\u00e9 stran\u011b a minutu a p\u016fl na stran\u011b druh\u00e9. Pro variantu<\/span> well done<\/b> ho p\u0159ipravujeme 4 minuty na jedn\u00e9 stran\u011b a po oto\u010den\u00ed dal\u0161\u00ed 2 minuty z druh\u00e9 strany. P\u0159ed pod\u00e1v\u00e1n\u00edm ho nezapome\u0148te nechat asi 3 minuty odpo\u010d\u00edvat!<\/span><\/p>\n

\"\"<\/p>\n

Pokud je n\u00e1\u0161 T-bone steak siln\u011bj\u0161\u00ed ne\u017e 4 cm, doba p\u0159\u00edpravy se samoz\u0159ejm\u011b prodlu\u017euje. Budeme pot\u0159ebovat 4 a p\u016fl minuty pro <\/span>rare<\/b> kousek, kter\u00e9 rozd\u011bl\u00edme pro op\u00e9k\u00e1n\u00ed obou stran. \u010cty\u0159i minuty a nav\u00edc dal\u0161\u00ed 2 minuty pro <\/span>medium<\/b>, a v p\u0159\u00edpad\u011b, \u017ee va\u0161e chu\u0165ov\u00e9 bu\u0148ky zatou\u017e\u00ed po <\/span>well done<\/b> prope\u010den\u00e9m kousku, steaku v\u011bnujte na p\u00e1nvi 4 minuty z jedn\u00e9 a 3 minuty z druh\u00e9 strany. Odpo\u010d\u00edvat ho nechte 3 a p\u016fl minuty.<\/span><\/p>\n

Entrecote\/ Rib-eye\/ Vysok\u00e1 ro\u0161t\u011bn\u00e1<\/h3>\n

Tlou\u0161\u0165ka ro\u0161t\u011bnky se pohybuje mezi 2 a\u017e 3 cm. Je to leh\u010d\u00ed varianta ne\u017e steak T-bone, ale pro<\/span> \u0161\u0165avnat\u00fd<\/b> v\u00fdsledek pot\u0159ebuje zn\u00e1t konkr\u00e9tn\u00ed \u010dasy.<\/span><\/p>\n

\"\"<\/p>\n

Ro\u0161t\u011bnou op\u00e9kejte po obou stran\u00e1ch jen minutu a p\u016fl pro variantu<\/span> rare<\/b>. Pokud m\u00e1te rad\u011bji stupe\u0148 <\/span>medium<\/b>, zvy\u0161te \u010das na 3 minuty z obou stran. Pro <\/span>well done<\/b> prope\u010den\u00ed pak p\u0159idejte je\u0161t\u011b minutku nav\u00edc. Rib-eye steak nechte odpo\u010d\u00edvat 2 a p\u016fl minuty.<\/span><\/p>\n

Zkuste steak oto\u010dit v\u017edy jen jednou<\/b>, aby byla doba op\u00e9k\u00e1n\u00ed ka\u017ed\u00e9 strany nep\u0159eru\u0161ovan\u00e1. D\u00edky tomu m\u00e1te jistotu, \u017ee maso bude uvnit\u0159 kr\u00e1sn\u011b \u0161\u0165avnat\u00e9.<\/span><\/p>\n

Sv\u00ed\u010dkov\u00e1<\/h3>\n

Sv\u00ed\u010dkov\u00e1 pat\u0159\u00ed mezi skute\u010dn\u00e9 speciality. Rozd\u011blujeme ji na \u010d\u00e1sti <\/span>chateaubriand, turned\u00f3 <\/b>a<\/span> filet mignon<\/b> o tlou\u0161\u0165ce 3 nebo 4 cm.<\/span><\/p>\n

\"\"<\/p>\n

Pro prope\u010den\u00ed <\/span>rare<\/b> ji op\u00e9kejte 2 a p\u016fl minuty o obou stran\u00e1ch, pro<\/span> medium<\/b> 3 minuty a 15 vte\u0159in. V p\u0159\u00edpad\u011b, \u017ee d\u00e1v\u00e1te p\u0159ednost sv\u00ed\u010dkov\u00e9 prope\u010den\u00e9 na stupe\u0148<\/span> well done<\/b>, op\u00e9kejte ji 3 a p\u016fl minuty a nechejte minutu odpo\u010d\u00edvat. <\/span><\/p>\n

