{"id":1619,"date":"2023-03-28T13:24:19","date_gmt":"2023-03-28T10:24:19","guid":{"rendered":"https:\/\/aeno.com\/blog\/?p=1619"},"modified":"2025-02-13T19:17:31","modified_gmt":"2025-02-13T16:17:31","slug":"co-je-sous-vide","status":"publish","type":"post","link":"https:\/\/aeno.com\/blog\/cs\/co-je-sous-vide\/","title":{"rendered":"Co je sous-vide"},"content":{"rendered":"\n<p>Hlavn\u00edm trendem modern\u00ed kuchyn\u011b je zdrav\u00e1 v\u00fd\u017eiva. Existuje st\u00e1le v\u00edce r\u016fzn\u00fdch zp\u016fsob\u016f, jak p\u0159ipravit chutn\u00e9 a zdrav\u00e9 j\u00eddlo. V\u00fdhodn\u011bj\u0161\u00ed je va\u0159en\u00ed bez sma\u017een\u00ed, nap\u0159\u00edklad v p\u00e1\u0159e nebo ve vakuu. Jednou z takov\u00fdch modern\u00edch technik va\u0159en\u00ed je sous-vide. Co je sous-vide? V \u010dem spo\u010d\u00edv\u00e1 v\u00fdhoda tohoto zp\u016fsobu p\u0159\u00edpravy pokrm\u016f? Jak\u00e9 p\u0159\u00edstroje zvolit pro dom\u00e1c\u00ed va\u0159en\u00ed sous-vide?<\/p>\n\n\n\n<p>Co je to va\u0159en\u00ed sous-vide? Sous-vide je zp\u016fsob va\u0159en\u00ed potravin ve vakuov\u00e9m obalu. Technologie tohoto procesu vych\u00e1z\u00ed z t\u00e9to definice sous-vide. P\u0159\u00edsady jsou p\u0159edem uzav\u0159eny v uzav\u0159en\u00e9m plastov\u00e9m s\u00e1\u010dku. Zb\u00fdvaj\u00edc\u00ed vzduch se ze s\u00e1\u010dku od\u010derp\u00e1. Pot\u00e9 se bal\u00ed\u010dek se surovinami spust\u00ed do vody, jej\u00ed\u017e teplota obvykle nep\u0159esahuje 70-100 \u00b0C. Jin\u00fdmi slovy se za\u0161ije. Tento proces trv\u00e1 d\u00e9le ne\u017e jin\u00e9 typy tepeln\u00e9 \u00fapravy potravin. Ale vzhledem k tomu, \u017ee teplota va\u0159en\u00ed je zde mnohem ni\u017e\u0161\u00ed, z\u00edsk\u00e1te mo\u017enost proces dob\u0159e kontrolovat a vyhnout se nedova\u0159en\u00ed nebo p\u0159eva\u0159en\u00ed.<\/p>\n\n\n\n<p>V sou\u010dasn\u00e9 dob\u011b jsou na trhu k dispozici speci\u00e1ln\u00ed za\u0159\u00edzen\u00ed pro va\u0159en\u00ed sous-vide: p\u0159\u00edstroje sous-vide a souvisej\u00edc\u00ed pom\u016fcky &#8211; vakuova\u010dky. Vakuov\u00e1 sv\u00e1\u0159e\u010dka je pot\u0159ebn\u00e1 pro balen\u00ed do plastov\u00e9ho s\u00e1\u010dku s odstran\u011bn\u00edm vzduchu. Stroj sous vide umo\u017e\u0148uje proces va\u0159en\u00ed.