{"id":19860,"date":"2025-01-20T10:50:07","date_gmt":"2025-01-20T09:50:07","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=19860"},"modified":"2025-01-21T10:32:25","modified_gmt":"2025-01-21T09:32:25","slug":"kalve-spidsbryst","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/kalve-spidsbryst\/","title":{"rendered":"Kalve 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;4.27.4&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3 style=\"text-align: center;\">Kalve Spidsbryst<\/h3>\n<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong><span style=\"color: #ff0000;\">Spidsbrystet blev meget meget m\u00f8rt s\u00e5 lidt kortere tid n\u00e6ste gang.\u00a0<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Ingredienser:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Kalve 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 55\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 55 Timer ved 55\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>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">55 Timer ved 55\u00b0 passer hvis det skal bruges til p\u00e5l\u00e6g\u00a0<\/span><br \/><span style=\"color: #000000;\">Vil nok pr\u00f8ve at g\u00e5 med ca 48 timer ved 55\u00b0 n\u00e6ste gang n\u00e5r det er til aftensmad s\u00e5 det ikke er lige s\u00e5 m\u00f8rt.<\/span><\/p>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;19866,19864,19867,19865,19868&#8243; posts_number=&#8221;14&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.27.4&#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>Kalve Spidsbryst Spidsbrystet blev meget meget m\u00f8rt s\u00e5 lidt kortere tid n\u00e6ste gang.\u00a0 Ingredienser: Kalve 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 55\u2103 Orden k\u00f8det\u00a0 L\u00e6g k\u00f8det i en sousvide pose sammen med hvidl\u00f8g og ramsl\u00f8g sm\u00f8r, hvidl\u00f8g, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19868,"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":[594,595,93],"class_list":["post-19860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sous-vide","tag-kalv","tag-kalve-spidsbryst","tag-sousvide"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/19860","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=19860"}],"version-history":[{"count":6,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/19860\/revisions"}],"predecessor-version":[{"id":19873,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/19860\/revisions\/19873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/19868"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=19860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=19860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=19860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}