{"id":13984,"date":"2023-10-02T08:50:48","date_gmt":"2023-10-02T06:50:48","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/tekvicovy-olej-a-dalsie-dochucovadla-pre-studenu-kuchynu\/"},"modified":"2023-10-02T08:53:34","modified_gmt":"2023-10-02T06:53:34","slug":"tekvicovy-olej-a-dalsie-dochucovadla-pre-studenu-kuchynu","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/sk\/tekvicovy-olej-a-dalsie-dochucovadla-pre-studenu-kuchynu\/","title":{"rendered":"Tekvicov\u00fd olej a \u010fal\u0161ie dochucovadl\u00e1 pre studen\u00fa kuchy\u0148u"},"content":{"rendered":"

Studen\u00e1 kuchy\u0148a m\u00e1 nezamenite\u013en\u00e9 miesto v mnoh\u00fdch stravovac\u00edch syst\u00e9moch. Nie v\u0161etky pokrmy je toti\u017e potrebn\u00e9 tepelne upravova\u0165 a nie v\u017edy je to \u017eiad\u00face. Pr\u00e1ve na dochucovanie \u0161al\u00e1tov a n\u00e1tierok z \u010derstv\u00fdch surov\u00edn, ktor\u00e9 s\u00fa ve\u013emi ob\u013e\u00fabenou s\u00fa\u010das\u0165ou studenej kuchyne, sa hodia najr\u00f4znej\u0161ie oleje a octy, bez ktor\u00fdch si svoj jed\u00e1lni\u010dek ani nedok\u00e1\u017eeme predstavi\u0165. Ak\u00e9 oleje a octy sa naj\u010dastej\u0161ie pou\u017e\u00edvaj\u00fa a ak\u00fd m\u00f4\u017eu ma\u0165 pr\u00ednos pre na\u0161e zdravie?<\/b><\/p>\n

Dochucovadl\u00e1 pre studen\u00fa kuchy\u0148u<\/b><\/h2>\n

Potraviny pou\u017e\u00edvan\u00e9 v studenej kuchyni sa obvykle nijako tepelne neupravuj\u00fa. M\u00f4\u017eu si teda zachov\u00e1va\u0165 v\u0161etky p\u00f4vodn\u00e9 nutri\u010dn\u00e9 \u200b\u200bbenefity a mno\u017estvo vitam\u00ednov, ktor\u00e9 sa inak ni\u010dia varom. <\/span>Naj\u010dastej\u0161ie siahame po \u010derstvom ovoc\u00ed a zelenine obsahuj\u00facich mno\u017estvo vl\u00e1kniny, vitam\u00ednov a miner\u00e1lov. <\/b>Z nich je mo\u017en\u00e9 pripravova\u0165 vynikaj\u00face ovocn\u00e9 a zeleninov\u00e9 \u0161al\u00e1ty, ktor\u00e9 sa \u010dasto nezaob\u00eddu bez nejak\u00e9ho v\u00fdborn\u00e9ho za studena lisovan\u00e9ho oleja \u010di octu.<\/span><\/p>\n

Studen\u00fa kuchy\u0148u ale m\u00f4\u017eu obohati\u0165 aj tepelne upraven\u00e9 potraviny zo \u017eivo\u010d\u00ed\u0161nej r\u00ed\u0161e, napr\u00edklad uvaren\u00e9 vajcia, m\u00e4so, \u010falej aj rybia konzerva \u010di varen\u00e9 strukoviny, ktor\u00e9 m\u00f4\u017eeme vyu\u017ei\u0165 na pr\u00edpravu v\u00fdborn\u00fdch n\u00e1tierok \u010di ob\u013e\u00faben\u00e9ho hummusu z c\u00edcera.<\/span><\/p>\n

Medzi naj\u010dastej\u0161ie preferovan\u00e9 dochucovadl\u00e1 studenej kuchyne patr\u00ed balzamikov\u00fd ocot<\/b>, z olejov s\u00fa to olivov\u00fd, tekvicov\u00fd alebo kokosov\u00fd olej, a mnoh\u00e9 \u010fal\u0161ie. Tie potom m\u00f4\u017eeme pou\u017ei\u0165 aj na pr\u00edpravy r\u00f4znych marin\u00e1d, dresingov a dipov.<\/span><\/p>\n

