{"id":11055,"date":"2023-02-25T11:35:23","date_gmt":"2023-02-25T10:35:23","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11055"},"modified":"2023-03-01T17:28:29","modified_gmt":"2023-03-01T16:28:29","slug":"pressgurka","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/pressgurka\/","title":{"rendered":"Pressgurka \u2013 de sm\u00e5, sm\u00e5 detaljerna"},"content":{"rendered":"

Pressgurka \u2013 ett litet tillbeh\u00f6r som g\u00f6r stor skillnad. L\u00e4gg n\u00e5gra f\u00e5 minuter p\u00e5 att g\u00f6ra en redan bra r\u00e4tt s\u00e5 mycket b\u00e4ttre. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

De d\u00e4r tillbeh\u00f6ren. De som s\u00e4tter pricken \u00f6ver en redan bra r\u00e4tt utan att utpl\u00e5na den. Den lilla klicken lingonsylt till k\u00e5lpuddingen, den perfekta dressingen, den friska tomatsalsan till grillat. Detaljer, men ibland \u00e4r det just dem som lyfter.<\/p>\n

Och h\u00e4r har vi en som h\u00e4ngt med i generationer, pressgurkan. En enkel liten sidekick som g\u00f6r s\u00e5 mycket f\u00f6r steken<\/a>, k\u00f6ttbullarna, stekt str\u00f6mming<\/a> och s\u00e5klart f\u00f6r pannbiffarna.<\/p>\n

Pressgurka s\u00e4ger en del om metoden. Man brukar l\u00e4gga den under press. En variant \u00e4r att salta gurkskivor och l\u00e4gga under tyngd innan de hamnar i lag. En annan \u00e4r att tynga ner dem direkt i lagen, men jag fuskar. Faktum \u00e4r att resultatet blir j\u00e4ttebra ocks\u00e5 utan press<\/p>\n

De tunna gurkskivorna blir krispiga och fina bara i m\u00f6tet med med lagens ingredienser. Dessutom beh\u00e5ller de f\u00e4rgen. Smaken sitter d\u00e4r den ska och det g\u00e5r fort. En snabbinlagd gurka helt enkelt. Gjord f\u00f6r att \u00e4tas direkt.<\/p>\n

Ju l\u00e4ngre gurkan f\u00e5r st\u00e5r dessto mjukare blir den. Minst 20 min, men som sagt ge dem en halvtimma till och de mjuknar \u00e4nnu mer. Och s\u00e5h\u00e4r g\u00e5r det till.<\/p>\n

Pressgurka<\/strong><\/h2>\n

\u00bd gurka<\/p>\n

\u00bd dl \u00e4ttika (12%)<\/p>\n

1 dl socker<\/p>\n

1 \u00bd dl vatten<\/p>\n

1 nypa salt<\/p>\n

\u00bd tsk senapsfr\u00f6<\/p>\n

1 msk persilja, fint hackad<\/p>\n

    \n
  1. Hyvla gurkan tunt. L\u00e4gg upp i en sk\u00e5l.<\/li>\n
  2. Blanda en lag av \u00e4ttika, socker, salt, vatten och senapsfr\u00f6. R\u00f6r tills sockret l\u00f6st sig och h\u00e4ll lagen \u00f6ver gurkan. L\u00e5t st\u00e5 minst 20 minuter.<\/li>\n
  3. R\u00f6r i persiljan och servera.<\/li>\n<\/ol>\n

    Ett perfekt helgprojet och k\u00e4nner du att pannbiffar blir det ultimata s\u00e4llskapet s\u00e5 finns recept med tips om den viktiga l\u00f6ken vid l\u00e4nken h\u00e4r.<\/a> Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Pressgurka \u2013 ett litet tillbeh\u00f6r som g\u00f6r stor skillnad. L\u00e4gg n\u00e5gra f\u00e5 minuter p\u00e5 att g\u00f6ra en redan bra r\u00e4tt s\u00e5 mycket b\u00e4ttre. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11057,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[289,318,322,630],"yoast_head":"\nPressgurka \u2013 de sm\u00e5, sm\u00e5 detaljerna - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Pressgurka \u2013 ett litet tillbeh\u00f6r som g\u00f6r stor skillnad. L\u00e4gg n\u00e5gra f\u00e5 minuter p\u00e5 att g\u00f6ra en redan bra r\u00e4tt s\u00e5 mycket b\u00e4ttre. 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