{"id":3785,"date":"2025-06-20T19:23:15","date_gmt":"2025-06-20T16:23:15","guid":{"rendered":"https:\/\/aeno.com\/blog\/?p=3785"},"modified":"2025-06-20T19:23:24","modified_gmt":"2025-06-20T16:23:24","slug":"historie-vareni-sous-vide","status":"publish","type":"post","link":"https:\/\/aeno.com\/blog\/cs\/historie-vareni-sous-vide\/","title":{"rendered":"Historie va\u0159en\u00ed Sous Vide"},"content":{"rendered":"\n

Va\u0159en\u00ed nen\u00ed jen o zaj\u00edmav\u00fdch receptech, ale tak\u00e9 o fascinuj\u00edc\u00edch p\u0159\u00edb\u011bz\u00edch, neuv\u011b\u0159iteln\u00fdch vyn\u00e1lezech a p\u0159\u00edjemn\u00fdch n\u00e1hod\u00e1ch. Dnes se pono\u0159\u00edme do historie va\u0159en\u00ed sous vide a prozkoum\u00e1me, co to je, odkud se vzalo a pro\u010d je skute\u010dn\u011b tak \u00fachvatn\u00e9. Jste p\u0159ipraveni na stru\u010dnou prohl\u00eddku historie va\u0159en\u00ed sous vide?<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

Co je sous vide? Stru\u010dn\u00e1 historie va\u0159en\u00ed Sous Vide<\/strong><\/h2>\n\n\n\n

Sous vide, stejn\u011b jako mnoho dal\u0161\u00edch kulin\u00e1\u0159sk\u00fdch term\u00edn\u016f, poch\u00e1z\u00ed z Francie. V doslovn\u00e9m p\u0159ekladu to znamen\u00e1 \u201eve vakuu\u201c. Nejde v\u0161ak o skladov\u00e1n\u00ed potravin ve vakuu, ale o jejich va\u0159en\u00ed speci\u00e1ln\u00edm zp\u016fsobem. Potraviny se uzav\u0159ou do vakuov\u00e9ho s\u00e1\u010dku a pot\u00e9 se pomalu va\u0159\u00ed ve vodn\u00ed l\u00e1zni p\u0159i p\u0159esn\u011b kontrolovan\u00e9 teplot\u011b.<\/p>\n\n\n\n

Historie va\u0159en\u00ed Sous Vide<\/strong>
Sous vide, francouzsk\u00fd v\u00fdraz znamenaj\u00edc\u00ed \u201eve vakuu\u201c, ozna\u010duje techniku va\u0159en\u00ed, p\u0159i n\u00ed\u017e se potraviny vakuov\u011b uzav\u0159ou do s\u00e1\u010dku a pot\u00e9 se pomalu va\u0159\u00ed ve vodn\u00ed l\u00e1zni p\u0159i p\u0159esn\u011b kontrolovan\u00e9 teplot\u011b. Pokud si mysl\u00edte, \u017ee takov\u00e9 z\u00e1zraky jsou mo\u017en\u00e9 pouze s modern\u00ed technologi\u00ed, teplotn\u00edmi \u010didly atd. co\u017e nen\u00ed tak \u00fapln\u011b pravda. Ve skute\u010dnosti se tento zp\u016fsob va\u0159en\u00ed praktikoval ji\u017e p\u0159ed n\u011bkolika sty lety.<\/p>\n\n\n\n

Modern\u00ed p\u0159\u00edstup k va\u0159en\u00ed a trend zdrav\u00e9ho stravov\u00e1n\u00ed, zachov\u00e1n\u00ed vitam\u00edn\u016f a zachov\u00e1n\u00ed v\u00fd\u017eivov\u00e9 hodnoty p\u0159ipravovan\u00fdch pokrm\u016f p\u0159ivedly sous vide op\u011bt do centra pozornosti.<\/p>\n\n\n\n

