{"id":434,"date":"2019-01-14T17:57:08","date_gmt":"2019-01-14T16:57:08","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=434"},"modified":"2025-11-08T16:54:39","modified_gmt":"2025-11-08T15:54:39","slug":"klasicke-kuracie-kridelka-buffalo","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/klasicke-kuracie-kridelka-buffalo\/","title":{"rendered":"Recept na kuracie kr\u00eddelk\u00e1 Buffalo"},"content":{"rendered":"<p><a href=\"https:\/\/cs.wikipedia.org\/wiki\/Ku%C5%99ec%C3%AD_k%C5%99id%C3%A9lka_Buffalo\">Kuracie kr\u00eddelk\u00e1 Buffalo<\/a> s\u00fa v podstate ve\u013emi jednoduch\u00fd recept. Fritovan\u00e9 kr\u00eddelk\u00e1 sa polej\u00fa zmesou rozpusten\u00e9ho masla a pikantnej om\u00e1\u010dky, a pod\u00e1vaj\u00fa sa so stopkov\u00fdm zelerom a nivov\u00fdm dipom.\u00a0Klasick\u00e9 Buffalo kr\u00eddelk\u00e1 sa pred fritovan\u00edm nijako neochucuj\u00fa ani neoba\u013euj\u00fa. \u017diadna m\u00faka, str\u00fahanka ani cest\u00ed\u010dko. Ak to ale nemus\u00edte ma\u0165 a\u017e tak tradi\u010dn\u00e9, ale zato to chcete o dos\u0165 zdrav\u0161ie, m\u00f4\u017eete namiesto fritovan\u00fdch sk\u00fasi\u0165 na\u0161e chrumkav\u00e9 <a title=\"Chrumkav\u00e9 pe\u010den\u00e9 kuracie kr\u00eddelka\" href=\"https:\/\/www.lukulia.sk\/magazin\/chrumkave-pecene-kuracie-kridla\/\">kr\u00eddelka pe\u010den\u00e9 v r\u00fare<\/a>. Pou\u017eij\u00fa sa rovnako ako fritovan\u00e9. Len je to pod\u013ea m\u0148a menej pracn\u00e9, o dos\u0165 zdrav\u0161ie a rovnako chutn\u00e9 a chrumkav\u00e9. Ale sp\u00e4\u0165 k t\u00fdm klasick\u00fdm.<\/p>\n<p>Tento recept vznikol v \u0161es\u0165desiatych rokoch v bare\u00a0<a href=\"https:\/\/www.anchorbar.com\/\">Anchor <\/a>v meste <a href=\"https:\/\/cs.wikipedia.org\/wiki\/Buffalo\">Buffalo<\/a>, ktor\u00e9 sa nach\u00e1dza bl\u00edzko Erijsk\u00e9ho jazera v \u0161t\u00e1te New York. Zauj\u00edmav\u00e9 je, \u017ee kr\u00eddelk\u00e1 boli p\u00f4vodne pon\u00fakan\u00e9 k pitiu zdarma, preto\u017ee sa pou\u017e\u00edvali len do v\u00fdvaru alebo sa vyhadzovali.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/kuracie_kridelka_buffalo.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-500\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/kuracie_kridelka_buffalo.jpg\" alt=\"Klasick\u00e9 kuracie kr\u00eddelk\u00e1 Buffalo so zelerom a nivovym dipom\" width=\"738\" height=\"439\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/kuracie_kridelka_buffalo.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/kuracie_kridelka_buffalo-300x178.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/kuracie_kridelka_buffalo-250x150.jpg 250w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/01\/kuracie_kridelka_buffalo-150x89.