{"id":12521,"date":"2026-07-08T18:34:30","date_gmt":"2026-07-08T18:34:30","guid":{"rendered":"https:\/\/nemopskrift.fkinw.com\/staging\/?p=12521"},"modified":"2026-07-08T18:34:30","modified_gmt":"2026-07-08T18:34:30","slug":"naeste-gang-du-laver-koteletter-sa-glem-alt-om-folien-og-prov-denne-forbedring-et-trick-der-holder-kodet-ekstra-saftigt-og-mort-3","status":"publish","type":"post","link":"https:\/\/nemopskrift.fkinw.com\/staging\/archives\/2026\/07\/08\/18\/34\/12521\/","title":{"rendered":"N\u00e6ste gang du laver koteletter, s\u00e5 GLEM alt om folien og pr\u00f8v denne forbedring: ET TRICK, der holder k\u00f8det ekstra saftigt og m\u00f8rt!"},"content":{"rendered":"
\n
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Bank k\u00f8det (i mit tilf\u00e6lde kyllingebryst) p\u00e5 begge sider med en hammer.<\/span><\/p>\n<\/div>\n

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Du kan selvf\u00f8lgelig ogs\u00e5 bruge en anden type k\u00f8d (svinek\u00f8d, kalvek\u00f8d osv.).<\/span><\/p>\n<\/div>\n

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\"\"<\/p>\n<\/div>\n

\n
\n
\n
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<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Krydr hver schnitzel godt (salt, peber eller k\u00f8d- eller kyllingekrydderi for ekstra smag).<\/span><\/p>\n<\/div>\n

\n

Overf\u00f8r til\u00a0<\/span>\u00a0en dyb sk\u00e5l<\/span><\/strong>\u00a0.<\/span><\/p>\n<\/div>\n

\n

Pisk 3 hele \u00e6g med 2 spiseskefulde koldt vand (forholdet pr. 1 kg k\u00f8d).<\/span><\/p>\n<\/div>\n

\n

Nogle mennesker bruger danskvand, m\u00e6lk eller yoghurt naturel.<\/span><\/p>\n<\/div>\n

\n

Personligt bruger jeg almindeligt\u00a0<\/span>\u00a0“postevand”<\/span><\/strong>\u00a0, det samme som de gjorde i den f\u00f8rn\u00e6vnte restaurant.<\/span><\/p>\n<\/div>\n

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\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\"\"<\/p>\n<\/div>\n

\n

H\u00e6ld blandingen over koteletterne i sk\u00e5len, s\u00e5 den kommer ind mellem k\u00f8dskiverne og d\u00e6kker dem helt.<\/span><\/p>\n<\/div>\n

\n

D\u00e6k sk\u00e5len med en tallerken.<\/span><\/p>\n<\/div>\n

\n

S\u00e6t i k\u00f8leskabet i mindst\u00a0\u00a0<\/span>2 timer<\/span><\/strong>\u00a0.<\/span><\/p>\n<\/div>\n

\n

\"\"<\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Det er ideelt at tilberede koteletterne om aftenen og lade dem ligge i bl\u00f8d i\u00a0<\/span>\u00a0\u00e6ggeblandingen natten over i k\u00f8leskabet<\/span><\/strong>\u00a0.<\/span><\/p>\n<\/div>\n

\n

K\u00f8dskiverne vil absorbere n\u00e6sten hele \u00e6gget \u2013 hvilket g\u00f8r dem saftige.<\/span><\/p>\n<\/div>\n

\n

Vend derefter koteletterne i\u00a0\u00a0<\/span>hvedemel blandet med rasp<\/span><\/strong>\u00a0.<\/span><\/p>\n

\"\"<\/div>\n
\n

For mig er proportionerne 1:1, blandet “efter \u00f8jet”.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Jeg bruger ikke rasp alene, fordi\u00a0\u00a0<\/span>de absorberer meget fedt fra panden<\/span><\/strong>\u00a0. At blande dem med mel resulterer i mindre fedtoptagelse.<\/span><\/p>\n<\/div>\n

\n

Du beh\u00f8ver ikke l\u00e6ngere at bruge ekstra \u00e6g til panering!!!<\/span><\/p>\n<\/div>\n

\n
\"\"<\/div>\n<\/div>\n
\n

Steg derefter bare hurtigt p\u00e5 begge sider ved h\u00f8j varme (k\u00f8det mister ikke sin saftighed).<\/span><\/p>\n<\/div>\n

\n

S\u00e5 skal du bare f\u00e6rdigstege ved svag varme. Lad\u00a0<\/span>det ikke st\u00e5 for l\u00e6nge i panden<\/span><\/strong>\u00a0, da k\u00f8det skal blive stivt.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Server koteletterne med en tilbeh\u00f8rsret efter eget valg, s\u00e5som kartoffelsalat eller kogte kartofler.<\/span><\/p>\n<\/div>\n