<\/p>\n\n\n\n<h2 id=\"co-varit\" class=\"wp-block-heading\"><strong>Co va\u0159it<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large is-style-rounded\"><img decoding=\"async\" src=\"https:\/\/aeno.com\/blog\/wp-content\/uploads\/2022\/11\/2.webp\" alt=\"\"\/><\/figure>\n\n\n\n<p>Maso, ryby, zelenina a mo\u0159sk\u00e9 plody se p\u0159ipravuj\u00ed metodou sous-vide. Nelze va\u0159it syrov\u00e9 mou\u010dn\u00e9 v\u00fdrobky a obiloviny. Ka\u017ed\u00fd v\u00fdrobek m\u00e1 svou vlastn\u00ed teplotu a dobu va\u0159en\u00ed, tu je t\u0159eba pe\u010dliv\u011b sledovat.<\/p>\n\n\n\n<p><strong><em>P\u0159ibli\u017en\u00e9 teploty a \u010dasy va\u0159en\u00ed metodou sous-vide pro r\u016fzn\u00e9 typy pokrm\u016f<\/em><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>N\u00e1dob\u00ed<\/strong><\/td><td><strong>Teplota<\/strong><\/td><td><strong>\u010cas<\/strong><\/td><\/tr><tr><td>Ryby<\/td><td>+50 \u00b0C<\/td><td>40-80 min<\/td><\/tr><tr><td>Prorostl\u00fd hov\u011bz\u00ed steak bez kosti (medium)<\/td><td>+58 \u00b0C<\/td><td>45 &#8211; 90 min<\/td><\/tr><tr><td>Prorostl\u00fd hov\u011bz\u00ed steak s kost\u00ed (medium)<\/td><td>+58 \u00b0C<\/td><td>od 4 do 7 hodin<\/td><\/tr><tr><td>Vep\u0159ov\u00e9 maso (well done)<\/td><td>+70 \u00b0C<\/td><td>od 3 do 3,5 hodiny<\/td><\/tr><tr><td>Ku\u0159ec\u00ed prsa (well done)<\/td><td>+75 \u00b0C<\/td><td>od 1 do 3 hodin<\/td><\/tr><tr><td>Zelenina<\/td><td>+85 \u00b0C<\/td><td>od 2 do 3 hodin<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 id=\"3-hlavni-vyhody-vareni-sous-vide\" class=\"wp-block-heading\"><strong>3 hlavn\u00ed v\u00fdhody va\u0159en\u00ed sous-vide<\/strong><\/h2>\n\n\n\n<p><strong><em>1. U\u017eite\u010dn\u00e9 \u017eiviny a vitam\u00edny<\/em><\/strong><\/p>\n\n\n\n<p>Sous-vide umo\u017e\u0148uje zachovat \u017eiviny a stopov\u00e9 prvky, kter\u00e9 se p\u0159i va\u0159en\u00ed obvykle ztr\u00e1cej\u00ed.<\/p>\n\n\n\n<p>To je mo\u017en\u00e9 d\u00edky vakuov\u00e1n\u00ed, kdy je z obalu odstran\u011bn kysl\u00edk, kter\u00fd se obvykle pod\u00edl\u00ed na oxida\u010dn\u00edch reakc\u00edch. Pom\u00e1h\u00e1 tak\u00e9 zabr\u00e1nit denaturaci &#8211; ztr\u00e1t\u011b biologick\u00e9 hodnoty b\u00edlkovin mnoha slo\u017eek potravin.<\/p>\n\n\n\n<p><strong><em>2. P\u0159irozen\u00e1 \u0161\u0165avnatost a struktura<\/em><\/strong><\/p>\n\n\n\n<p>P\u0159i va\u0159en\u00ed metodou sous-vide se zachov\u00e1 p\u0159irozen\u00e1 \u0161\u0165avnatost a p\u0159irozen\u00fd vzhled surovin.<\/p>\n\n\n\n<p><strong><em>3. Chu\u0165 a v\u016fn\u011b<\/em><\/strong><\/p>\n\n\n\n<p>Ko\u0159en\u00ed a marin\u00e1dy pronikaj\u00ed hloub\u011bji do pokrmu, chu\u0165 a v\u016fn\u011b jsou intenzivn\u011bj\u0161\u00ed. Pokud je maso tuh\u00e9, del\u0161\u00ed tepeln\u00e1 \u00faprava p\u0159i n\u00edzk\u00e9 teplot\u011b ho zjemn\u00ed hydrolyzac\u00ed kolagenu pojivov\u00e9 tk\u00e1n\u011b za vzniku \u017eelatiny.