{"id":1657,"date":"2015-01-08T07:57:36","date_gmt":"2015-01-08T06:57:36","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?page_id=1657"},"modified":"2023-01-04T20:19:57","modified_gmt":"2023-01-04T19:19:57","slug":"fett-och-vad-som-ska-bort","status":"publish","type":"page","link":"https:\/\/hankstruebbq.com\/se\/fett-och-vad-som-ska-bort\/","title":{"rendered":"Fett och vad som ska bort"},"content":{"rendered":"
Fett och vad som ska bort \u00e4r intressant, det finns m\u00e5nga \u00e5sikter. En del \u00e4r v\u00e4ldigt noggranna och putsar bort allt ”vitt” p\u00e5 k\u00f6ttet. En del putsar hinnor, och l\u00e5ter annat sitta kvar.<\/p>\n
Hur vet man d\u00e5 vad som \u00e4r bra fett eller d\u00e5ligt?<\/p><\/blockquote>\n
Det \u00e4r faktiskt ganska enkelt. Det finns en enkel tumregel man kan anv\u00e4nda sig av n\u00e4r man putsar. Det fett som \u00e4r h\u00e5rt<\/strong> vid rumstemperatur l\u00e5ter man vara kvar<\/strong>. Det \u00e4r det m\u00e4ttade fettet. Tryck p\u00e5 det med fingret s\u00e5 k\u00e4nner man konsistensen. Det fett som \u00e4r mjukt<\/strong> eller\u00a0l\u00f6st tar man bort<\/strong>, senor och hinnor likas\u00e5. Dallrigt och\/eller l\u00f6st fett\u00a0kommer att finnas kvar \u00e4ven efter tillagning, och tillf\u00f6r inte n\u00e5got v\u00e4sentligt i smakv\u00e4g. Det h\u00e5rda, m\u00e4ttade fettet sm\u00e4lter<\/em> d\u00e4remot vid tillagning och bidrar med mycket smak. Se bilden nedan d\u00e4r pilarna pekar ut det m\u00e4ttade fettet.<\/p>\nM\u00e4ttat fett visas h\u00e4r p\u00e5 en entrecote. Det l\u00e5ter man vara kvar.<\/figcaption><\/figure>\nN\u00f6t-revben, med fettkappa<\/figcaption><\/figure>\n
Hur g\u00f6r man med fettkappan d\u00e5, som finns p\u00e5 skinka, karr\u00e9 eller h\u00f6grev?<\/h3>\n
Den kan anv\u00e4ndas p\u00e5 olika s\u00e4tt. Om den \u00e4r tjock (mer \u00e4n 1 cm) brukar jag sk\u00e4ra ner den s\u00e5 den blir lite tunnare. Syftet med detta \u00e4r endast att anv\u00e4nda den som ”skydd” om man steker i ugn eller grillar. Den beh\u00f6ver inte vara s\u00e5 tjock, d\u00e5 den endast anv\u00e4nds som v\u00e4rmesk\u00f6ld. Tumregeln \u00e4r att man l\u00e4gger steken s\u00e5 att fettkappan ligger ”mot v\u00e4rmek\u00e4llan”, dvs d\u00e4r det \u00e4r varmast. Om v\u00e4rmen i ens grill kommer underifr\u00e5n l\u00e4gger man steken med fettkappan ner\u00e5t. Kommer v\u00e4rmen uppifr\u00e5n (t.ex. med en ”reverse flow smoker”) l\u00e4gger man fettkappan upp\u00e5t.<\/p>\n
Ska inte fettkappan alltid vara upp\u00e5t?<\/p><\/blockquote>\n
En gammal felaktig uppfattning \u00e4r att fettet fr\u00e5n fettkappan alltid ska vara upp\u00e5t, d\u00e5 fettet\u00a0sm\u00e4lter och rinner ner i k\u00f6ttet. S\u00e5 funkar det inte, fettmolekylerna \u00e4r alldeles f\u00f6r stora f\u00f6r att tr\u00e4nga in i k\u00f6ttet. Dessutom best\u00e5r k\u00f6ttet av ca 70% vatten, och fett och vatten blandas inte. D\u00e4remot rinner det ner fett i pannan, och det kan man anv\u00e4nda som en utm\u00e4rkt s\u00e5s-bas.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ett kr\u00e5ngligt \u00e4mne helt klart. L\u00e4r k\u00e4nna de olika typerna av fett, hur de ser ut och vad som ska bort.<\/p>\n","protected":false},"author":1,"featured_media":2089,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-1657","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n
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