{"id":4617,"date":"2019-02-12T08:52:58","date_gmt":"2019-02-12T08:52:58","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=4617"},"modified":"2019-02-12T08:52:58","modified_gmt":"2019-02-12T08:52:58","slug":"the-science-of-cooking-a-thanksgiving-feast","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/cs\/science\/culinary-science\/the-science-of-cooking-a-thanksgiving-feast\/","title":{"rendered":"V\u011bda va\u0159en\u00ed slavnostn\u00edho hodu na Den d\u00edk\u016fvzd\u00e1n\u00ed"},"content":{"rendered":"<h2 class=\"wp-block-heading\">V\u011bda va\u0159en\u00ed slavnostn\u00edho hodu na Den d\u00edk\u016fvzd\u00e1n\u00ed<\/h2>\n\n<h2 class=\"wp-block-heading\">Nalo\u017een\u00ed kr\u016fty do soln\u00e9ho roztoku pro maxim\u00e1ln\u00ed \u0161\u0165avnatost<\/h2>\n\n<p>Ve sv\u011bt\u011b kulin\u00e1\u0159stv\u00ed je soln\u00fd roztok jednodu\u0161e sm\u011bs\u00ed soli a vody. Kdy\u017e se kr\u016fta pono\u0159\u00ed do roztoku soln\u00e9ho roztoku, jak s\u016fl, tak voda se p\u0159esunou z oblast\u00ed s vysokou koncentrac\u00ed (soln\u00fd roztok) do oblast\u00ed s n\u00edzkou koncentrac\u00ed (maso kr\u016fty) prost\u0159ednictv\u00edm proces\u016f zn\u00e1m\u00fdch jako dif\u00faze a osm\u00f3za. Tento p\u0159\u00edliv vody do svalov\u00fdch bun\u011bk kr\u016fty zvy\u0161uje jej\u00ed \u0161\u0165avnatost. Krom\u011b toho proch\u00e1zej\u00ed proteiny v kr\u016ft\u011b p\u0159eskupen\u00edm, aby za\u010dlenily ionty sod\u00edku a chloridu ze soli. Tato restrukturalizace umo\u017e\u0148uje protein\u016fm udr\u017eet p\u0159idanou vodu, a to i po uva\u0159en\u00ed, co\u017e m\u00e1 za n\u00e1sledek jemn\u011bj\u0161\u00ed maso.<\/p>\n\n<p>Doporu\u010den\u00fd recept na soln\u00fd roztok od odborn\u00edk\u016f z Cook&#8217;s Illustrated je n\u00e1sleduj\u00edc\u00ed:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Pro kr\u016ftu o hmotnosti 5,4-7,7 kg: 8 litr\u016f studen\u00e9 vody, 1 \u0161\u00e1lek stoln\u00ed soli (doba solen\u00ed: 6-12 hodin)<\/li>\n<li>Pro kr\u016ftu o hmotnosti 8,2-10,8 kg: 12 litr\u016f studen\u00e9 vody, 1 1\/2 \u0161\u00e1lku stoln\u00ed soli (doba solen\u00ed: 6-12 hodin)<\/li>\n<li>Pro kr\u016ft\u00ed prsa s kost\u00ed: 4 litry studen\u00e9 vody, 1\/2 \u0161\u00e1lku stoln\u00ed soli (doba solen\u00ed: 3-6 hodin)<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Va\u0159en\u00ed zelen\u00fdch fazolek: Tajemstv\u00ed pevnosti a barvy<\/h2>\n\n<p>Pokud nejste fanou\u0161kem ka\u0161ovit\u00fdch zelen\u00fdch fazolek, tajemstv\u00ed dosa\u017een\u00ed pevn\u00fdch, ale p\u0159esto k\u0159ehk\u00fdch fazolek spo\u010d\u00edv\u00e1 v technice zn\u00e1m\u00e9 jako blan\u0161\u00edrov\u00e1n\u00ed, n\u00e1sledovan\u00e9 ledov\u00fdm \u0161okem.