<\/p>\n\n\n\n<h3 id=\"myty-vs-fakta\" class=\"wp-block-heading\"><strong>M\u00fdty vs fakta<\/strong><\/h3>\n\n\n\n<p>Existuj\u00ed r\u016fzn\u00e9 n\u00e1zory a to zejm\u00e9na na nov\u00e9 metody v jak\u00e9mkoli oboru. V\u0161e nov\u00e9 se \u010dasto setk\u00e1v\u00e1 s obavami a stereotypy. Poj\u010fme vyvr\u00e1tit n\u011bkter\u00e9 m\u00fdty o sous-vide.<\/p>\n\n\n\n<h3 id=\"kvalita-tepelneho-zpracovani\" class=\"wp-block-heading\"><strong>Kvalita tepeln\u00e9ho zpracov\u00e1n\u00ed<\/strong><\/h3>\n\n\n\n<p>Existuje n\u00e1zor, \u017ee va\u0159en\u00ed sous-vide v hork\u00e9 vod\u011b se prov\u00e1d\u00ed p\u0159i tak n\u00edzk\u00fdch teplot\u00e1ch, \u017ee tato tepeln\u00e1 \u00faprava nesta\u010d\u00ed k usmrcen\u00ed v\u0161ech mo\u017en\u00fdch parazit\u016f a bakteri\u00ed.<\/p>\n\n\n\n<p>V\u0161echny produkty, kter\u00e9 se dostanou do supermarketu, proch\u00e1zej\u00ed hygienickou kontrolou, co\u017e znamen\u00e1, \u017ee se nemus\u00edte b\u00e1t parazit\u016f ani bakteri\u00ed. Bakterie se nav\u00edc mno\u017e\u00ed p\u0159i teplot\u011b potravin od +4,4 do 60 \u00b0C. Proto je d\u016fle\u017eit\u00e9, aby v\u0161echny suroviny p\u0159ed va\u0159en\u00edm sous vide byly ulo\u017eeny v chladni\u010dce p\u0159i teplot\u011b nep\u0159esahuj\u00edc\u00ed +3 \u00b0C.<\/p>\n\n\n\n<p>U ka\u017ed\u00e9 ingredience jsou tak\u00e9 uvedena doporu\u010den\u00ed pro dobu va\u0159en\u00ed, kter\u00e1 je t\u0159eba dodr\u017eet. Ingredience m\u016f\u017eete tak\u00e9 lehce osmahnout hned po p\u0159\u00edprav\u011b metodou sous-vide, aby se vn\u011bj\u0161\u00ed povrch opekl p\u0159i vy\u0161\u0161\u00ed teplot\u011b. Po uva\u0159en\u00ed by se m\u011bl pokrm ihned sn\u00edst nebo zchladit na +1 \u00b0C a pot\u00e9 zmrazit.<\/p>\n\n\n\n<h3 id=\"styk-plastu-s-potravinami\" class=\"wp-block-heading\"><strong>Styk plastu s potravinami<\/strong><\/h3>\n\n\n\n<p>N\u011bkte\u0159\u00ed se mohou ob\u00e1vat, \u017ee se z plastov\u00e9ho s\u00e1\u010dku mohou p\u0159i zah\u0159\u00e1t\u00ed uvol\u0148ovat \u0161kodliv\u00e9 l\u00e1tky. Ve skute\u010dnosti se pro vakuov\u00e1n\u00ed doporu\u010duje pou\u017e\u00edvat plastov\u00e9 s\u00e1\u010dky ur\u010den\u00e9 pro potraviny. Jsou dostate\u010dn\u011b bezpe\u010dn\u00e9. Strach z plast\u016f nen\u00ed opr\u00e1vn\u011bn\u00fd: v na\u0161\u00ed kuchyni m\u016f\u017ee b\u00fdt plastov\u00e9 n\u00e1dob\u00ed, p\u0159\u00edbory i povrchy. V\u0161echny tyto prost\u0159edky ur\u010den\u00e9 pro styk s potravinami jsou testov\u00e1ny a lze je pou\u017e\u00edvat.