\n

Jeg anbefaler at bruge svinefedt til stegning.<\/span><\/p>\n<\/div>\n

\n

Vi \u00f8nsker dig en god appetit!<\/span><\/p>\n<\/div>\n<\/div>\n

<\/span><\/p>\n

Bank k\u00f8det (i mit tilf\u00e6lde kyllingebryst) p\u00e5 begge sider med en hammer.<\/span><\/p>\n<\/div>\n

\n

Du kan selvf\u00f8lgelig ogs\u00e5 bruge en anden type k\u00f8d (svinek\u00f8d, kalvek\u00f8d osv.).<\/span><\/p>\n<\/div>\n

\n

\"\"<\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Krydr hver schnitzel godt (salt, peber eller k\u00f8d- eller kyllingekrydderi for ekstra smag).<\/span><\/p>\n<\/div>\n

\n

Overf\u00f8r til\u00a0<\/span>\u00a0en dyb sk\u00e5l<\/span><\/strong>\u00a0.<\/span><\/p>\n<\/div>\n

\n

Pisk 3 hele \u00e6g med 2 spiseskefulde koldt vand (forholdet pr. 1 kg k\u00f8d).<\/span><\/p>\n<\/div>\n

\n

Nogle mennesker bruger danskvand, m\u00e6lk eller yoghurt naturel.<\/span><\/p>\n<\/div>\n

\n

Personligt bruger jeg almindeligt\u00a0<\/span>\u00a0“postevand”<\/span><\/strong>\u00a0, det samme som de gjorde i den f\u00f8rn\u00e6vnte restaurant.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

\"\"<\/p>\n<\/div>\n

\n

H\u00e6ld blandingen over koteletterne i sk\u00e5len, s\u00e5 den kommer ind mellem k\u00f8dskiverne og d\u00e6kker dem helt.<\/span><\/p>\n<\/div>\n

\n

D\u00e6k sk\u00e5len med en tallerken.<\/span><\/p>\n<\/div>\n

\n

S\u00e6t i k\u00f8leskabet i mindst\u00a0\u00a0<\/span>2 timer<\/span><\/strong>\u00a0.<\/span><\/p>\n<\/div>\n

\n

\"\"<\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Det er ideelt at tilberede koteletterne om aftenen og lade dem ligge i bl\u00f8d i\u00a0<\/span>\u00a0\u00e6ggeblandingen natten over i k\u00f8leskabet<\/span><\/strong>\u00a0.<\/span><\/p>\n<\/div>\n

\n

K\u00f8dskiverne vil absorbere n\u00e6sten hele \u00e6gget \u2013 hvilket g\u00f8r dem saftige.<\/span><\/p>\n<\/div>\n

\n

Vend derefter koteletterne i\u00a0\u00a0<\/span>hvedemel blandet med rasp<\/span><\/strong>\u00a0.<\/span><\/p>\n

\"\"<\/div>\n
\n

For mig er proportionerne 1:1, blandet “efter \u00f8jet”.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Jeg bruger ikke rasp alene, fordi\u00a0\u00a0<\/span>de absorberer meget fedt fra panden<\/span><\/strong>\u00a0. At blande dem med mel resulterer i mindre fedtoptagelse.<\/span><\/p>\n<\/div>\n

\n

Du beh\u00f8ver ikke l\u00e6ngere at bruge ekstra \u00e6g til panering!!!<\/span><\/p>\n<\/div>\n

\n
\"\"<\/div>\n<\/div>\n
\n

Steg derefter bare hurtigt p\u00e5 begge sider ved h\u00f8j varme (k\u00f8det mister ikke sin saftighed).<\/span><\/p>\n<\/div>\n

\n

S\u00e5 skal du bare f\u00e6rdigstege ved svag varme. Lad\u00a0<\/span>det ikke st\u00e5 for l\u00e6nge i panden<\/span><\/strong>\u00a0, da k\u00f8det skal blive stivt.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Server koteletterne med en tilbeh\u00f8rsret efter eget valg, s\u00e5som kartoffelsalat eller kogte kartofler.<\/span><\/p>\n<\/div>\n

\n

Jeg anbefaler at bruge svinefedt til stegning.<\/span><\/p>\n<\/div>\n

\n

Vi \u00f8nsker dig en god appetit!<\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Bank k\u00f8det (i mit tilf\u00e6lde kyllingebryst) p\u00e5 begge sider med en hammer. Du kan selvf\u00f8lgelig ogs\u00e5 bruge en anden type…<\/p>\n","protected":false},"author":2,"featured_media":12522,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/12521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=12521"}],"version-history":[{"count":1,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/12521\/revisions"}],"predecessor-version":[{"id":12523,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/12521\/revisions\/12523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/12522"}],"wp:attachment":[{"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=12521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=12521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nemopskrift.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=12521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}