{"id":6145,"date":"2023-02-27T21:33:02","date_gmt":"2023-02-27T19:33:02","guid":{"rendered":"http:\/\/andrestover.com\/?p=6145"},"modified":"2023-02-27T21:33:03","modified_gmt":"2023-02-27T19:33:03","slug":"chateaubriand","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chateaubriand\/","title":{"rendered":"Chateaubriand"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Chateaubriand on veise sisefilee esiosast valmistatud grillitud v\u00f5i r\u00f6stitud steik. Larousse Gastronomique nimetab selleks toiduks umbes 3 cm paksust veise sisefileest valmistatud steiki, mis on nimetatud Vicont de Chataubriandi nime j\u00e4rgi ja selle nime andis toidule tema kokk Montmireil 19 sajandi alguses. Ideaalis v\u00f5iks see toit olla valmistatud v\u00e4hem kui keskmise k\u00fcpsusastmega nii, et liha sisetemperatuur j\u00e4\u00e4b 52 kuni 54 kraadi C juurde.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-6148\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 30-40 minutit, koos liha \u201epuhkamisega\u201c 1 tund<br>Tase: keskmine<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Steik:<\/em><br>Umbes 20 cm pikkune l\u00f5ige veise sisefileest<br>Meresoola ja musta pipart maitsestamiseks<br>25 g v\u00f5id liha pruunistamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kastme valmistamiseks:<\/em><br>150 ml kanapuljongit<br>100 ml punast veini<br>50 ml vahukoort<br>1 spl jahu<br>Meresoola ja musta pipert maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>\u00dcrdikartulite valmistamiseks:<\/em><br>4-5 keskmist kartulit l\u00f5igatud sektoriteks<br>25 g v\u00f5id<br>Meresoola maitsestamiseks<br>1 k\u00fc\u00fcslaugu k\u00fc\u00fcned<br>V\u00e4ike kimp v\u00e4rsket rosmariini maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Praetud \u0161ampinjonide valmistamiseks:<\/em><br>Peot\u00e4is v\u00e4iksemaid \u0161ampinjone<br>3 spl oliivi\u00f5li praadimiseks<br>Musta pipart ja meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Puhasta veise sisefilee rasvast ja kelmetest. L\u00f5ika lihast umbes 20 cm pikkune puhas t\u00fckk.<\/li><li>Raputa l\u00f5ikelauale meresoola ja musta pipart ja veereta lihat\u00fckki selle sees.<\/li><li>Kuumuta praeahi 200 kraadi C juurde ning ideaalis kasuta toidu termomeetrit, et m\u00e4\u00e4rata liha sisetemeratuuri.<\/li><li>Sisesta temperatuuriandur lihat\u00fcki keskele ning k\u00fcpseta 200 kraadi C juures kuni liha sisetemperatuur saavutab 52 kuni 54 kraadi C.<\/li><li>T\u00f5sta liha ahjust v\u00e4lja ning aseta l\u00f5ikelauale v\u00f5i restile \u201epuhkama\u201c. Lase lihal puhata v\u00e4hemalt 15-20 minutit<\/li><li>Pese kartulid ja l\u00f5ika sektoriteks, s\u00e4ti ahjuvormi koorega pool all, lisa k\u00fc\u00fcslauguk\u00fc\u00fcned maitsesta meresoolaga, lisa v\u00f5i, sea ahju temperatuur maksimumini (280 kuni 300 kraadi) ja aseta kartulid ahju. Kui ahi j\u00f5uab maksimumtemperatuurini, siis on kartulid enamasti ka kuldpruunid ja pehmed.<\/li><li>Kui kartulid on valmis, siis j\u00e4ta praeahju uks lahti, haki kimbuke rosmariini peeneks ja raputa kartulitele peale.<\/li><li>Samal ajal valmista seened. Prae \u0161ampinjone k\u00f5rgemal kuumusel umbes 5 minutit, maitsesta musta pipra ja meresoolaga<\/li><li>Valmista kaste. Aja paksup\u00f5hjalises potis kanapuljong keema, lisa punane vein, vahukoor, maitsesta meresoola ja musta pipraga. Lahusta 1 spl jahu v\u00e4heses hulgas k\u00fclmas vees ning lisa v\u00e4hehaaval kastmele kuni kaste omandab keema minnes vajaliku paksuse.<\/li><li>Kui liha on puhanud, siis sulata v\u00f5i keskmisest k\u00f5rgemal temperatuuril ning pruunista liha igast k\u00fcljest ilusaks pruuniks. Maitsesta veel musta pipraga.<\/li><li>Kui liha on pruunistatud, siis l\u00f5ika liha terava noaga neljaks viiluks ja s\u00e4ti kenasti taldrikule.<\/li><li>Lisa lihale juurde kartulid, k\u00fc\u00fcslaugud ning seened ja kaste.<br>Serveeri koheselt.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-6148\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Chateaubriand_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-6145\" data-postid=\"6145\" class=\"themify_builder_content themify_builder_content-6145 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Chateaubriand on veise sisefilee esiosast valmistatud grillitud v\u00f5i r\u00f6stitud steik. Larousse Gastronomique nimetab selleks toiduks umbes 3 cm paksust veise sisefileest valmistatud steiki, mis on nimetatud Vicont de Chataubriandi nime j\u00e4rgi ja selle nime andis toidule tema kokk Montmireil 19 sajandi alguses. Ideaalis v\u00f5iks see toit olla valmistatud v\u00e4hem kui keskmise k\u00fcpsusastmega nii, et liha [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6150,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19,1],"tags":[444,365],"class_list":["post-6145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","category-uncategorized","tag-beef","tag-french","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=6145"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6145\/revisions"}],"predecessor-version":[{"id":6174,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6145\/revisions\/6174"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/6150"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=6145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=6145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=6145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}