{"id":1794,"date":"2015-01-12T13:36:40","date_gmt":"2015-01-12T12:36:40","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?page_id=1794"},"modified":"2021-12-31T09:54:37","modified_gmt":"2021-12-31T08:54:37","slug":"biff-guiden","status":"publish","type":"post","link":"https:\/\/hankstruebbq.com\/se\/biff-guiden\/","title":{"rendered":"Biff-guiden"},"content":{"rendered":"

Biff-guiden \u00e4r skriven f\u00f6r att guida dig genom de steg som beh\u00f6vs f\u00f6r att skapa en superb biffstek. Det \u00e4r r\u00e4tt l\u00e4tt, det \u00e4r bara att f\u00f6lja instruktionerna nedan. De g\u00e4ller alla olika typer av biffar, oavsett om det \u00e4r ryggbiff, oxfil\u00e9 eller entrecote. Jag anv\u00e4nder ryggbiff h\u00e4r som exempel.<\/p>\n

B\u00f6rja med att applicera en torr saltlag<\/a>. Det g\u00f6r man f\u00f6r att maximera k\u00f6ttsmaken.<\/p>\n

\"Obehandlad
Obehandlad ryggbiff.<\/figcaption><\/figure>\n
\"Ryggbiff
Ryggbiff med torr saltlag. Man ser saltkornen p\u00e5 ytan.<\/figcaption><\/figure>\n

L\u00e5t saltlagen verka i minst tv\u00e5 timmar. Man g\u00f6r det genom att l\u00e5ta biffarna ligga i kylen, helt utan att t\u00e4cka \u00f6ver dem med plast- eller aluminiumfolie. De ska vara i kontakt med luften.\u00a0N\u00e4r saltlagen verkat tar man ut dem och tillagar p\u00e5 indirekt v\u00e4rme<\/a>\u00a0p\u00e5 grillen eller i ugnen. Oavsett ska temperaturen vara 120\u00b0 C. Stek inte biffarna f\u00f6rst. Vi kommer att anv\u00e4nda omv\u00e4nd bryning<\/a> senare. Tillaga p\u00e5 indirekt v\u00e4rme tills innertemperaturen \u00e4r ca 10\u00b0 C fr\u00e5n m\u00e5ltemperaturen. F\u00f6r de h\u00e4r ryggbiffarna \u00e4r m\u00e5ltemperaturen 58\u00b0 C, s\u00e5 jag tar bort dem fr\u00e5n v\u00e4rme n\u00e4r innertemperaturen \u00e4r 49\u00b0 – 50\u00b0 C.\u00a0S\u00e5 h\u00e4r ser det ut efter att de tillagats p\u00e5 indirekt v\u00e4rme. De \u00e4r lite gr\u00e5a eller\u00a0bleka, men det viktiga \u00e4r att ytan \u00e4r torr. Det ger oss b\u00e4st f\u00f6ruts\u00e4ttningar f\u00f6r att f\u00e5 bra skorpa n\u00e4r vi bryner.<\/p>\n

\"Ryggbiff
Ryggbiff efter indirekt v\u00e4rme.<\/figcaption><\/figure>\n

Nu \u00e4r det dags att elda ig\u00e5ng grillen p\u00e5 full fart f\u00f6r direkt v\u00e4rme. Det kan man g\u00f6ra p\u00e5 flera s\u00e4tt, det l\u00e4ttaste \u00e4r att \u00f6ppna alla ventiler och locket. Ett verktyg som\u00a0BBQ Dragon<\/a>\u00a0hj\u00e4lper verkligen till h\u00e4r, det \u00e4r en fl\u00e4kt som tar\u00a0kolb\u00e4dden fr\u00e5n ”low ’n slow” till uranbr\u00e4nsle p\u00e5 nolltid. Om man tillagar i k\u00f6ket anv\u00e4nder man stekpannan helt enkelt. Tills\u00e4tt en liten gnutta olja eller ghee<\/a> om det beh\u00f6vs. Olja eller ghee till\u00e5ter h\u00f6gre v\u00e4rme \u00e4n sm\u00f6r..<\/p>\n

\"Omv\u00e4nt
Omv\u00e4nt brynt ryggbiff. L\u00e5t den vila, sen \u00e4r den redo att serveras!<\/figcaption><\/figure>\n

Ge biffarna en bra stekyta. Det borde inte ta l\u00e4ngre tid \u00e4n 1-2 minuter per sida. Efter att man har brynt \u00e4r det viktigt att l\u00e5ta biffarna vila<\/a>. Det g\u00f6r att k\u00f6ttsaften ”s\u00e4tter sig”, s\u00e5 att inte allt rinner ut d\u00e5 man sk\u00e4r den f\u00f6rsta biten p\u00e5 tallriken.<\/p>\n

Det summerar ganska v\u00e4l processen. F\u00f6r det d\u00e4r lilla extra rekommenderar jag br\u00e4ds\u00e5s\/vilosm\u00f6r<\/a>\u00a0medan biffarna vilar. Det tar smaken till en ny niv\u00e5. Blanda olja och dina favorit-kryddor\/\u00f6rter, och l\u00e4gg p\u00e5 k\u00f6ttet.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bem\u00e4stra tillagning av en biff eller t-benstek. S\u00e5 funkar det.<\/p>\n","protected":false},"author":1,"featured_media":1789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","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,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-1794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guider"],"yoast_head":"\nBiff-guiden - 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\/biff-guiden\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Biff-guiden - Hank's True BBQ\u2122\" \/>\n<meta property=\"og:description\" content=\"Bem\u00e4stra tillagning av en biff eller t-benstek. 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De g\u00e5r snabbt att tillaga ocks\u00e5. F\u00f6lj receptet nedan f\u00f6r att g\u00f6ra en riktigt saftig ryggbiff. Samma procedur kan f\u00f6rst\u00e5s anv\u00e4ndas till andra biffar. 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