![\"Poh\u00e1r](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/pohar_s_prepustenym_maslom.jpg\")
<\/a><\/p>\nPripravi\u0165 si prepusten\u00e9 maslo je ve\u013emi jednoduch\u00e9. Maslo sa len rozpust\u00ed a chv\u00ed\u013eu sa zahrieva, pri\u010dom sa zber\u00e1 pena. Nakoniec sa preleje (popr\u00edpade preced\u00ed) do inej n\u00e1doby na uskladnenie. V s\u00fa\u010dasnosti je prepusten\u00e9 maslo popul\u00e1rne aj pod jeho indick\u00fdm n\u00e1zvom gh\u00ed<\/a> (popr\u00edpade ghee<\/a>), ke\u010f\u017ee v indickej kuchyni a in\u00fdch \u00e1zijsk\u00fdch kuchyniach sa t\u00e1to forma masla \u010dasto pou\u017e\u00edva. Pou\u017e\u00edva sa tie\u017e v nemecky hovoriacich krajin\u00e1ch, kde je zn\u00e1me ako\u00a0Butterschmalz<\/a>. Tu je vidno, \u017ee po prepusten\u00ed je maslo vlastnos\u0165ami podobn\u00e9 masti, ktor\u00e1 sa v nem\u010dine ozna\u010duje slovom\u00a0Schmalz<\/a>. Vari\u00e1ciou na prepusten\u00e9 maslo som na\u0161iel aj v kuch\u00e1rskej knihe bavorsk\u00e9ho<\/a> michelinsk\u00e9ho kuch\u00e1ra Alfonsa Schuhbecka<\/a>. Pri prep\u00fa\u0161\u0165an\u00ed masla sa pena nezbiera, ale maslo sa pomaly pra\u017e\u00ed a nakoniec sa preced\u00ed. V podstate je to klasick\u00e9 prepra\u017een\u00e9 maslo, len preceden\u00e9.\u00a0 Ale v tejto knihe sa ozna\u010duje ako bavorsk\u00fd olivov\u00fd olej.<\/p>\n Naraz m\u00f4\u017eete pripravi\u0165 v\u00e4\u010d\u0161ie mno\u017estvo prepusten\u00e9ho masla. Pokojne aj z pol kila alebo kila masla. Tak\u00e9to maslo vydr\u017e\u00ed uzavret\u00e9 na chladnom mieste alebo v chladni\u010dke nieko\u013eko t\u00fd\u017ed\u0148ov alebo aj mesiacov. Tak\u017ee pr\u00edpravou v\u00e4\u010d\u0161ieho mno\u017estva \u0161etr\u00edme pr\u00e1cu. Tie\u017e treba pam\u00e4ta\u0165 na to, \u017ee mlie\u010dny tuk tvor\u00ed asi 82 percent masla. Tak\u017ee z kilogramu masla z\u00edskame okolo 800 gramov prepusten\u00e9ho masla. Zvy\u0161n\u00fdch 200 gramov je voda, mlie\u010dne bielkoviny a cukry<\/a>.<\/p>\n Maslo rozdelen\u00e9 na men\u0161ie kocky d\u00e1me do rajnice alebo hrnca. Nemus\u00ed by\u0165 ve\u013emi \u0161irok\u00fd, lep\u0161ie sa n\u00e1m bude zbiera\u0165 pena, preto\u017ee bude s\u00fastreden\u00e1 na men\u0161ej ploche. Maslo pomaly pra\u017e\u00edme na miernom plameni. Priebe\u017ene zber\u00e1me penu. Ke\u010f sa pena prestane tvori\u0165 (maslo m\u00f4\u017ee e\u0161te trocha bubla\u0165, ale u\u017e sa netvor\u00ed st\u00e1la hust\u00e1 pena), hrniec odstav\u00edme z plame\u0148a a nech\u00e1me nieko\u013eko min\u00fat vychladn\u00fa\u0165.<\/p>\n Maslo prelejeme do pripravenej n\u00e1doby. M\u00f4\u017eeme ho bu\u010f precedi\u0165 cez sito s vlo\u017eenou papierovou utierkou, alebo ho jednoducho nalejeme tak, aby sme nerozv\u00edrili usadeninu na dne.<\/p>\n <\/p>\n Maslo nakr\u00e1jame na mal\u00e9 k\u00fasky a d\u00e1me do rajnice.<\/p><\/div>\n <\/p>\n Maslo v rajnici zohrievame na miernom ohni.<\/p><\/div>\n <\/p>\n Maslo po roztopen\u00ed pomaly zahrievame.<\/p><\/div>\n <\/p>\n Na povrchu masla sa za\u010dne tvori\u0165 pena z bielkov\u00fdm rovnako ako pri varen\u00ed v\u00fdvaru.<\/p><\/div>\n Tvoriacu sa penu ly\u017eicou zh\u0155\u0148ame, aby sa lep\u0161ie zberala.<\/p><\/div>\n <\/p>\n Penu zber\u00e1me ly\u017eicou.<\/p><\/div>\n Peny postupne za\u010dne ub\u00fada\u0165.<\/p><\/div>\n Postupne sa trval\u00e1 pena prestane tvori\u0165, aj ke\u010f maslo e\u0161te bubl\u00e1. Vtedy ho m\u00f4\u017eeme odstavi\u0165 z plame\u0148a.<\/p><\/div>\n <\/p>\n Maslo nieko\u013eko min\u00fat nech\u00e1me vychladn\u00fa\u0165.<\/p><\/div>\n <\/p>\n Maslo prelejeme do n\u00e1doby na uskladnenie alebo pou\u017eijeme pri varen\u00ed.<\/p><\/div>\n <\/p>\n Prepusten\u00e9 maslo nech\u00e1me stuhn\u00fa\u0165 a uskladn\u00edme.<\/p><\/div>\n <\/p>\n Na dne hrnca n\u00e1m ostane usadenina. Pri spr\u00e1vnej pr\u00edprave by nemala by\u0165 prip\u00e1len\u00e1. Ak je, pri bud\u00facej pr\u00edprave je potrebn\u00e9 maslo vari\u0165 na miernej\u0161om plameni.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":" Prepusten\u00e9 maslo je na Slovensku pou\u017e\u00edvan\u00e9 u\u017e odd\u00e1vna, aj ke\u010f v s\u00fa\u010dasnej dobe jeho pou\u017eitie trocha ust\u00fapilo do \u00fazadia. Maslo sa kedysi prep\u00fa\u0161\u0165alo hlavne z praktick\u00fdch d\u00f4vodov. Prepusten\u00e9 sa d\u00e1 uchov\u00e1va\u0165 pri izbovej teplote ove\u013ea dlh\u0161ie ako klasick\u00e9 maslo (kedysi neboli chladni\u010dky) a d\u00e1 sa pou\u017ei\u0165 pri podstatne vy\u0161\u0161ej teplote ako klasick\u00e9 maslo bez toho, aby sa sp\u00e1lilo. Pokojne aj cez dvesto stup\u0148ov, tak\u017ee sa d\u00e1 pou\u017ei\u0165 aj na vypr\u00e1\u017eanie. Obe tieto v\u00fdhody poch\u00e1dzaj\u00fa z\u2026 \u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":896,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[143,141],"tags":[146,168,72],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/826"}],"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=826"}],"version-history":[{"count":14,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/826\/revisions"}],"predecessor-version":[{"id":902,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/826\/revisions\/902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/896"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Postup<\/h3>\n
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