[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.chkocr.cz\/hobby-v-kuchyni-aneb-nebojte-se-konfitovani\/#Article","mainEntityOfPage":"https:\/\/www.chkocr.cz\/hobby-v-kuchyni-aneb-nebojte-se-konfitovani\/","headline":"Hobby v kuchyni aneb nebojte se konfitov\u00e1n\u00ed","name":"Hobby v kuchyni aneb nebojte se konfitov\u00e1n\u00ed","description":"Ji\u017e v \u010dasech d\u00e1vno minul\u00fdch bylo nutn\u00e9 zpracovat potraviny tak, aby z\u016fstaly v po\u017eivateln\u00e9m stavu po del\u0161\u00ed dobu. \u00daprava potravin konfitov\u00e1n\u00edm je tak jedn\u00edm z nejstar\u0161\u00edch zp\u016fsob\u016f konzervov\u00e1n\u00ed, kter\u00fd byl pou\u017e\u00edv\u00e1n ve Francii. A o co vlastn\u011b jde? V dne\u0161n\u00ed dob\u011b pod pojmem konfitov\u00e1n\u00ed ch\u00e1peme p\u0159edev\u0161\u00edm pomal\u00e9 pe\u010den\u00ed nebo sp\u00ed\u0161e du\u0161en\u00ed masa pono\u0159en\u00e9ho v","datePublished":"2017-07-29","dateModified":"2023-06-06","author":{"@type":"Person","@id":"https:\/\/www.chkocr.cz\/author\/#Person","name":"","url":"https:\/\/www.chkocr.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/6808215d501bdbb001ef3734be3cdad1be23596de78c590ed2ac5868fce74c95?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6808215d501bdbb001ef3734be3cdad1be23596de78c590ed2ac5868fce74c95?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"chkocr.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.chkocr.cz\/wp-content\/uploads\/img_a295030_w2323_t1506679503.jpg","url":"https:\/\/www.chkocr.cz\/wp-content\/uploads\/img_a295030_w2323_t1506679503.jpg","height":0,"width":0},"url":"https:\/\/www.chkocr.cz\/hobby-v-kuchyni-aneb-nebojte-se-konfitovani\/","about":["\u017dena"],"wordCount":476,"articleBody":"Ji\u017e v \u010dasech d\u00e1vno minul\u00fdch bylo nutn\u00e9 zpracovat potraviny tak, aby z\u016fstaly v po\u017eivateln\u00e9m stavu po del\u0161\u00ed dobu. \u00daprava potravin konfitov\u00e1n\u00edm je tak jedn\u00edm z nejstar\u0161\u00edch zp\u016fsob\u016f konzervov\u00e1n\u00ed, kter\u00fd byl pou\u017e\u00edv\u00e1n ve Francii.A o co vlastn\u011b jde? V dne\u0161n\u00ed dob\u011b pod pojmem konfitov\u00e1n\u00ed ch\u00e1peme p\u0159edev\u0161\u00edm pomal\u00e9 pe\u010den\u00ed nebo sp\u00ed\u0161e du\u0161en\u00ed masa pono\u0159en\u00e9ho v tuku nebo oleji bez p\u0159\u00edstupu vzduchu. Teplota pe\u010den\u00ed by nem\u011bla p\u0159es\u00e1hnout 90 stup\u0148\u016f, maso tak z\u016fstane m\u011bkk\u00e9 a k\u0159ehk\u00e9.P\u0159\u00edprava je velmi jednoduch\u00e1 a zvl\u00e1dne ji opravdu ka\u017ed\u00fd. Ke konfitov\u00e1n\u00ed se hod\u00ed pek\u00e1\u010d nebo jin\u00e1 n\u00e1doba v p\u0159ibli\u017en\u00e9 velikosti kusu upravovan\u00e9ho masa, velmi dob\u0159e m\u016f\u017eeme pou\u017e\u00edt i \u0159\u00edmsk\u00fd hrnec. Jedin\u00e9, co mus\u00edme