<\/p>\n\n\n\n<p>Nebojte se tedy va\u0159en\u00ed metodou sous-vide, zejm\u00e9na pokud pou\u017e\u00edv\u00e1te speci\u00e1ln\u00ed za\u0159\u00edzen\u00ed &#8211; p\u0159\u00edstroje sous-vide, kter\u00e9 kontroluj\u00ed spr\u00e1vn\u00fd re\u017eim va\u0159en\u00ed, dobu va\u0159en\u00ed a teplotu.<\/p>\n\n\n\n<h3 id=\"pristroje-sous-vide-pro-domaci-kuchyni\" class=\"wp-block-heading\"><strong>P\u0159\u00edstroje Sous-vide pro dom\u00e1c\u00ed kuchyni<\/strong><\/h3>\n\n\n\n<p>Co je to p\u0159\u00edstroj sous-vide? Existuj\u00ed dva hlavn\u00ed typy p\u0159\u00edstroj\u016f sous-vide: samostatn\u00fd ponorn\u00fd cirkula\u010dn\u00ed p\u0159\u00edstroj a stacion\u00e1rn\u00ed vodn\u00ed trouba. U ponorn\u00fdch model\u016f budete pot\u0159ebovat speci\u00e1ln\u00ed n\u00e1dobu (hrnec) s vodou. Stacion\u00e1rn\u00ed modely s vodn\u00ed troubou maj\u00ed vestav\u011bnou vodn\u00ed l\u00e1ze\u0148.<\/p>\n\n\n\n<p>P\u0159i v\u00fdb\u011bru za\u0159\u00edzen\u00ed sous-vide mus\u00edte nejprve rozhodnout o dvou hlavn\u00edch ot\u00e1zk\u00e1ch:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Jak \u010dasto bude za\u0159\u00edzen\u00ed pou\u017e\u00edv\u00e1no?<\/li>\n\n\n\n<li>Kolik potravin pl\u00e1nujete t\u00edmto zp\u016fsobem p\u0159ipravovat?<\/li>\n<\/ul>\n\n\n\n<h3 id=\"kompaktni-samostatna-ponorna-cirkulace\" class=\"wp-block-heading\"><strong>Kompaktn\u00ed samostatn\u00e1 ponorn\u00e1 cirkulace<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large is-style-rounded\"><img decoding=\"async\" src=\"https:\/\/aeno.com\/blog\/wp-content\/uploads\/2022\/11\/7-1.webp\" alt=\"\"\/><\/figure>\n\n\n\n<p>Mezi v\u00fdhody samostatn\u00e9ho ponorn\u00e9ho ob\u011bhov\u00e9ho \u010derpadla pat\u0159\u00ed skute\u010dnost, \u017ee zab\u00edr\u00e1 m\u00e9n\u011b m\u00edsta a je vhodn\u00e9 pro pr\u00e1ci s nejr\u016fzn\u011bj\u0161\u00edmi n\u00e1dobami.<\/p>\n\n\n\n<p>Nev\u00fdhodou tohoto typu za\u0159\u00edzen\u00ed je odpa\u0159ov\u00e1n\u00ed tekutiny z n\u00e1doby b\u011bhem va\u0159en\u00ed. To se v\u0161ak snadno vy\u0159e\u0161\u00ed pou\u017eit\u00edm speci\u00e1ln\u00edho krytu.<\/p>\n\n\n\n<p>U ponorn\u00e9ho va\u0159en\u00ed sous-vide jde obvykle o v\u00fdkon a objem, se kter\u00fdm se mu dob\u0159e pracuje. Nap\u0159\u00edklad 800W ponorn\u00fd sous-vide pro dom\u00e1cnost dok\u00e1\u017ee oh\u0159\u00e1t 20 litr\u016f vody za 45 minut na 56 \u00b0C.