{"id":784,"date":"2010-03-06T17:24:00","date_gmt":"2010-03-06T16:24:00","guid":{"rendered":"http:\/\/www.heljesten.nu\/?p=784"},"modified":"2010-03-06T17:24:00","modified_gmt":"2010-03-06T16:24:00","slug":"boquerones-en-vinagre-experiment-del-2","status":"publish","type":"post","link":"http:\/\/www.heljesten.nu\/?p=784","title":{"rendered":"Boquerones en vinagre \u2013 experiment, del 2"},"content":{"rendered":"

Dags att grava str\u00f6mmingarna. Jag har halverat det spanska receptet, som baserades p\u00e5 1 kg hela ansjovisar.<\/span><\/span><\/p>\n


<\/span><\/span><\/div>\n
Gravning av\u00a0<\/b>Boquerones en vinagre<\/b><\/span><\/span><\/span><\/div>\n
350 g str\u00f6mmingsfil\u00e9er (frys in och tina f\u00f6rst om du vill ha full koll p\u00e5 mikroorganismerna)<\/span><\/span><\/span><\/div>\n
2,5\u20133 dl sherryvin\u00e4ger 7 %<\/span><\/span><\/span><\/div>\n
1,25 dl vatten<\/span><\/span><\/span><\/div>\n
2 tsk salt<\/span><\/span><\/span><\/div>\n

<\/span><\/span><\/span><\/div>\n
Blanda vin\u00e4ger, vatten och salt ordentligt, tills saltet l\u00f6sts upp.<\/span><\/span><\/span><\/div>\n
Nu \u00e4r det dags att prova om blandningen h\u00e5ller r\u00e4tt surhetsgrad\/s\u00e4lta:<\/span><\/span><\/span><\/div>\n
<\/a><\/div>\n
<\/div>\n
L\u00e4gg i en str\u00f6mmingsfil\u00e9 och kolla vad som h\u00e4nder. Du har r\u00e4tt blandning om fisken l\u00e4gger sig mitt i v\u00e4tskan.<\/span><\/span><\/span><\/div>\n
Sjunker den har du f\u00f6r mycket vin\u00e4ger (tills\u00e4tt d\u00e5 lite salt). Flyter den p\u00e5 ytan har du f\u00f6r mycket salt (tills\u00e4tt lite vin\u00e4ger). I mitt fall var den p\u00e5 gr\u00e4nsen till f\u00f6r h\u00f6gflytande, s\u00e5 jag tillsatte lite mer vin\u00e4ger, d\u00e4rav den h\u00f6gre m\u00e4ngden i receptet ovan.\u00a0<\/span><\/span><\/span><\/div>\n

<\/span><\/span><\/span><\/div>\n
N\u00e4r firren simmar som den ska l\u00e4gger du i resten av fil\u00e9erna.\u00a0<\/span><\/span><\/span><\/div>\n
T\u00e4ck sk\u00e5len med plast och st\u00e4ll i kylen 1\u20132 dygn.<\/span><\/span><\/span><\/div>\n

<\/span><\/span><\/span><\/div>\n
Forts\u00e4ttning med del 3 f\u00f6ljer.<\/span><\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Dags att grava str\u00f6mmingarna. Jag har halverat det spanska receptet, som baserades p\u00e5 1 kg hela ansjovisar. Gravning av\u00a0Boquerones en vinagre 350 g str\u00f6mmingsfil\u00e9er (frys in och tina f\u00f6rst om du vill ha full koll p\u00e5 mikroorganismerna) 2,5\u20133 dl sherryvin\u00e4ger 7 % 1,25 dl vatten 2 tsk salt Blanda vin\u00e4ger, vatten och salt ordentligt, tills […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[58],"tags":[],"_links":{"self":[{"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=\/wp\/v2\/posts\/784"}],"collection":[{"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=784"}],"version-history":[{"count":0,"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=\/wp\/v2\/posts\/784\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=784"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heljesten.nu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}