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n<h3>P\u00e1r slov o om\u00e1\u010dke<\/h3>\n<p>Buffalo om\u00e1\u010dka na kr\u00eddelka je zmesou <a href=\"https:\/\/www.lukulia.sk\/magazin\/ako-si-pripravit-prepustene-maslo-ghi\/\">rozpusten\u00e9ho masla<\/a>, p\u00e1livej om\u00e1\u010dky, tro\u0161ky octu a \u0161tipky cesnaku. Ako p\u00e1liv\u00e1 om\u00e1\u010dka sa tradi\u010dne pou\u017e\u00edva <a href=\"https:\/\/www.franksredhot.com\/products\/original-cayenne-pepper-sauce\">Franks red hot<\/a>. Je to om\u00e1\u010dka rovnak\u00e9ho typu ako Tabasco. Ke\u010f\u017ee to je u n\u00e1s dostupnej\u0161ie, v\u00e4\u010d\u0161ina \u013eud\u00ed asi pou\u017eije to. Treba si da\u0165 pozor na to, \u017ee aj Franks aj Tabasco maj\u00fa om\u00e1\u010dky \u0161peci\u00e1lne na Buffalo kr\u00eddelka. Tie s\u00fa u\u017e predpripraven\u00e9, s maslovou pr\u00edchu\u0165ou a tak podobne. A \u010do je hlavn\u00e9 s\u00fa jemnej\u0161ie ako ich klasick\u00e9 pikantn\u00e9 om\u00e1\u010dky a pou\u017e\u00edvaj\u00fa sa tak ako s\u00fa. Ale u n\u00e1s ich \u010dlovek skoro nen\u00e1jde. \u010co sa t\u00fdka v\u00fdroby vlastnej om\u00e1\u010dky, treba si odsk\u00fa\u0161a\u0165 ak\u00fd pomer masla a pikantnej om\u00e1\u010dky v\u00e1m vyhovuje. Niektor\u00e9 recepty ud\u00e1vaj\u00fa pomer jedna k jednej, ale pod\u013ea m\u0148a\u00a0by to bolo pre mnoh\u00fdch ve\u013emi pikantn\u00e9. Za\u010dal by som s jednou ly\u017eicou Tabasca na p\u00e4\u0165 ly\u017e\u00edc masla a pomaly zmes ochutn\u00e1val a pod\u013ea potreby prid\u00e1val \u010fal\u0161ie Tabasco. A pri \u010fal\u0161ej pr\u00edprave pou\u017eil tento pomer. Samotn\u00e1 zmes m\u00f4\u017ee by\u0165 trocha pikantnej\u0161ia, ako je va\u0161a komfortn\u00e1 z\u00f3na, preto\u017ee, ke\u010f sa pou\u017eije na kr\u00eddelka, jej p\u00e1livos\u0165\u00a0sa trocha zmierni.<\/p>\n<h3>Recept<\/h3>\n<ul>\n<li style=\"text-align: left;\">asi 1kg kurac\u00edch kr\u00eddelok<\/li>\n<li style=\"text-align: left;\">5 ly\u017e\u00edc masla<\/li>\n<li style=\"text-align: left;\">1 ly\u017eica Tabasca alebo pod\u013ea chuti<\/li>\n<li style=\"text-align: left;\">pod\u013ea chuti p\u00e1r kvapiek octu<\/li>\n<li style=\"text-align: left;\">v\u00e4\u010d\u0161ia \u0161tipka granulovan\u00e9ho cesnaku<\/li>\n<li style=\"text-align: left;\">\u0161tipka oregana<\/li>\n<\/ul>\n<ul>\n<li>60g Nivy alebo in\u00e9ho syra s modrou ples\u0148ou<\/li>\n<li>200g kyslej smotany (1 t\u00e9glik)<\/li>\n<li>3 ly\u017eice majon\u00e9zy<\/li>\n<li>\u010dierne korenie, so\u013e<\/li>\n<li>1 stopkov\u00fd zeler<\/li>\n<\/ul>\n<p>Kuracie kr\u00eddelka opl\u00e1chneme a odstr\u00e1nime zabudnut\u00e9 pierka. Rozre\u017eeme ich na jednotliv\u00e9 \u010dasti a konce nech\u00e1me do v\u00fdvaru. Na kr\u00eddelk\u00e1 Buffalo sa pou\u017e\u00edvaj\u00fa iba dva vrchn\u00e9 diely. Tie osu\u0161\u00edme a fritujeme pri 180 stup\u0148och asi 10 min\u00fat alebo dozlatista. Bude potrebn\u00e9 ich asi fritova\u0165 na viackr\u00e1t, a preto, aby n\u00e1m skor\u0161ie v\u00e1rky ostali tepl\u00e9, m\u00f4\u017eeme ich da\u0165 na pek\u00e1\u010d do r\u00fary predhriatej na 50 stup\u0148ov.