{"id":4939,"date":"2015-07-12T07:49:42","date_gmt":"2015-07-12T05:49:42","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4939"},"modified":"2015-07-12T08:00:58","modified_gmt":"2015-07-12T06:00:58","slug":"bravcove-rezne-v-snehu","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4939","title":{"rendered":"Brav\u010dov\u00e9 rezne v snehu"},"content":{"rendered":"

\"rezne<\/a><\/p>\n

Aj ked to, podla mnozstva mojich\u00a0 rcp, nevyzera, ale ja z bravcoviny nevarim casto. A pritom to v minulosti bolo uplne naopak….prve miesto v mojej davnej kuchyni malo bravcove, potom hydina a nakoniec hovadzie. Teraz je to uplne naopak……hovadzie resp. telacie….mame na stole minimalne 3x za 10 dni….az potom hydina, bezmasite a zbytok vypchavam bravcovinou. Ked to tak generalizujem, tak bravcove mame mozno raz za 3 tyzde. V BB sme uz mesiac a potrebovala som minut mraznicku, aby som urobila chladnickovu udrzbu…takyyyyy kus pliecka\u00a0 som vylovila . Vylupila som z neho 4 krasne rezne a skusila som ich urobit podla rcp z kucharky *Recepty starej mamy*. Mozem povedat ze takto urobene rezne mi nenormalne chutili, fakt neviem, ci je to tym, ze som bravcove rezne nejedla minimalne pol roka, alebo to bolo sposobom pripravy.\u00a0 Su narocnejsie na mnozstvo vajec. Po vyprazeni\u00a0 su rezne nejako napufkanejsie, su ako vankusik a vyzeraju ako urobene v cesticku, ale pritom maju na skuse taky chrumkavy vyraz. Naozaj boli skvele.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Bravcove rezne…ja som mala z pliecka, ale to je len nahoda, ja rezne robievam vacsinou z masitej krkovicky
\nNa 4 rezne 3 vajcia
\nhladka muka\u00a0 + struhanka na obalenie
\nolej na vyprazanie
\nsol<\/p>\n

Postup<\/h2>\n

Rezne naklepeme a osolime. Ja ked klepeme akekolvek maso, tak ho dava do nejakeho stareho mikrotenoveho sacku. Doska a tlcik na maso, ostanu ciste a maso neroztrhane.
\nZltka oddelime od bielkov. Do bielkov dame pol malej lyzicky soli\u00a0 a vyslahame tuhy sneh.
\nZltka preslahame s trochou vody a pridame stipocku soli.
\nDo panvice dame rozohriat olej.
\nRezne obalime v muke, v zltkoch a struhanke. Nakoniec,\u00a0 rezne potrieme pomocou opaku lyzice, vrstvou tuheho snehu.<\/p>\n

\"rezen<\/a> \"rezen<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 
\nVlozime do vyhriateho oleja a odokryte vyprazame najprv z jednej a potom z druhej strany, kym nie su rezne makke a zlatohnede.
\nJa podavam rezne zasadne so zemiakovou prilohou, ktora sa zda najprirodzenejsia…ale viem z v niektorych castiach Slovenska podavaju rezne uplne normalne s ryzou….pre mna nieco nepredstavitelne….No a v\u00a0 Peci pod Snezkou podavali vyprazane rezne s udusenou kyslou kapustou a knedlou….namojdu.
\nTaketo experimenty si mozno dam v restike…aby som zistila ako to chuti….ale doma jedine s maslovymi zemiacikmi , posypne sekanou petrzlenovou vnatou.
\nDobry manzel si rezne frka limetovou stavou.<\/p>\n","protected":false},"excerpt":{"rendered":"

Aj ked to, podla mnozstva mojich\u00a0 rcp, nevyzera, ale ja z bravcoviny nevarim casto. A pritom to v minulosti bolo uplne naopak….prve miesto v mojej davnej kuchyni malo bravcove, potom hydina a nakoniec hovadzie. Teraz je to uplne naopak……hovadzie resp. telacie….mame na stole minimalne 3x za 10 dni….az potom hydina, bezmasite a zbytok vypchavam bravcovinou. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-4939","post","type-post","status-publish","format-standard","hentry","category-bravcove_maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1hF","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4939"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4939\/revisions"}],"predecessor-version":[{"id":4951,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4939\/revisions\/4951"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}