{"id":13972,"date":"2023-10-02T08:46:28","date_gmt":"2023-10-02T06:46:28","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/?p=13972"},"modified":"2023-10-02T08:46:29","modified_gmt":"2023-10-02T06:46:29","slug":"dynovy-olej-a-dalsi-dochucovadla-pro-studenou-kuchyni","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/cs\/dynovy-olej-a-dalsi-dochucovadla-pro-studenou-kuchyni\/","title":{"rendered":"D\u00fd\u0148ov\u00fd olej a dal\u0161\u00ed dochucovadla pro studenou kuchyni"},"content":{"rendered":"\n

Studen\u00e1 kuchyn\u011b m\u00e1 nezam\u011bniteln\u00e9 m\u00edsto v mnoha stravovac\u00edch syst\u00e9mech. Ne v\u0161echny pokrmy je toti\u017e pot\u0159eba tepeln\u011b upravovat a ne v\u017edy je to \u017e\u00e1douc\u00ed. Pr\u00e1v\u011b k dochucov\u00e1n\u00ed sal\u00e1t\u016f a pomaz\u00e1nek z \u010derstv\u00fdch surovin, kter\u00e9 jsou velmi obl\u00edbenou sou\u010d\u00e1st\u00ed studen\u00e9 kuchyn\u011b, se hod\u00ed nejr\u016fzn\u011bj\u0161\u00ed oleje a octy, bez nich\u017e si sv\u016fj j\u00eddeln\u00ed\u010dek ani nedok\u00e1\u017eeme p\u0159edstavit. Jak\u00e9 oleje a octy se nej\u010dast\u011bji pou\u017e\u00edvaj\u00ed a jak\u00fd mohou m\u00edt p\u0159\u00ednos pro na\u0161e zdrav\u00ed?<\/strong><\/p>\n\n\n\n

Dochucovadla pro studenou kuchyni<\/strong><\/h2>\n\n\n\n

Potraviny pou\u017e\u00edvan\u00e9 ve studen\u00e9 kuchyni se obvykle nijak tepeln\u011b neupravuj\u00ed. Mohou si tedy zachov\u00e1vat v\u0161echny p\u016fvodn\u00ed nutri\u010dn\u00ed benefity a spoustu vitam\u00edn\u016f, kter\u00e9 se jinak ni\u010d\u00ed varem. Nej\u010dast\u011bji sah\u00e1me po \u010derstv\u00e9m ovoci a zelenin\u011b obsahuj\u00edc\u00edch spoustu vl\u00e1kniny, vitam\u00edn\u016f a miner\u00e1l\u016f. <\/strong>Z nich lze p\u0159ipravovat vynikaj\u00edc\u00ed ovocn\u00e9 a zeleninov\u00e9 sal\u00e1ty, kter\u00e9 se \u010dasto neobejdou bez n\u011bjak\u00e9ho v\u00fdborn\u00e9ho zastudena lisovan\u00e9ho oleje \u010di octa. <\/p>\n\n\n\n

Studenou kuchyni ale mohou obohatit tak\u00e9 tepeln\u011b upraven\u00e9 potraviny z \u017eivo\u010di\u0161n\u00e9 \u0159\u00ed\u0161e, nap\u0159\u00edklad uva\u0159en\u00e9 vejce, maso, d\u00e1le i ryb\u00ed konzerva \u010di va\u0159en\u00e9 lu\u0161t\u011bniny, kter\u00e9 m\u016f\u017eeme vyu\u017e\u00edt pro p\u0159\u00edpravu v\u00fdborn\u00fdch pomaz\u00e1nek \u010di obl\u00edben\u00e9ho hummusu z cizrny. <\/p>\n\n\n\n

Mezi nej\u010dast\u011bji preferovan\u00e1 dochucovadla studen\u00e9 kuchyn\u011b pat\u0159\u00ed balzamikov\u00fd ocet, <\/strong>z olej\u016f jsou to olivov\u00fd, d\u00fd\u0148ov\u00fd nebo kokosov\u00fd olej a mnoh\u00e9 dal\u0161\u00ed. Ty pak m\u016f\u017eeme pou\u017e\u00edt i na p\u0159\u00edprav\u016f r\u016fzn\u00fdch marin\u00e1d, dresink\u016f a dip\u016f. <\/p>\n\n\n\n

Olivov\u00fd olej jako jemn\u00e1 p\u0159\u00edsada do sal\u00e1t\u016f<\/strong><\/h2>\n\n\n\n

