{"id":17729,"date":"2024-09-15T08:20:38","date_gmt":"2024-09-15T07:20:38","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=17729"},"modified":"2024-09-15T08:20:40","modified_gmt":"2024-09-15T07:20:40","slug":"okse-spidsbryst","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/okse-spidsbryst\/","title":{"rendered":"Okse Spidsbryst"},"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;4.27.0&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h3 style=\"text-align: center;\">Okse Spidsbryst<\/h3>\n<p><span style=\"color: #000000;\"><strong>Ingredienser:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Okse Spidsbryst<\/span><\/li>\n<li><span style=\"color: #000000;\">100 gram hvidl\u00f8g og ramsl\u00f8g sm\u00f8r<\/span><\/li>\n<li><span style=\"color: #000000;\">Et hvidl\u00f8g ( 10 fed )<\/span><\/li>\n<li><span style=\"color: #000000;\">3 grene rosmarin<\/span><\/li>\n<li><span style=\"color: #000000;\">Salt og peber <\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><strong>Fremgangsm\u00e5de:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">T\u00e6nd din sousvide p\u00e5 54\u2103<\/span><\/li>\n<li><span style=\"color: #000000;\">Orden k\u00f8det\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">L\u00e6g k\u00f8det i en sousvide pose sammen med hvidl\u00f8g og ramsl\u00f8g sm\u00f8r, hvidl\u00f8g, rosmarin.<\/span><\/li>\n<li><span style=\"color: #000000;\">Svejs posen og l\u00e6g den nu i sous vide karet\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00a0Giv det nu 51 &#8211; 55 Timer ved 54\u2103 (Ved et stykke som dette det var ca 4,5 cm i tykkelsen \/ h\u00f8jden)<\/span><\/li>\n<li><span style=\"color: #000000;\">\u00a0Derefter tages det op af sousviden\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">Giv k\u00f8det salt og peber og vend det p\u00e5 en varm pande for at f\u00e5 stegeskorpen og bruningen<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;19423,19424,19426&#8243; posts_number=&#8221;14&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.27.0&#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_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okse Spidsbryst Ingredienser: Okse Spidsbryst 100 gram hvidl\u00f8g og ramsl\u00f8g sm\u00f8r Et hvidl\u00f8g ( 10 fed ) 3 grene rosmarin Salt og peber Fremgangsm\u00e5de: T\u00e6nd din sousvide p\u00e5 54\u2103 Orden k\u00f8det\u00a0 L\u00e6g k\u00f8det i en sousvide pose sammen med hvidl\u00f8g og ramsl\u00f8g sm\u00f8r, hvidl\u00f8g, rosmarin. Svejs posen og l\u00e6g den nu i sous vide karet\u00a0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19426,"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":[324],"tags":[93,549],"class_list":["post-17729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sous-vide","tag-sousvide","tag-spisbryst"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/17729","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=17729"}],"version-history":[{"count":11,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/17729\/revisions"}],"predecessor-version":[{"id":19430,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/17729\/revisions\/19430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/19426"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=17729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=17729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=17729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}