<\/p>\n\n\n\n<h3 id=\"vodni-pec\" class=\"wp-block-heading\"><strong>Vodn\u00ed pec<\/strong><\/h3>\n\n\n\n<p>U stacion\u00e1rn\u00edch za\u0159\u00edzen\u00ed sous-vide, jako je vodn\u00ed trouba, je hlavn\u00edm faktorem kapacita. U v\u011bt\u0161iny stacion\u00e1rn\u00edch sous-vide pro dom\u00e1c\u00ed pou\u017eit\u00ed nep\u0159esahuje 12-13 litr\u016f.<\/p>\n\n\n\n<p>Poskytuj\u00ed jak tepelnou izolaci, tak speci\u00e1ln\u00ed kryt, kter\u00fd zabra\u0148uje odpa\u0159ov\u00e1n\u00ed. Stacion\u00e1rn\u00ed su\u0161i\u010dky maj\u00ed tak\u00e9 speci\u00e1ln\u00ed m\u0159\u00ed\u017eky, kter\u00e9 umo\u017e\u0148uj\u00ed racion\u00e1ln\u00ed um\u00edst\u011bn\u00ed v\u00fdrobk\u016f (nap\u0159\u00edklad steak\u016f) uvnit\u0159. V tomto p\u0159\u00edpad\u011b je u\u017eivatel omezen danou kapacitou.<\/p>\n\n\n\n<h3 id=\"jaky-typ-sous-vide-zvolit\" class=\"wp-block-heading\"><strong>Jak\u00fd typ sous-vide zvolit?<\/strong><\/h3>\n\n\n\n<p>Samostatn\u00e1 ponorn\u00e1 ob\u011bhov\u00e1 \u010derpadla jsou kompaktn\u011bj\u0161\u00ed a univerz\u00e1ln\u011bj\u0161\u00ed. Budou nejlep\u0161\u00ed volbou pro dom\u00e1c\u00ed va\u0159en\u00ed.<\/p>\n\n\n\n<p>Takov\u00fd p\u0159\u00edstroj se pohodln\u011b skladuje a v kuchyni nezab\u00edr\u00e1 mnoho m\u00edsta. U ponorn\u00e9ho modelu je d\u016fle\u017eit\u00e9 v\u011bnovat pozornost n\u00e1sleduj\u00edc\u00edm vlastnostem: v\u00fdkon, doporu\u010den\u00e1 kapacita pro pr\u00e1ci, p\u0159\u00edtomnost p\u0159edprogramovan\u00fdch re\u017eim\u016f a voliteln\u00fdch nastaven\u00ed.<\/p>\n\n\n\n<p>Pozornost m\u016f\u017eete v\u011bnovat nap\u0159\u00edklad modelu sous-vide zna\u010dky AENO s v\u00fdkonem 1200 W pro pohodln\u00fd oh\u0159ev a\u017e 15 litr\u016f vody p\u0159i va\u0159en\u00ed, se 4 r\u016fzn\u00fdmi automatick\u00fdmi re\u017eimy pro r\u016fzn\u00e9 ingredience. Tak\u00e9 tento p\u0159\u00edstroj zahrnuje manu\u00e1ln\u00ed nastaven\u00ed teploty od 20 do 95 \u00b0C a dobu va\u0159en\u00ed a\u017e 100 hodin.<\/p>\n\n\n\n<h3 id=\"jak-varit\" class=\"wp-block-heading\"><strong>Jak va\u0159it<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large is-style-rounded\"><img decoding=\"async\" src=\"https:\/\/aeno.com\/blog\/wp-content\/uploads\/2022\/11\/4.webp\" alt=\"\"\/><\/figure>\n\n\n\n<p>Va\u0159en\u00ed chutn\u00fdch a zdrav\u00fdch pokrm\u016f pomoc\u00ed modern\u00ed technologie sous-vide v\u00e1m usnadn\u00ed speci\u00e1ln\u00ed za\u0159\u00edzen\u00ed: vakuov\u00e1 sv\u00e1\u0159e\u010dka a p\u0159\u00edstroj sous-vide.