{"id":317,"date":"2018-03-04T14:47:14","date_gmt":"2018-03-04T13:47:14","guid":{"rendered":"http:\/\/www.lukulia.sk\/magazin\/?p=317"},"modified":"2020-05-27T09:01:48","modified_gmt":"2020-05-27T08:01:48","slug":"praclik","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/praclik\/","title":{"rendered":"Dom\u00e1ce pracl\u00edky &#8211; recept a n\u00e1vod na pletenie"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/cs.wikipedia.org\/wiki\/Precl%C3%ADk\">Pracl\u00edky<\/a> netreba predstavova\u0165. S\u00fa pe\u010den\u00e9 na slano alebo na sladko a s\u00fa popul\u00e1rne hlavne v nemecky hovoriacich krajin\u00e1ch, ale napr\u00edklad aj v Amerike, kam ich priviezli nemeck\u00ed pris\u0165ahovalci. V <a href=\"https:\/\/www.genussregion-oberfranken.de\/spezialitaeten\/brezeln\/\">Nemecku<\/a> s\u00fa ve\u013emi popul\u00e1rne v r\u00fdchlom ob\u010derstven\u00ed, \u010di u\u017e pomasten\u00e9\u00a0 maslom a pa\u017e\u00edtkou alebo oblo\u017een\u00e9. Pracl\u00edky s\u00fa tam takmer v\u017edy doprev\u00e1dzan\u00e9 aj in\u00fdm l\u00fahov\u00fdm pe\u010divom, ako s\u00fa \u017eemle a ro\u017eteky.<\/p>\n<p style=\"text-align: justify;\">Pracl\u00edky sa za\u010dali piec\u0165 u\u017e v rannom stredoveku, a v minulosti, a niekde e\u0161te aj teraz s\u00fa sp\u00e1jan\u00e9 s p\u00f4stom a Ve\u013ekou nocou. Ob\u013e\u00faben\u00e9 s\u00fa aj nemeck\u00fdch pivn\u00fdch z\u00e1hrad\u00e1ch, hlavne v <a href=\"https:\/\/www.lukulia.sk\/magazin\/tagy\/bavorska-kuchyna\/\">Bavorsku<\/a>. V niektor\u00fdch nemeck\u00fdch mest\u00e1ch maj\u00fa pracl\u00edky dokonca aj <a href=\"https:\/\/www.speyerer-brezelfest.de\/\">svoje festivaly<\/a>.\u00a0\u00a0\u00a0\u00a0 <a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pracliky.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-340\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pracliky.jpg\" alt=\"Pracl\u00edky\" width=\"738\" height=\"452\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pracliky.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pracliky-300x184.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pracliky-245x150.jpg 245w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pracliky-150x92.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n<h3 style=\"text-align: justify;\">Ch\u00e9mia pracl\u00edkov<\/h3>\n<p style=\"text-align: justify;\">V tejto sekcii si m\u00f4\u017eete pre\u010d\u00edta\u0165, pre\u010do sa pracl\u00edky pripravuj\u00fa, tak ako sa pripravuj\u00fa, alebo m\u00f4\u017eete presko\u010di\u0165 rovno na recept ni\u017e\u0161ie. Pracl\u00edky a in\u00e9 l\u00fahov\u00e9 pe\u010divo sa pred pe\u010den\u00edm chv\u00ed\u013eu varia v z\u00e1saditom roztoku. To m\u00f4\u017ee by\u0165 vo vode rozpusten\u00fd l\u00fah, s\u00f3da (uhli\u010ditan sodn\u00fd) alebo s\u00f3da bikarb\u00f3na (hydrog\u00e9nuhli\u010ditan sodn\u00fd). Cie\u013eom varenia je vytvori\u0165 na povrchu z\u00e1sadit\u00e9 prostredie, aby sa podporila <a href=\"https:\/\/sk.wikipedia.org\/wiki\/Maillardova_reakcia\" target=\"_blank\" rel=\"noopener\">Maillardov\u00e1 reakcia<\/a>. T\u00e1to reakcia je to, \u010domu v\u010fa\u010d\u00edme za chu\u0165, v\u00f4\u0148u a farbu pri pe\u010den\u00fdch m\u00e4s\u00e1ch alebo pek\u00e1rensk\u00fdch v\u00fdrobkoch.