{"id":10628,"date":"2021-08-26T11:15:19","date_gmt":"2021-08-26T09:15:19","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=10628"},"modified":"2023-08-18T07:30:33","modified_gmt":"2023-08-18T06:30:33","slug":"varmroeget-makrel","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/varmroeget-makrel\/","title":{"rendered":"Varmr\u00f8get makrel"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; text_text_color=&#8221;#000000&#8243; header_text_color=&#8221;#000000&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h5><strong>Varmr\u00f8get Makrel<\/strong><\/h5>\n<p><strong>Ingredienser:<\/strong><\/p>\n<ul>\n<li>Makrel<\/li>\n<li>Salt<\/li>\n<li>Sukker<\/li>\n<li>Evt peber hvis man vil lave peber makrel<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_divider _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_text _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#000000&#8243; header_text_color=&#8221;#000000&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h5><strong>Klarg\u00f8ring af makrelen\u00a0<\/strong><\/h5>\n<p><strong>Fremgangsm\u00e5de:<\/strong><\/p>\n<ul>\n<li>Start med at klippe finner af (Beh\u00f8ver man ikke men jeg g\u00f8r det, mange bruger dem til at tr\u00e6kke i for at se om makrellen er f\u00e6rdig)<\/li>\n<li>Sk\u00e6r bugen op ned\u00a0til gattet og tag indvolde ud<\/li>\n<li>Sk\u00e6r et snit p\u00e5 tv\u00e6rs ved hovedet \/ finnen og pil resten af indmaden ud.<\/li>\n<li>Tag \u00f8jenene ud s\u00e5 kan der komme en r\u00f8gstang i gemmen der n\u00e5r den skal r\u00f8ges<\/li>\n<li>Skyld nu makrelen rigtigt godt s\u00e5 resten af blodet kommer ud<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;13716,13717,13718,13719,13720,13721,13722&#8243; posts_number=&#8221;20&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.19.1&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][et_pb_divider _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_text _builder_version=&#8221;4.22.0&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h5><strong>Saltning af makrellen<\/strong><\/h5>\n<p>&nbsp;<\/p>\n<h5><span style=\"color: #000000;\">T\u00f8rsaltning:<\/span><\/h5>\n<ul>\n<li><span style=\"color: #000000;\">Gnid makrellen ind med salt udvendig og indvendig.<\/span><\/li>\n<li><span style=\"color: #000000;\">Lad makrellerne tr\u00e6kke i 2.5 &#8211; 3 timer\u00a0 i k\u00f8leskab ved 5 \u00b0C.<\/span><\/li>\n<li><span style=\"color: #000000;\">Tag dem ud og skyl dem grundigt i koldt vand,<\/span><\/li>\n<li><span style=\"color: #000000;\">Aft\u00f8r med k\u00f8kkenrulle.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5><span style=\"color: #000000;\">Saltlage pr liter vand:<\/span><\/h5>\n<ul>\n<li><span style=\"color: #000000;\">60 gram salt<\/span><\/li>\n<li><span style=\"color: #000000;\">25 gram brun farin eller sukker<\/span><\/li>\n<li><span style=\"color: #000000;\">Salt tid 6 &#8211; 8 timer<\/span><\/li>\n<li><span style=\"color: #000000;\">Skyld makrelerne i koldt vand for at f\u00e5 det sidste blod osv ud som saltlagen har l\u00f8snet<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">Jeg bruger s\u00e5 en saltlage denne gang<\/span><\/p>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;13724,13725&#8243; posts_number=&#8221;30&#8243; show_title_and_caption=&#8221;off&#8221; _builder_version=&#8221;4.19.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][et_pb_divider _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_text _builder_version=&#8221;4.22.0&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h5><strong>T\u00f8rring efter saltning<\/strong><\/h5>\n<p><span style=\"color: #000000;\">T\u00f8rring i k\u00f8leskab:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">N\u00e5r de er saltet og skyllet, s\u00e5 h\u00e6ng dem i k\u00f8leskab 6 -24 timer til de er helt t\u00f8rre.<\/span><\/li>\n<li><span style=\"color: #000000;\">N\u00e5r de er helt t\u00f8rre tager de imod r\u00f8gen og farven.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">Man kan ogs\u00e5 h\u00e6nge dem i r\u00f8govnen under opvarmning af ovnen s\u00e5 de t\u00f8rre der<\/span><\/p>\n<p>[\/et_pb_text][et_pb_divider admin_label=&#8221;Skillelinje&#8221; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_text _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#000000&#8243; header_text_color=&#8221;#000000&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h5><strong>R\u00f8gning Borniak:<\/strong><\/h5>\n<ul>\n<li>Start ovnen p\u00e5 90\u00b0 h\u00e6ng makrellerne i ovnen s\u00e5 de t\u00f8rre og bugen \u00e5bner sig<\/li>\n<li>Til bugen har \u00e5bnet sig tager det ca 25-35 min<\/li>\n<li>S\u00e6nk varmen til ca 65\u00b0 og t\u00e6nd r\u00f8ggeneratoren<\/li>\n<li>R\u00f8g nu i ca 2 timer ved de 65\u00b0<\/li>\n<li>S\u00e6nk nu varmen til 55\u00b0 og r\u00f8g videre i 1-2 timer men m\u00e6rk p\u00e5 makrellerne ind imellem\u00a0<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;13726,13727,13728,13729,13730,13731,13732&#8243; posts_number=&#8221;30&#8243; show_title_and_caption=&#8221;off&#8221; _builder_version=&#8221;4.19.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][et_pb_text _builder_version=&#8221;4.19.4&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span style=\"color: #000000;\"><a href=\"https:\/\/www.facebook.com\/groups\/251655024985460\" target=\"_blank\" rel=\"noopener\">Borniak R\u00f8govn (DK)<\/a> Gruppen p\u00e5 facebook med tips, tricks og r\u00f8getider til din borniak r\u00f8geovn<br \/><a class=\"x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz x1heor9g xt0b8zv x1xlr1w8\" tabindex=\"0\" role=\"link\" href=\"https:\/\/www.facebook.com\/groups\/1594169487690802\/\" target=\"_blank\" rel=\"noopener\">Hjemmelavet P\u00e5l\u00e6gs-P\u00f8lser (DK)<\/a>\u00a0\u2013 Gruppen p\u00e5 facebook med tips, tricks og opskrifter til din skinke-presse-koger<br \/><\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Varmr\u00f8get Makrel Ingredienser: Makrel Salt Sukker Evt peber hvis man vil lave peber makrel Klarg\u00f8ring af makrelen\u00a0 Fremgangsm\u00e5de: Start med at klippe finner af (Beh\u00f8ver man ikke men jeg g\u00f8r det, mange bruger dem til at tr\u00e6kke i for at se om makrellen er f\u00e6rdig) Sk\u00e6r bugen op ned\u00a0til gattet og tag indvolde ud Sk\u00e6r [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[384],"tags":[401,375],"class_list":["post-10628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varmroeget-fisk","tag-makrel","tag-varmroeg"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/comments?post=10628"}],"version-history":[{"count":40,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10628\/revisions"}],"predecessor-version":[{"id":16196,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10628\/revisions\/16196"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/13730"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=10628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=10628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=10628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}