Arty\u010dok: Baculat\u00e9 jsou masit\u011bj\u0161\u00ed a chutnaj\u00ed l\u00e9pe. M\u011bl by b\u00fdt \u010derstv\u00fd a zelen\u00fd po cel\u00fd rok. Nem\u011bl by m\u00edt hn\u011bdou nebo \u010dernou \u0161pi\u010dku.
\nLilek: M\u011bl by b\u00fdt t\u011b\u017ek\u00fd, jinak je star\u00fd. Je d\u016fle\u017eit\u00e9, aby byl stonek \u010derstv\u00fd a zelen\u00fd.
\nAvok\u00e1do: Avok\u00e1do m\u016f\u017ee b\u00fdt zelen\u00e9 nebo hn\u011bd\u00e9, leskl\u00e9 nebo vr\u00e1s\u010dit\u00e9 (hrub\u00e9) ani\u017e by to ovliv\u0148ovalo kvalitu.
\nBrokolice: Pln\u00e1 zdrav\u00ed a tmav\u011b zelen\u00e1. Tup\u00e1 hlava brokolice je jako nudn\u00fd host u ve\u010de\u0159e \u2013 nestoj\u00ed za to je zv\u00e1t.
\nMrkve: Syt\u011b oran\u017eov\u011b mrkve jsou nejkvalitn\u011bj\u0161\u00ed. Je lep\u0161\u00ed koupit hodn\u011b mal\u00fdch mrkv\u00ed ne\u017e p\u00e1r velk\u00fdch.
\nKv\u011bt\u00e1k: Hledejte \u010derstv\u00e9 listy. Hlava by m\u011bla b\u00fdt b\u00edl\u00e1 nebo slonovinov\u00e1.
\nOkurka: Leskl\u00e1 a tmav\u011b zelen\u00e1 slupka. Bled\u00e1, skvrnit\u00e1 okurka nestoj\u00ed za n\u00e1kup.
\nSal\u00e1t: M\u011bla by z n\u011bj \u010di\u0161et sv\u011b\u017eest. I kdy\u017e jsou vn\u011bj\u0161\u00ed listy ochabl\u00e9, neh\u00e1zejte flintu do \u017eita. Hl\u00e1vka pod nimi je obvykle pevn\u00e1 a k\u0159upav\u00e1.
\nPapriky: \u010c\u00edm v\u011bt\u0161\u00ed plodnice, t\u00edm jemn\u011bj\u0161\u00ed chu\u0165. \u010cerven\u00e9 papriky jsou nejslad\u0161\u00ed. Pokud je paprika opravdu \u010derstv\u00e1, nem\u00e1 praskliny, \u0161kr\u00e1bance ani skvrny.
\nPovrch by m\u011bl b\u00fdt leskl\u00fd a hladk\u00fd.<\/p>\n
F\u00edky: \u010cerstv\u00e9 f\u00edky by m\u011bly \u201epotit\u201c mal\u00e9 kapi\u010dky \u0161\u0165\u00e1vy, kter\u00e9 je \u010din\u00ed leskl\u00fdmi.
\nGrep: tenkost\u011bnn\u00e9 jsou nej\u0161\u0165avnat\u011bj\u0161\u00ed.
\nKiwi: Zral\u00e9 kiwi by m\u011blo pod tlakem u stonku malinko povolit. Pokud je ovoce p\u0159\u00edli\u0161 m\u011bkk\u00e9, tak u\u017e asi fermentuje.
\nCitrony: Kulat\u00e9 citrony jsou \u0161\u0165avnat\u011bj\u0161\u00ed ne\u017e podlouhl\u00e9. \u010c\u00edm je citron \u017elut\u011bj\u0161\u00ed, t\u00edm v\u00edce vitam\u00ednu C m\u00e1. Zelen\u00fdm se vyh\u00fdbejte nebo je rovnou vyhazujte. Byly do nich p\u0159id\u00e1ny l\u00e1tky pro urychlen\u00ed zr\u00e1n\u00ed.<\/p>\n
Hov\u011bz\u00ed: M\u011blo by b\u00fdt \u010derven\u00e9. Nikoliv nahn\u011bdl\u00e9.
\nKu\u0159ata: Zapome\u0148te na \u0159ezn\u00edka, zapome\u0148te na supermarket nebo trhy a vyje\u010fte si na venkov pro ku\u0159ata farm\u00e1\u0159\u016f s ku\u0159aty z voln\u00e9ho chovu. Ty jsou nejchutn\u011bj\u0161\u00ed.
