{"id":998,"date":"2015-05-10T15:28:10","date_gmt":"2015-05-10T13:28:10","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=998"},"modified":"2015-05-10T15:28:10","modified_gmt":"2015-05-10T13:28:10","slug":"jeho-velicenstvo-hamburger","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/jeho-velicenstvo-hamburger\/","title":{"rendered":"Jeho veli\u010denstvo hamburger"},"content":{"rendered":"

Gabina Weissov\u00e1<\/p>\n

foto Jozef Barinka, Jana Hrdli\u010dkov\u00e1,\u00a0arch\u00edvy<\/p>\n

\u00a0<\/strong><\/p>\n

Nezlomil ho boom di\u00e9t, neoslabila ho \u017eiadna fitness \u00e9ra, hamburger za\u017e\u00edva nepretr\u017eit\u00fd triumf. Zaryt\u00ed klasici tvrdia, \u017ee na\u0148 sta\u010d\u00ed kus \u010derstv\u00e9ho mlet\u00e9ho hov\u00e4dzieho m\u00e4sa, ochuten\u00e9ho iba so\u013eou a koren\u00edm, ukryt\u00e9ho so syrom a\u00a0cibu\u013eou v\u00a0oby\u010dajnej \u017eemli. Ako ob\u00e1lka, v\u00a0ktorej prich\u00e1dza dobr\u00e1 spr\u00e1va. \u00a0\u00a0<\/em><\/strong><\/p>\n

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Ak ste si mysleli, \u017ee hamburger poch\u00e1dza z\u00a0Ameriky, ste na ve\u013ekom omyle. Hoci historka o\u00a0Mongoloch, ktor\u00ed schov\u00e1vali surov\u00e9 hov\u00e4dzie m\u00e4so pod sedlami kon\u00ed a\u00a0dali tak vznikn\u00fa\u0165 placke zvanej \u201etat\u00e1rsky biftek\u201c, by mohla by\u0165 akousi prapr\u00ed\u010dinou zrodu mlet\u00e9ho m\u00e4sa, za skuto\u010dn\u00e9 rodisko predchodcu hamburgera sa pova\u017euje Eur\u00f3pa, presnej\u0161ie (ako u\u017e n\u00e1zov napoved\u00e1), nemeck\u00fd Hamburg.<\/p>\n

V\u00a019. storo\u010d\u00ed hambursk\u00ed farm\u00e1ri m\u00e4so svojich kr\u00e1v najsk\u00f4r nadrobno nasekali,\u00a0potom zmie\u0161ali s\u00a0cesnakom, cibu\u013eou, so\u013eou a\u00a0koren\u00edm a napokon vytvarovali do placiek, zvan\u00fdch \u201ehambursk\u00e9 steaky\u201c. Opiekli ich na panvici a\u00a0pod\u00e1vali hlado\u0161om v\u00a0pr\u00edstave ako delikatesu, ktor\u00e1 vzh\u013eadom na cenu m\u00e4sa v\u00f4bec nebola lacnou z\u00e1le\u017eitos\u0165ou. Zatia\u013e e\u0161te bez klasickej \u017eemle sa tento kus ope\u010den\u00e9ho mlet\u00e9ho m\u00e4sa te\u0161il ve\u013ekej popularite, a t\u00e1 e\u0161te vzr\u00e1stla s\u00a0pr\u00edchodom nemeck\u00fdch pris\u0165ahovalcov do New Yorku a\u00a0Chicaga.<\/p>\n

Mnoh\u00ed sa svojej vysn\u00edvanej pr\u00e1ce nedo\u010dkali, a\u00a0tak im neostalo in\u00e9, len si otvori\u0165 vlastn\u00fa re\u0161taur\u00e1ciu a\u00a0za\u010da\u0165 Ameri\u010danom pod\u00e1va\u0165 to, \u010do vedeli robi\u0165 najlep\u0161ie: poctiv\u00fd hamburgsk\u00fd steak. A ke\u010f\u017ee sa robotn\u00edci v\u017edy potrebuj\u00fa najes\u0165 ve\u013emi r\u00fdchlo a\u00a0obedov\u00fa prest\u00e1vku vybavi\u0165 za p\u00e1r min\u00fat a\u00a0v\u00a0stoji, americk\u00e1 verzia ugrilovan\u00e9ho m\u00e4sa medzi dvoma pl\u00e1tkami bieleho chleba, pekne zabalen\u00e1 do voskov\u00e9ho papiera, na seba nenechala dlho \u010daka\u0165. Meno inov\u00e1tora, ktor\u00fd na t\u00fato prevratn\u00fa my\u0161lienku pri\u0161iel, sa s\u00edce stratilo v\u00a0toku dej\u00edn, av\u0161ak pr\u00e1ve v\u010faka nemu za\u010dala ve\u013ek\u00e1 kulin\u00e1rska revol\u00facia.<\/p>\n