<\/p>\n\n<p>Jakmile se zelen\u00e9 fazolky pono\u0159\u00ed do vrouc\u00ed vody, jejich barva se zintenzivn\u00ed. Je to zp\u016fsobeno t\u00edm, \u017ee vzduch zachycen\u00fd uvnit\u0159 jejich bun\u011bk se rozp\u00edn\u00e1 a unik\u00e1, co\u017e p\u0159ibli\u017euje bun\u011b\u010dn\u00e9 st\u011bny k sob\u011b a vytv\u00e1\u0159\u00ed pr\u016fhledn\u011bj\u0161\u00ed rostlinnou tk\u00e1\u0148, co\u017e m\u00e1 za n\u00e1sledek jasn\u011bj\u0161\u00ed zelen\u00fd odst\u00edn. Vysok\u00e1 teplota tak\u00e9 zm\u011bk\u010duje fazolky t\u00edm, \u017ee rozkl\u00e1d\u00e1 pektinov\u00fd polymer, kter\u00fd d\u00e1v\u00e1 bun\u011b\u010dn\u00fdm st\u011bn\u00e1m jejich strukturu, co\u017e umo\u017e\u0148uje vod\u011b uniknout z bun\u011bk.<\/p>\n\n<p>Podle kulin\u00e1\u0159sk\u00fdch odborn\u00edk\u016f je optim\u00e1ln\u00ed doba va\u0159en\u00ed zelen\u00fdch fazolek t\u0159i a\u017e p\u011bt minut. P\u0159ekro\u010den\u00ed t\u00e9to doby m\u016f\u017ee v\u00e9st k m\u011bkk\u00fdm fazolk\u00e1m. Nav\u00edc del\u0161\u00ed va\u0159en\u00ed m\u016f\u017ee ztlumit barvu fazolek, proto\u017ee molekuly chlorofylu ztr\u00e1cej\u00ed sv\u00e9 ionty ho\u0159\u010d\u00edku. Abyste tomu zabr\u00e1nili, ihned po uva\u0159en\u00ed fazolky p\u0159endejte do misky s ledovou vodou.<\/p>\n\n<h2 class=\"wp-block-heading\">Bramborov\u00e1 ka\u0161e: Kl\u00ed\u010d ke vzdu\u0161nosti<\/h2>\n\n<p>Pro dosa\u017een\u00ed nejlep\u0161\u00edch v\u00fdsledk\u016f s bramborovou ka\u0161\u00ed zvolte brambory russet kv\u016fli jejich vysok\u00e9mu obsahu \u0161krobu. Po uva\u0159en\u00ed granule \u0161krobu v brambor\u00e1ch absorbuj\u00ed vodu a zna\u010dn\u011b se rozp\u00ednaj\u00ed, co\u017e zp\u016fsob\u00ed, \u017ee bu\u0148ky, kter\u00e9 je obsahuj\u00ed, prasknou a uvoln\u00ed sv\u016fj obsah. Tento proces m\u00e1 za n\u00e1sledek bramboru, kter\u00e1 se po uva\u0159en\u00ed snadno rozpadne, co\u017e ji \u010din\u00ed ide\u00e1ln\u00ed pro p\u0159\u00edpravu ka\u0161e. Brambory russet tak\u00e9 obsahuj\u00ed v\u00edce molekul \u0161krobu amylose, kter\u00e9 p\u016fsob\u00ed jako houby pro tekutinu a absorbuj\u00ed je\u0161t\u011b v\u00edce vlhkosti, kdy\u017e se p\u0159idaj\u00ed ml\u00e9\u010dn\u00e9 v\u00fdrobky.<\/p>\n\n<h2 class=\"wp-block-heading\">Plnka se \u0161alv\u011bj\u00ed: Role vydatn\u00fdch bylinek<\/h2>\n\n<p>\u0160alv\u011bj je obl\u00edben\u00e1 bylina pou\u017e\u00edvan\u00e1 v n\u00e1divce na Den d\u00edk\u016fvzd\u00e1n\u00ed, proto\u017ee vydr\u017e\u00ed dlouhou dobu va\u0159en\u00ed, ani\u017e by ztratila svou chu\u0165. \u0160alv\u011bj, spolu s rozmar\u00fdnem, oreganem, tymi\u00e1nem a major\u00e1nkou, jsou pova\u017eov\u00e1ny za vydatn\u00e9 bylinky, co\u017e znamen\u00e1, \u017ee jejich chu\u0165ov\u00e9 slou\u010deniny jsou dostate\u010dn\u011b robustn\u00ed, aby p\u0159e\u017eily proces va\u0159en\u00ed.<\/p>\n\n<p>V porovn\u00e1n\u00ed \u010derstv\u00fdch a su\u0161en\u00fdch bylinek proveden\u00e9m zku\u0161ebn\u00edmi kucha\u0159i byly \u010derstv\u00e9 bylinky preferov\u00e1ny ve 24 z 25 recept\u016f, v\u010detn\u011b n\u00e1divky. Je v\u0161ak d\u016fle\u017eit\u00e9 si uv\u011bdomit, \u017ee su\u0161en\u00e9 bylinky jsou koncentrovan\u011bj\u0161\u00ed, tak\u017ee pokud v\u00e1\u0161 recept vy\u017eaduje su\u0161enou \u0161alv\u011bj, \u010dty\u0159n\u00e1sobte mno\u017estv\u00ed pro \u010derstv\u00e9 \u0161alv\u011bjov\u00e9 listy.