Kde to v\u0161echno za\u010dalo: V\u011bdeck\u00e1 historie Benjamina Thompsona<\/strong>
Benjamin Thompson, zn\u00e1m\u00fd sp\u00ed\u0161e jako hrab\u011b Rumford, byl fyzik, kter\u00fd prov\u00e1d\u011bl r\u016fzn\u00e9 experimenty, a ko\u0159eny sous vide sahaj\u00ed a\u017e k jeho pr\u00e1ci. V roce 1799 vznikl sous vide na z\u00e1klad\u011b jeho pokus\u016f s p\u0159enosem tepla. Vytvo\u0159il stroj na su\u0161en\u00ed brambor a pot\u00e9 se rozhodl vyzkou\u0161et v n\u011bm va\u0159it maso. Do p\u0159\u00edstroje vlo\u017eil jehn\u011b\u010d\u00ed k\u00fdtu na n\u011bkolik hodin, a kdy\u017e \u010das vypr\u0161el, zjistil, \u017ee maso nen\u00ed jen uva\u0159en\u00e9 – je dokonale k\u0159ehk\u00e9, rovnom\u011brn\u011b prope\u010den\u00e9 a chutn\u00e9. Tato ud\u00e1lost je pova\u017eov\u00e1na za vyn\u00e1lez technologie sous vide. Jednalo se v\u0161ak pouze o prototyp, proto\u017ee klasick\u00e9 va\u0159en\u00ed sous vide vyu\u017e\u00edv\u00e1 vodn\u00ed l\u00e1ze\u0148, nikoli tepl\u00fd vzduch.<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

Z\u00e1rove\u0148 tento okam\u017eik znamenal zji\u0161t\u011bn\u00ed, \u017ee d\u00edky takov\u00e9mu zp\u016fsobu va\u0159en\u00ed jsou vl\u00e1kna n\u011bkter\u00fdch surovin (jako je maso, steaky, tvrd\u00e1 zelenina bohat\u00e1 na vl\u00e1kninu atd.) m\u011bkk\u00e1 a k\u0159ehk\u00e1, zat\u00edmco pokrm si zachov\u00e1v\u00e1 \u0161\u0165avnatost. V d\u016fsledku toho za\u010dali kucha\u0159i v\u011bnovat pozornost pomal\u00e9mu va\u0159en\u00ed p\u0159i n\u00edzk\u00fdch teplot\u00e1ch. Dlouhou dobu v\u0161ak pou\u017e\u00edv\u00e1n\u00ed t\u00e9to technologie nebylo hlavn\u00edm proudem. V\u0161e se zm\u011bnilo v 60. letech 20. stolet\u00ed.<\/p>\n\n\n\n

Vyn\u00e1lez vakuov\u00e9ho uzav\u00edr\u00e1n\u00ed<\/strong><\/h2>\n\n\n\n

V 60. letech 20. stolet\u00ed bylo vynalezeno vakuov\u00e9 balen\u00ed. C\u00edlem francouzsk\u00fdch a americk\u00fdch v\u011bdc\u016f bylo vyvinout \u00fa\u010dinn\u00fd zp\u016fsob uzav\u00edr\u00e1n\u00ed potravin pro pr\u016fmyslov\u00e9 \u00fa\u010dely, aby se prodlou\u017eila jejich trvanlivost. V\u00fdznamnou roli p\u0159i prosazov\u00e1n\u00ed t\u00e9to metody v kulin\u00e1\u0159sk\u00e9m pr\u016fmyslu, zejm\u00e9na p\u0159i zlep\u0161ov\u00e1n\u00ed kvality nemocni\u010dn\u00edch potravin, sehr\u00e1l plukovn\u00edk Ambrose McGuckian. Jeho jm\u00e9no je \u010dasto zmi\u0148ov\u00e1no v diskus\u00edch o historii va\u0159en\u00ed metodou sous vide.<\/p>\n\n\n\n

Postupn\u011b \u0161\u00e9fkucha\u0159i a v\u011bdci rozvinuli my\u0161lenku uzav\u00edr\u00e1n\u00ed potravin do plastov\u00fdch obal\u016f a jejich n\u00e1sledn\u00e9 va\u0159en\u00ed p\u0159i p\u0159esn\u011b stanoven\u00fdch teplot\u00e1ch, sterilizaci a pasterizaci. Po ur\u010ditou dobu se tento postup omezoval na pr\u016fmyslovou v\u00fdrobu potravin (kryobalen\u00ed) a zam\u011b\u0159oval se sp\u00ed\u0161e na prodlou\u017een\u00ed trvanlivosti v\u00fdrobk\u016f ne\u017e na zlep\u0161en\u00ed jejich chuti. Zlep\u0161en\u00ed chuti se uk\u00e1zalo jako prosp\u011b\u0161n\u00fd vedlej\u0161\u00ed \u00fa\u010dinek. V\u00fdrobky si d\u00edky tomuto steriliza\u010dn\u00edmu procesu nejen zachovaly svou strukturu, ale staly se i chutn\u011bj\u0161\u00edmi.<\/p>\n\n\n\n

