{"id":4103,"date":"2017-11-12T18:38:17","date_gmt":"2017-11-12T17:38:17","guid":{"rendered":"https:\/\/mikzz.dk\/?page_id=4103"},"modified":"2025-10-10T22:38:01","modified_gmt":"2025-10-10T20:38:01","slug":"sousvide","status":"publish","type":"page","link":"https:\/\/mikzz.dk\/?page_id=4103","title":{"rendered":"Madkassen"},"content":{"rendered":"

\"\"<\/p>\n<\/div><\/div><\/div>

Cirka grader til tilberedning af k\u00f8d:<\/strong><\/span><\/p>\n

Very rare<\/strong>, 48 grader (oksek\u00f8d siger stadig Muhhhhh)<\/span>
\nRare<\/strong>, 54 grader (god til steaks og m\u00f8re udsk\u00e6ringer)<\/span>
\nMedium-rare,<\/strong> 57 (god til kraftige udsk\u00e6ringer)<\/span>
\nMedium<\/strong>, 59 grader<\/span>
\nGennemstegt<\/strong>, 65 grader<\/span><\/p>\n<\/div><\/div><\/div><\/div>

Som udgangspunkt tilbereder jeg altid kalve og oksek\u00f8d til 54 grader. S\u00e5 er der masser af tid til at give en god bruning bagefter.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Emne<\/strong><\/td>\nGrader<\/strong><\/td>\nTid<\/strong><\/td>\nKommentar
\n<\/strong><\/td>\n<\/tr>\n
Fl\u00e6skesteg<\/strong><\/td>\n65<\/td>\n6-7 timer
\nMAX varme i ovn ca. 20-30 min
\n(IKKE GRILL)<\/td>\n		N\u00e5r stegen er f\u00e6rdig i sous vide, skylles den grundigt under koldt vand, s\u00e5 alt \"klister\" forsvinder. S\u00e5 t\u00f8res stegen rigtig godt, saltes og s\u00e6ttes i ovn p\u00e5 MAX varme. IKKE grill. Over midten i ovn. Hold \u00f8je efter ca 15 minutter. Husk at lade stegen hvile 15-20 minutter efter.<\/td>\n<\/tr>\n
Kamsteg uden sv\u00e6r<\/strong><\/td>\n62<\/td>\n7 timer<\/td>\n<\/td>\n<\/tr>\n
Culotte<\/strong><\/td>\n56<\/td>\n7 timer<\/td>\n<\/td>\n<\/tr>\n
H\u00f8jreb u.ben
\n<\/strong><\/td>\n		56<\/td>\n6 timer<\/td>\n<\/td>\n<\/tr>\n
Kalve culotte<\/strong><\/td>\n54<\/td>\n6 timer<\/td>\n<\/td>\n<\/tr>\n
Kalvetyndsteg<\/strong><\/td>\n54<\/td>\n6 timer<\/td>\n<\/td>\n<\/tr>\n
Roastbeef<\/strong><\/td>\n56<\/td>\n7 - 8 timer<\/td>\n<\/td>\n<\/tr>\n
Flanksteak<\/strong><\/td>\n56<\/td>\n8 timer<\/td>\n<\/td>\n<\/tr>\n
Steak<\/strong> (min. 4 cm tykke)<\/td>\n54<\/td>\n1,5 time<\/td>\n<\/td>\n<\/tr>\n
Spidsbryst<\/strong><\/td>\n56<\/td>\n14 timer<\/td>\n<\/td>\n<\/tr>\n
Kalkun bryst
\n<\/strong><\/td>\n		60<\/td>\n2 timer<\/td>\n<\/td>\n<\/tr>\n
Oksem\u00f8rbrad<\/strong><\/td>\n56<\/td>\n2 - 3\u00a0 timer<\/td>\n<\/td>\n<\/tr>\n
Hamburgerryg
\n<\/strong><\/td>\n		61<\/td>\n4-6 timer<\/td>\n<\/td>\n<\/tr>\n
Svinem\u00f8rbrad
\n<\/strong><\/td>\n		58<\/td>\n3 timer<\/td>\n<\/td>\n<\/tr>\n
Medister
\n<\/strong><\/td>\n		70<\/td>\n3 timer<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

 <\/p>\n<\/div><\/div><\/div><\/div>

Sauce<\/strong><\/span><\/p>\n

Grundsauce<\/a><\/p>\n

Champignon sauce<\/a><\/p>\n

R\u00f8dvins sauce<\/a><\/p>\n

Sauce Bearnaise<\/a> (Sous vide)<\/em><\/p>\n

Whisky sauce<\/a><\/p>\n<\/div><\/div><\/div>

<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Cirka grader til tilberedning af k\u00f8d: Very rare, 48 grader (oksek\u00f8d siger stadig Muhhhhh) Rare, 54 grader (god til steaks og m\u00f8re udsk\u00e6ringer) Medium-rare, 57 (god til kraftige udsk\u00e6ringer) Medium, 59 grader Gennemstegt, 65 grader Som udgangspunkt tilbereder jeg altid kalve og oksek\u00f8d til 54 grader. S\u00e5 er der masser af tid til at give … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4103","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/mikzz.dk\/index.php?rest_route=\/wp\/v2\/pages\/4103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mikzz.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mikzz.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mikzz.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mikzz.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4103"}],"version-history":[{"count":2,"href":"https:\/\/mikzz.dk\/index.php?rest_route=\/wp\/v2\/pages\/4103\/revisions"}],"predecessor-version":[{"id":23124,"href":"https:\/\/mikzz.dk\/index.php?rest_route=\/wp\/v2\/pages\/4103\/revisions\/23124"}],"wp:attachment":[{"href":"https:\/\/mikzz.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}