<\/p>\n<p>Tesne pred dokon\u010den\u00edm poslednej v\u00e1rky si rozpust\u00edme maslo a prid\u00e1me pikantn\u00fa om\u00e1\u010dku a mie\u0161ame pok\u00fdm sa nespoj\u00ed. Prid\u00e1me p\u00e1r kvapiek octu, granulovan\u00fd cesnak a oregano. Ufritovan\u00e9 kr\u00eddelka\u00a0 zmie\u0161ame s om\u00e1\u010dkou.<\/p>\n<p>Tradi\u010dne sa kr\u00eddelk\u00e1 Buffalo pod\u00e1vaj\u00fa so stopkami zelerom a nivov\u00fdm dipom. Ten si priprav\u00edme tak, \u017ee zmie\u0161ame kysl\u00fa smotanu, majon\u00e9zu a nivu alebo in\u00fd syr s modrou ples\u0148ou roztla\u010den\u00fd na mal\u00e9 k\u00fasky. Pod\u013ea chuti dochut\u00edme \u010diernym koren\u00edm a so\u013eou. Stopkov\u00fd zeler sta\u010d\u00ed umy\u0165 a nakr\u00e1ja\u0165 na hranol\u010deky. Ale kto chce, m\u00f4\u017ee odstr\u00e1ni\u0165 tuh\u00e9 \u017eilky, ktor\u00e9 sa nach\u00e1dzaj\u00fa z vonkaj\u0161ej strany.<\/p>\n<p>Ku kr\u00eddelk\u00e1m\u00a0Buffalo sa v\u00fdborne hod\u00ed pivo, k mierne pikantn\u00fdm \u010desk\u00fd le\u017eiak, k ostrej\u0161\u00edm potom nejak\u00e1 IPA.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kuracie kr\u00eddelk\u00e1 Buffalo s\u00fa v podstate ve\u013emi jednoduch\u00fd recept. Fritovan\u00e9 kr\u00eddelk\u00e1 sa polej\u00fa zmesou rozpusten\u00e9ho masla a pikantnej om\u00e1\u010dky, a pod\u00e1vaj\u00fa sa so stopkov\u00fdm zelerom a nivov\u00fdm dipom.\u00a0Klasick\u00e9 Buffalo kr\u00eddelk\u00e1 sa pred fritovan\u00edm nijako neochucuj\u00fa ani neoba\u013euj\u00fa. \u017diadna m\u00faka, str\u00fahanka ani cest\u00ed\u010dko. Ak to ale nemus\u00edte ma\u0165 a\u017e tak tradi\u010dn\u00e9, ale zato to chcete o dos\u0165 zdrav\u0161ie, m\u00f4\u017eete namiesto fritovan\u00fdch sk\u00fasi\u0165 na\u0161e chrumkav\u00e9 kr\u00eddelka pe\u010den\u00e9 v r\u00fare. Pou\u017eij\u00fa sa rovnako ako fritovan\u00e9. Len je to\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/klasicke-kuracie-kridelka-buffalo\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":500,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[172,26,16,15,28,13,218],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/434"}],"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=434"}],"version-history":[{"count":15,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/434\/revisions"}],"predecessor-version":[{"id":1173,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/434\/revisions\/1173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/500"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}