{"id":11379,"date":"2023-05-03T07:30:33","date_gmt":"2023-05-03T05:30:33","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11379"},"modified":"2023-05-04T16:29:06","modified_gmt":"2023-05-04T14:29:06","slug":"steka-flaskkotletter-och-annat-kottigt","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/steka-flaskkotletter-och-annat-kottigt\/","title":{"rendered":"Steka fl\u00e4skkotletter"},"content":{"rendered":"<p><strong>Steka fl\u00e4skkotletter \u2013 vi \u00e4lskar dem, men hur lyckas man att f\u00e5 en fin stekyta och samtidigt beh\u00e5lla dem saftiga? Jag vet! V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>V\u00e4ldigt mager och mycket fet p\u00e5 en och samma g\u00e5ng. D\u00e4r har du fl\u00e4skkotletten. Sj\u00e4lva muskeldelen inneh\u00e5ller bara ett par procent fett, men s\u00e5 har vi fettkappan.<\/p>\n<p>Eftersom v\u00e5r konsumtion av k\u00f6tt toppas av fl\u00e4skk\u00f6tt och just kotlett \u00e4r s\u00e4rskilt popul\u00e4rt kommer h\u00e4r en liten besserwisserskola.<\/p>\n<h2>Steka fl\u00e4skkotletter<\/h2>\n<ul>\n<li>L\u00e5t fettet sitta kvar. Det h\u00e5ller kotletten saftig och fett \u00e4r en \u00e4rlig k\u00f6ttdetalj. Det syns och \u00e4r l\u00e4tt att sk\u00e4ra bort p\u00e5 tallriken. Sitter sv\u00e5len kvar ska den sk\u00e4ras i ett rutm\u00f6nster eller i alla fall snittas p\u00e5 n\u00e5gra st\u00e4llen f\u00f6re stekning. Det f\u00f6rhindrar att k\u00f6ttet kupar sig. Kniven m\u00e5ste vara sylvass och det \u00e4r l\u00e4ttast att sk\u00e4ra n\u00e4r k\u00f6ttet \u00e4r kallt. Och gl\u00f6m inte att ge sv\u00e5lsidan en egen fin stekyta \u00e4ven om den inte \u00e4ts upp.<\/li>\n<li>Benet kvar eller inte? Smakm\u00e4ssigt knappast n\u00e5gon skillnad tycker jag, men benet kan skydda k\u00f6ttet fr\u00e5n att bli torrt.<\/li>\n<li>V\u00e4lj g\u00e4rna lite tjockare kotletter om du kan. De blir garanterat saftigare.<\/li>\n<li>Ta fram kotletterna en bra stund innan de ska tillagas. Kallt k\u00f6tt kyler pannan och du f\u00e5r ingen stekyta. Det ska rumstempereras.<\/li>\n<li>Salta en stund f\u00f6re stekning, men l\u00e5t din pepparkvarn vila till efter tillagningen. Peppar i het panna br\u00e4nns.<\/li>\n<li>B\u00f6rja i panna, avsluta i ugn. F\u00f6r att f\u00e5 en fin stekyta ska rumstempererat, avtorkat k\u00f6tt l\u00e4ggas i het panna. Jag avv\u00e4nder olja och avslutar med att klicka i sm\u00f6r f\u00f6r smaken. Ugnen v\u00e4ntar p\u00e5 100 grader och d\u00e4r avslutar jag tillagningen l\u00e5ngsamt och lugnt.<\/li>\n<li>N\u00e4r \u00e4r kotletten klar d\u00e5? Olika meningar r\u00e5der. L\u00e5ngt ut \u00e5t ena kanten finns det kockar som h\u00e4vdar att 58 grader, eller \u00e4nnu mindre, \u00e4r fullt tillr\u00e4ckligt. Svenskt grisk\u00f6tt \u00e4r s\u00e4kert och h\u00f6gre temp torkat ut det. L\u00e4ngst ut \u00e5t andra sidan finns Livsmedelsverket som menar att 70 grader eliminerar allt som skulle kunna vara skadligt. Dessv\u00e4rre ocks\u00e5 k\u00f6ttkvaliteten. Kotletten blir torr. Punkt. Min perfekta temperatur ligger p\u00e5 65 grader. Aningen rosa, men definitivt tillagad. Kontentan \u00e4r: Skaffa en bra digital termometer och avg\u00f6r sj\u00e4lv.<\/li>\n<li>Kotlettens b\u00e4sta kryddning \u00e4r, om ni fr\u00e5gar mig, riktigt fin stekyta, salt och peppar. M\u00f6jligen l\u00e4gger jag ett par krossade vitl\u00f6ksklyftor och en kvist timjan i pannan, men rubar, f\u00e4rdiga kryddblandningar och glaze f\u00e5r faktiskt vara.<\/li>\n<li>Som vanligt ska k\u00f6ttet vila en stund innan det sk\u00e4rs upp, men sedan \u00e4r det bara att hugga in.<\/li>\n<\/ul>\n<p>Vill du grilla s\u00e5 funkar det bra att ge kotletten en stekyta direkt \u00f6ver gl\u00f6den och sedan l\u00e5ta den vila sig klar p\u00e5 indirekt v\u00e4rme, p\u00e5 grillen, men utan gl\u00f6db\u00e4dd direkt under. Jag brukar k\u00f6ra den i grillpanna eller p\u00e5 h\u00e4ll i grillen. Det skyddar lite fr\u00e5n v\u00e4rsta str\u00e5lv\u00e4rmen. D\u00e5 f\u00e5r man b\u00e5de saftigt k\u00f6tt och smak av grill.<\/p>\n<p>Till dagens fl\u00e4skkotlett blir det potatissallad och <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/ortgron-potatissallad\/\">receptet p\u00e5 den hittar du h\u00e4r<\/a>.<\/p>\n<p><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/fin-stekyta-ar-basta-kryddan\/\">Vill du veta mer om Maillardeffekten och vad stekytan g\u00f6r f\u00f6r smaken s\u00e5 kan du kika p\u00e5 inl\u00e4gget h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Steka fl\u00e4skkotletter \u2013 vi \u00e4lskar dem, men hur lyckas man att f\u00e5 en fin stekyta och samtidigt beh\u00e5lla dem saftiga? Jag vet! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[785,786],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Steka fl\u00e4skkotletter - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Steka fl\u00e4skkotletter \u2013 vi \u00e4lskar dem, men hur lyckas man att f\u00e5 en fin stekyta och samtidigt beh\u00e5lla dem saftiga? 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