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de Stekede Elskes Kokebok

de Stekede Elskes Kokebok


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About the Book

Hva er steking?


Steking er en metode for matlaging der maten tilberedes i et bad med varm olje eller fett, vanligvis mellom 350 og 375°F. Avhengig av type steking er maten enten delvis eller helt nedsenket i fettet til maten har blitt gyldenbrun med et sprøtt ytre lag og fuktig innside.

Selv om det unektelig er deilig, bør stekt mat inntas med måte, ettersom å spise stekt mat hver dag kan utgjøre en høyere folkehelserisiko for hjertesykdom på grunn av fettinnholdet og potensialet for transfettforbruk.


Hvordan fungerer steking?

Steking skjer når en mat blir introdusert til varm olje og raskt begynner å dehydrere. Når maten er nedsenket i oljen, begynner vannet i ingrediensen umiddelbart å koke og stige til overflaten, noe som får frie fettsyrer til å dannes. En stivelsesholdig skorpe rundt utsiden bidrar til å låse inn fuktighet, og forhindrer at maten blir fullstendig dehydrert.


Under stekeprosessen oppstår Maillard- reaksjonen, noe som resulterer i en gyllenbrun farge og rik smak. Varmen fra oljen koker også innsiden av maten, slik at fibrene mykner, proteiner denaturerer og stivelse kan gelatinisere.


Den beskyttende skorpen rundt maten dannes vanligvis med stivelsestunge matvarer, for eksempel brødsmuler eller melbaserte rører, selv om naturlig stivelsesholdige matvarer som poteter kan lage sitt eget sprø ytre lag mens de er i frityrkokeren. Denne barrieren er avgjørende for stekeprosessen for å låse inne fuktigheten og unngå overflødig oljeabsorpsjon.


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Product Details
  • ISBN-13: 9781835646618
  • Publisher: Benjamin Svendsen
  • Binding: Paperback
  • Language: Norwegian
  • Returnable: N
  • Weight: 376 gr
  • ISBN-10: 1835646611
  • Publisher Date: 27 Sep 2023
  • Height: 229 mm
  • No of Pages: 238
  • Spine Width: 13 mm
  • Width: 152 mm


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