{"id":545,"date":"2014-11-19T09:04:50","date_gmt":"2014-11-19T08:04:50","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?page_id=545"},"modified":"2023-12-25T12:24:02","modified_gmt":"2023-12-25T11:24:02","slug":"rubs-marinader-och-glasyrer","status":"publish","type":"page","link":"https:\/\/hankstruebbq.com\/se\/rubs-marinader-och-glasyrer\/","title":{"rendered":"Rubs, marinader och glasyrer"},"content":{"rendered":"<p><span class=\"intro-text\">Det finns m\u00e5nga s\u00e4tt att preparera mat; marinader, injektion, &#8221;rubs&#8221;, pensla eller glasera. Varf\u00f6r g\u00f6r man det?\u00a0Hur, n\u00e4r och varf\u00f6r? Att svara p\u00e5 <em>varf\u00f6r<\/em>\u00a0\u00e4r enkelt. Man vill tillf\u00f6ra smak. H\u00e4r \u00e4r en kort guide.<\/span><\/p>\n<h2>F\u00f6re<\/h2>\n<p>H\u00e4r kommer marinader och rubs in i bilden.<\/p>\n<h3>Marinader<\/h3>\n<p>En marinad \u00e4r typiskt en v\u00e4tska med en eller flera kryddor. K\u00f6ttet \u00e4r neds\u00e4nkt i v\u00e4tskan i en plastp\u00e5se eller sk\u00e5l med kryddor, d\u00e4r det f\u00e5r vila en eller fler timmar innan tillagning. Anledningen till att man marinerar \u00e4r typiskt f\u00f6r att tillf\u00f6ra smak, men kan ocks\u00e5 anv\u00e4ndas f\u00f6r att m\u00f6ra k\u00f6tt, beroende p\u00e5 vilka ingredienser man anv\u00e4nder. J\u00e4mf\u00f6r med hur en Ceviche g\u00f6rs, d\u00e4r saft fr\u00e5n citrusfrukter m\u00f6rar k\u00f6ttet.<\/p>\n<h4>Exempel-marinader<\/h4>\n<p>Fl\u00e4skk\u00f6tt passar v\u00e4ldigt bra ihop med citrus-smaker. Prova att blanda lika delar (2 msk) rapsolja och citronsaft, och marinera i en timme.\u00a0Till lamm kan man blanda rapsolja med hackad rosmarin.<\/p>\n<h3>Myter kring marinader<\/h3>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/3c-dJLll8Gk?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=sv-SE&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h3>Rubs<\/h3>\n<p>Rubs \u00e4r ett samlingsnamn f\u00f6r en (oftast\u00a0torr) kryddblandning som str\u00f6s p\u00e5\u00a0k\u00f6ttet f\u00f6re tillagning. Man kryddar hela k\u00f6ttytan med kryddblandningen och pressar sen\u00a0l\u00e4tt in den i ytan med h\u00e4nderna. Trots namnet ska man undvika att gnida in kryddorna, pressa endast med handflatan s\u00e5 kryddorna f\u00e4ster p\u00e5 k\u00f6ttet.<\/p>\n<h4>Att applicera en\u00a0rub<\/h4>\n<p>Se till att k\u00f6ttet \u00e4r torrt p\u00e5 ytan. Klappa det torrt med hush\u00e5llspapper om det beh\u00f6vs. F\u00f6r att applicera en rub tar man ofta (men inte alltid) hj\u00e4lp av en neutral matolja eller senap. Undvik olivolja d\u00e5 den l\u00e4tt br\u00e4nns vid h\u00f6ga temperaturer. Senapen l\u00e4mnar v\u00e4ldigt lite\u00a0smak, s\u00e5 det g\u00e5r bra att anv\u00e4nda \u00e4ven om man inte \u00e4r s\u00e5 f\u00f6rtjust i senap. T\u00e4ck hela ytan med ett <em>v\u00e4ldigt tunt<\/em> lager olja eller senap. Jag brukar anv\u00e4nda olja till n\u00f6tk\u00f6tt och senap till fl\u00e4skk\u00f6tt. I b\u00e5da fallen hj\u00e4lper oljan (som finns i senap) till att l\u00f6sg\u00f6ra och f\u00f6rdela\u00a0smak fr\u00e5n kryddorna. Sprid sedan kryddblandningen j\u00e4mt \u00f6ver hela ytan, den fastnar d\u00e5 i oljan eller senapen. Nackdelen med att anv\u00e4nda olja eller senap \u00e4r att ibland formar kryddorna och oljan en skorpa i sig som l\u00e4tt lossnar fr\u00e5n k\u00f6ttet, varp\u00e5 alla kryddorna f\u00f6rsvinner fr\u00e5n k\u00f6ttet helt.