{"id":6701,"date":"2013-01-18T17:40:29","date_gmt":"2013-01-18T15:40:29","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=6701"},"modified":"2021-04-27T10:36:14","modified_gmt":"2021-04-27T08:36:14","slug":"sous-vide-tider","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/sous-vide-tider\/","title":{"rendered":"Sous-vide Tider"},"content":{"rendered":"

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Sous vide Tider og grader<\/strong><\/span><\/h5>\n

Oksek\u00f8d:<\/strong><\/span><\/p>\n

    \n
  • Roastbeef\u00a08 Timer ved 55 Grader<\/span><\/li>\n
  • Roastbeef P\u00e5l\u00e6g 6 Timer ved 54 Grader<\/span><\/li>\n
  • Ludvig Roastbeef 7 timer ved 55 grader<\/span><\/li>\n
  • Engelsk B\u00f8f 3 Timer ved 57 Grader<\/span><\/li>\n
  • Flanksteak\u00a020 Timer ved 56 Grader<\/span><\/li>\n
  • Oksecuvette\u00a020 Timer ved 56-57 Grader (billig udsk\u00e6ring)<\/span><\/li>\n
  • Oksestriploin Brazil Starline 5 Timer ved 57 Grader<\/span><\/li>\n
  • Okseculotte 21 Timer ved 56 Grader\u00a0(billig udsk\u00e6ring)<\/span><\/li>\n
  • Okseculotte 8 Timer ved 54-55 Grader (god udsk\u00e6ring)<\/span><\/li>\n
  • Hakkeb\u00f8ffer 70 Min ved 59 Grader<\/span><\/li>\n<\/ul>\n

     <\/p>\n

    Svinek\u00f8d:<\/strong><\/span><\/p>\n

      \n
    • Hamburgerryg 8\u00a0 Timer ved 68 Grader<\/span><\/li>\n
    • M\u00f8rbrad med bbq sauce 7 Timer ved 60 Grader<\/span><\/li>\n
    • Koteletter 2 Timer ved 58 Grader<\/span><\/li>\n
    • Kamben 24 Timer ved 62 Grader<\/span><\/li>\n
    • Skinke 9-10 Timer ved 68 Grader (2500 g)<\/span><\/li>\n<\/ul>\n

       <\/p>\n

      Kylling:<\/strong><\/span><\/p>\n

        \n
      • Kyllingbryst 4 Timer ved 64 Grader (frosset)<\/span><\/li>\n
      • Kyllingbryst til grillspyd 3 Timer ved 64 Grader<\/span><\/li>\n<\/ul>\n

         <\/p>\n

        Fisk:<\/strong><\/span><\/p>\n

          \n
        • Vildt Laks potioner (100 G) 35 Min ved 48 Grader<\/span><\/li>\n<\/ul>\n

           <\/p>\n

          P\u00e5l\u00e6g:<\/strong><\/span><\/p>\n

            \n
          • K\u00f8dp\u00f8lse 60-80 Min (Efter tarm diameter) ved 80 Grader<\/span><\/li>\n
          • Rullep\u00f8lse af nakkefilet 75 Min ved 85 Grader og 75 Min ved 72 Grader<\/span><\/li>\n<\/ul>\n

             <\/p>\n

            Dessert:<\/strong><\/span><\/p>\n

              \n
            • Creme brul\u00e9\u00a0 35 Min ved 83 Grader<\/span><\/li>\n<\/ul>\n

               <\/p>\n

              Tilbeh\u00f8r:<\/strong><\/span><\/p>\n

                \n
              • Gr\u00f8nne Asparges med bacon 45 Min ved 80 Grader<\/span><\/li>\n<\/ul>\n

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                Sous vide Tider og grader Oksek\u00f8d: Roastbeef\u00a08 Timer ved 55 Grader Roastbeef P\u00e5l\u00e6g 6 Timer ved 54 Grader Ludvig Roastbeef 7 timer ved 55 grader Engelsk B\u00f8f 3 Timer ved 57 Grader Flanksteak\u00a020 Timer ved 56 Grader Oksecuvette\u00a020 Timer ved 56-57 Grader (billig udsk\u00e6ring) Oksestriploin Brazil Starline 5 Timer ved 57 Grader Okseculotte 21 Timer […]<\/p>\n","protected":false},"author":1,"featured_media":9374,"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":[93,225],"class_list":["post-6701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sous-vide","tag-sousvide","tag-sousvide-tider"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6701","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=6701"}],"version-history":[{"count":9,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6701\/revisions"}],"predecessor-version":[{"id":10390,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/6701\/revisions\/10390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/9374"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=6701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=6701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=6701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}