<\/p>\n<p style=\"text-align: justify;\">Pri pracl\u00edkoch plat\u00ed, \u017ee \u010d\u00edm z\u00e1saditej\u0161\u00ed roztok, t\u00fdm lep\u0161ia farba a chu\u0165. Najni\u017e\u0161iu z\u00e1saditos\u0165 m\u00e1 s\u00f3da bikarb\u00f3na, vy\u0161\u0161iu s\u00f3da a najvy\u0161\u0161iu m\u00e1 l\u00fah. Ten je ale ur\u010den\u00fd pre profesion\u00e1lnu v\u00fdrobu a \u013eud\u00ed, ktor\u00ed naozaj vedia, \u010do robia. V dom\u00e1com prostred\u00ed posta\u010d\u00ed aj s\u00f3da bikarb\u00f3na, ktor\u00e1 je najdostupnej\u0161ia.<\/p>\n<p style=\"text-align: justify;\">Pred samotn\u00fdm pe\u010den\u00edm sa pracl\u00edky posyp\u00e1vaj\u00fa so\u013eou. Najlep\u0161ia je na to takzvan\u00e1 pracl\u00edkov\u00e1 so\u013e. Je to hrubozrnn\u00e1 so\u013e, ktor\u00e1 sa vyr\u00e1ba stl\u00e1\u010dan\u00edm mal\u00fdch \u010diasto\u010diek soli. T\u00e1 m\u00e1 t\u00fa v\u00fdhodu, \u017ee nie je tak\u00e1 tvrd\u00e1 ako klasick\u00e1 hrubozrnn\u00e1 so\u013e.<\/p>\n<h3 style=\"text-align: justify;\">Recept<\/h3>\n<p style=\"text-align: justify;\">Cesto na 10 pracl\u00edkov:<\/p>\n<ul style=\"text-align: justify;\">\n<li>500g hladkej m\u00faky<\/li>\n<li>70g rozpusten\u00e9ho masla (nie ve\u013emi hor\u00faceho)<\/li>\n<li>asi 300ml vla\u017enej vody (mno\u017estvo z\u00e1vis\u00ed od konkr\u00e9tnej m\u00faky)<\/li>\n<li>1,5 ly\u017ei\u010dky soli<\/li>\n<li>1 ly\u017eica cukru<\/li>\n<li>polovicu dro\u017edia<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Na varenie:<\/p>\n<ul style=\"text-align: justify;\">\n<li>1 liter vody<\/li>\n<li>60g s\u00f3dy bikarb\u00f3ny<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Dro\u017edie a cukor rozpust\u00edme vo vla\u017enej vode a nech\u00e1me chv\u00ed\u013eu post\u00e1\u0165, aby sa dro\u017edie na\u0161tartovalo. Prid\u00e1me m\u00faku, maslo a so\u013e a premiesime. Prikryt\u00e9 nech\u00e1me vykysn\u00fa\u0165 asi 15 min\u00fat. Cesto po vykysnut\u00ed vysypeme na trocha pom\u00fa\u010den\u00fa dosku, znovu premiesime a rozdel\u00edme na 10 rovnak\u00fdch dielov (pod\u013ea toho, ak\u00e9 ve\u013ek\u00e9 alebo buc\u013eat\u00e9 pracl\u00edky chceme, to m\u00f4\u017ee by\u0165 6-12 dielov). Z t\u00fdch vytvarujeme mal\u00e9 bochn\u00ed\u010dky. Tie na ktor\u00fdch nepracujeme, m\u00f4\u017eeme zakry\u0165 mokrou utierkou.<\/p>\n<p style=\"text-align: justify;\">Z bochn\u00ed\u010dkov postupne \u0161\u00fa\u013eame dlh\u00e9 val\u010deky, ktor\u00e9 tvarujeme do tvaru pracl\u00edka. Najprv ohneme do tvaru p\u00edsmena U, no\u017ei\u010dky prekr\u00ed\u017eime a potom e\u0161te raz. Uzl\u00edk prelo\u017e\u00edme dovn\u00fatra a konce prilep\u00edme na bru\u0161ko pracl\u00edka. Val\u010dek m\u00f4\u017eeme \u0161\u00fa\u013ea\u0165 rovnomerne alebo m\u00f4\u017eeme stred necha\u0165 trocha hrub\u0161\u00ed, \u010d\u00edm dosiahneme v\u00e4\u010d\u0161ie bru\u0161ko pracl\u00edka. V takomto pr\u00edpade sa do bru\u0161ka zvykne po varen\u00ed spravi\u0165 z\u00e1rez. V prvom pr\u00edpade sa cesto prepe\u010die rovnomernej\u0161ie, druh\u00fd je zase vhodnej\u0161ie na rozkrojenie a oblo\u017eenie plnkou.<\/p>\n<div id=\"attachment_336\" style=\"width: 748px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pletenie_pracliku.jpg\"><img aria-describedby=\"caption-attachment-336\" loading=\"lazy\" class=\"size-full wp-image-336\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pletenie_pracliku_male.jpg\" alt=\"Pletenie pracl\u00edku\" width=\"738\" height=\"882\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pletenie_pracliku_male.