<\/p>\n\n\n\n<p>1. P\u0159ipravte si ingredience a zabalte je do plastov\u00e9ho s\u00e1\u010dku.<\/p>\n\n\n\n<p>2. Odstra\u0148te vzduch pomoc\u00ed speci\u00e1ln\u00edho vakuov\u00e9ho t\u011bsn\u011bn\u00ed.<\/p>\n\n\n\n<p>3. Pomoc\u00ed speci\u00e1ln\u00edho fixa\u010dn\u00edho prost\u0159edku p\u0159ipevn\u011bte n\u00e1dobu sous-vide na st\u011bnu varn\u00e9 n\u00e1doby.<\/p>\n\n\n\n<p>4. P\u0159idejte vodu ne n\u00ed\u017ee ne\u017e je zna\u010dka &#8220;MIN&#8221; a ne v\u00fd\u0161e ne\u017e je zna\u010dka &#8220;MAX&#8221; na p\u0159\u00edstroji.<\/p>\n\n\n\n<p>5. Vlo\u017ete s\u00e1\u010dek s p\u0159\u00edsadami do vody.<\/p>\n\n\n\n<p>6. Zapn\u011bte p\u0159\u00edstroj sous vide a prove\u010fte pot\u0159ebn\u00e1 nastaven\u00ed: teplota a po\u010det hodin. Nebo zvolte p\u0159edprogramovan\u00fd re\u017eim, pokud m\u00e1te model chytr\u00e9ho za\u0159\u00edzen\u00ed. Stiskn\u011bte tla\u010d\u00edtko start.<\/p>\n\n\n\n<p>7. Po\u010dkejte na konec va\u0159en\u00ed. Pokrm vyjm\u011bte kle\u0161t\u011bmi a\u017e po vypnut\u00ed p\u0159\u00edstroje. P\u0159\u00edstroj sous-vide vyjm\u011bte a\u017e po jeho vychladnut\u00ed.<\/p>\n\n\n\n<p>N\u011bkte\u0159\u00ed \u0161\u00e9fkucha\u0159i v restaurac\u00edch d\u00e1vaj\u00ed p\u0159ed vakuov\u00e1n\u00edm p\u0159ednost rychl\u00e9mu ope\u010den\u00ed masa na rozp\u00e1len\u00e9 p\u00e1nvi, kter\u00e9 mu dod\u00e1 intenzivn\u00ed chu\u0165 po ope\u010den\u00ed a tak\u00e9 zni\u010d\u00ed bakterie na povrchu. Toho lze vyu\u017e\u00edt i p\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b ob\u011bd\u016f a ve\u010de\u0159\u00ed. Po va\u0159en\u00ed metodou sous vide je vhodn\u00e9 pokrmy ihned serv\u00edrovat a konzumovat. V opa\u010dn\u00e9m p\u0159\u00edpad\u011b je t\u0159eba je zchladit a zmrazit pro skladov\u00e1n\u00ed.<\/p>\n\n\n\n<p>Va\u0159en\u00ed podle modern\u00ed kulin\u00e1\u0159sk\u00e9 technologie sous-vide v souladu se v\u0161emi doporu\u010den\u00edmi, podm\u00ednkami a bezpe\u010dnostn\u00edmi opat\u0159en\u00edmi za p\u0159\u00edtomnosti vysoce kvalitn\u00edch \u0161pi\u010dkov\u00fdch kuchy\u0148sk\u00fdch p\u0159\u00edstroj\u016f pro v\u00e1s bude p\u0159\u00edjemn\u00fdm z\u00e1\u017eitkem p\u0159i p\u0159\u00edprav\u011b chutn\u00fdch a zdrav\u00fdch j\u00eddel. P\u0159\u00edstroje sous-vide a vakuova\u010dky budou skv\u011bl\u00fdmi pomocn\u00edky ve va\u0161\u00ed kuchyni.