dodr\u017eet, je n\u00edzk\u00e1 teplota a to, aby maso bylo cel\u00e9 pono\u0159eno v tuku. Obvykle je vhodn\u00e9 pou\u017e\u00edt tuk, kter\u00fd je k dan\u00e9mu masu vlastn\u00ed. Jin\u00fdmi slovy pro vep\u0159ov\u00e9 se hod\u00ed vep\u0159ov\u00e9 s\u00e1dlo, ke kachn\u011b zase to kachn\u00ed. Ale nen\u00ed to dogma a stejn\u011b dob\u0159e m\u016f\u017eeme pou\u017e\u00edt tak\u00e9 olej.P\u0159ed pe\u010den\u00edm m\u016f\u017eeme osolen\u00e9 a oko\u0159en\u011bn\u00e9 maso nechat n\u011bkolik hodin odle\u017eet v chladu. Tak\u00e9 to nen\u00ed nutnost. Pro lep\u0161\u00ed chu\u0165 m\u016f\u017eeme protnout strou\u017eky \u010desneku, pro\u0161pikovat slaninou. Velmi chutn\u00e9 jsou tak\u00e9 obl\u00edben\u00e9 bylinky, kter\u00e9 poklademe na dno pek\u00e1\u010de pod maso. Takto p\u0159ipraven\u00e9 maso u\u017e jen zalijeme rozpu\u0161t\u011bn\u00fdm tukem a vlo\u017e\u00edme do trouby, kterou jsme v prvn\u00ed f\u00e1zi p\u0159edeh\u0159\u00e1li na maxim\u00e1ln\u00ed teplotu. Zhruba po 10 minut\u00e1ch pe\u010den\u00ed sn\u00ed\u017e\u00edme teplotu na 90 stup\u0148\u016f a pe\u010deme okolo 4 a\u017e 6 hodin a pak u\u017e jen dr\u017e\u00edme na uzd\u011b na\u0161i zv\u011bdavost do n\u00e1doby neust\u00e1le nakukovat. Po upe\u010den\u00ed bude na dn\u011b pek\u00e1\u010de vlastn\u00ed \u0161\u0165\u00e1va z masa, s\u00e1dlo je mo\u017en\u00e9 sl\u00edt \u010di sebrat po jeho ztuhnut\u00ed a pou\u017e\u00edt znovu na dal\u0161\u00ed pe\u010den\u00ed nebo p\u0159\u00edpadn\u011b do \u0161kvarkov\u00e9 pomaz\u00e1nky.Jedna rada na z\u00e1v\u011br, maso je t\u0159eba opravdu dob\u0159e ochutit, pozd\u011bji to ji\u017e nebude moc mo\u017en\u00e9.Je to opravdu tak snadn\u00e9, \u017ee i kdy\u017e nen\u00ed va\u0159en\u00ed zrovna va\u0161im kon\u00ed\u010dkem, m\u016f\u017eete t\u00edmto kulin\u00e1\u0159sk\u00fdm kouskem sb\u00edrat kladn\u00e9 body a ovace za vynikaj\u00edc\u00ed pe\u010d\u00ednku.Konfitov\u00e1n\u00ed v\u0161ak nen\u00ed jen o mase. Podobn\u011b se zpracov\u00e1v\u00e1 ovoce, kter\u00e9 zn\u00e1me jako kandovan\u00e9. Ovoce je konzervovan\u00e9 v cukru. M\u016f\u017eeme tak konzervovat tak\u00e9 zeleninu, ke kter\u00e9 se pro zm\u011bnu bude dob\u0159e hodit olivov\u00fd olej.                                                                                                                                                                                                                                                                                                                                                                                        4.4\/5 - (5 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Hobby v kuchyni aneb nebojte se konfitov\u00e1n\u00ed","item":"https:\/\/www.chkocr.cz\/hobby-v-kuchyni-aneb-nebojte-se-konfitovani\/#breadcrumbitem"}]}]