{"id":662,"date":"2019-12-02T11:38:25","date_gmt":"2019-12-02T10:38:25","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=662"},"modified":"2019-12-02T11:43:19","modified_gmt":"2019-12-02T10:43:19","slug":"senzoricke-hodnoceni-a-kuchynske-vyuziti-tuku-a-oleju","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=662","title":{"rendered":"Senzorick\u00e9 hodnocen\u00ed a kuchy\u0148sk\u00e9 vyu\u017eit\u00ed tuk\u016f a olej\u016f"},"content":{"rendered":"\n

Michal Nikodem, Kucha\u0159sk\u00e1 \u0161kola Ola Kala, Praha<\/em><\/p>\n\n\n\n

Tuky jsou ned\u00edlnou sou\u010d\u00e1st\u00ed mnoh\u00fdch receptur studen\u00fdch, tepl\u00fdch, sladk\u00fdch i slan\u00fdch pokrm\u016f a jsou pot\u0159ebn\u00e9 pro \u0159adu technologick\u00fdch postup\u016f, pou\u017e\u00edvan\u00fdch p\u0159i p\u0159\u00edprav\u011b j\u00eddel. \u017d\u00e1dn\u00fd kucha\u0159 se bez nich neobejde, ale je t\u0159eba um\u011bt vyb\u00edrat ty spr\u00e1vn\u00e9!<\/p>\n\n\n\n

Senzorick\u00e9 hodnocen\u00ed potravin obvykle prov\u00e1d\u00ed odborn\u00ed pracovn\u00edci v senzorick\u00e9 laborato\u0159i. My jsme jej provedli ve spolupr\u00e1ci s kucha\u0159em Michalem Nikod\u00e9mem, proto\u017ee vn\u00edm\u00e1n\u00ed chut\u00ed a v\u016fn\u00ed jednotliv\u00fdch tuk\u016f je p\u0159edur\u010duje k pou\u017eit\u00ed v r\u00e1mci konkr\u00e9tn\u00edch recept\u016f \u010di kuchy\u0148sk\u00fdch postup\u016f. Ka\u017ed\u00fd kucha\u0159 m\u00e1 k pou\u017e\u00edv\u00e1n\u00ed r\u016fzn\u00fdch tuk\u016f osobit\u00fd p\u0159\u00edstup.<\/p>\n\n\n\n

S\u00e1dlo<\/strong><\/p>\n\n\n\n

B\u00edl\u00e1 mazlav\u00e1 tuh\u00e1 hmota s typickou vep\u0159ovou chut\u00ed a v\u016fn\u00ed. P\u0159i pokojov\u00e9 teplot\u011b tuk m\u011bkne.<\/p>\n\n\n\n

S\u00e1dlo nach\u00e1z\u00ed vyu\u017eit\u00ed zejm\u00e9na v tepl\u00e9 kuchyni, nap\u0159. p\u0159i restov\u00e1n\u00ed \u010di sma\u017een\u00ed. V minulosti se hojn\u011b pou\u017e\u00edvalo k p\u0159\u00edprav\u011b dezert\u016f, nap\u0159. buchet, kol\u00e1\u010d\u016f, b\u00e1bovek \u010di \u0161tr\u016fdl\u016f. Dnes je v t\u011bchto receptur\u00e1ch sp\u00ed\u0161e nahrazov\u00e1no m\u00e1slem, margar\u00ednem a olejem.  Ve studen\u00e9 kuchyni se pou\u017e\u00edv\u00e1 pro p\u0159\u00edpravu r\u016fzn\u00fdch pomaz\u00e1nek, nap\u0159. \u0161kvarkov\u00e9 \u010di zab\u00edja\u010dkov\u00e9.<\/p>\n\n\n\n

Osobn\u011b s\u00e1dlo nepou\u017e\u00edv\u00e1m v\u016fbec. M\u00e1m sv\u00e9 preferovan\u00e9 tuky, mezi nimi\u017e zastupuje \u017eivo\u010di\u0161n\u00e9 tuky ghee, jinak d\u00e1v\u00e1m p\u0159ednost rostlinn\u00fdm tuk\u016fm.<\/em><\/p>\n\n\n\n