Hamburger<\/h3>\n

Hamburger je zcela odli\u0161n\u00fd od ostatn\u00edch kus\u016f masa, kter\u00e9 jsme zmi\u0148ovali. S burgrem prope\u010den\u00fdm na<\/span> rare<\/b> stupe\u0148 se sp\u00ed\u0161e nesetk\u00e1v\u00e1me, ve valn\u00e9 v\u011bt\u0161in\u011b chceme m\u00edt mlet\u00e9 maso prope\u010den\u00e9 na<\/span> medium<\/b>. Dal\u0161\u00ed mo\u017enost\u00ed je <\/span>well done<\/b> burger, kter\u00fd je na povrchu t\u00e9m\u011b\u0159 p\u0159ipe\u010den\u00fd a uvnit\u0159 kompletn\u011b prope\u010den\u00fd.<\/span><\/p>\n

\"\"<\/p>\n

Pro tlou\u0161\u0165ku 2 nebo 3 cm a v\u00fdsledek medium op\u00e9kejte maso na ohni nebo v troub\u011b po dobu 3 minut. Pokud m\u00e1te chu\u0165 na well done burger, p\u0159idejte dal\u0161\u00ed 2 minuty a 45 sekund. Odpo\u010d\u00edvat nechte maso p\u00e1r minut.<\/span><\/p>\n

Magret \/ kachn\u00ed prsa<\/h3>\n

Kachn\u00ed maso je men\u0161\u00ed ne\u017e v\u011bt\u0161ina b\u011b\u017en\u00fdch kus\u016f masa. Mus\u00edte b\u00fdt ale <\/span>p\u0159esn\u00ed s dobou p\u0159\u00edpravy,<\/b> proto\u017ee toto maso je<\/span> velmi jednoduch\u00e9 vysu\u0161it<\/b>. U 400 gramov\u00e9ho kusu budete pot\u0159ebovat na op\u00e9k\u00e1n\u00ed 1 a p\u016fl minuty pro rare variantu a 2 minuty pro medium variantu. Pokud chcete well done prsn\u00ed filet, op\u00e9kejte jednu stranu 2 a p\u016fl minuty a druhou 1 a p\u016fl minuty.<\/span><\/p>\n

Tu\u0148\u00e1k<\/h3>\n

P\u0159\u00edprava steaku z tu\u0148\u00e1ka bude vy\u017eadovat <\/span>va\u0161i ve\u0161kerou pozornost<\/b>. Je to jemn\u00e9 maso, kter\u00e9 mus\u00ed b\u00fdt kr\u00e1sn\u011b ope\u010den\u00e9 zvenku a t\u00e9m\u011b\u0159 rare uvnit\u0159. Jak to prov\u00e9st? Op\u00e9kejte ho dv\u011b minuty na jedn\u00e9 stran\u011b a minutu na stran\u011b druh\u00e9.<\/span><\/p>\n

\"\"<\/p>\n

Losos<\/h3>\n

Doba p\u0159\u00edpravy lososa je velmi podobn\u00e1 tu\u0148\u00e1kovi, ale v tomto p\u0159\u00edpad\u011b jsou filety obvykle m\u00e9n\u011b siln\u00e9, kolem 3 cm. Pro \u0161\u0165avnatou a chutnou rybu op\u00e9kejte steak 2 a p\u016fl minuty a nechte ho alespo\u0148 45 sekund odpo\u010d\u00edvat.<\/span><\/p>\n

 <\/p>\n

Pokud by v\u00e1m nastavov\u00e1n\u00ed teploty podle druhu masa p\u0159i\u0161lo i tak moc komplikovan\u00e9, nezapome\u0148te, \u017ee existuj\u00ed na trhu spot\u0159ebi\u010de, kter\u00e9 toto vy\u0159e\u0161\u00ed za v\u00e1s. Konkr\u00e9tn\u011b v na\u0161\u00ed nab\u00eddce koukn\u011bte na troubu STEAKMASTER<\/a>. Trouba, d\u00edky kter\u00e9 si doma p\u0159iprav\u00edte steak, kter\u00fd bude jak z restaurace. V\u00edce ve videu:<\/p>\n

https:\/\/www.teka.com\/cs-cz\/wp-content\/uploads\/sites\/76\/2018\/08\/Teka_SteakMaster.mp4<\/a><\/video><\/div>\n

