[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.sgls.sk\/tajomstvo-ako-dlho-piect-morku-pre-najstavnatejsi-zazitok\/#Article","mainEntityOfPage":"https:\/\/www.sgls.sk\/tajomstvo-ako-dlho-piect-morku-pre-najstavnatejsi-zazitok\/","headline":"Tajomstvo: Ako Dlho Piec\u0165 Morku pre Naj\u0161\u0165avnatej\u0161\u00ed Z\u00e1\u017eitok","name":"Tajomstvo: Ako Dlho Piec\u0165 Morku pre Naj\u0161\u0165avnatej\u0161\u00ed Z\u00e1\u017eitok","description":"Pam\u00e4t\u00e1te si rodinn\u00e9 oslavy, kedy sa v\u0161etci zhroma\u017e\u010fovali okolo stola, zatia\u013e \u010do hostitelia sa ob\u00e1vali, \u010di je m\u00e4so dobre pripraven\u00e9? Pe\u010denie mor\u010dacieho m\u00e4sa m\u00f4\u017ee p\u00f4sobi\u0165 ako zlo\u017eit\u00fd \u00fakol, ale nemus\u00ed to tak by\u0165. Je to ako tanec, kde pozn\u00e1te z\u00e1kladn\u00e9 pohyby, no rytmus m\u00f4\u017ee by\u0165 trochu in\u00fd. A o tom je varenie. Nie je to […]","datePublished":"2025-09-02","dateModified":"2025-09-02","author":{"@type":"Person","@id":"https:\/\/www.sgls.sk\/author\/#Person","name":"","url":"https:\/\/www.sgls.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/4ae18345300f35922a2a7b2caa17564b68acab8514eff939a8a019efde378c24?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4ae18345300f35922a2a7b2caa17564b68acab8514eff939a8a019efde378c24?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"sgls.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.sgls.sk\/wp-content\/uploads\/velky-postup5243_1374960885.jpg","url":"https:\/\/www.sgls.sk\/wp-content\/uploads\/velky-postup5243_1374960885.jpg","height":0,"width":0},"url":"https:\/\/www.sgls.sk\/tajomstvo-ako-dlho-piect-morku-pre-najstavnatejsi-zazitok\/","about":["V\u00fdrobky"],"wordCount":435,"articleBody":"   Pam\u00e4t\u00e1te si rodinn\u00e9 oslavy, kedy sa v\u0161etci zhroma\u017e\u010fovali okolo stola, zatia\u013e \u010do hostitelia sa ob\u00e1vali, \u010di je m\u00e4so dobre pripraven\u00e9? Pe\u010denie mor\u010dacieho m\u00e4sa m\u00f4\u017ee p\u00f4sobi\u0165 ako zlo\u017eit\u00fd \u00fakol, ale nemus\u00ed to tak by\u0165. Je to ako tanec, kde pozn\u00e1te z\u00e1kladn\u00e9 pohyby, no rytmus m\u00f4\u017ee by\u0165 trochu in\u00fd. A o tom je varenie. Nie je to o pr\u00edsnych pravidl\u00e1ch, ale o pochopen\u00ed ingredienci\u00ed a l\u00e1ske, ktor\u00fa do nich d\u00e1vate. Tak ako dlho piec\u0165 mor\u010dacie stehno? Morka, to n\u00e1dhern\u00e9 m\u00e4sko, predstavuje hojnos\u0165 a sviato\u010dn\u00fa atmosf\u00e9ru. Je v\u0161ak ve\u013emi chud\u00e9, \u010do je jeho najv\u00e4\u010d\u0161ia prednos\u0165 i prek\u00e1\u017eka. R\u00fdchlo sa vysu\u0161uje, ak ju pe\u010diete aj len min\u00fatu navy\u0161e. Nikto si ne\u017eel\u00e1, aby sa jeho vrcholn\u00e9 jedlo stalo suchou sk\u00fasenos\u0165ou.Preto ot\u00e1zka: \u201eako dlho piec\u0165 mor\u010dacie m\u00e4so\u201c nie je tak jednoduch\u00e1, ako to vyzer\u00e1. Predt\u00fdm, ne\u017e sa dostaneme k \u010dasu str\u00e1ven\u00e9mu v r\u00fare, zamerajme sa na pr\u00edpravu, ktor\u00e1 tvor\u00ed 50% \u00faspechu. M\u00e4so by nikdy nemalo \u00eds\u0165 do r\u00fary priamo z chladni\u010dky. Nechajte ho aspo\u0148 hodinu alebo dve odpo\u010d\u00edva\u0165 pri izbovej teplote. Tento krok je ve\u013emi d\u00f4le\u017eit\u00fd. Keby ste to neurobili, chladn\u00e9 m\u00e4so by sa v r\u00fare za\u010dalo s\u0165ahova\u0165, \u010do by sp\u00f4sobilo, \u017ee niektor\u00e9 \u010dasti sa prepe\u010d\u00fa viac a in\u00e9 menej. Vonkaj\u0161ia \u010das\u0165 by sa stala suchou, zatia\u013e \u010do vn\u00fatro by sa e\u0161te varilo pridlho. Druh\u00fdm d\u00f4le\u017eit\u00fdm krokom je marinovanie alebo aspo\u0148 natieranie m\u00e4sa. Morka m\u00e1 rada tuk.Pred pe\u010den\u00edm ju d\u00f4kladne natrite maslom \u2013 bu\u010f bylinkov\u00fdm, cesnakov\u00fdm, alebo jednoducho oby\u010dajn\u00fdm. Tuk chr\u00e1ni m\u00e4so pred stratou vlhkosti a poskytuje mu kr\u00e1snu zlatohned\u00fa farbu a chrumkavos\u0165. Ako teda za\u010da\u0165? Z\u00e1kladn\u00e9 pravidlo pre mor\u010dacie m\u00e4so je piec\u0165 ho pri ni\u017e\u0161ej teplote, aby sa m\u00e4so pomaly a rovnomerne prepieklo a neza\u010dalo sa hne\u010f vysu\u0161ova\u0165. Ide\u00e1lna teplota je okolo 160\u00b0C a\u017e 180\u00b0C. Pre ur\u010denie orienta\u010dn\u00e9ho \u010dasu sa zvy\u010dajne pou\u017e\u00edva vzorec: 20 min\u00fat na ka\u017ed\u00fdch 450 gramov m\u00e4sa, plus \u010fal\u0161\u00edch 20 min\u00fat navy\u0161e. Teplotu merajte v najhrub\u0161ej \u010dasti stehna, ale nedot\u00fdkajte sa kosti. Ak vid\u00edte, \u017ee prsia dosiahli 70\u00b0C a stehn\u00e1 nie, zakryte prsia alobalom. T\u00fdmto sp\u00f4sobom ich ochr\u00e1nite pred prepe\u010den\u00edm, k\u00fdm sa stehn\u00e1 dovaria.                                                                                                                                                                                                                                                                                                                                                                                          4.6\/5 - (8 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Tajomstvo: Ako Dlho Piec\u0165 Morku pre Naj\u0161\u0165avnatej\u0161\u00ed Z\u00e1\u017eitok","item":"https:\/\/www.sgls.sk\/tajomstvo-ako-dlho-piect-morku-pre-najstavnatejsi-zazitok\/#breadcrumbitem"}]}]