<\/p>\n<h4>Exempel-rubs<\/h4>\n<p>Det enklaste \u00e4r att k\u00f6pa en f\u00e4rdig i mataff\u00e4ren. Om man vill g\u00f6ra en egen kan man b\u00f6rja med en bas best\u00e5ende av salt, l\u00f6kpulver, vitl\u00f6kspulver, r\u00f6kt paprikapulver och farinsocker. <strong>Fl\u00e4skk\u00f6tt<\/strong>\u00a0t\u00e5l mer socker. F\u00f6r\u00a0<strong>n\u00f6tk\u00f6tt<\/strong> brukar man ha mindre m\u00e4ngd socker, eller ofta inget alls. En bra bas-rub f\u00f6r n\u00f6t kallas i Texas f\u00f6r en &#8221;Dalmatiner-rub&#8221;, eller svart\/vit rub. Den best\u00e5r av svartpeppar och salt. Blanda dem 2 till 1, dvs dubbelt s\u00e5 mycket svartpeppar som salt. Om man anv\u00e4nder kosher-salt blandar man 1:1, dvs lika delar.<\/p>\n<h3 id=\"injection\">Injektion<\/h3>\n<p>Injektion syftar till att tills\u00e4tta en v\u00e4tska med en injektionsn\u00e5l.\u00a0Injektion \u00e5stadkommer tv\u00e5 saker:<\/p>\n<ol>\n<li>Tills\u00e4tter (\u00f6verkompenserar med) v\u00e4tska i k\u00f6ttet, f\u00f6r maximal saftighet<\/li>\n<li>Tillf\u00f6r smak <em>inuti<\/em> k\u00f6ttet<\/li>\n<\/ol>\n<p>Typiskt injicerar man vissa detaljer som oxbringa, fl\u00e4skkarr\u00e9, kalkon och ibland kyckling. Det \u00e4r fr\u00e4mst st\u00f6rre k\u00f6ttstycken som ska g\u00e5 l\u00e5ng tid.<\/p>\n<h4>Applicera en injektion<\/h4>\n<p>Applicera en injektion g\u00f6r man med en <a title=\"Marinadspruta\" href=\"https:\/\/www.biltema.se\/fritid\/grillar\/grilltillbehor\/marinadspruta-2000046909\" target=\"_blank\" rel=\"noopener noreferrer\">marinadspruta<\/a>. Om du k\u00f6per en se till att n\u00e5len \u00e4r vass, och att tv\u00e5 olika storlekar medf\u00f6ljer. Det beh\u00f6vs. N\u00e4r man injicerar g\u00f6r man det i ett &#8221;rutn\u00e4t&#8221;, typiskt med ca 3 cm mellan varje stick. Man injicerar v\u00e4tskan i k\u00f6ttet\u00a0tills det b\u00f6rjar l\u00e4cka ut via n\u00e5len eller n\u00e5n annanstans. Det bildas fickor med v\u00e4tska p\u00e5 olika st\u00e4llen i k\u00f6ttet.<\/p>\n<ol>\n<li>Fyll sprutan med injektionsv\u00e4tskan.<\/li>\n<li>Stick ner den i k\u00f6ttbiten helt.<\/li>\n<li>Injicera v\u00e4tskan\u00a0sakta och med j\u00e4mnt tryck.<\/li>\n<li>N\u00e4r det l\u00e4cker ut flyttar man n\u00e5len till n\u00e4sta punkt och repeterar.<\/li>\n<\/ol>\n<figure id=\"attachment_2467\" aria-describedby=\"caption-attachment-2467\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2467 size-full\" src=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/meat_injection.jpg\" alt=\"K\u00f6tt-injektion\" width=\"300\" height=\"200\" \/><figcaption id=\"caption-attachment-2467\" class=\"wp-caption-text\">K\u00f6tt-injektion<\/figcaption><\/figure>\n<p>Jag har lagt upp en video i \u00e4mnet h\u00e4r:<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/kOF9m3kBR4g?