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Ikona na zjedenie<\/strong><\/p>\n

Na prelome storo\u010d\u00ed sa hamburger u\u017e pova\u017eoval za americk\u00fa klasiku, dokonca jeden z\u00a0najposv\u00e4tnej\u0161\u00edch dn\u00ed v\u00a0americkom kulin\u00e1rskom kalend\u00e1ri patr\u00ed pr\u00e1ve jemu (tento rok pripad\u00e1 N\u00e1rodn\u00fd de\u0148 cheeseburgera na 18. septembra). V\u00a0roku 1921 Billy Ingram a\u00a0Walter Anderson otvorili prv\u00fa fastfoodov\u00fa predaj\u0148u v\u00a0Amerike \u201eWhite Castle\u201c v\u00a0kansaskom meste Wichita. Hlavn\u00fdm \u0165ah\u00e1kom ich ponuky sa stal mal\u00fd hamburger za 5 centov, ktor\u00fd mal povzbudi\u0165 z\u00e1kazn\u00edkov k\u00a0n\u00e1kupu. V\u00a0roku 1940 bratia McDonaldovci predstavili svoj prv\u00fd Burger Bar drive\u2013in v kalifornskom\u00a0San Bernardine a\u00a0o\u00a0desa\u0165 rokov nesk\u00f4r u\u017e mali predan\u00fdch viac ako 100 mili\u00f3nov hamburgerov.<\/p>\n

Ko\u013eko \u013eud\u00ed, to\u013eko chut\u00ed. A\u00a0ko\u013eko chut\u00ed, to\u013eko druhov hamburgerov! Z\u00e1klad, samozrejme, tvor\u00ed hov\u00e4dzie m\u00e4so, ktor\u00e9 v\u0161ak mo\u017eno nahradi\u0165 zdrav\u0161\u00edmi variantmi, napr\u00edklad v\u00a0podobe \u010diernych faz\u00fa\u013e, karbon\u00e1tok z\u00a0mor\u010daciny alebo lososa. Klasikou je biela ope\u010den\u00e1 \u017eem\u013ea, posypan\u00e1 sezamom a\u00a0z\u00e1lievka, ktor\u00e1 tomu v\u0161etk\u00e9mu dod\u00e1va \u201e\u0161\u0165avu\u201c. Mnoh\u00ed nedaj\u00fa dopusti\u0165 na ke\u010dup a\u00a0hor\u010dicu, kysl\u00fa uhorku a\u00a0cibu\u013eu, in\u00ed miluj\u00fa, ke\u010f sa na vrch m\u00e4sa polo\u017e\u00ed pl\u00e1tok syra, ktor\u00fd sa pri grilovan\u00ed rozte\u010die. A niektor\u00e9 re\u0161taur\u00e1cie vyu\u017e\u00edvaj\u00fa minimalistick\u00fd pr\u00edstup, fant\u00e1zii sa v\u0161ak medze neklad\u00fa, a\u00a0tak pri potulk\u00e1ch svetom m\u00f4\u017eete vo svojom hamburgeri n\u00e1js\u0165 restovan\u00e9 \u0161ampi\u0148\u00f3ny, slaninku, vajce, guacamole, paradajky, hl\u00e1vkov\u00fd \u0161al\u00e1t, anan\u00e1s, tymian, rascu, \u0161alotku, barbecue om\u00e1\u010dku, om\u00e1\u010dku z\u00a0portsk\u00e9ho, klob\u00e1sku, nakladan\u00fa zeleninu, jogurtov\u00fa om\u00e1\u010dku, papri\u010dky jalape\u00f1o, grilovan\u00e9 kur\u010da, avok\u00e1dov\u00fa pastu, listy rukoly, karamelizovan\u00fa cibu\u013eku, morsk\u00e9 riasy, h\u013euzovky…\u00a0 <\/em><\/p>\n

