{"id":3883,"date":"2019-05-22T14:54:01","date_gmt":"2019-05-22T13:54:01","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3883"},"modified":"2016-07-27T07:58:31","modified_gmt":"2016-07-27T06:58:31","slug":"steg-intervalstegning","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2019\/05\/22\/steg-intervalstegning\/","title":{"rendered":"Steg (intervalstegning)"},"content":{"rendered":"<p><a title=\"Steg (intervalstegning)\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/28580170415\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c8.staticflickr.com\/9\/8046\/28580170415_733e691338_n.jpg\" alt=\"Steg (intervalstegning)\" width=\"320\" 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>Oksesteg er en klassikker, n\u00e5r der skal laves oksek\u00f8d til flere end der kan v\u00e6re b\u00f8ffer p\u00e5 en pande. Det er nemt at lave, smager fantastisk og kr\u00e6ver ikke meget.<\/p>\n<p>Intervalstegningen holder temperaturen i k\u00f8bet relativt lav gennem et l\u00e6ngere stykke tid og minder derfor lidt om sous vide uden at v\u00e6re det. Dertil er det ogs\u00e5 fantastisk med hviletiden til sidst (der er lang) da den giver tid til at lave andre ting s\u00e5 som sovs.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Interval tabel<\/strong><\/p>\n<table>\n<tbody>\n<tr>\n<td><b>K\u00f8dets v\u00e6gt<\/b><\/td>\n<td><b>Tidsrum<\/b><\/td>\n<\/tr>\n<tr>\n<td>&gt;1,3 kg<\/td>\n<td>10 minutter<\/td>\n<\/tr>\n<tr>\n<td>1,3-1,5 kg<\/td>\n<td>12 minutter<\/td>\n<\/tr>\n<tr>\n<td>1,5-1,7 kg<\/td>\n<td>15 minutter<\/td>\n<\/tr>\n<tr>\n<td>1,7&lt; kg<\/td>\n<td>20 minutter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Udstyr<\/strong><\/p>\n<ul>\n<li>Stegetermometer<\/li>\n<\/ul>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>1 oksek\u00f8d steg (cuvette, culotte, filet, m\u00f8rbrad, etc.<\/li>\n<li>Salt<\/li>\n<li>Olie<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>S\u00f8rg for at stegen har stuetemperatur<\/li>\n<li>Reng\u00f8r stegen<\/li>\n<li>Drys med salt og gnid det ned i kanterne<\/li>\n<li>Rids i toppen (fedtkanten) af stegen med en kniv<\/li>\n<li>Pensl gerne stegen med lidt olie<\/li>\n<li>Forvarm en ovn til 180 grader<\/li>\n<li>Kom stegen ind midt i ovnen (interval 1) i tiden angivet i nedenst\u00e5ende skema<\/li>\n<li>Lad stegen hvile (interval 2) i tidsrummet angivet nedenfor<\/li>\n<li>Kom stegen ind mit i ovnen (interval 3) i tiden angivet nedenfor<\/li>\n<li>Lad stegen hvile (interval 4) i tidsrummet angivet nedenfor<\/li>\n<li>Kom stegen i ovnen (interval 5) med et stegetermometer. Den skal ud n\u00e5r kerne temperaturen kommer op p\u00e5 57 grader<\/li>\n<li>Kom fire lag s\u00f8lvpapir rundt om stegen og lad den hvile i 40 minutter (interval 6)<\/li>\n<li>Stegen er nu klar til at blive sk\u00e5ret ud og serveret<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oksesteg er en klassikker, n\u00e5r der skal laves oksek\u00f8d til flere end der kan v\u00e6re b\u00f8ffer p\u00e5 en pande. Det er nemt at lave, smager fantastisk og kr\u00e6ver ikke meget. Intervalstegningen holder temperaturen i k\u00f8bet relativt lav gennem et l\u00e6ngere stykke tid og minder derfor lidt om sous vide uden at v\u00e6re det. Dertil er &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2019\/05\/22\/steg-intervalstegning\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Steg (intervalstegning)<\/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-3883","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-10D","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3883","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=3883"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3883\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}