{"id":3962,"date":"2023-01-05T08:47:33","date_gmt":"2023-01-05T07:47:33","guid":{"rendered":"https:\/\/rezepte.tarnold.org\/?page_id=3962"},"modified":"2023-01-05T10:34:51","modified_gmt":"2023-01-05T09:34:51","slug":"sous-vide-temperaturen","status":"publish","type":"page","link":"https:\/\/rezepte.tarnold.org\/?page_id=3962","title":{"rendered":"Sous-vide-Temperatur"},"content":{"rendered":"

RudfossMat<\/a>
\nAnnikens kitchen<\/a><\/p>\n

Storfe \/ Rind<\/h1>\n

Indrefiletmedaljonger<\/h3>\n

Temperatur: 55,5 \u00b0C
\nTid: 1,5 timer
\nTykkelse: 2,5 cm<\/p>\n

Indrefilet\/Chateau Briand<\/h3>\n

Temperatur: 55,5 \u00b0C
\nTid: 2 timer<\/p>\n

Ytrefiletbiffer<\/h3>\n

Temperatur: 56 \u00b0C
\nTid: 2 timer
\nTykkelse 2,5 cm<\/p>\n

Entrec\u00f4te (biff)<\/h3>\n

Temperatur: 57 \u00b0C
\nTid: 3 timer
\nTykkelse: 2-3 cm<\/p>\n

M\u00f8rbrad<\/h3>\n

Temperatur: 51 \u00b0C
\nTid: 8,5 timer
\nTykkelse 4-5 cm<\/p>\n

Oksekjake<\/h3>\n

Temperatur: 62 \u00b0C
\nTid: 72 timer<\/p>\n

Oksebryst<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: 72 timer<\/p>\n

Oksehaler<\/h3>\n

Temperatur: 60 \u00b0C
\nTid: 100 timer<\/p>\n

Gris \/ Schwein<\/h1>\n

Indrefilet<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: 1,5 timer<\/p>\n

Ytrefilet<\/h3>\n

Temperatur: 60 \u00b0C
\nTid: 2 timer<\/p>\n

Ribbe<\/h3>\n

Temperatur: 60 \u00b0C
\nTid: 24 timer<\/p>\n

Spareribs<\/h3>\n

Temperatur: 73 \u00b0C
\nTid: 14 timer<\/p>\n

Svineknoke<\/h3>\n

Temperatur: 65 \u00b0C
\nTid: 30 timer<\/p>\n

Bacon<\/h3>\n

Temperatur: 65 \u00b0C
\nTid: 6 timer<\/p>\n

Svinekjake<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: 24-36 timer<\/p>\n

Pork belly<\/h3>\n

Temperatur: 65 \u00b0C
\nTid: 36 timer<\/p>\n

Pattegris<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: 4 timer<\/p>\n

Vilt \/ Wild<\/h1>\n

Reinsdyr ytrefilet<\/h3>\n

Temperatur: 53,5 \u00b0C
\nTid: 2 timer 30 minutter
\n(eller 45 minutter ved 54 \u00b0C???)<\/p>\n

Reinsdyr indrefilet<\/h3>\n

Temperatur: 52,5 \u00b0C
\nTid: 1 time 20 minutter<\/p>\n

Reinsdyr plomme<\/h3>\n

Temperatur: 54 \u00b0C
\nTid: 40 minutter<\/p>\n

Elg indre-\/ytrefilet<\/h3>\n

Temperatur: 53 \u00b0C
\nTid: ca. 1 time<\/p>\n

Elgstek<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: ca. 4 timer<\/p>\n