Ghee <\/strong><\/p>\n\n\n\n

Sv\u011btle \u017elut\u00e1, tuh\u00e1 hmota s typickou ml\u00e9\u010dnou chut\u00ed a v\u016fn\u00ed. P\u0159i pokojov\u00e9 teplot\u011b ghee m\u011bkne. Jedn\u00e1 se o p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo, tedy o 100% ml\u00e9\u010dn\u00fd tuk. P\u0159ipravuje se slab\u00fdm va\u0159en\u00edm nesolen\u00e9ho m\u00e1sla do bodu, kdy se z n\u011bj vyva\u0159\u00ed v\u0161echna voda a na povrchu se objev\u00ed usazenina z ml\u00e9\u010dn\u00e9 b\u00edlkoviny.<\/p>\n\n\n\n

Ghee nach\u00e1z\u00ed pou\u017eit\u00ed pouze v tepl\u00e9 kuchyni, zejm\u00e9na p\u0159i restov\u00e1n\u00ed, sma\u017een\u00ed a p\u0159\u00edprav\u011b dezert\u016f (buchet, b\u00e1bovek, \u0161tr\u016fdl\u016f, lineck\u00e9ho t\u011bsta, vanilkov\u00fdch rohl\u00ed\u010dk\u016f atd.)<\/p>\n\n\n\n

D\u00edky jeho typick\u00e9 m\u00e1slov\u00e9 chuti a v\u016fni jsou pokrmy, podle m\u00e9ho n\u00e1zoru, chutn\u011bj\u0161\u00ed. Nap\u0159\u00edklad prav\u00fd v\u00edde\u0148sk\u00fd \u0159\u00edzek je podle origin\u00e1ln\u00ed receptury p\u0159ipravovan\u00fd na p\u0159epu\u0161t\u011bn\u00e9m m\u00e1sle. Gh\u00ed pat\u0159\u00ed mezi \u010dty\u0159i druhy tuk\u016f, kter\u00e9 k va\u0159en\u00ed pou\u017e\u00edv\u00e1m, zejm\u00e9na do pokrm\u016f indick\u00e9 kuchyn\u011b, k p\u0159\u00edprav\u011b m\u00edchan\u00fdch vajec, na vymaz\u00e1v\u00e1n\u00ed forem a pek\u00e1\u010d\u016f. Gh\u00ed nekupuji, ale p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo si p\u0159ipravuji s\u00e1m.<\/em><\/p>\n\n\n\n

Palmov\u00fd olej <\/strong><\/p>\n\n\n\n

P\u0159i pokojov\u00e9 teplot\u011b (cca 22\u00b0C) se jedn\u00e1 o tuhou b\u00edlou hmotu podobnou s\u00e1dlu (n\u00e1\u0161 vzorek je lehce zabarven do zelena). P\u0159i vy\u0161\u0161\u00ed teplot\u011b za\u010d\u00edn\u00e1 palmov\u00fd olej kapaln\u011bt. Chu\u0165 tohoto tuku je neutr\u00e1ln\u00ed, rostlinn\u00e1.<\/p>\n\n\n\n

Palmov\u00fd olej se pou\u017e\u00edv\u00e1 pouze v tepl\u00e9 kuchyni, hlavn\u011b na sma\u017een\u00ed a restov\u00e1n\u00ed. Je mo\u017en\u00e9 jej pou\u017e\u00edt tak\u00e9 k p\u0159\u00edprav\u011b dezert\u016f.<\/p>\n\n\n\n

Tuhnut\u00ed tuku p\u0159i pokojov\u00e9 teplot\u011b a jeho usazov\u00e1n\u00ed se na l\u00e1hvi m\u011b od jeho pou\u017e\u00edv\u00e1n\u00ed odrazuje. Je mo\u017en\u00e9, \u017ee se ve ve\u0159ejn\u00e9m stravov\u00e1n\u00ed vyu\u017e\u00edv\u00e1 (zejm\u00e9na ke sma\u017een\u00ed). V m\u00e9 kuchyni v\u0161ak m\u00edsto nem\u00e1.<\/em><\/p>\n\n\n\n

