Guide: Sous Vide for ethvert køkken

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At Sous Vid’e sit kød, så det bliver lækkert rødt indeni og sprødt udenpå, har efterhånden taget hele Danmark med storm, og for mange giver det anledning til at købe sig fattig i alt det udstyr som skal til – Vakuumpakker og -poser, vandbad og temperaturstyringselement. For undertegnede har det selvfølgelig også været en imponerende revolution at stifte bekendtskab til denne måde at tilberede sit kød på, og overvejelserne om at investere i alt udstyret, har også forbipasseret bevidstheden en del gange (Nok mest forhindret af min Kæreste og vores ALT, ALT for lille køkken). Konklusionen har så, grundet pladsmanglen, været at det må blive på et senere tidspunkt i mit liv – og så meget ville jeg jo nok alligevel ikke komme til at bruge det, da jeg jo alligevel først kommer hjem fra arbejde ved 17-tiden, og 4 timers kødbad måske ikke lige er sagen.

Derfor har jeg eksperimenteret lidt med min egen metode til hvordan man kan opnå (næsten) et lige så godt resultat med helt elementært køkkenudstyr.

Det du skal bruge:

Start med at pudse mørbraden. Brug en skarp kniv til at fjerne “skind”, små fedtsamlinger og sølvsenen, så den ser sådan her ud:

Krydr den med salt og pak den ind i vitawrap, så den virker så tæt som muligt. Ved dette skridt imiterer vi brugen af vakuumpose til at forsegle kødet. Dette er en nødvendighed, fordi vi holder på kødets lækre saft og kraft. Wrappen kan næste umuligt lukke 100% til for vand, så frygt ej hvis det ikke går så godt – kødet skal nok blive godt alligevel.

Fyld en gryde med vand og læg en tallerken i bunden. Jeg brugte det varme vand fra hanen, så jeg ikke behøvede at varme det særligt meget op efterfølgende. Ved mig, startede vandet omkring de 40 grader. Da vandet aldrig rigtig bliver særligt varmt, skal du ikke være bange for at bruge en hvilken som helst tallerken, men er du (ligesom mig) lidt nervøs over dit fineste musselmalet sæt, så hold dig til en ren og simpel porcelænstallerken. Smid et termometer i, så spidsen ikke rører bund eller steg. Jeg lykkedes med at “bøje” ledningen en smule, så den havde en løkke der holdte den oppe.

Når vandets temperatur har bevæget sig op omkring de 56-58 grader, handler det bare om at smide stegen i og holde øje med slagets gang.. Tænd, sluk, løft låg, sæt låg på og hæld vand til, efter bedste formåen – Alt for at styre temperaturen til at være omkring de ønskede grader (se stegetider og -temperaturer her). Hav i mente at temperaturen reagerer forsinket og der derfor kan gå lidt tid før vandets temperatur reagerer på hvad du gør. I bund og grund handler det lidt om at kende sit komfur – Har man gas eller induktion, reagerer temperaturen nok lidt hurtigere.

Jeg formåede at holde temperaturen ved min mørbrad på omkring 58 til 60 grader, og det gjorde jeg i 3-4 timer uden at være over den hele tiden. Når stegen har været i bad i lang nok tid, tager du den op og pakker den ud. Stegen kan være så blød at den virker rå, men hvis det er tilfældet, er det fordi du er lykkedes i at lave en dejlig sous vide-steg!

Det eneste der mangler nu, er at give den i lækker stegeskorpe og det kan du gøre på nogle forskellige måder.. Du kan smide stegen på en pande med MEGET varm olie og svitse den på alle sider, eller du kan give den en omgang over det hele med en creme brulee brænder.

Wupti, 1 stk. lækker og mør steg. Husk altid at bruge frisk kød uden neutral marinade o.lign. Når vi tilberedningsmæssigt bevæger os i så lave grader, trives bakterier meget bedre end ved stegning i høje temperaturer. Brug af min vejledning sker på eget ansvar.

Sous vide-tider her