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4. Všetky casy uvedené v receptoch predpokladajú použitie studenej vody.
ZELENINA
1. Odrežte hrubé stopky z brokolice, karfiolu a kapusty.
2. Listnatú a zelenú zeleninu varte co najkratší cas, nakolko rýchlo stráca farbu.
3. Pre dosiahnutie najlepších výsledkov, zeleninu po dovarení osolte a dochutte.
4. Mrazená zelenina sa pred varením nemá rozmrazovat.
Zelenina Typ Hmotnost/
pocet kusov
Navrhované
chutové prísady
Cas
varenia
(min.)
Odporúcania
Articoky
Cerstvé 3 stredné Cesnak
Estragón
Kôpor
45-50 Odrežte spodnú cast
Asparágus Cerstvý
Mrazený
(Zelený)
400g
400g
Medovka lekárska
Bobkový list
Tymian
13-15
16-18
Prekrojte stopky asparágusu
napoly, aby mohla para
preniknút
Brokolica Cerstvá
Mrazená
400g
400g
Cesnak
Mleté cervené
korenie
Estragón
16-18
15-18
Mrkva (krájaná) Cerstvá 400g Aníz
Mäta
Kôpor
20-22 Uprostred casu varenia
premiešajte
Karfiol Cerstvý
Mrazený
400g
400g
Rozmarín
Bazalka
Estragón
16-18
18-20
Uprostred casu varenia
premiešajte
Špenát Cerstvý
Mrazený
250g
250g
Trebulka vonavá
Tymian
Cesnak
8-10
18-20
Uprostred casu varenia
premiešajte
Fazula Cerstvá 400g Rasca
Kôpor
Saturejka
18-20 Uprostred casu varenia
premiešajte
Hrach Cerstvý;
struky
Mrazený
400g
400g
Bazalka
Majoránka
Mäta
10-12
15-18
Uprostred casu varenia
premiešajte
Zemiaky, cervené
- Rozpolené
Cerstvé 400g Trebulka vonavá
Pažítka
Kôpor
20-22
MÄSO A HYDINA
1. Varenie pomocou pary má výhodu, že umožnuje odkvapkávanie všetkého tuku pocas varenia.
Kvôli miernemu ohrevu vyberte len mäkké, chudé plátky mäsa a odstránte všetok tuk. Pre
varenie pomocou pary je ideálne mäso vhodné na grilovanie.
2. Mäso a hydinu uvarené pomocou pary podávajte s omáckami alebo marinádou pre
dochutenie.
3. Pred podávaním všetky potraviny dokonale prevarte. Prepichnite ich pomocou noža alebo
ihlice, aby ste sa presvedcili, že stredná cast je uvarená a štava správne vyteká.
4. Párky je pred varením pomocou pary potrebné najskôr úplne uvarit.
SK
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