{"id":1087,"date":"2025-06-17T13:49:56","date_gmt":"2025-06-17T11:49:56","guid":{"rendered":"https:\/\/elro.kezmarok.sk\/?p=1087"},"modified":"2025-06-18T13:50:46","modified_gmt":"2025-06-18T11:50:46","slug":"kulinarske-recepty-kezmarskeho-masiara-viktora-becka","status":"publish","type":"post","link":"https:\/\/elro.kezmarok.sk\/index.php\/2025\/06\/17\/kulinarske-recepty-kezmarskeho-masiara-viktora-becka\/","title":{"rendered":"Kulin\u00e1rske recepty ke\u017emarsk\u00e9ho m\u00e4siara Viktora Becka"},"content":{"rendered":"<p><strong>S\u00a0bl\u00ed\u017eiacim sa festivalom Eur\u00f3pske \u013eudov\u00e9 remeslo sa n\u00e1m zbiehaj\u00fa ch\u00fa\u0165ky aj na&nbsp;kulin\u00e1rske dobroty, ktor\u00e9 k\u00a0festivalu neodmyslite\u013ene patria. Historick\u00fa osobnos\u0165 so z\u00e1ujmom v\u00a0kulin\u00e1rstve mal i\u00a0Ke\u017emarok. Viktor Beck si obchod otvoril v\u00a0septembri 1900 a\u00a0\u010dasom z\u00a0neho vybudoval podnik s\u00a0tak dobr\u00fdm menom, \u017ee \u00faspe\u0161ne fungoval i&nbsp;po jeho smrti. Koniec pri\u0161iel po&nbsp;druhej svetovej vojne, ke\u010f v\u00e4\u010d\u0161ina Nemcov opustila republiku a\u00a0s\u00fakromn\u00e9 podniky sa zn\u00e1rodnili. <\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Rozvoj poznania v\u010faka nad\u0161encom<\/strong><\/p>\n<p>S\u00a0ke\u017emarsk\u00fdm m\u00e4siarom Beckom sme sa zozn\u00e1mili v\u00a0minuloro\u010dnom febru\u00e1rovom \u010d\u00edsle Nov\u00edn Ke\u017emarok. Po&nbsp;vydan\u00ed \u010dl\u00e1nku o&nbsp;tejto osobnosti sa objavili\u00a0doteraz nepoznan\u00e9 inform\u00e1cie a\u00a0fakty. Pr\u00ednos mali inform\u00e1cie miestneho nad\u0161enca hist\u00f3rie Jozefa Joppu, ktor\u00fd poskytol spr\u00e1vy najm\u00e4 o\u00a0jeho de\u0165och. Z\u00a0poh\u013eadu kulin\u00e1rstva sa skrze facebookov\u00fa str\u00e1nku Ke\u017emarok na&nbsp;historick\u00fdch fotografi\u00e1ch, ktor\u00fa spravuje Nikol Lipt\u00e1kov\u00e1, podarilo zachyti\u0165 existenciu ma\u010farsky p\u00edsanej knihy Kuch\u00e1rske umenie 20. storo\u010dia <em>(A\u00a0XX. sz\u00e1zad szak\u00e1csm\u00fcv\u00e9szete).<\/em> Jej autorom je S\u00e1ndor Cs\u00e1ky (1890 \u2013 1951), ist\u00fd \u010das pracuj\u00faci ako \u0161\u00e9fkuch\u00e1r v\u00a0Sanat\u00f3riu Dr.\u00a0Szont\u00e1gha v\u00a0Novom Smokovci.\u00a0V\u00a0jeho kuch\u00e1rke, ktor\u00fa sa podarilo z\u00edska\u0165 do&nbsp;zbierkov\u00e9ho fondu M\u00fazea v\u00a0Ke\u017emarku, n\u00e1jdeme dev\u00e4\u0165 unik\u00e1tnych Beckov\u00fdch receptov.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Unik\u00e1tne recepty<\/strong><\/p>\n<p>Niektor\u00e9 recepty sa s\u00fa\u010dasn\u00edkom asi bud\u00fa zda\u0165 nie pr\u00edli\u0161 chutn\u00e9, ale na\u0161i predkovia zu\u017eitkovali zo zvierat skuto\u010dne v\u0161etko, preto\u017ee m\u00e4so nebolo ka\u017edodennou s\u00fa\u010das\u0165ou jed\u00e1lni\u010dka.