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pletenie_pracliku_male-251x300.jpg 251w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/pletenie_pracliku_male-126x150.jpg 126w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><p id=\"caption-attachment-336\" class=\"wp-caption-text\">Postup pletenia pracl\u00edku. V poslednom riadku je alternat\u00edvna mo\u017enos\u0165 ukon\u010denia, ke\u010f vznikn\u00fa len dva otvory.<\/p><\/div>\n<p style=\"text-align: justify;\">P\u00e1r tipov k tvarovaniu pracl\u00edkov. Tvarovanie potrebuje trocha cviku, tak\u017ee, ak prv\u00e9 pracl\u00edky nevyzeraj\u00fa ide\u00e1lne, netreba sa necha\u0165 odradi\u0165 :). Je lep\u0161ie dosku nem\u00fa\u010di\u0165 prehnane, je potrebn\u00e9 aby sa cesto \u0161\u00fa\u013ealo, nie len \u0161m\u00fdkalo po m\u00fake. Ak jednotliv\u00e9 \u010dasti cesta spolu nedr\u017eia, je mo\u017en\u00e9 ich na sty\u010dn\u00fdch ploch\u00e1ch trocha potrie\u0165 vodou.<\/p>\n<p style=\"text-align: justify;\">Medzi t\u00fdm nech\u00e1me zovrie\u0165 vodu a prid\u00e1me do nej s\u00f3du bikarb\u00f3nu. Pozor, voda pri sypan\u00ed s\u00f3dy pen\u00ed. Vo vriacej vode postupne var\u00edme pracl\u00edky vrchnou stranou dole, ka\u017ed\u00fd asi 30 sek\u00fand. Vyber\u00e1me ich dierovanou obraca\u010dkou a uklad\u00e1me na plech pokryt\u00fd papierom na pe\u010denie. M\u00f4\u017eeme na bru\u0161ku pracl\u00edkov spravi\u0165 z\u00e1rez, posypeme so\u013eou alebo inou pos\u00fdpkou pod\u013ea chuti a d\u00e1me na 18 a\u017e 20 min\u00fat piec\u0165 do r\u00fary predhriatej na 180\u00b0C.<\/p>\n<div id=\"attachment_339\" style=\"width: 748px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/oblozeny_praclik.jpg\"><img aria-describedby=\"caption-attachment-339\" loading=\"lazy\" class=\"wp-image-339 size-full\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/oblozeny_praclik.jpg\" alt=\"Oblo\u017een\u00fd pracl\u00edk\" width=\"738\" height=\"491\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/oblozeny_praclik.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/oblozeny_praclik-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/oblozeny_praclik-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/oblozeny_praclik-150x100.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><p id=\"caption-attachment-339\" class=\"wp-caption-text\">Oblo\u017een\u00fd pracl\u00edk &#8211; tradi\u010dn\u00e9 nemeck\u00e9 r\u00fdchle ob\u010derstvenie.<\/p><\/div>\n<h3 style=\"text-align: justify;\">Vari\u00e1cie<\/h3>\n<p style=\"text-align: justify;\">Okrem soli sa pracl\u00edky tradi\u010dne posyp\u00e1vaj\u00fa makom, sezamom, slne\u010dnicov\u00fdmi alebo tekvicov\u00fdmi semia\u010dkami, syrom alebo k\u00faskami slaninky. M\u00f4\u017eete tie\u017e vysk\u00fa\u0161a\u0165 aj niektor\u00fa z t\u00fdchto menej tradi\u010dn\u00fdch kombin\u00e1cii:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Str\u00fahan\u00fd parmez\u00e1n\/Grana padano zmie\u0161an\u00fd s granulovan\u00fdm cesnakom v pomere 3 ly\u017eice parmez\u00e1nu, jedna \u010dajov\u00e1 ly\u017ei\u010dka cesnaku (alebo pod\u013ea chuti).<\/li>\n<li>Kysl\u00e1 smotana zmie\u0161an\u00e1 s najemno posekanou cibu\u013eou (\u017elt\u00fa, \u010derven\u00e1 by mohla smotanu sfarbi\u0165 do modra) a pod\u013ea chuti dosolen\u00e1 (2 ly\u017eice smotany na jedenu \u010dajov\u00fa ly\u017ei\u010dku nasekanej cibule).<\/li>\n<li>Paradajkov\u00e1 om\u00e1\u010dka (napr\u00edklad ke\u010dup \ud83d\ude42 ) a na to oregano. M\u00f4\u017eete prida\u0165 aj syr a m\u00e1te pizzov\u00e9 pracl\u00edky.