Olivov\u00fd olej ako jemn\u00e1 pr\u00edsada do \u0161al\u00e1tov<\/b><\/h2>\n

Naj\u010dastej\u0161ou pr\u00edsadou do \u0161al\u00e1tov, n\u00e1tierok a \u010fal\u0161\u00edch jed\u00e1l studenej kuchyne b\u00fdva nepochybne panensk\u00fd olivov\u00fd olej. Siahnu\u0165 m\u00f4\u017eete napr\u00edklad po <\/span>extra panenskom olivovom oleji od zna\u010dky Franz Josef Kaiser<\/span><\/a> pon\u00fakaj\u00faci tento olej hne\u010f v nieko\u013ek\u00fdch ve\u013ekostn\u00fdch variantoch, alebo aj <\/span>v bio kvalite<\/span><\/a>. Olej je z\u00edskavan\u00fd priamo z ol\u00edv mechanick\u00fdmi postupmi a dr\u017e\u00ed si svoju vysok\u00fa kvalitu.<\/span><\/p>\n

V \u0161al\u00e1te \u010di n\u00e1tierke ho skvele ocen\u00edte. <\/span>Jeho chu\u0165 neb\u00fdva tak v\u00fdrazn\u00e1 ako napr\u00edklad pri tekvicovom oleji, preto sa hod\u00ed do pokrmov, kde nie je v\u00fdrazn\u00e1 chu\u0165 oleja \u017eiad\u00faca.<\/b> Skvel\u00fdm tipom na pou\u017eitie extra panensk\u00e9ho olivov\u00e9ho oleja m\u00f4\u017ee by\u0165 napr\u00edklad ob\u013e\u00faben\u00fd hummus z c\u00edcera, cesnaku a sezamovej pasty tahini, ktor\u00fd sa konzumuje ako dip alebo n\u00e1tierka.<\/span><\/p>\n

Tekvicov\u00fd olej pre labu\u017en\u00edkov<\/b><\/h3>\n

Jednou zo \u017eiadan\u00fdch pr\u00edsad studenej kuchyne je tekvicov\u00fd olej lisovan\u00fd z tekvicov\u00fdch semienok. Tekvicov\u00e9 semienka boli odd\u00e1vna cenen\u00e9 pre svoj vysok\u00fd obsah zinku a odpor\u00fa\u010dan\u00e9 mu\u017eom, ktor\u00ed maj\u00fa probl\u00e9my so zv\u00e4\u010d\u0161enou prostatou. <\/span>Semienka obsahuj\u00fa mno\u017estvo vitam\u00ednov a miner\u00e1lov, napr\u00edklad vitam\u00edn A, vitam\u00edny skupiny B, vitam\u00edn E, \u017eelezo, fosfor, drasl\u00edk, zinok, mang\u00e1n i sel\u00e9n.<\/b> Olej pozn\u00e1te pod\u013ea typickej tmavo zelenej farby a v\u00fdraznej chuti i ar\u00f3my. Obsahuje ve\u013ea vitam\u00ednu E a nenas\u00fdten\u00e9 mastn\u00e9 kyseliny, najm\u00e4 kyselinu linolov\u00fa.<\/span><\/p>\n

Tekvicov\u00fd olej, napr\u00edklad <\/span>Tekvicov\u00fd olej 250ml Franz Josef Kaiser<\/span><\/a>, ktor\u00fd je vyroben\u00fd z restovan\u00fdch tekvicov\u00fdch semien, m\u00f4\u017eete bez ob\u00e1v pou\u017ei\u0165 do ak\u00e9hoko\u013evek zeleninov\u00e9ho \u0161al\u00e1tu \u010di strukovinovej n\u00e1tierky, dobre chut\u00ed v kombin\u00e1cii s k\u00f4prom \u010di r\u00f4znymi syrmi. Vysk\u00fa\u0161a\u0165 m\u00f4\u017eete skvel\u00fd recept na tekvicov\u00e9 carpaccio.<\/span><\/p>\n

Kokosov\u00fd olej nielen do sladk\u00fdch jed\u00e1l<\/b><\/h3>\n

Z \u010fal\u0161\u00edch olejov sa v studenej kuchyni \u010dasto objavuj\u00fa r\u00f4zne orechov\u00e9 oleje, napr\u00edklad <\/span>olej z vla\u0161sk\u00fdch orechov<\/span><\/a>, <\/span>kokosov\u00fd olej<\/span><\/a> a <\/span>\u013eanov\u00fd olej<\/span><\/a>, ktor\u00fd taktie\u017e pon\u00faka zna\u010dka Franz Josef Kaiser. Hod\u00ed sa skvele do sladk\u00fdch jed\u00e1l, aj ka\u0161\u00ed s \u010derstv\u00fdm ovoc\u00edm. Ale ich pou\u017eitie je skuto\u010dne v\u0161estrann\u00e9.<\/span><\/p>\n

