{"id":3924,"date":"2016-09-25T18:31:20","date_gmt":"2016-09-25T17:31:20","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?p=3924"},"modified":"2023-01-10T06:27:19","modified_gmt":"2023-01-10T05:27:19","slug":"utvardering-av-saltlag","status":"publish","type":"page","link":"https:\/\/hankstruebbq.com\/se\/utvardering-av-saltlag\/","title":{"rendered":"Utv\u00e4rdering av saltlag"},"content":{"rendered":"

V\u00e5t eller torr saltlag? Det \u00e4r fr\u00e5gan. Dags att g\u00f6ra ett rej\u00e4lt djupdyk i olika varianter, samt bed\u00f6ma om det finns en klar vinnare. F\u00f6r att f\u00e5 lite mer bakgrund till saltlag, l\u00e4s mer h\u00e4r<\/a>.<\/p>\n

F\u00f6r att kunna j\u00e4mf\u00f6ra har jag blandat fyra sorters saltlag, tv\u00e5 torra och tv\u00e5 v\u00e5ta. Jag anv\u00e4nde mig av kycklingfil\u00e9 d\u00e5 den \u00e4r v\u00e4ldigt neutral i smaken.<\/p>\n

De t\u00e4vlande<\/h3>\n

Om jag blandar en v\u00e5t saltlag brukar salthalten vara 5-6 % d\u00e5 det \u00e4r lagom. N\u00e4r det g\u00e4ller torr saltlag rekommenderar jag 1 tsk salt per kg k\u00f6tt. I b\u00e4gge fallen ville jag ha variation f\u00f6r att se hur det p\u00e5verkar smaken, s\u00e5 fyra sorters lag blandades.<\/p>\n\n\n\n\n\n\n\n
Vikt<\/th>\nTyp<\/th>\nM\u00e4ngd<\/th>\n<\/tr>\n
250 g<\/td>\nV\u00e5t<\/td>\n5 %<\/td>\n<\/tr>\n
250 g<\/td>\nV\u00e5t<\/td>\n10 %<\/td>\n<\/tr>\n
220 g<\/td>\nTorr<\/td>\n1 tsk\/kg<\/td>\n<\/tr>\n
280 g<\/td>\nTorr<\/td>\n2 tsk\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

B\u00e5de kyckling, vatten och salt v\u00e4gdes noga p\u00e5 en v\u00e5g f\u00f6r att f\u00e5 precis r\u00e4tt m\u00e4ngd. I fallet med den v\u00e5ta lagen anv\u00e4nde jag precis 500 g vatten.<\/p>\n

L\u00e5t lagen verka<\/h3>\n

Alla fyra fil\u00e9er t\u00e4cktes sen \u00f6ver med plastfolie och placerades i kylsk\u00e5pet i 24 timmar.<\/p>\n

\"Test
Test av fyra sorters saltlag<\/figcaption><\/figure>\n

Tillagning<\/h3>\n

Tillagning skedde i ugn f\u00f6r att f\u00e5 helt j\u00e4mn temperatur. Alla fil\u00e9er lades i en ugnsform. Ugnstemperaturen var inst\u00e4lld p\u00e5 150\u00b0 C, och jag l\u00e4t kycklingfil\u00e9erna ligga tills innertemperaturen var 70\u00b0 C.<\/p>\n

Provsmakning<\/h3>\n

Jag skar ut tv\u00e5 skivor mitt p\u00e5 alla fyra fil\u00e9er, f\u00f6r att undvika en viss salt-obalans i de smalare \u00e4ndarna.<\/p>\n

Resultatet<\/h3>\n

Vad g\u00e4ller saftighet kunde jag inte s\u00e4rskilja torr fr\u00e5n v\u00e5t saltlag. Vid v\u00e5t saltlag binds mer vatten initialt, dvs innan tillagning, men den avdunstar under tillagning. Salthalterna d\u00e5? Ja, vad g\u00e4ller torr saltlag ligger mina smakpreferenser n\u00e5gonstans mellan 1 tsk\/kg och 2 tsk\/kg. Den sistn\u00e4mnda var aningen f\u00f6r salt, medan 1 tsk\/kg var precis lagom, kanske man skulle \u00f6nska sig aningen mer s\u00e4lta. Samma sak f\u00f6r den v\u00e5ta saltlagen p\u00e5 5 % respektive 10 %. Mina smakpreferenser ligger nog p\u00e5 6-7 %. Smaken \u00e4r ju olika f\u00f6r olika m\u00e4nniskor.<\/p>\n

Var det d\u00e5 n\u00e5n skillnad mellan torr och v\u00e5t saltlag? Jag tycker inte det. Dessutom \u00e4r en torr saltlag s\u00e5 mycket enklare att applicera, s\u00e5 det f\u00e5r bli den torra saltlagen som utses till vinnare.<\/p>\n

Kan man d\u00e5 likst\u00e4lla den torra 1 tsk\/kg-lagen med den 5 %-iga v\u00e5ta saltlagen? Tja, ungef\u00e4r. Det var inte tanken initialt, att respektive salthalt skulle matcha mellan torr och v\u00e5t, men efter diverse smakprover tycker jag nog de ligger r\u00e4tt n\u00e4ra varandra.<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u00e5t eller torr saltlag? Det \u00e4r fr\u00e5gan. Dags att g\u00f6ra ett rej\u00e4lt djupdyk i olika varianter, samt bed\u00f6ma om det finns en klar vinnare.<\/p>\n","protected":false},"author":1,"featured_media":6034,"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":""}},"footnotes":""},"class_list":["post-3924","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nUtv\u00e4rdering av saltlag - Hank's True BBQ\u2122<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hankstruebbq.com\/se\/utvardering-av-saltlag\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Utv\u00e4rdering av saltlag - Hank's True BBQ\u2122\" \/>\n<meta property=\"og:description\" content=\"V\u00e5t eller torr saltlag? 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