Kokosov\u00fd tuk (olej)  <\/strong><\/p>\n\n\n\n

P\u0159i pokojov\u00e9 teplot\u011b (cca 22\u00b0C) se jedn\u00e1 o ml\u00e9\u010dn\u011b b\u00edlou, tuhou hmotu podobnou s\u00e1dlu s t\u00edm rozd\u00edlem, \u017ee je tu\u017e\u0161\u00ed. P\u0159i vy\u0161\u0161\u00ed teplot\u011b za\u010d\u00edn\u00e1 kokosov\u00fd tuk kapaln\u011bt. Jeho chu\u0165 je neutr\u00e1ln\u00ed.<\/p>\n\n\n\n

Kokosov\u00fd tuk m\u00e1 omezen\u00e9 pou\u017eit\u00ed pouze v tepl\u00e9 kuchyni, p\u0159edev\u0161\u00edm na sma\u017een\u00ed a restov\u00e1n\u00ed. Je mo\u017en\u00e9 jej pou\u017e\u00edt tak\u00e9 k p\u0159\u00edprav\u011b n\u011bkter\u00fdch dezert\u016f.<\/p>\n\n\n\n

P\u0159i m\u00e9m pobytu v Indii, kter\u00e1 je velk\u00fdm producentem kokosov\u00e9ho oleje, jsem nav\u0161t\u00edvil kurzy va\u0159en\u00ed, ale s jeho pou\u017eit\u00edm pro kuchy\u0148sk\u00e9 \u00fa\u010dely jsem se nikdy nesetkal. S vyu\u017eit\u00edm kokosov\u00e9ho oleje jsem se v Indii setkal p\u0159i n\u00e1v\u0161t\u011bv\u011b mas\u00e9rsk\u00e9ho kurzu, b\u011bhem kter\u00e9ho byl hojn\u011b vyu\u017e\u00edv\u00e1n pro mas\u00edrov\u00e1n\u00ed. Tento olej na va\u0159en\u00ed nikdy nepou\u017e\u00edv\u00e1m.<\/em><\/p>\n\n\n\n

Olivov\u00fd olej panensk\u00fd <\/strong><\/p>\n\n\n\n

\u010cir\u00fd, nazelenal\u00fd olej s typickou, lehce \u0161tiplavou chut\u00ed a charakteristickou rostlinnou v\u016fn\u00ed a m\u00edrn\u011b hust\u0161\u00ed konzistenc\u00ed. N\u00e1\u0161 vzorek je \u010dir\u00fd, ale tento druh oleje m\u016f\u017ee b\u00fdt i zakalen\u00fd.<\/p>\n\n\n\n

Olivov\u00fd olej se vyu\u017e\u00edv\u00e1 hlavn\u011b ve studen\u00e9 kuchyni. Sv\u00e9 uplatn\u011bn\u00ed nach\u00e1z\u00ed zejm\u00e9na p\u0159i p\u0159\u00edprav\u011b dresink\u016f na sal\u00e1ty a zeleninu, kde je intenzivn\u00ed chu\u0165 oleje vhodn\u00e1 \u010di dokonce \u017e\u00e1douc\u00ed. Vzhledem ke sv\u00e9 intenzivn\u00ed chuti a v\u016fni se pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm k p\u0159\u00edprav\u011b pokrm\u016f st\u0159edomo\u0159sk\u00e9 kuchyn\u011b.<\/p>\n\n\n\n

Osobn\u011b jej pou\u017e\u00edv\u00e1m pouze ve studen\u00e9 kuchyni k p\u0159\u00edprav\u011b dresink\u016f na sal\u00e1ty nebo grilovanou zeleninu.<\/em><\/p>\n\n\n\n

N\u011bkolik let jsem p\u016fsobil jako pr\u016fvodce na jihu Chorvatska, kde jsem m\u011bl mo\u017enost vid\u011bt v\u00fdrobu olivov\u00e9ho oleje (a\u0165 panensk\u00e9ho nebo rafinovan\u00e9ho) i zp\u016fsoby, kter\u00fdm m\u00edstn\u00ed lid\u00e9 tyto oleje pou\u017e\u00edvaj\u00ed. Zdej\u0161\u00ed panensk\u00fd olivov\u00fd olej m\u00e1 silnou a v\u00fdraznou chu\u0165 a v\u016fni, znateln\u011b vy\u0161\u0161\u00ed hustotu a je kaln\u00fd. M\u00edstn\u00ed pou\u017e\u00edvaj\u00ed tento olej pouze ve studen\u00e9 kuchyni, maxim\u00e1ln\u011b j\u00edm lehce polij\u00ed rybu nebo maso, kter\u00e9 je ji\u017e tepeln\u011b upraven\u00e9 (nap\u0159. kdy\u017e jej sundaj\u00ed z ro\u0161tu). Tak\u00e9 p\u0159id\u00e1vaj\u00ed n\u011bkolik kapek oleje do ji\u017e hotov\u00fdch pol\u00e9vek, om\u00e1\u010dek, na teplou zeleninu. Tento zvyk jsem za\u0159adil do sv\u00e9 kucha\u0159sk\u00e9 praxe. Panensk\u00fd olivov\u00fd olej nikdy nepou\u017e\u00edv\u00e1m p\u0159i restov\u00e1n\u00ed a sma\u017een\u00ed.<\/em><\/p>\n\n\n\n