Balzamikov\u00fd ocot a jeho pou\u017eitie<\/b><\/h3>\n

Studen\u00e1 kuchy\u0148a sa tie\u017e nezaob\u00edde bez r\u00f4znych octov, ktor\u00e9 s ob\u013eubou prid\u00e1vame do \u0161al\u00e1tov, n\u00e1tierok, dipov a dresingov \u010di marin\u00e1d k m\u00e4su alebo \u010domuko\u013evek in\u00e9mu. <\/span>Naj\u010dastej\u0161ie pou\u017e\u00edvan\u00fdmi octami je ocot balsamico, jabl\u010dn\u00fd ocot, ry\u017eov\u00fd ocot, \u010derven\u00fd a biely v\u00ednny ocot.<\/b><\/p>\n

Ka\u017ed\u00fd ocot sa hod\u00ed k nie\u010domu in\u00e9mu, pre studen\u00fa kuchy\u0148u je najviac vhodn\u00fd \u010derven\u00fd v\u00ednny ocot, ktor\u00fd je \u0161tip\u013eavej\u0161\u00ed, alebo tie\u017e ocot balsamico, napr\u00edklad taliansky <\/span>balzamikov\u00fd ocot z Modeny 250ml Franz Josef Kaiser<\/span><\/a>. T\u00e1to zna\u010dka pon\u00faka tie\u017e jedine\u010dn\u00e9 <\/span>balzamikov\u00e9 glaz\u00e9 s pr\u00edchu\u0165ou f\u00edg<\/span><\/a>, ktor\u00e9 tvoria balzamikov\u00fd ocot obohaten\u00fd o hroznov\u00fd mu\u0161t a figov\u00fa ar\u00f3mu. Vysk\u00fa\u0161a\u0165 potom m\u00f4\u017eete aj samotn\u00e9 glaz\u00e9 bez figovej pr\u00edchute.<\/span><\/p>\n

Balzamikov\u00fd ocot kvas\u00ed aj nieko\u013eko rokov a pripravuje sa z hrozna. V podstate ide o skvasen\u00fd hroznov\u00fd sirup \u010di\u017ee mu\u0161t. <\/span>Je najvyh\u013ead\u00e1vanej\u0161\u00edm a najob\u013e\u00fabenej\u0161\u00edm octom, ktor\u00fd sa d\u00e1 pou\u017ei\u0165 takmer k ak\u00e9muko\u013evek pokrmu. <\/b>Pripravte si na obed napr\u00edklad chutn\u00fd zemiakov\u00fd \u0161al\u00e1t s tuniakom a \u010dervenou repou, v ktorom rozhodne nem\u00f4\u017ee ocot balsamico ch\u00fdba\u0165.<\/span><\/p>\n

Ka\u017ed\u00fd ocot je jedine\u010dn\u00fd a m\u00e1 nesporn\u00fd pr\u00ednos pre zdravie a zdrav\u00fa \u010drevn\u00fa mikrofl\u00f3ru. Vo\u013eba octov aj olejov v studenej kuchyni m\u00f4\u017ee by\u0165 skvel\u00fdm kulin\u00e1rskym z\u00e1\u017eitkom a experimentovan\u00edm so zauj\u00edmav\u00fdmi ingredienciami.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Studen\u00e1 kuchy\u0148a m\u00e1 nezamenite\u013en\u00e9 miesto v mnoh\u00fdch stravovac\u00edch syst\u00e9moch. Nie v\u0161etky pokrmy je toti\u017e potrebn\u00e9 tepelne upravova\u0165 a nie v\u017edy je to \u017eiad\u00face. Pr\u00e1ve na dochucovanie \u0161al\u00e1tov a n\u00e1tierok z \u010derstv\u00fdch surov\u00edn, ktor\u00e9 s\u00fa ve\u013emi ob\u013e\u00fabenou s\u00fa\u010das\u0165ou studenej kuchyne, sa hodia najr\u00f4znej\u0161ie oleje a octy, bez ktor\u00fdch si svoj jed\u00e1lni\u010dek ani nedok\u00e1\u017eeme predstavi\u0165. Ak\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":[20],"tags":[],"class_list":["post-13984","post","type-post","status-publish","format-standard","hentry","category-tipy-sk"],"acf":[],"yoast_head":"\nTekvicov\u00fd olej a \u010fal\u0161ie dochucovadl\u00e1 pre studen\u00fa kuchy\u0148u - FRANZ JOSEF KAISER<\/title>\n<meta name=\"description\" content=\"Pozrite sa ako m\u00f4\u017eete svoje \u0161al\u00e1ty a n\u00e1tierky pov\u00fd\u0161i\u0165 na majstrovsk\u00e9 diela. 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