Renesancia v\u00a0znamen\u00ed kvality<\/strong><\/p>\n

Roman K\u00f3\u0148a je typ, ktor\u00fd sa s\u00a0rados\u0165ou poob\u0161mieta medzi st\u00e1nkami na trhu, aby k\u00fapil u\u00a0p\u00e1na \u0160aniho naj\u010derstvej\u0161ie bylinky, z\u00a0ktor\u00fdch potom vyr\u00e1ba vlastn\u00e9 om\u00e1\u010dky a dressingy. Be\u017e\u00ed do \u201eburgr\u00e1rne\u201c, dvakr\u00e1t v\u00a0priebehu d\u0148a prevezme od pek\u00e1ra \u010derstv\u00e9 \u017eemle, objedn\u00e1 \u010derstv\u00fa zeleninu a aj ke\u010f zasp\u00e1va, prem\u00fd\u0161\u013ea nad hamburgermi: \u201eBurger je moje najob\u013e\u00fabenej\u0161ie jedlo. Posledn\u00e9 mesiace tr\u00e1vim ka\u017ed\u00fa vo\u013en\u00fa chv\u00ed\u013eu sledovan\u00edm trendov a postupov pre tie spr\u00e1vne a najm\u00e4 chutn\u00e9 burgre.\u201c Dnes u\u017e kultov\u00fa re\u0161taur\u00e1ciu Regal Burger stopercentnou hov\u00e4dzinou z\u00e1sobuje farma na Z\u00e1hor\u00ed a grill \u0161\u00e9f Roman K\u00f3\u0148a prezr\u00e1dza na facebookovej str\u00e1nke fan\u00fa\u0161ikom hamburgera zop\u00e1r detailov zo z\u00e1kulisia kuchyne: \u201ePou\u017e\u00edvame zmes hov\u00e4dzieho predn\u00e9ho, krku a kvalitn\u00e9ho tuku z b\u00fdkov, ktor\u00ed \u017eij\u00fa vo vo\u013enom v\u00fdbehu. T\u00e1to kombin\u00e1cia zaru\u010duje, \u017ee m\u00e4so je \u0161\u0165avnat\u00e9 a z\u00e1rove\u0148 chrumkav\u00e9. M\u00e4so grilujeme \u201emedium\u201c, preto\u017ee tak sa najlep\u0161ie zv\u00fdrazn\u00ed jeho v\u00fdborn\u00e1 chu\u0165. Samozrejme, na \u017eelanie m\u00e4so plne prepe\u010dieme, alebo ho priprav\u00edme v akejko\u013evek inej \u00faprave.\u201c<\/p>\n

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\u0160\u00e9fkuch\u00e1r re\u0161taur\u00e1cie Ebrietas Michal \u0160i\u0161ka taktie\u017e berie hov\u00e4dzinu z\u00a0biofarmy, kde sa so zvieratami zaobch\u00e1dza bezstresovou formou. \u201eNa burgre pou\u017e\u00edvam b\u00fd\u010diu hru\u010f, pri\u010dom 20% podielu dop\u013a\u0148am vn\u00fatorn\u00fdm sadlom (nie podko\u017en\u00fdm tukom). V\u0161etko nech\u00e1m dvakr\u00e1t pomlie\u0165.\u201c<\/p>\n

\u010eal\u0161ia polo\u017eka – \u017eem\u013ea – m\u00e1 by\u0165 \u013eahk\u00e1, nad\u00fdchan\u00e1, nie pr\u00edli\u0161 hutn\u00e1. A om\u00e1\u010dka m\u00e1 zabezpe\u010di\u0165 \u0161\u0165avnatos\u0165. Ak si chcete napr\u00edklad chutn\u00fa barbecue om\u00e1\u010dku pripravi\u0165 doma, Michal \u0160i\u0161ka pon\u00faka jednoduch\u00fd tip: zmie\u0161ajte ke\u010dup, majon\u00e9zu, ob\u013e\u00faben\u00e9 korenie, so\u013e a\u00a0trochu koriandru, pridajte med a\u00a0na zv\u00fdraznenie chute dolejte trochu siln\u00e9ho espressa. \u010cerstv\u00e1 zelenina, sa mus\u00ed nakr\u00e1ja\u0165 tesne pred pod\u00e1van\u00edm a\u00a0zab\u00fada\u0165 sa nesmie ani na syr. Naj\u010dastej\u0161ie sa pou\u017e\u00edva kvalitn\u00fd, dobre vyzret\u00fd \u010dedar, ktor\u00fd sa na m\u00e4sovej placke kr\u00e1sne rozte\u010die a\u00a0s\u00a0eleganciou Angli\u010dana ka\u017ed\u00e9 jedlo decentne dopln\u00ed. Pri k\u00fape \u010dedaru treba sledova\u0165 krajinu p\u00f4vodu, preto\u017ee namiesto origin\u00e1lneho syra, vyroben\u00e9ho vo Ve\u013ekej Brit\u00e1nii, m\u00f4\u017ee sa vo va\u0161om n\u00e1kupnom ko\u0161\u00edku ocitn\u00fa\u0165 syr \u010dedarov\u00e9ho typu, a\u00a0to u\u017e nie je celkom ono.<\/p>\n