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=sv-SE&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<h4>Exempel-injektioner<\/h4>\n<p>F\u00f6r r\u00f6tt k\u00f6tt rekommenderar jag k\u00f6ttbuljong, tills\u00e4tt kryddor om s\u00e5 \u00f6nskas. Coca cola \u00e4r inte ovanligt i det som man kallar &#8217;Southern style BBQ&#8217;. Jag f\u00f6redrar dock att undvika socker i injektionsv\u00e4tska. Vill man ha s\u00f6tma kan man karamellisera ytan senare. Till kyckling brukar jag ha en blandning av lika delar f\u00e4rsk citronsaft och sockerlag (50% vatten, 50% socker). Till kalkon \u00e4r sm\u00e4lt sm\u00f6r toppen. Sm\u00e4lt sm\u00f6r i en kastrull, l\u00e5t det svalna, och injicera sen. Det \u00e4r h\u00e4r den tjocka n\u00e5len till injektionssprutan kommer till nytta.<\/p>\n<h2>Under<\/h2>\n<h3>Pensla eller spraya<\/h3>\n<p>Att pensla eller spraya \u00e4r vanligt n\u00e4r man g\u00f6r hela stekar. Huvudorsaken \u00e4r f\u00f6r att undvika att k\u00f6ttet torkar ut, d\u00e5 man dels tillf\u00f6r v\u00e4tska p\u00e5 k\u00f6ttet, dels h\u00f6jer luftfuktigheten i grillen lite. Man g\u00f6r det ofta \u00e4ven f\u00f6r att tillf\u00f6ra lite socker f\u00f6r karamellisering. Pensla g\u00f6r man med en slags mat-borste eller pensel. Var f\u00f6rsiktig h\u00e4r, man vill inte borsta av de kryddor man gnidit in p\u00e5 ytan. Att spraya \u00e4r vanligt n\u00e4r man grillar. Man h\u00e4ller v\u00e4tskan (det \u00e4r alltid en v\u00e4tska) i en liten spray-flaska och sprayar k\u00f6ttet ett par g\u00e5nger med regelbundna intervall. N\u00e4r man grillar eller r\u00f6ker mat \u00e4r v\u00e4tskan ofta socker-baserad f\u00f6r att hj\u00e4lpa till med karamelliseringen av ytan. Jag brukar anv\u00e4nda koncentrerad \u00e4pplejuice.<\/p>\n<h4>Exempel<\/h4>\n<p>Anv\u00e4nd antingen vatten, buljong eller \u00e4pplesaft, lite beroende p\u00e5 vad man vill f\u00e5 f\u00f6r resultat.<\/p>\n<h2>Efter<\/h2>\n<p>Det finns tv\u00e5 olika s\u00e4tta att g\u00f6ra efter-behandling; glasyr och br\u00e4ds\u00e5s\/vilosm\u00f6r. Den stora skillnaden \u00e4r att glasyrer har mycket h\u00f6gre sockerinneh\u00e5ll, f\u00f6r att karamellisera ytan.<\/p>\n<h3>Glasyr<\/h3>\n<p>Glasyr \u00e4r precis vad det l\u00e5ter som; man l\u00e4gger p\u00e5 en tunt socker-lager p\u00e5 k\u00f6ttytan och grillar p\u00e5 h\u00f6g v\u00e4rme. Sockret blandas med k\u00f6ttsaften och kryddorna, och karamelliseras p\u00e5 h\u00f6g direkt v\u00e4rme. Det ger en fin m\u00f6rkbrun yta och god smak. En glasyr \u00e4r en slags barbeque-s\u00e5s med h\u00f6g sockerhalt. Ofta kan man bara anv\u00e4nda vanlig honung, farinsocker eller sirap direkt p\u00e5 k\u00f6ttytan.