Nej\u010dast\u011bj\u0161\u00ed p\u0159\u00edsadou do sal\u00e1t\u016f, pomaz\u00e1nek a dal\u0161\u00edch j\u00eddel studen\u00e9 kuchyn\u011b b\u00fdv\u00e1 nepochybn\u011b panensk\u00fd olivov\u00fd olej. S\u00e1hnout m\u016f\u017eete nap\u0159\u00edklad po extra panensk\u00e9m olivov\u00e9m oleji od zna\u010dky Franz Josef Kaiser <\/a>nab\u00edzej\u00edc\u00ed tento olej hned v n\u011bkolika velikostn\u00edch variant\u00e1ch, nebo tak\u00e9 v bio kvalit\u011b<\/a>. Olej je z\u00edsk\u00e1v\u00e1n p\u0159\u00edmo z oliv mechanick\u00fdmi postupy a dr\u017e\u00ed si svou vysokou kvalitu. <\/p>\n\n\n\n

V sal\u00e1tu \u010di pomaz\u00e1nce jej skv\u011ble ocen\u00edte. Jeho chu\u0165 neb\u00fdv\u00e1 tak v\u00fdrazn\u00e1 jako nap\u0159\u00edklad u d\u00fd\u0148ov\u00e9ho oleje, proto se hod\u00ed do pokrm\u016f, kde nen\u00ed v\u00fdrazn\u00e1 chu\u0165 oleje \u017e\u00e1douc\u00ed. <\/strong>Skv\u011bl\u00fdm tipem pro pou\u017eit\u00ed extra panensk\u00e9ho olivov\u00e9ho oleje m\u016f\u017ee b\u00fdt nap\u0159\u00edklad obl\u00edben\u00fd hummus z cizrny, \u010desneku a sezamov\u00e9 pasty tahini, kter\u00fd se konzumuje jako dip nebo pomaz\u00e1nka. <\/p>\n\n\n\n

D\u00fd\u0148ov\u00fd olej pro labu\u017en\u00edky<\/strong><\/h2>\n\n\n\n

Jednou ze \u017e\u00e1dan\u00fdch p\u0159\u00edsad studen\u00e9 kuchyn\u011b je d\u00fd\u0148ov\u00fd olej lisovan\u00fd z d\u00fd\u0148ov\u00fdch sem\u00ednek. D\u00fd\u0148ov\u00e1 sem\u00ednka byla oded\u00e1vna cen\u011bna pro sv\u016fj vysok\u00fd obsah zinku a doporu\u010dov\u00e1na mu\u017e\u016fm, kte\u0159\u00ed maj\u00ed probl\u00e9my se zv\u011bt\u0161enou prostatou. Sem\u00ednka obsahuj\u00ed spoustu vitam\u00edn\u016f a miner\u00e1l\u016f, nap\u0159\u00edklad vitam\u00edn A, vitam\u00edny skupiny B, vitam\u00edn E, \u017eelezo, fosfor, drasl\u00edk, zinek, mangan i selen. <\/strong>Olej pozn\u00e1te podle typick\u00e9 tmav\u011b zelen\u00e9 barvy a v\u00fdrazn\u00e9 chuti i aroma. Obsahuje hodn\u011b vitam\u00ednu E a nenasycen\u00e9 mastn\u00e9 kyseliny, zejm\u00e9na kyselinu linolovou. <\/p>\n\n\n\n

D\u00fd\u0148ov\u00fd olej, nap\u0159\u00edklad D\u00fd\u0148ov\u00fd olej 250ml Franz Josef Kaiser<\/a>, kter\u00fd je vyroben z restovan\u00fdch d\u00fd\u0148ov\u00fdch semen, m\u016f\u017eete bez obav pou\u017e\u00edt do jak\u00e9hokoliv zeleninov\u00e9ho sal\u00e1tu \u010di lu\u0161t\u011bninov\u00e9 pomaz\u00e1nky, dob\u0159e chutn\u00e1 v kombinaci s koprem \u010di r\u016fzn\u00fdmi s\u00fdry. Vyzkou\u0161et m\u016f\u017eete skv\u011bl\u00fd recept na d\u00fd\u0148ov\u00e9 carpaccio<\/a>. <\/p>\n\n\n\n

Kokosov\u00fd olej nejen do sladk\u00fdch j\u00eddel<\/strong><\/h3>\n\n\n\n

Z dal\u0161\u00edch olej\u016f se ve studen\u00e9 kuchyni \u010dasto objevuj\u00ed r\u016fzn\u00e9 o\u0159echov\u00e9 oleje, nap\u0159\u00edklad  olej z vla\u0161sk\u00fdch o\u0159ech\u016f<\/a>, kokosov\u00fd olej<\/a> a ln\u011bn\u00fd olej<\/a>, kter\u00fd rovn\u011b\u017e nab\u00edz\u00ed zna\u010dka Franz Josef Kaiser. Hod\u00ed se skv\u011ble do sladk\u00fdch j\u00eddel, tak\u00e9 ka\u0161\u00ed s \u010derstv\u00fdm ovocem. Ale jejich pou\u017eit\u00ed je opravdu v\u0161estrann\u00e9. <\/p>\n\n\n\n