<\/p>\n\n<h2 class=\"wp-block-heading\">Dokonal\u00e1 k\u016frka na kol\u00e1\u010d: Vyv\u00e1\u017een\u00ed k\u0159ehkosti a struktury<\/h2>\n\n<p>Dosa\u017een\u00ed dokonal\u00e9 k\u016frky na kol\u00e1\u010d vy\u017eaduje jemnou rovnov\u00e1hu mezi k\u0159ehkost\u00ed a strukturou. K\u0159ehkost poch\u00e1z\u00ed z tuku, zat\u00edmco strukturu poskytuj\u00ed dlouh\u00e9 proteinov\u00e9 \u0159et\u011bzce naz\u00fdvan\u00e9 lepek, kter\u00e9 vznikaj\u00ed, kdy\u017e se mouka kombinuje s vodou. P\u0159\u00edli\u0161 m\u00e1lo lepku a t\u011bsto se rozpadne, zat\u00edmco p\u0159\u00edli\u0161 mnoho povede k tuh\u00e9 k\u016frce.<\/p>\n\n<p>Abychom dos\u00e1hli ide\u00e1ln\u00ed rovnov\u00e1hy, doporu\u010duj\u00ed testovac\u00ed kucha\u0159i z America&#8217;s Test Kitchen pou\u017e\u00edt m\u00edsto vody uveden\u00e9 v receptu kombinaci vody a vodky. Na rozd\u00edl od vody molekuly vodky nezp\u016fsobuj\u00ed, \u017ee se proteiny p\u0159em\u011bn\u00ed na lepek. To umo\u017e\u0148uje p\u0159idat do t\u011bsta v\u00edce tekutiny, \u010d\u00edm\u017e je pru\u017en\u011bj\u0161\u00ed a snadn\u011bji se s n\u00edm pracuje, ani\u017e by byla ohro\u017eena jeho pevnost.<\/p>\n\n<p>P\u0159esto\u017ee je vodka preferovanou volbou, lze pou\u017e\u00edt i jin\u00e9 80stup\u0148ov\u00e9 lihoviny, jako je rum, whisky nebo gin. P\u0159ekvapiv\u011b v\u011bt\u0161ina degust\u00e1tor\u016f nedok\u00e1zala rozli\u0161it mezi r\u016fzn\u00fdmi p\u0159\u00edchut\u011bmi alkoholu v kone\u010dn\u00e9m produktu.<\/p>","protected":false},"excerpt":{"rendered":"<p>V\u011bda va\u0159en\u00ed slavnostn\u00edho hodu na Den d\u00edk\u016fvzd\u00e1n\u00ed Nalo\u017een\u00ed kr\u016fty do soln\u00e9ho roztoku pro maxim\u00e1ln\u00ed \u0161\u0165avnatost Ve sv\u011bt\u011b kulin\u00e1\u0159stv\u00ed je soln\u00fd roztok jednodu\u0161e sm\u011bs\u00ed soli a vody. Kdy\u017e se kr\u016fta pono\u0159\u00ed&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7039],"tags":[3795,8357,8354,8355,8353,8352,8356],"class_list":["post-4617","post","type-post","status-publish","format-standard","hentry","category-culinary-science","tag-thanksgiving","tag-perfect-pie-crust","tag-tender-green-beans","tag-fluffy-mashed-potatoes","tag-juicy-turkey","tag-cooking-science","tag-flavorful-stuffing"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/4617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=4617"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/4617\/revisions"}],"predecessor-version":[{"id":4618,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/4617\/revisions\/4618"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=4617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=4617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=4617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}