Sous Vide v kulin\u00e1\u0159sk\u00e9m uzn\u00e1n\u00ed<\/strong><\/h3>\n\n\n\n

V roce 1974 vstoupil sous vide do kulin\u00e1\u0159sk\u00e9ho sv\u011bta. Metodu zavedl Francouz Georges Pralus, kdy\u017e pracoval v restauraci Troisgros ve francouzsk\u00e9m Roanne. Francouzsk\u00e1 metoda va\u0159en\u00ed byla ve Francii o\u017eivena v nov\u00e9 podob\u011b, i kdy\u017e st\u00e1le existovaly komer\u010dn\u00ed c\u00edle. Foie gras p\u0159i tradi\u010dn\u00ed \u00faprav\u011b ztr\u00e1cela a\u017e 50 % sv\u00e9 hmotnosti a n\u011bkdy byla p\u0159eva\u0159en\u00e1. To se projevilo jak na chuti, tak na zisku restaurace.<\/p>\n\n\n\n

Pralus navrhl va\u0159it foie gras tak, \u017ee je uzav\u0159el do plastu a tepeln\u011b upravil ve vodn\u00ed l\u00e1zni p\u0159i p\u0159esn\u011b stanoven\u00e9 teplot\u011b. V\u00fdsledky ud\u011blaly dojem i na \u0161\u00e9fkucha\u0159e restaurace. Foie gras b\u011bhem va\u0159en\u00ed ztratila pouze 5 % sv\u00e9 hmotnosti a v\u011bt\u0161ina jej\u00edho tuku z\u016fstala zachov\u00e1na. Pozd\u011bji Pralus tento postup praktikoval v restauraci, kde jej objevil, a vyu\u010doval z\u00e1klady va\u0159en\u00ed metodou sous vide ve sv\u00e9 \u0161kole Culinary Innovations.<\/p>\n\n\n\n

Vzestup popularity sous vide<\/strong><\/h3>\n\n\n\n

K popularizaci sous vide v\u00fdznamn\u011b p\u0159isp\u011bl tak\u00e9 Bruno Goussault. In\u017een\u00fdr, ekonom a \u0161\u00e9fkucha\u0159 Goussault za\u010dal tuto metodu zkoumat, jakmile se v 70. letech 20. stolet\u00ed stala popul\u00e1rn\u00ed. Jeho \u00fakol byl n\u00e1ro\u010dn\u00fd: zajistit kvalitn\u00ed j\u00eddla pro cestuj\u00edc\u00ed na francouzsk\u00e9 \u017eeleznici. Sous vide pou\u017e\u00edval pro pr\u016fmyslov\u00e9 \u00fa\u010dely. S pomoc\u00ed dal\u0161\u00edho \u0161\u00e9fkucha\u0159e, Jo\u00ebla Robuchona, vypracovali p\u0159esn\u00e9 pokyny pro dobu a teplotu pot\u0159ebnou pro ka\u017ed\u00fd pokrm. To umo\u017enilo kucha\u0159\u016fm d\u016fsledn\u011b dodr\u017eovat stejnou metodu a dosahovat p\u0159edv\u00eddateln\u00fdch v\u00fdsledk\u016f.<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

Sous Vide v modern\u00ed \u0161pi\u010dkov\u00e9 kuchyni<\/strong><\/h3>\n\n\n\n

V roce 2000 se va\u0159en\u00ed metodou sous vide stalo v USA popul\u00e1rn\u00ed a mnoho \u0161\u00e9fkucha\u0159\u016f ji za\u010dalo testovat ve sv\u00fdch kuchyn\u00edch. Nakonec vzniklo f\u00f3rum eGullet a podobn\u00e9 platformy. Kucha\u0159i zde za\u010dali diskutovat o receptech, vym\u011b\u0148ovat si zku\u0161enosti a hledat optim\u00e1ln\u00ed \u010das a teplotu pro r\u016fzn\u00e9 pokrmy.<\/p>\n\n\n\n