Balzamikov\u00fd ocet a jeho pou\u017eit\u00ed<\/strong><\/h3>\n\n\n\n

Studen\u00e1 kuchyn\u011b se tak\u00e9 neobejde bez r\u016fzn\u00fdch oct\u016f, kter\u00e9 s oblibou p\u0159id\u00e1v\u00e1me do sal\u00e1t\u016f, pomaz\u00e1nek, dip\u016f a dresink\u016f \u010di marin\u00e1d k masu nebo \u010demukoliv jin\u00e9mu. Nej\u010dast\u011bji pou\u017e\u00edvan\u00fdmi octy je ocet balsamico, jable\u010dn\u00fd ocet, r\u00fd\u017eov\u00fd ocet, \u010derven\u00fd a b\u00edl\u00fd vinn\u00fd ocet. <\/strong><\/p>\n\n\n\n

Ka\u017ed\u00fd ocet se hod\u00ed k n\u011b\u010demu jin\u00e9mu, pro studenou kuchyni je nejl\u00e9pe vhodn\u00fd \u010derven\u00fd vinn\u00fd ocet, kter\u00fd je \u0161tiplav\u011bj\u0161\u00ed, anebo t\u00e9\u017e ocet balsamico, nap\u0159\u00edklad italsk\u00fd balzamikov\u00fd ocet z Modeny 250ml Franz Josef Kaiser<\/a>. Tato zna\u010dka nab\u00edz\u00ed tak\u00e9 jedine\u010dn\u00e9 balzamikov\u00e9 glaz\u00e9 s p\u0159\u00edchut\u00ed f\u00edk\u016f<\/a>, kter\u00e9 tvo\u0159\u00ed balzamikov\u00fd ocet obohacen\u00fd o hroznov\u00fd mo\u0161t a f\u00edkov\u00e9 aroma. Vyzkou\u0161et pak m\u016f\u017eete i samotn\u00e9 glaz\u00e9 <\/a>bez f\u00edkov\u00e9 p\u0159\u00edchut\u011b. <\/p>\n\n\n\n

Balzamikov\u00fd ocet kvas\u00ed i n\u011bkolik let a p\u0159ipravuje se z hrozn\u016f. V podstat\u011b jde o zkva\u0161en\u00fd hroznov\u00fd sirup \u010dili mo\u0161t. Je nejvyhled\u00e1van\u011bj\u0161\u00edm a nejobl\u00edben\u011bj\u0161\u00edm octem, kter\u00fd se d\u00e1 pou\u017e\u00edt tak\u0159ka k jak\u00e9mukoliv pokrmu. <\/strong>P\u0159ipravte si k ob\u011bdu t\u0159eba chutn\u00fd bramborov\u00fd sal\u00e1t s tu\u0148\u00e1kem a \u010dervenou \u0159epou<\/a>, v n\u011bm\u017e rozhodn\u011b nem\u016f\u017ee ocet balsamico chyb\u011bt.<\/p>\n\n\n\n

Ka\u017ed\u00fd ocet je jedine\u010dn\u00fd a m\u00e1 nesporn\u00fd p\u0159\u00ednos pro zdrav\u00ed a zdravou st\u0159evn\u00ed mikrofl\u00f3ru. Volba oct\u016f i olej\u016f ve studen\u00e9 kuchyni m\u016f\u017ee b\u00fdt skv\u011bl\u00fdm kulin\u00e1rn\u00edm z\u00e1\u017eitkem a experimentov\u00e1n\u00edm se zaj\u00edmav\u00fdmi ingrediencemi.<\/p>\n","protected":false},"excerpt":{"rendered":"

Studen\u00e1 kuchyn\u011b m\u00e1 nezam\u011bniteln\u00e9 m\u00edsto v mnoha stravovac\u00edch syst\u00e9mech. Ne v\u0161echny pokrmy je toti\u017e pot\u0159eba tepeln\u011b upravovat a ne v\u017edy je to \u017e\u00e1douc\u00ed. Pr\u00e1v\u011b k dochucov\u00e1n\u00ed sal\u00e1t\u016f a pomaz\u00e1nek z \u010derstv\u00fdch surovin, kter\u00e9 jsou velmi obl\u00edbenou sou\u010d\u00e1st\u00ed studen\u00e9 kuchyn\u011b, se hod\u00ed nejr\u016fzn\u011bj\u0161\u00ed oleje a octy, bez nich\u017e si sv\u016fj j\u00eddeln\u00ed\u010dek ani nedok\u00e1\u017eeme p\u0159edstavit. Jak\u00e9 oleje […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13972","post","type-post","status-publish","format-standard","hentry","category-tipy"],"acf":[],"yoast_head":"\nD\u00fd\u0148ov\u00fd olej a dal\u0161\u00ed dochucovadla pro studenou kuchyni - FRANZ JOSEF KAISER<\/title>\n<meta name=\"description\" content=\"Pod\u00edvejte se jak m\u016f\u017eete sv\u00e9 sal\u00e1ty a pomaz\u00e1nky pov\u00fd\u0161it na mistrovsk\u00e1 d\u00edla. 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