<\/p>\n<h4>Exempel-glasyr<\/h4>\n<p>Det finns flera att k\u00f6pa f\u00e4rdiga men jag brukar ofta anv\u00e4nda farinsocker som man str\u00f6r p\u00e5, vanlig honung eller koncentrerad \u00e4pplejuice. Man kan ocks\u00e5 g\u00f6ra sin egen BBQ-s\u00e5s, <a title=\"S\u00f6t hickory BBQ-s\u00e5s\" href=\"https:\/\/hankstruebbq.com\/se\/barbecue-sas-pa-2-minuter\/\">h\u00e4r \u00e4r ett bra recept<\/a>.<\/p>\n<h3 id=\"restingbutter\">Br\u00e4ds\u00e5s\/vilosm\u00f6r<\/h3>\n<p>Det h\u00e4r \u00e4r ett klassiskt restaurangtrick f\u00f6r att tillf\u00f6ra smak i sista minuten. N\u00e4r man l\u00e5ter k\u00f6ttet <a title=\"Vila k\u00f6tt\" href=\"https:\/\/hankstruebbq.com\/se\/eftervarme-och-vila\/\">vila<\/a> kommer lite k\u00f6ttsaft att &#8217;l\u00e4cka&#8217;. Saften blandas (direkt p\u00e5 sk\u00e4rbr\u00e4dan) med sm\u00e4lt sm\u00f6r eller olja och kryddor, f\u00f6r att de det d\u00e4r lilla extra. Det funkar v\u00e4ldigt bra, och \u00e4r definitivt n\u00e5got att prova. Man blandar allts\u00e5 s\u00e5sen direkt p\u00e5 sk\u00e4rbr\u00e4dan, d\u00e4rav namnet.<\/p>\n<figure id=\"attachment_1352\" aria-describedby=\"caption-attachment-1352\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1352 size-full\" src=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter.jpg\" alt=\"Br\u00e4ds\u00e5s\/vilosm\u00f6r\" width=\"500\" height=\"500\" srcset=\"https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter.jpg 500w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter-200x200.jpg 200w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter-100x100.jpg 100w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter-400x400.jpg 400w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter-150x150.jpg 150w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter-300x300.jpg 300w, https:\/\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/restingbutter-45x45.jpg 45w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption id=\"caption-attachment-1352\" class=\"wp-caption-text\">Br\u00e4ds\u00e5s\/vilosm\u00f6r, gjord p\u00e5 olja, med mynta och vitl\u00f6k.<\/figcaption><\/figure>\n<h4>Exempel p\u00e5 vilosm\u00f6r<\/h4>\n<p>L\u00e4gg en matsked rumsvarmt sm\u00f6r p\u00e5 sk\u00e4rbr\u00e4dan. Gnid in kryddor som passar. Anv\u00e4nd hackad vitl\u00f6k, rosmarin, timjan eller vad du k\u00e4nner passar till det som lagas. Blanda ihop med en gaffel. Placera k\u00f6ttbiten p\u00e5 sm\u00f6ret, och &#8221;gnid in&#8221; det. V\u00e4nd k\u00f6ttbiten och repetera. L\u00e5t den vila 5 minuter, och servera sen!<\/p>\n<h4>Exempel p\u00e5 br\u00e4ds\u00e5s<\/h4>\n<p>G\u00f6r p\u00e5 exakt samma vis som ovan, men anv\u00e4nd olja ist\u00e4llet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kryddor, marinader och glasyrer<\/p>\n","protected":false},"author":1,"featured_media":1330,"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":"default","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":"default","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-545","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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