Olivov\u00fd olej rafinovan\u00fd <\/strong><\/p>\n\n\n\n

\u010cir\u00fd, do \u017eluta zbarven\u00fd olej s chut\u00ed a v\u016fn\u00ed, kter\u00e1 je typick\u00e1 pro olivov\u00fd olej, ale nen\u00ed tak intenzivn\u00ed.<\/p>\n\n\n\n

Rafinovan\u00fd olivov\u00fd olej m\u00e1 velmi \u0161irok\u00e9 uplatn\u011bn\u00ed.  Je vhodn\u00fd pro pou\u017eit\u00ed v tepl\u00e9 i studen\u00e9 kuchyni. Hod\u00ed se na p\u0159\u00edpravu sal\u00e1tov\u00fdch dresink\u016f, na grilovanou zeleninu a tak\u00e9 na restov\u00e1n\u00ed masa a zeleniny. D\u00edky sv\u00e9 specifick\u00e9 chuti a v\u016fni (i kdy\u017e ne tak intenzivn\u00ed, jako je tomu u oleje panensk\u00e9ho), nen\u00ed vhodn\u00fd na p\u0159\u00edpravu dezert\u016f.<\/p>\n\n\n\n

Je vhodn\u00fd pro v\u0161echny u\u017eivatele, kter\u00fdm nevad\u00ed typick\u00e1 olivov\u00e1 chu\u0165 a v\u016fn\u011b.<\/p>\n\n\n\n

Osobn\u011b tento typ oleje nepou\u017e\u00edv\u00e1m. Jeho chu\u0165ov\u00e9 zabarven\u00ed dle m\u00e9ho n\u00e1zoru nep\u0159\u00edzniv\u011b ovliv\u0148uje chu\u0165 v\u00fdsledn\u00e9ho pokrmu, nap\u0159. sma\u017een\u00e9ho \u0159\u00edzku. Proto d\u00e1v\u00e1m p\u0159ednost chu\u0165ov\u011b neutr\u00e1ln\u00edmu rafinovan\u00e9mu \u0159epkov\u00e9mu oleji.<\/em><\/p>\n\n\n\n

Slune\u010dnicov\u00fd olej <\/strong><\/p>\n\n\n\n

\u010cir\u00fd, lehce na\u017eloutl\u00fd olej s neutr\u00e1ln\u00ed chut\u00ed a v\u016fn\u00ed.<\/p>\n\n\n\n

Slune\u010dnicov\u00fd olej m\u00e1 \u0161irok\u00e9 uplatn\u011bn\u00ed v tepl\u00e9 i studen\u00e9 kuchyni, hod\u00ed se i k p\u0159\u00edprav\u011b dezert\u016f (buchet, kol\u00e1\u010d\u016f, b\u00e1bovek).<\/p>\n\n\n\n

Je vhodn\u00fd na p\u0159\u00edpravu chu\u0165ov\u011b jemn\u00fdch dresink\u016f do lehk\u00fdch sal\u00e1t\u016f, na grilovanou zeleninu a tak\u00e9 na restov\u00e1n\u00ed masa a zeleniny.<\/p>\n\n\n\n

