[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.pegi.sk\/ake-zazitkove-kuchyne-mozete-vyskusat\/#Article","mainEntityOfPage":"https:\/\/www.pegi.sk\/ake-zazitkove-kuchyne-mozete-vyskusat\/","headline":"Ak\u00e9 z\u00e1\u017eitkov\u00e9 kuchyne m\u00f4\u017eete vysk\u00fa\u0161a\u0165?","name":"Ak\u00e9 z\u00e1\u017eitkov\u00e9 kuchyne m\u00f4\u017eete vysk\u00fa\u0161a\u0165?","description":"Front cooking alias otvoren\u00e1 kuchy\u0148a V\u00a0dne\u0161nej dobe sa za\u010d\u00edna presadzova\u0165 pr\u00edprava jedla priamo pred z\u00e1kazn\u00edkom. Je to pova\u017eovan\u00e9 za show, kde sa vy\u017eaduje osobn\u00fd kontakt a\u00a0d\u00e1va n\u00e1dych luxusu. Z\u00e1kazn\u00edk navy\u0161e m\u00f4\u017ee s\u00e1m vidie\u0165, \u017ee pre pokrm boli vyu\u017eit\u00e9 len kvalitn\u00e9 a\u00a0\u010derstv\u00e9 suroviny.\u00a0 Pre hos\u0165a je z\u00e1\u017eitkom to, \u017ee m\u00f4\u017ee nahliadnu\u0165 do tajomn\u00e9ho procesu varenia profesion\u00e1lneho […]","datePublished":"2019-07-18","dateModified":"2023-04-27","author":{"@type":"Person","@id":"https:\/\/www.pegi.sk\/author\/#Person","name":"","url":"https:\/\/www.pegi.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/d3163b56da0fbe010a5181dcf7396b9bd721056c768c8d190d293b864efe53fe?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d3163b56da0fbe010a5181dcf7396b9bd721056c768c8d190d293b864efe53fe?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"pegi.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.pegi.sk\/wp-content\/uploads\/img_a304559_w16772_t1565796372.jpg","url":"https:\/\/www.pegi.sk\/wp-content\/uploads\/img_a304559_w16772_t1565796372.jpg","height":0,"width":0},"url":"https:\/\/www.pegi.sk\/ake-zazitkove-kuchyne-mozete-vyskusat\/","about":["B\u00fdvanie"],"wordCount":404,"articleBody":"\tFront cooking alias otvoren\u00e1 kuchy\u0148aV\u00a0dne\u0161nej dobe sa za\u010d\u00edna presadzova\u0165 pr\u00edprava jedla priamo pred z\u00e1kazn\u00edkom. Je to pova\u017eovan\u00e9 za show, kde sa vy\u017eaduje osobn\u00fd kontakt a\u00a0d\u00e1va n\u00e1dych luxusu. Z\u00e1kazn\u00edk navy\u0161e m\u00f4\u017ee s\u00e1m vidie\u0165, \u017ee pre pokrm boli vyu\u017eit\u00e9 len kvalitn\u00e9 a\u00a0\u010derstv\u00e9 suroviny.\u00a0 Pre hos\u0165a je z\u00e1\u017eitkom to, \u017ee m\u00f4\u017ee nahliadnu\u0165 do tajomn\u00e9ho procesu varenia profesion\u00e1lneho kuch\u00e1ra.T\u00e1to kuchy\u0148a si v\u0161ak vy\u017eaduje vysoko kvalifikovan\u00fd a\u00a0vy\u0161kolen\u00fd person\u00e1l \u2013 nie ka\u017ed\u00fd sa toti\u017e hod\u00ed na tak\u00fato poz\u00edciu. \u017diaden z\u00e1kazn\u00edk predsa nechce by\u0165 obsl\u00fa\u017een\u00fd nahnevan\u00fdm, nerv\u00f3znym \u010di zamra\u010den\u00fdm kuch\u00e1rom, ktor\u00fdm sa nie\u010do nepodarilo alebo s\u00fa v\u00a0strese. Zamestnanci, ktor\u00ed by sa hodili na front cooking musia by\u0165 hlavne komunikat\u00edvni, priate\u013esk\u00ed, \u00fastretov\u00ed a\u00a0nesm\u00fa ma\u0165 tr\u00e9mu.\u00a0\tMolekul\u00e1rna gastron\u00f3miaD\u00e1 sa poveda\u0165, \u017ee je to chemick\u00e1 pr\u00edprava jedla. Je taktie\u017e vedeckou discipl\u00ednou, ktor\u00e1 \u0161tuduje fyzik\u00e1lne a\u00a0chemick\u00e9 procesy, ktor\u00e9 prebiehaj\u00fa po\u010das varenia. Sk\u00fama napr\u00edklad ako sa menia ingrediencie pri r\u00f4znych sp\u00f4soboch varenia, ako teplo ovplyv\u0148uje chu\u0165 a\u00a0podobne. Prvorad\u00e1 je, samozrejme, chu\u0165 a\u00a0kvalita surov\u00edn, z\u00a0ktor\u00fdch sa m\u00e1 pokrm pripravi\u0165.S\u00a0\u010d\u00edm v\u0161ak tak\u00e1to molekul\u00e1rna gastron\u00f3mia pracuje? Na za\u010diatok je to tekut\u00fd dus\u00edk, ktor\u00fd zabezpe\u010d\u00ed, \u017ee l\u00e1tka men\u00ed \u0161trukt\u00faru. \u010eal\u0161ia je espuma. Je to pena, ktor\u00e1 sa d\u00e1 vyrobi\u0165 z\u00a0hocijakej potraviny, ktorej z\u00e1kladom je pyr\u00e9 z\u00a0hlavnej suroviny, zmie\u0161an\u00e1 so \u017eelat\u00ednou, formovan\u00e1 do po\u017eadovan\u00e9ho tvaru. Poslednou s\u00fa\u010das\u0165ou s\u00fa text\u00fary, \u010do s\u00fa pr\u00e1\u0161kov\u00e9 pr\u00edsady. V\u010faka nim sa napr\u00edklad vie pripravi\u0165 vypr\u00e1\u017ean\u00e1 zmrzlina, priesvitn\u00e9 pirohy \u010di jahodov\u00fd kavi\u00e1r.\u00a0\tFood stylingIde o\u00a0to, \u017ee pr\u00edprava jedla je vn\u00edman\u00e1 ako umenie. Niektor\u00ed kuch\u00e1ri si dokonca jedlo najprv nakreslia. Jedn\u00fdm zo sp\u00f4sobov je vyrez\u00e1vanie do ovocia \u010di zeleniny. T\u00e1to technika je hlavne popul\u00e1rna v\u00a0\u00c1zii, ale prenikla aj do Eur\u00f3py. T\u00e1to met\u00f3da sa vol\u00e1 carving, teda vyrez\u00e1vanie. V\u00fdsledn\u00e9 produkty carvingu v\u0161ak nie s\u00fa v\u017edy ur\u010den\u00e9 na konzum\u00e1ciu, ale sl\u00fa\u017eia ako dekor\u00e1cia \u010di s\u00fa\u0165a\u017en\u00fd alebo v\u00fdstavn\u00fd expon\u00e1t.                                                                                                                                                                                                                                                                                                                                                                                                "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Ak\u00e9 z\u00e1\u017eitkov\u00e9 kuchyne m\u00f4\u017eete vysk\u00fa\u0161a\u0165?","item":"https:\/\/www.pegi.sk\/ake-zazitkove-kuchyne-mozete-vyskusat\/#breadcrumbitem"}]}]