{"id":3811,"date":"2018-01-22T17:03:28","date_gmt":"2018-01-22T16:03:28","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3811"},"modified":"2016-07-22T17:06:55","modified_gmt":"2016-07-22T16:06:55","slug":"kalvefond-moerk","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2018\/01\/22\/kalvefond-moerk\/","title":{"rendered":"Kalvefond (m\u00f8rk)"},"content":{"rendered":"<p><a title=\"Kalvefond (m\u00f8rk)\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/28390193821\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c6.staticflickr.com\/8\/7502\/28390193821_053fe18c5f_m.jpg\" alt=\"Kalvefond (m\u00f8rk)\" width=\"240\" height=\"180\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script>Fond er en basisingrediens i alle k\u00f8kkener. Vi vil gerne lave vores egen, s\u00e5 vi er helt sikre p\u00e5 ingredienserne og smagen.<\/p>\n<p>Det er heldigvis nemt at lave. Det tager en del tid, men det kan fryses, s\u00e5 der altid er fond ved h\u00e5nden i k\u00f8kkenet.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>750 gram kalveben<\/li>\n<li>2 fed hvidl\u00f8g<\/li>\n<li>160 gram bladselleri (2-3 stk)<\/li>\n<li>260 gram gulerod (2 store)<\/li>\n<li>360 gram l\u00f8g med skal (4-5 stk alm)<\/li>\n<li>3 skiver bacon<\/li>\n<li>2 L vand<\/li>\n<li>5 friske salvieblade<\/li>\n<li>1 tsk t\u00f8rret timian<\/li>\n<li>\u00bd tsk t\u00f8rret rosmarin<\/li>\n<li>10 sorte peberkorn<\/li>\n<li>3 laurb\u00e6rblade<\/li>\n<li>3 nelliker<\/li>\n<li>500 ml r\u00f8dvin<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Skr\u00e6l l\u00f8bene (behold noget af skr\u00e6llen, da det giver god farve) Vask bladselleri og guler\u00f8dder<\/li>\n<li>Kom benene i en forvarmet ovn i et fad 175 grader i 1 time og 15 minutter<\/li>\n<li>Sk\u00e6r l\u00f8g, hvidl\u00f8g, bladselleri, l\u00f8g og gulerod i nogle store stykker<\/li>\n<li>Sk\u00e6r bacon skiverne op i nogle mindre stykker<\/li>\n<li>Kom gr\u00f8ntsager og bacon op i en sk\u00e5l og kom l\u00e5g p\u00e5<\/li>\n<li>N\u00e5r tiden er g\u00e5et for fadet i ovnen, kommes gr\u00f8ntsager og bacon ogs\u00e5 fadet i ovnen<\/li>\n<li>Lad det v\u00e6re i ovnen i yderligere 45-60 minutter<\/li>\n<li>H\u00e6ld indholdet af fadet over i en stor gryde<\/li>\n<li>Kom vandet op i bradepanden og lad det st\u00e5 i mindst 10 minutter<\/li>\n<li>T\u00e6nd for grydens varme p\u00e5 lav (3\u00bd\/9) varme<\/li>\n<li>Tils\u00e6t alle krydderierne og krydderurter<\/li>\n<li>H\u00e6ld r\u00f8dvinen i gryden og lad det simre i 30 minutter<\/li>\n<li>H\u00e6ld nu vandet fra bradepanden over i gryden<\/li>\n<li>Lad det simre yderligere ved lav varme i 6-8 timer<\/li>\n<li>H\u00e6ld fonden gennem en si over i en sk\u00e5l<\/li>\n<li>Pres ogs\u00e5 gerne v\u00e6ske fra gr\u00f8ntsager og k\u00f8det for at undg\u00e5 spild<\/li>\n<li>Fonden er nu klar og kan gemmes i k\u00f8leskabet et par dage eller i fryseren et par m\u00e5neder<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Fond er en basisingrediens i alle k\u00f8kkener. Vi vil gerne lave vores egen, s\u00e5 vi er helt sikre p\u00e5 ingredienserne og smagen. Det er heldigvis nemt at lave. Det tager en del tid, men det kan fryses, s\u00e5 der altid er fond ved h\u00e5nden i k\u00f8kkenet. \/Dann Ingredienser 750 gram kalveben 2 fed hvidl\u00f8g 160 &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2018\/01\/22\/kalvefond-moerk\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Kalvefond (m\u00f8rk)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3811","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-Zt","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3811"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3811\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}