Hjortestek (10 cm)<\/h3>\n

Temperatur: 57 \u00b0C
\nTid: 3 timer<\/p>\n

Hjortelegg<\/h3>\n

Temperatur: 56 \u00b0C
\nTid: 24 timer<\/p>\n

Fj\u00e6rkre \/ Gefl\u00fcgel<\/h1>\n

Kyllingbryst<\/h3>\n

Temperatur: 61 \u00b0C
\nTid: 1 time<\/p>\n

Kyllingl\u00e5r<\/h3>\n

Temperatur: 65 \u00b0C
\nTid: 4 timer<\/p>\n

Andebryst<\/h3>\n

Temperatur: 60 \u00b0C
\nTid: 45 minutter
\n(eller 3 timer ved 58 \u00b0C???)<\/p>\n

Kalkunbryst<\/h3>\n

Temperatur: 61 \u00b0C
\nTid: 5 timer<\/p>\n

Kalkunl\u00e5r<\/h3>\n

Temperatur: 63 \u00b0C
\nTid: 3,5 timer<\/p>\n

Rype<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: 1,5 timer<\/p>\n

Due<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: 2 timer<\/p>\n

Foie gras<\/h3>\n

Temperatur: 65 \u00b0C
\nTid: 20 minutter<\/p>\n

Stangekylling<\/h3>\n

Temperatur: 61 \u00b0C
\nTid: 50 minutter<\/p>\n

Fasanbryst<\/h3>\n

Temperatur: 63,5 \u00b0C
\nTid: 90 minutter<\/p>\n

Lam \/ Lamm<\/h1>\n

Lammel\u00e5r<\/h3>\n

Temperatur: 58 \u00b0C
\nTid: 5,5 timer (for et l\u00e5r p\u00e5 2,8 kg)<\/p>\n

Lammeskank<\/h3>\n

Temperatur: 60 \u00b0C
\nTid: 48 timer<\/p>\n

Indrefilet:<\/h3>\n

Temperatur: 54 \u00b0C
\nTid: 50 minutter<\/p>\n

Carr\u00e9:<\/h3>\n

Temperatur: 56 \u00b0C
\nTid: 3 timer<\/p>\n

Fisk \/ Fisch<\/h1>\n

Salmalaks<\/h3>\n

Temperatur: 45 \u00b0C
\nTid: 25 minutter<\/p>\n

Torsk<\/h3>\n

Temperatur: 50 \u00b0C
\nTid: 35 minutter<\/p>\n

Kveite<\/h3>\n

Temperatur: 52 \u00b0C
\nTid: 35 minutter<\/p>\n

Breiflabb<\/h3>\n

Temperatur: 54 \u00b0C
\nTid: 30 minutter<\/p>\n

Lutefisk<\/h3>\n

Temperatur: 50 \u00b0C
\nTid: 50 minutter<\/p>\n

Gr\u00f8nnsaker \/ Gem\u00fcse<\/h1>\n

Gulr\u00f8tter<\/h3>\n

Temperatur: 84 \u00b0C
\nTid: 40 minutter<\/p>\n

Asparges<\/h3>\n

Temperatur: 84 \u00b0C
\nTid: 15 minutter<\/p>\n","protected":false},"excerpt":{"rendered":"

RudfossMat Annikens kitchen Storfe \/ Rind Indrefiletmedaljonger Temperatur: 55,5 \u00b0C Tid: 1,5 timer Tykkelse: 2,5 cm Indrefilet\/Chateau Briand Temperatur: 55,5 \u00b0C Tid: 2 timer Ytrefiletbiffer Temperatur: 56 \u00b0C Tid: 2 timer Tykkelse 2,5 cm Entrec\u00f4te (biff) Temperatur: 57 \u00b0C Tid: 3 timer Tykkelse: 2-3 cm M\u00f8rbrad Temperatur: 51 \u00b0C Tid: 8,5 timer Tykkelse 4-5 cm …<\/p>\n

Continue reading ‘Sous-vide-Temperatur’ »<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":3945,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/pages\/3962"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3962"}],"version-history":[{"count":19,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/pages\/3962\/revisions"}],"predecessor-version":[{"id":3981,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/pages\/3962\/revisions\/3981"}],"up":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/pages\/3945"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}