<\/li>\n<\/ul>\n<div id=\"attachment_337\" style=\"width: 748px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/ochutene_pracliky.jpg\"><img aria-describedby=\"caption-attachment-337\" loading=\"lazy\" class=\"size-full wp-image-337\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/ochutene_pracliky.jpg\" alt=\"Ochuten\u00e9 pracl\u00edky\" width=\"738\" height=\"492\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/ochutene_pracliky.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/ochutene_pracliky-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/ochutene_pracliky-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/ochutene_pracliky-150x100.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><p id=\"caption-attachment-337\" class=\"wp-caption-text\">Ochuten\u00e9 pracl\u00edky<\/p><\/div>\n<p>Pracl\u00edky s\u00fa v\u00fdborn\u00e9 len tak pomasten\u00e9 maslom, ale m\u00f4\u017eete si k n\u00edm pripravi\u0165 r\u00f4zne om\u00e1\u010dky a dipy. M\u00f4j ob\u013e\u00faben\u00fd je jednoducho zmie\u0161an\u00e1 <a href=\"https:\/\/www.lukulia.sk\/magazin\/flammkuchen-tarte-flambee-vyroba-creme-fraiche\/\">cr\u00e8me fra\u00eeche<\/a> alebo kysl\u00e1 smotana s najemno posekanou \u010dervenou cibu\u013ekou a posolen\u00e9. V jednoduchosti je kr\u00e1sa. Vysk\u00fa\u0161ajte tie\u017e tradi\u010dn\u00fa bavorsk\u00fa <a title=\"Hermel\u00ednov\u00e1 n\u00e1tierka Obatzda\" href=\"https:\/\/www.lukulia.sk\/magazin\/hermelinova-natierka-obatzda\/\">hermel\u00ednov\u00fa n\u00e1tierku Obatzda<\/a>.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/praclik_so_smotanou.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-338\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/praclik_so_smotanou.jpg\" alt=\"Pracl\u00edk nam\u00e1\u010dan\u00fd do smotany\" width=\"738\" height=\"497\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/praclik_so_smotanou.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/praclik_so_smotanou-300x202.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/praclik_so_smotanou-223x150.jpg 223w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/praclik_so_smotanou-150x101.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pracl\u00edky netreba predstavova\u0165. S\u00fa pe\u010den\u00e9 na slano alebo na sladko a s\u00fa popul\u00e1rne hlavne v nemecky hovoriacich krajin\u00e1ch, ale napr\u00edklad aj v Amerike, kam ich priviezli nemeck\u00ed pris\u0165ahovalci. V Nemecku s\u00fa ve\u013emi popul\u00e1rne v r\u00fdchlom ob\u010derstven\u00ed, \u010di u\u017e pomasten\u00e9\u00a0 maslom a pa\u017e\u00edtkou alebo oblo\u017een\u00e9. Pracl\u00edky s\u00fa tam takmer v\u017edy doprev\u00e1dzan\u00e9 aj in\u00fdm l\u00fahov\u00fdm pe\u010divom, ako s\u00fa \u017eemle a ro\u017eteky. Pracl\u00edky sa za\u010dali piec\u0165 u\u017e v rannom stredoveku, a v minulosti, a niekde e\u0161te aj teraz\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/praclik\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":340,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[20,27,18,13,17],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/317"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=317"}],"version-history":[{"count":19,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/317\/revisions"}],"predecessor-version":[{"id":1081,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/317\/revisions\/1081"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/340"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}