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Poradie \u201eskladania\u201c hamburgera je jednoduch\u00e9, no ve\u013emi d\u00f4le\u017eit\u00e9 (aby v\u0161etko dr\u017ealo pokope tak, ako m\u00e1). Rozkrojen\u00fa \u017eem\u013eu ope\u010dieme z\u00a0oboch str\u00e1n, medzit\u00fdm si priprav\u00edme placku z\u00a0m\u00e4sa na grile, na ktor\u00fa polo\u017e\u00edme pl\u00e1tky syra. Spodn\u00fa \u010das\u0165 \u017eemle potrieme dressingom, ulo\u017e\u00edme m\u00e4so a\u00a0nasleduj\u00fa pl\u00e1tky raj\u010d\u00edn, kysl\u00fdch uhoriek, \u0161al\u00e1tu alebo inej zeleniny (zelenina nikdy nem\u00e1 by\u0165 pod m\u00e4som, preto\u017ee pri zahryznut\u00ed m\u00e4so zo \u017eemle \u201evylet\u00ed\u201c). Na vrch polo\u017e\u00edme druh\u00fa \u010das\u0165 chrumkavej \u017eemle a\u00a0jemne stla\u010d\u00edme, aby sa \u201enas\u00fdtila\u201c v\u00f4\u0148ou m\u00e4sa.<\/p>\n

Najv\u00e4\u010d\u0161\u00ed majstri hamburgerov unisono tvrdia, \u017ee dobr\u00fd hamburger je predov\u0161etk\u00fdm ten, ktor\u00fd sa konzumuje v\u00a0spolo\u010dnosti priate\u013eov a\u00a0kvalitn\u00e9ho v\u00edna, pri\u010dom k\u00a0dokonalosti a\u00a0zaru\u010den\u00e9mu dobr\u00e9mu v\u00fdsledku dopom\u00f4\u017ee dreven\u00e9 uhlie a\u00a0rozp\u00e1len\u00fd gril.<\/p>\n

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Cel\u00fd \u010dl\u00e1nok vy\u0161iel v\u00a0tla\u010denom Miau, apr\u00edl 2015<\/p>\n","protected":false},"excerpt":{"rendered":"

Gabina Weissov\u00e1 foto Jozef Barinka, Jana Hrdli\u010dkov\u00e1,\u00a0arch\u00edvy \u00a0 Nezlomil ho boom di\u00e9t, neoslabila ho \u017eiadna fitness \u00e9ra, hamburger za\u017e\u00edva nepretr\u017eit\u00fd triumf. Zaryt\u00ed klasici tvrdia, \u017ee na\u0148 sta\u010d\u00ed kus \u010derstv\u00e9ho mlet\u00e9ho hov\u00e4dzieho m\u00e4sa, ochuten\u00e9ho iba so\u013eou a koren\u00edm, ukryt\u00e9ho so syrom a\u00a0cibu\u013eou v\u00a0oby\u010dajnej \u017eemli. Ako ob\u00e1lka, v\u00a0ktorej prich\u00e1dza dobr\u00e1 spr\u00e1va. \u00a0\u00a0     Ak ste si […]<\/p>\n","protected":false},"author":3,"featured_media":1002,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,9],"tags":[],"class_list":["post-998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-april-2015","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=998"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/998\/revisions"}],"predecessor-version":[{"id":1006,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/998\/revisions\/1006"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/1002"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}