<\/p>\n\n\n\n<p>V\u00edce informac\u00ed o modelech t\u011bchto kuchy\u0148sk\u00fdch za\u0159\u00edzen\u00ed najdete v katalogu AENO:<\/p>\n\n\n\n<p>Sous vide <a href=\"https:\/\/aeno.com\/cz\/product\/sous-vide-asv01\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>https:\/\/aeno.com\/cz\/product\/sous-vide-asv01<\/strong><\/a><\/p>\n\n\n\n<p>Vakuov\u00e1 sv\u00e1\u0159e\u010dka <a href=\"https:\/\/aeno.com\/cz\/category\/kitchen\/vacuum-sealer\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>https:\/\/aeno.com\/cz\/category\/kitchen\/vacuum-sealer<\/strong><\/a><\/p>\n\n\n\n<h4 id=\"chcete-si-kouplt-tento-produkt\" class=\"wp-block-heading\"><strong>Chcete si KOUPlT tento produkt?<\/strong><\/h4>\n\n\n\n<p>Pod\u00edvejte se na seznam prodejc\u016f v \u010cesk\u00e9 republice:<br><strong><a href=\"https:\/\/www.alza.cz\/aeno\/v29087.htm\" target=\"_blank\" rel=\"noreferrer noopener\">Alza.cz<\/a><\/strong><br><strong><a href=\"https:\/\/www.planeo.cz\/vyhledavani$a1013-search?fp_producer=644bb7dc7ff932078205f7e4&amp;df_fp_price_MIN=359&amp;df_fp_price_MAX=6999&amp;fp_price_MIN=359&amp;fp_price_MAX=6999&amp;query=AENO&amp;limit=24&amp;sorting=RELEVANCE\" target=\"_blank\" rel=\"noreferrer noopener\">Planeo.cz<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"Hlavn\u00edm trendem modern\u00ed kuchyn\u011b je zdrav\u00e1 v\u00fd\u017eiva. Existuje st\u00e1le v\u00edce r\u016fzn\u00fdch zp\u016fsob\u016f, jak p\u0159ipravit chutn\u00e9 a zdrav\u00e9 j\u00eddlo. V\u00fdhodn\u011bj\u0161\u00ed je va\u0159en\u00ed bez sma\u017een\u00ed, nap\u0159\u00edklad v p\u00e1\u0159e nebo ve vakuu. Jednou&hellip;\n","protected":false},"author":2,"featured_media":1182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[222,232],"tags":[],"class_list":{"0":"post-1619","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kitchen-cz","8":"category-sous-vide-cz"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Co je sous-vide &#8211; AENO-Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aeno.com\/blog\/cs\/co-je-sous-vide\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Co je sous-vide &#8211; AENO-Blog\" \/>\n<meta property=\"og:description\" content=\"Hlavn\u00edm trendem modern\u00ed kuchyn\u011b je zdrav\u00e1 v\u00fd\u017eiva. Existuje st\u00e1le v\u00edce r\u016fzn\u00fdch zp\u016fsob\u016f, jak p\u0159ipravit chutn\u00e9 a zdrav\u00e9 j\u00eddlo. V\u00fdhodn\u011bj\u0161\u00ed je va\u0159en\u00ed bez sma\u017een\u00ed, nap\u0159\u00edklad v p\u00e1\u0159e nebo ve vakuu. 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