Pot\u00e9 vy\u0161la kniha \u0161pan\u011blsk\u00e9ho \u0161\u00e9fkucha\u0159e Joana Rocy, kter\u00fd shrnul sv\u00e9 zku\u0161enosti s touto metodou a pod\u011blil se o n\u011b s kolegy. O rok pozd\u011bji, v roce 2006, byla metoda p\u0159edstavena v kulin\u00e1\u0159sk\u00e9 show Iron Chef America. Od t\u00e9 chv\u00edle se vr\u00e1tila ke sv\u00e9mu p\u016fvodu – do dom\u00e1c\u00edch kuchyn\u00ed.<\/p>\n\n\n\n

Za\u0159\u00edzen\u00ed se senzory a termostaty v\u0161ak z\u016fst\u00e1vala dlouho drah\u00e1, dokud se neobjevily cenov\u011b dostupn\u011bj\u0161\u00ed p\u0159\u00edstroje Sous Vide Supreme. Ob\u011bhov\u00e1 \u010derpadla t\u00e9to zna\u010dky brzy \u010delila konkurenci dal\u0161\u00edch spole\u010dnost\u00ed, jako jsou Nomiku a ChefSteps. Ka\u017ed\u00fdm rokem se cena ob\u011bhov\u00fdch \u010derpadel sni\u017euje, \u010d\u00edm\u017e se v\u00fdrobky st\u00e1vaj\u00ed technologicky vysp\u011bl\u00fdmi a dostupn\u00fdmi \u0161irok\u00e9mu okruhu spot\u0159ebitel\u016f.<\/p>\n\n\n\n

Pokud jste tedy uva\u017eovali o tom, \u017ee vyzkou\u0161\u00edte va\u0159en\u00ed metodou sous vide, je to nyn\u00ed zcela mo\u017en\u00e9 a cenov\u011b dostupn\u00e9. Nap\u0159\u00edklad ob\u011bhov\u00e1 \u010derpadla sous vide od spole\u010dnosti AENO jsou zaslou\u017een\u011b pova\u017eov\u00e1na za n\u00e1stroje nab\u00edzej\u00edc\u00ed profesion\u00e1ln\u00ed va\u0159en\u00ed touto technologi\u00ed, kter\u00e9 zajist\u00ed dokonalou chu\u0165 a strukturu va\u0161ich pokrm\u016f!<\/p>\n\n\n\n

Chcete si KOUPlT tento produkt?<\/strong><\/h4>\n\n\n\n

Pod\u00edvejte se na seznam prodejc\u016f v \u010cesk\u00e9 republice:
Alza.cz<\/a><\/strong>
Planeo.cz<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"Va\u0159en\u00ed nen\u00ed jen o zaj\u00edmav\u00fdch receptech, ale tak\u00e9 o fascinuj\u00edc\u00edch p\u0159\u00edb\u011bz\u00edch, neuv\u011b\u0159iteln\u00fdch vyn\u00e1lezech a p\u0159\u00edjemn\u00fdch n\u00e1hod\u00e1ch. Dnes se pono\u0159\u00edme do historie va\u0159en\u00ed sous vide a prozkoum\u00e1me, co to je, odkud…\n","protected":false},"author":2,"featured_media":3303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[232],"tags":[],"class_list":{"0":"post-3785","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sous-vide-cz"},"yoast_head":"\nHistorie va\u0159en\u00ed Sous Vide – 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\/historie-vareni-sous-vide\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Historie va\u0159en\u00ed Sous Vide – AENO-Blog\" \/>\n<meta property=\"og:description\" content=\"Va\u0159en\u00ed nen\u00ed jen o zaj\u00edmav\u00fdch receptech, ale tak\u00e9 o fascinuj\u00edc\u00edch p\u0159\u00edb\u011bz\u00edch, neuv\u011b\u0159iteln\u00fdch vyn\u00e1lezech a p\u0159\u00edjemn\u00fdch n\u00e1hod\u00e1ch. 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