\nKachna: Vyberte si kachn\u00ed samici, maj\u00ed nej\u0161\u0165avnat\u011bj\u0161\u00ed maso. Tuk by m\u011bl b\u00fdt sp\u00ed\u0161 b\u00edl\u00fd ne\u017e \u017elut\u00fd.<\/p>\n
Obecn\u011b o ryb\u00e1ch: Mus\u00ed m\u00edt p\u0159\u00edjemnou v\u016fni mo\u0159e nebo \u0159as. O\u010di by m\u011bly m\u00edt \u010dir\u00e9 (a vypoukl\u00e9) a k\u016f\u017ee by m\u011bla b\u00fdt leskl\u00e1, s pevn\u011b p\u0159ichycen\u00fdmi \u0161upinami. K\u016f\u017ee by m\u011bla b\u00fdt pevn\u00e1 na dotek a m\u011bla by po stla\u010den\u00ed prsty \u201eodpru\u017eit\u201c. Zkontrolujte, zda jsou \u017e\u00e1bry \u010derven\u00e9 a nikoliv bled\u00e9 nebo slizk\u00e9.
\nTreska: tresku je nejlep\u0161\u00ed kupovat b\u011bhem chladn\u00fdch m\u011bs\u00edc\u016f. V tepl\u00fdch m\u011bs\u00edc\u00edch, kdy se treska krm\u00ed, je jej\u00ed maso nejk\u0159eh\u010d\u00ed na rozd\u00edl od zimn\u00edch \u010di jarn\u00edch postn\u00edch m\u011bs\u00edc\u016f.
\nPlat\u00fds (mo\u0159sk\u00fd jazyk): Pokud m\u00e1te pochyby o \u010derstvosti plat\u00fdse, osma\u017ete jej. \u010cerstv\u00fd plat\u00fds se na p\u00e1nvi scvrkne.
\nSle\u010f: St\u0159\u00edb\u0159it\u00e1 k\u016f\u017ee. Je ok pokud je m\u011bkk\u00fd na b\u0159\u00ed\u0161ku, ale nem\u011bl by b\u00fdt por\u00e9zn\u00ed. Vyh\u00fdbejte se dlouh\u00fdm, huben\u00fdm sle\u010f\u016fm.
\nMu\u0161le: P\u0159ipravujte je \u017eiv\u00e9. To lze snadno zjistit, kdy\u017e je polo\u017e\u00edte na linku. Pokud jsou \u017eiv\u00e9, otev\u0159ou se. Pokud st\u00e1le m\u00e1te pochybnosti, m\u016f\u017eete s nimi lehce poklepat na hranu d\u0159ezu. Pokud se ihned zav\u0159ou, jsou spolehliv\u011b na\u017eivu.
\nUzen\u00fd sle\u010f: M\u011bl by m\u00edt jednotnou barvu a m\u011bl by b\u00fdt nena\u0159ezan\u00fd, aby se p\u0159ede\u0161lo kontaktu mezi tmav\u011b hn\u011bdou k\u016f\u017e\u00ed s masem \u2013 bude pak chutnat jako m\u00fddlo.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zelenina Arty\u010dok: Baculat\u00e9 jsou masit\u011bj\u0161\u00ed a chutnaj\u00ed l\u00e9pe. M\u011bl by b\u00fdt \u010derstv\u00fd a zelen\u00fd po cel\u00fd rok. Nem\u011bl by m\u00edt hn\u011bdou nebo \u010dernou \u0161pi\u010dku. Lilek: M\u011bl by b\u00fdt t\u011b\u017ek\u00fd, jinak je star\u00fd. Je d\u016fle\u017eit\u00e9, aby byl stonek \u010derstv\u00fd a zelen\u00fd. Avok\u00e1do: Avok\u00e1do m\u016f\u017ee b\u00fdt zelen\u00e9 nebo hn\u011bd\u00e9, leskl\u00e9 nebo vr\u00e1s\u010dit\u00e9 (hrub\u00e9) ani\u017e by to ovliv\u0148ovalo…<\/p>\n","protected":false},"author":1,"featured_media":2879,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[832,913],"tags":[858,983,843,869,1032,838,1055,871],"class_list":["post-2878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jidlo","category-tipy-a-triky2","tag-jidlo-cz","tag-maso-cz","tag-nakupovani-cz","tag-ovoce-cz","tag-ryba","tag-tipy-a-triky","tag-trh-cz","tag-zelenina-cz"],"yoast_head":"\n