{"id":4426,"date":"2020-12-18T21:06:00","date_gmt":"2020-12-18T20:06:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4426"},"modified":"2020-10-08T18:01:10","modified_gmt":"2020-10-08T17:01:10","slug":"brunch-skaal","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2020\/12\/18\/brunch-skaal\/","title":{"rendered":"Brunch sk\u00e5l"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/50127041597\/in\/dateposted-public\/\" title=\"Brunch sk\u00e5l\"><img loading=\"lazy\" decoding=\"async\" hspace=\"5\" vspace=\"5\" border=\"0\" align=\"right\" src=\"https:\/\/live.staticflickr.com\/65535\/50127041597_dca8a2b660_m.jpg\" width=\"240\" height=\"208\" alt=\"Brunch sk\u00e5l\"\/><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script>\n\n\n\n<p class=\"wp-block-paragraph\">Brunch i en sk\u00e5l lyder lidt sk\u00f8rt indtil det pr\u00f8ves. Kartoffelmos, bacon og \u00e6g i et glas. Det smager godt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00f8rste gang vi pr\u00f8vede det, var vi meget i tvivl om det ville blive godt, men derefter er det blevet et hit at lave. Nemt at forberede dagen f\u00f8r, og s\u00e5 lave det i sous vide p\u00e5 dagen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\/Dann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong> (til \u00e8n)<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 \u00e6g<\/li><li>8-10 bacon stykker<\/li><li>1\/2 knivspids salt<\/li><li>Lidt flagsalt<\/li><li>1 knivspids hvid peber<\/li><li>1 knivspids sort kv\u00e6rnet peber<\/li><li>1\/2 knivspids Muskatn\u00f8d<\/li><li>50 gram kartoffel<\/li><li>15 gram sm\u00f8r<\/li><li>Evt. lidt m\u00e6lk<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Udstyr<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Weck glas, 200 ml<\/li><li>Gummiring og l\u00e5g til glas<\/li><li>Sous vide stick<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Kog kartoffel m\u00f8r i vand uden salt<\/li><li>Mos nu kartoflen sammen med sm\u00f8rret. Tils\u00e6t evt. lidt m\u00e6lk, hvis det skal bruges for at ramme den rigtige konsistens<\/li><li>Bland muskatn\u00f8d, hvid peber og salt i<\/li><li>Kom nu kartoffelmosen ned i bunden af et Weck glas. S\u00f8rg for at der er plads til \u00e6gget og l\u00e5get.<\/li><li>Steg baconstykker p\u00e5 en pande<\/li><li>N\u00e5r de er k\u00f8let lidt ned kommes baconstykkerne oven p\u00e5 kartoffelmosen i glasset<\/li><li>Glasset kan nu kommes i k\u00f8leskabet, hvis \u00f8nsket<\/li><li>Sl\u00e5 et \u00e6g ud i glasset (eller lav \u00e6gget pocheret, hvis det skal g\u00e5 st\u00e6rkt)<\/li><li>Kom gummib\u00e5nd og l\u00e5g p\u00e5 glasset. Luk med to klemmer.<\/li><li>Kom glasset ned i et vandbad<\/li><li>Varm glassene i sous vide badet ved 62,5 grader i 2 timer eller mere til \u00e6ggene har sat sig<\/li><li>\u00c5bn glassene<\/li><li>Drys lidt flagsalt og knust peber over toppen<\/li><li>Serveres straks<\/li><li>Velbekomme!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brunch i en sk\u00e5l lyder lidt sk\u00f8rt indtil det pr\u00f8ves. Kartoffelmos, bacon og \u00e6g i et glas. Det smager godt. F\u00f8rste gang vi pr\u00f8vede det, var vi meget i tvivl om det ville blive godt, men derefter er det blevet et hit at lave. Nemt at forberede dagen f\u00f8r, og s\u00e5 lave det i sous &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2020\/12\/18\/brunch-skaal\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Brunch sk\u00e5l<\/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-4426","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-19o","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4426","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=4426"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4426\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}