<\/p>\n<p>Dom\u00e1ca klob\u00e1sa neobsahovala \u010derven\u00fa papriku ani cesnak. Cit\u00e1cia z\u00a0dobov\u00e9ho receptu n\u00e1m d\u00e1va n\u00e1vod: <em>\u201e5 kg brav\u010dov\u00e9ho m\u00e4sa upe\u010den\u00e9ho na&nbsp;tuku pomelieme najemno a&nbsp;ochut\u00edme 140 g soli, 15 g mlet\u00e9ho bieleho korenia a\u00a0trochou citr\u00f3novej k\u00f4ry alebo nieko\u013ek\u00fdmi kvapkami citr\u00f3nov\u00e9ho oleja.\u201c<\/em> Netradi\u010dn\u00e1 je aj klob\u00e1sa s&nbsp;vajcom a&nbsp;mliekom. V\u00a0recepte sa p\u00ed\u0161e: <em>\u201eNa 7 kg chud\u00e9ho brav\u010dov\u00e9ho m\u00e4sa vezmeme 3 kg tvrdej slaniny, obe pomelieme najemno, ochut\u00edme 300 g soli, 30 g bieleho korenia a&nbsp;5 g mlet\u00e9ho kardam\u00f3nu. Prid\u00e1me p\u00e4\u0165 dobre roz\u0161\u013eahan\u00fdch vajec,\u00a00,75 litra surov\u00e9ho mlieka a&nbsp;v\u0161etko premie\u0161ame.\u201c<\/em> Obe hmoty sa plnili do&nbsp;tenk\u00fdch brav\u010dov\u00fdch \u010driev.<\/p>\n<p>Predkovia hojne vyu\u017e\u00edvali vn\u00fatornosti zvierat, ve\u013ekej ob\u013eube sa te\u0161ila pe\u010de\u0148, <em>\u201e10 kg brav\u010dovej pe\u010dene z\u013eahka uvar\u00edme a&nbsp;najemno pomelieme s&nbsp;3 kg laloka, 3 kg krkovi\u010dky a\u00a02 \u2013 3 str\u00fa\u010dikmi opra\u017eenej cibule. Na&nbsp;to sa 5 kg surov\u00e9ho, uvaren\u00e9ho b\u00f4\u010dika nakr\u00e1ja na&nbsp;mal\u00e9 kocky a&nbsp;prid\u00e1 sa 2,5 kg poloroztopenej brav\u010dovej masti. Hmotu ochut\u00edme so\u013eou, 80 g bieleho korenia, 20 g z\u00e1zvoru a&nbsp;10 g kardam\u00f3nu. Premie\u0161ame,\u00a0napln\u00edme do&nbsp;\u010driev a\u00a0uvar\u00edme,\u201c<\/em> do\u010d\u00edtame sa v\u00a0recepte.<\/p>\n<p>Poch\u00fa\u0165kou bol i\u00a0jazyk, ktor\u00fd zase dopodrobna rozobrali v&nbsp;recepte: <em>\u201eO\u010dist\u00edme membr\u00e1nu a&nbsp;\u00fastie hov\u00e4dzieho jazyka. Vonkaj\u0161ia ko\u017ea jazyka sa vy\u010dist\u00ed tak, \u017ee ju na&nbsp;min\u00fatu \u2013 dve ponor\u00edme do&nbsp;hor\u00facej vody s&nbsp;teplotou 50 \u2013 60 stup\u0148ov a&nbsp;chrbtom no\u017ea \u010do najviac zl\u00fapeme ko\u017eu. T\u00fdm docielime, \u017ee sa skr\u00e1ti doba marinovania a&nbsp;\u013eah\u0161ie sa uvar\u00ed. Pripraven\u00fd hov\u00e4dz\u00ed jazyk namo\u010d\u00edme na&nbsp;1 \u2013 2 hodiny do&nbsp;studenej vody. Medzit\u00fdm rozmie\u0161ame 250 g soli, 200 g soli kyseliny dusi\u010dnej a&nbsp;200 g trstinov\u00e9ho cukru. Dobre t\u00fdm potrieme jazyk a&nbsp;vlo\u017e\u00edme ho do&nbsp;dreven\u00e9ho suda alebo