{"id":1448920064,"date":"2019-10-13T15:55:08","date_gmt":"2019-10-13T13:55:08","guid":{"rendered":"http:\/\/kakann.se\/2019\/october\/husmanskost-iii.html"},"modified":"2019-10-13T15:55:08","modified_gmt":"2019-10-13T13:55:08","slug":"2019_october_husmanskost-iii","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1448920064","title":{"rendered":"Husmanskost III"},"content":{"rendered":"<div>G\u00e5rdagens middag blev porterstek, syndigt gott, speciellt s\u00e5sen, den kan man \u00e4ta med sked\u00a0\ud83d\ude48<\/div>\n<div>\u00a0<\/div>\n<div>Superl\u00e4tt att g\u00f6ra, allt sk\u00f6ter sig sj\u00e4lv.\u00a0<\/div>\n<div>\u00a0<\/div>\n<div>\n<div>1.6 kg stek, benfri <br \/>1 flaska Porter (33 cl) <br \/>1.5 dl kinesisk soja<br \/>1.5 dl outsp\u00e4dd svartvinb\u00e4rssaft eller 3 dl madeira eller portvin<br \/>6 st svartpepparkorn<br \/>6 st krossade enb\u00e4r<br \/>2 tsk timjan, torkad<br \/>2 st stora vitl\u00f6ksklyftor<br \/>1 st stor gul l\u00f6k i klyftor<br \/>2 st k\u00f6ttbuljongt\u00e4rningar eller motsvarande m\u00e4ngd fond<\/div>\n<div>S\u00e5sen (det viktigaste)<br \/>8 dl sky<br \/>5 msk vetemj\u00f6l<br \/>2 dl gr\u00e4dde (valfri procent men kokbar)<\/div>\n<div>G\u00f6r s\u00e5 h\u00e4r:<br \/>1. V\u00e4lj en gryta d\u00e4r k\u00f6ttet kommer att ligga &#8221;lite tr\u00e5ngt&#8221;.<br \/>2. Klyfta l\u00f6ken och dela vitl\u00f6ken. L\u00e4gga alla ingredienser utom k\u00f6ttet i grytan och koka upp.<br \/>3. L\u00e4gg ner k\u00f6ttet och sm\u00e5koka\/sjud i ca 30 minuter. V\u00e4nd p\u00e5 k\u00f6ttbiten. <br \/>4. Om du har en k\u00f6ttermometer f\u00f6r kokning s\u00e5 stick in den i tjockaste delen av k\u00f6ttet. Annars kan du r\u00e4kna med drygt 1,5 timmar tills temperaturen i k\u00f6ttet \u00e4r 70-75 grader.<br \/>5. L\u00e5t k\u00f6ttet kallna i sitt spad. Minst 30 minuter, men g\u00e4rna \u00f6ver natten. Man kan ocks\u00e5 servera den direkt, men det d\u00e4r med att kyla den \u00e4r enligt ursprungsreceptet. <br \/>6. Sila ner skyn i en stor kastrull &#8211; det ska bli MYCKET s\u00e5s! Sp\u00e4d med vatten om det beh\u00f6vs s\u00e5 det blir 8 dl.<br \/>7. Red med gr\u00e4dde\/mj\u00f6lblandning och koka sakta i 3-5 minuter. N\u00e5gon kryddning beh\u00f6vs inte &#8211; den smakar massor!<br \/>8. Skiva k\u00f6ttet ganska tunt, l\u00e4gg i ett varmt djupt fat och h\u00e4ll p\u00e5 den heta s\u00e5sen.<br \/>9. F\u00e4rdigt att servera!<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2019\/10\/20191012_162908205_ios_5da32a8988e59d6df9eea37d.jpg\" alt=\"\" class=\"image\" data-oid=\"5da32a8988e59d6df9eea37d\" \/><\/div>\n<div>\n<div style=\"text-align: center;\"><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div style=\"text-align: center;\">\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>G\u00e5rdagens middag blev porterstek, syndigt gott, speciellt s\u00e5sen, den kan man \u00e4ta med sked\u00a0\ud83d\ude48 \u00a0 Superl\u00e4tt att g\u00f6ra, allt sk\u00f6ter sig sj\u00e4lv.\u00a0 \u00a0 1.6 kg stek, benfri 1 flaska Porter (33 cl) 1.5 dl kinesisk soja1.5 dl outsp\u00e4dd svartvinb\u00e4rssaft eller 3 dl madeira eller portvin6&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[191,261,278,321,500,554,555,556,721,741,805],"class_list":["post-1448920064","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-enbar","tag-gradde","tag-gul-lok","tag-japansk-soja","tag-notkott","tag-porter","tag-porterstek","tag-portvin","tag-svartpeppar","tag-timjan","tag-vitlok"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1448920064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1448920064"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1448920064\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1448920064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1448920064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1448920064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}