 <\/p>\n

Znalost \u010das\u016f prope\u010den\u00ed masa <\/b>a ryb\u00edch steak\u016f je z\u00e1kladem k tomu, abyste si vychutnali skv\u011bl\u00e9 j\u00eddlo jako z restaurace u v\u00e1s doma. A pokud chcete sebe i va\u0161e bl\u00edzk\u00e9 pot\u011b\u0161it, je lahodn\u00e9 j\u00eddlo v\u017edycky dobr\u00fd n\u00e1pad. Chutn\u00e1 ve\u010de\u0159e ud\u011bl\u00e1 radost ka\u017ed\u00e9mu str\u00e1vn\u00edkovi.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Kvalitn\u00ed produkt je prvn\u00edm krokem k \u00fasp\u011bchu v kuchyni. Co dal\u0161\u00edho? V\u011bd\u011bt, jak\u00e1 je spr\u00e1vn\u00e1 doba pro p\u0159\u00edpravu konkr\u00e9tn\u00edho kousku masa. Ka\u017ed\u00e9 maso je jin\u00e9 a n\u011bkdy nen\u00ed jednoduch\u00e9 poznat, kolik \u010dasu p\u0159\u00edprava dan\u00e9ho kusu vy\u017eaduje. Kdy\u017e se to nau\u010d\u00edte, budete skv\u011bl\u00fdm hostitelem a kucha\u0159em, u kter\u00e9ho se dve\u0159e netrhnou. Pokud chcete, aby na va\u0161e […]<\/p>\n","protected":false},"author":9,"featured_media":69716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[592,595,646,647,876],"tags":[],"class_list":["post-21828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vareni","category-inovace","category-kitchen-tipy","category-zajimavosti","category-recepty"],"acf":[],"yoast_head":"\nJak spr\u00e1vn\u011b p\u0159ipravit steak? Myslete na \u010das!<\/title>\n<meta name=\"description\" content=\"Kvalitn\u00ed produkt je prvn\u00edm krokem k \u00fasp\u011bchu v kuchyni. Co dal\u0161\u00edho? V\u011bd\u011bt, jak\u00e1 je spr\u00e1vn\u00e1 doba pro p\u0159\u00edpravu konkr\u00e9tn\u00edho kousku masa. Ka\u017ed\u00e9 maso je jin\u00e9 a n\u011bkdy nen\u00ed jednoduch\u00e9 poznat, kolik \u010dasu p\u0159\u00edprava dan\u00e9ho kusu vy\u017eaduje. Kdy\u017e se to nau\u010d\u00edte, budete skv\u011bl\u00fdm hostitelem a kucha\u0159em, u kter\u00e9ho se dve\u0159e netrhnou. Pokud chcete, aby na va\u0161e kulin\u00e1\u0159sk\u00e9 dovednosti host\u00e9 dlouho vzpom\u00ednali, v\u011bnujte pozornost tomuto kr\u00e1tk\u00e9mu pr\u016fvodci o p\u0159\u00edprav\u011b masa.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.teka.com\/cs-cz\/inspirace\/vareni\/jak-pripravit-steak\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Todo lo que necesitas conocer para cocinar con azafr\u00e1n platos de 10\" \/>\n<meta property=\"og:description\" content=\"El sabor, el color y el aroma del azafr\u00e1n hace que al cocinar con esta especia, todos tus platos adquieran un color rojizo y un sabor muy caracter\u00edstico.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.teka.com\/cs-cz\/inspirace\/vareni\/jak-pripravit-steak\/\" \/>\n<meta property=\"og:site_name\" content=\"Teka CZ\/SK - Kuchyn\u00edm d\u00e1v\u00e1me du\u0161i\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-19T10:00:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-02-19T11:17:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.teka.com\/cs-cz\/wp-content\/uploads\/sites\/76\/2018\/08\/cocinar-carne-al-horno-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"700\" \/>\n\t<meta property=\"og:image:height\" content=\"436\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Teka\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Todo lo que necesitas conocer para cocinar con azafr\u00e1n platos de 10\" \/>\n<meta name=\"twitter:description\" content=\"El sabor, el color y el aroma del azafr\u00e1n hace que al cocinar con esta especia, todos tus platos adquieran un color rojizo y un sabor muy caracter\u00edstico.\" \/>\n<meta name=\"twitter:label1\" content=\"Napsal(a)\" \/>\n\t<meta name=\"twitter:data1\" content=\"Teka\" \/>\n\t<meta name=\"twitter:label2\" content=\"Odhadovan\u00e1 doba \u010dten\u00ed\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.teka.com\\\/cs-cz\\\/inspirace\\\/vareni\\\/jak-pripravit-steak\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.teka.com\\\/cs-cz\\\/inspirace\\\/vareni\\\/jak-pripravit-steak\\\/\"},\"author\":{\"name\":\"Teka\",\"@id\":\"https:\\\/\\\/www.teka.com\\\/cs-cz\\\/#\\\/schema\\\/person\\\/389c2a8cea37a99bbd0e94669540e27f\"},\"headline\":\"Jak spr\u00e1vn\u011b p\u0159ipravit steak? 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