kamennej n\u00e1doby. Nasleduj\u00faci de\u0148 sa spomenut\u00e1 marin\u00e1da zmie\u0161a s&nbsp;vodou a&nbsp;naleje na&nbsp;jazyk, ktor\u00fd sa v&nbsp;marin\u00e1de obracia ka\u017ed\u00e9 2 \u2013 3 dni, aby v\u0161etky strany dozreli rovnako. Doba zrenia je 14 \u2013 18 dn\u00ed. Pred pou\u017eit\u00edm treba jazyk namo\u010di\u0165 do&nbsp;vla\u017enej vody a&nbsp;pod\u013ea potreby za\u00fadi\u0165, pr\u00edpadne 5 \u2013 6 hod\u00edn vari\u0165 ako nakladan\u00fd jazyk. Zvy\u0161n\u00fa \u0161upku jazyka o\u0161\u00fapeme, rozre\u017eeme pozd\u013a\u017ene alebo inak. Pod\u00e1vame ho s&nbsp;nastr\u00fahan\u00fdm chrenom, hr\u00e1\u0161kom \u010di zemiakov\u00fdm pyr\u00e9.\u201c<\/em><\/p>\n<p>Na tomto mieste sa nedaj\u00fa spomen\u00fa\u0165 v\u0161etky recepty z\u00a0produkcie Viktora Becka. Ak v\u00e1s t\u00e9ma zaujala, viac n\u00e1jdete v\u00a0rozsiahlom \u010dl\u00e1nku, ktor\u00fd o\u00a0\u0148om vy\u0161iel v\u00a0zborn\u00edku Spi\u0161sk\u00e9ho dejepisn\u00e9ho spolku.<\/p>\n<p><strong>Vladim\u00edr Juli\u00e1n \u0160evc, foto: M\u00fazeum v\u00a0Ke\u017emarku<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>S\u00a0bl\u00ed\u017eiacim sa festivalom Eur\u00f3pske \u013eudov\u00e9 remeslo sa n\u00e1m zbiehaj\u00fa ch\u00fa\u0165ky aj na&nbsp;kulin\u00e1rske dobroty, ktor\u00e9 k\u00a0festivalu neodmyslite\u013ene patria. Historick\u00fa osobnos\u0165 so z\u00e1ujmom v\u00a0kulin\u00e1rstve mal i\u00a0Ke\u017emarok. Viktor Beck si obchod otvoril v\u00a0septembri 1900 a\u00a0\u010dasom z\u00a0neho vybudoval podnik s\u00a0tak dobr\u00fdm menom, \u017ee \u00faspe\u0161ne fungoval i&nbsp;po jeho smrti. Koniec pri\u0161iel po&nbsp;druhej svetovej vojne, ke\u010f v\u00e4\u010d\u0161ina Nemcov opustila republiku a\u00a0s\u00fakromn\u00e9&#8230;<\/p>\n","protected":false},"author":2,"featured_media":1088,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezaradene"],"_links":{"self":[{"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/posts\/1087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/comments?post=1087"}],"version-history":[{"count":1,"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/posts\/1087\/revisions"}],"predecessor-version":[{"id":1089,"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/posts\/1087\/revisions\/1089"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/media\/1088"}],"wp:attachment":[{"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/media?parent=1087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/categories?post=1087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elro.kezmarok.sk\/index.php\/wp-json\/wp\/v2\/tags?post=1087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}