D\u0159\u00edve jsem slune\u010dnicov\u00fd olej pou\u017e\u00edval hlavn\u011b v tepl\u00e9 kuchyni a k p\u0159\u00edprav\u011b dezert\u016f. Vzhledem k tomu, \u017ee p\u0159i restov\u00e1n\u00ed nech\u00e1v\u00e1m p\u00e1nev roz\u017ehavit na maximum, p\u0159estal jsem tento olej pou\u017e\u00edvat pot\u00e9, co jsem zjistil, \u017ee nen\u00ed odoln\u00fd p\u0159i vysok\u00fdch teplot\u00e1ch.<\/em> Z tohoto d\u016fvodu jsem jej nahradil rafinovan\u00fdm \u0159epkov\u00fdm olejem (jednodruhov\u00fdm).<\/em><\/p>\n\n\n\n

S\u00f3jov\u00fd olej<\/strong><\/p>\n\n\n\n

\u010cir\u00fd, do \u017eluta zbarven\u00fd olej, s chut\u00ed i v\u016fn\u00ed \u010derstv\u011b vyml\u00e1cen\u00e9ho obil\u00ed a hust\u0161\u00ed konzistenc\u00ed. Je vhodn\u00fd na pou\u017e\u00edv\u00e1n\u00ed v tepl\u00e9 i studen\u00e9 kuchyni. D\u00edky sv\u00e9 \u201eobiln\u00e9\u201c chuti a v\u016fni je velmi vhodn\u00fd na p\u0159\u00edpravu dezert\u016f, ve kter\u00fdch je mo\u017eno pou\u017e\u00edt olej (buchty, kol\u00e1\u010de, b\u00e1bovky).<\/p>\n\n\n\n

D\u00edky jeho vysok\u00e9 cen\u011b jej nepou\u017e\u00edv\u00e1m.<\/em><\/p>\n\n\n\n

\u0158epkov\u00fd olej za studena lisovan\u00fd  <\/strong><\/p>\n\n\n\n

\u010cir\u00fd, do \u017eluta zbarven\u00fd olej s chut\u00ed o\u0159\u00ed\u0161k\u016f, podzemnice olejn\u00e9 a sena. M\u00e1 lehkou v\u016fni \u010derstv\u00e9 sil\u00e1\u017ee a hust\u0161\u00ed konzistenci. Je vhodn\u00fd na pou\u017e\u00edv\u00e1n\u00ed zejm\u00e9na ve studen\u00e9 kuchyni, ale tak\u00e9 k p\u0159\u00edprav\u011b dezert\u016f, u kter\u00fdch nen\u00ed jeho typick\u00e1 chu\u0165 na z\u00e1vadu, nap\u0159. o\u0159\u00ed\u0161kov\u00fdch pi\u0161kot\u016f a b\u00e1bovek. Ve studen\u00e9 kuchyni je vhodn\u00e9 jej vyu\u017e\u00edt k p\u0159\u00edprav\u011b chu\u0165ov\u011b intenzivn\u011bj\u0161\u00edch z\u00e1livek, nap\u0159. na rukolov\u00fd nebo \u010dekankov\u00fd sal\u00e1t, p\u0159\u00edpadn\u011b na grilovanou zeleninu, jako je paprika, \u010desnek, cibule.<\/p>\n\n\n\n

Osobn\u011b d\u00e1v\u00e1m p\u0159i p\u0159\u00edprav\u011b dresink\u016f do sal\u00e1t\u016f p\u0159ednost panensk\u00e9mu olivov\u00e9mu oleji.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Michal Nikodem, Kucha\u0159sk\u00e1 \u0161kola Ola Kala, Praha Tuky jsou ned\u00edlnou sou\u010d\u00e1st\u00ed mnoh\u00fdch receptur studen\u00fdch, tepl\u00fdch, sladk\u00fdch i slan\u00fdch pokrm\u016f a jsou pot\u0159ebn\u00e9 pro \u0159adu technologick\u00fdch postup\u016f, pou\u017e\u00edvan\u00fdch p\u0159i p\u0159\u00edprav\u011b j\u00eddel. \u017d\u00e1dn\u00fd kucha\u0159 se bez nich neobejde, ale je t\u0159eba um\u011bt vyb\u00edrat ty spr\u00e1vn\u00e9! Senzorick\u00e9 hodnocen\u00ed potravin obvykle prov\u00e1d\u00ed odborn\u00ed pracovn\u00edci v senzorick\u00e9 laborato\u0159i. My jsme jej […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/662"}],"collection":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=662"}],"version-history":[{"count":1,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/662\/revisions"}],"predecessor-version":[{"id":663,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/662\/revisions\/663"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}