{"id":8572,"date":"2023-12-03T21:15:29","date_gmt":"2023-12-03T19:15:29","guid":{"rendered":"https:\/\/andrestover.com\/?p=8572"},"modified":"2023-12-03T21:15:29","modified_gmt":"2023-12-03T19:15:29","slug":"smoked-pork-knuckle-with-sauerkraut-and-beer-sauce","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/smoked-pork-knuckle-with-sauerkraut-and-beer-sauce\/","title":{"rendered":"Suitsukoot hapukapsa ja \u00f5llekastmega"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ahjus pikalt k\u00fcpsetatud seakoot Schweinshaxe on \u00fcks Saksamaa toiduklassikatest. Ka Eesti k\u00f6\u00f6gis kasutatakse seakooti p\u00e4ris sagedasti. Eriti palju kasutatakse kooti p\u00fchade ajal s\u00fcldi valmistamisel. Pikalt k\u00fcpsetatud, pehme lihaga seakoot on roog, mis sobib h\u00e4sti talveaega ning p\u00fchadelauale. Valmistasin sel korral seakooti mitte toorest seajalast, aga ostsin poest pikalt suitsutatud seakoodi, mis annab toidule m\u00f5nusa p\u00fchadesingi maitse.<br>Valmistasin toidule juurde traditsioonilisi hapukapsaid, verivorsti, raekartuleid ning lisaks valmistasin kasutades tumedat \u00f5lut korraliku \u00f5llekastme.<br>Ma arvan, et see toit on sobilik alternatiiv p\u00fchadeaegsele j\u00f5ululauale.<\/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\/12\/Suitsutatud-seakoot_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8575\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 5 tundi<br>Tase: keskmine<br>Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Kaks suitsutatud seakooti firmalt <a href=\"https:\/\/oskar.ee\/teised-lihatooted\/\" data-type=\"link\" data-id=\"https:\/\/oskar.ee\/teised-lihatooted\/\">Oskar<\/a>. Iga koodi kaal on umbes 1 kg<br>4-5 toorest, kooritud kartulit<br>4 verivorsti, kasutasin <a href=\"https:\/\/www.matsimoka.ee\/meie-tooted1.html\" data-type=\"link\" data-id=\"https:\/\/www.matsimoka.ee\/meie-tooted1.html\">Matsimoka<\/a> verivorste<br>4-5 spl pohlamoosi<br>200 ml tumedat \u00f5lut<br>4 spl sojakastet<br>2 spl Worchesteri kastet<br>0,5 tl sibulapulbrit<br>2 tl jahu<br>250 ml vahukoort<br>Toidu\u00f5li kartulite raadimiseks ja vorstide k\u00fcpsetamiseks.<br>Maitserohelist serveerimiseks<br>Musta pipart ja meresoola maitsestamiseks<br>2.5 kg hapukapsaid<br>Natuke suhkrut kapsaste keetmiseks<\/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\/12\/Suitsutatud-seakoot_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8574\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\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\">\n<li>L\u00f5ika koodi nahk terava noaga triibuliseks. Ideaalne on kasutada vaibanuga, mis tuleb avada minimaalselt, siis see ei l\u00f5ika liiga s\u00fcgavale.<\/li>\n\n\n\n<li>Aseta seakoodid restile ja rest ahjupannile ning kata seakoodid fooliumiga ja k\u00fcpseta 150 kraadi C juures v\u00e4hemalt 4 tundi.<\/li>\n\n\n\n<li>Valmista hapukapsad. Vala kapsad paksup\u00f5hjalisse keedupotti ning pane keskmisele kuumusele hauduma. Lisa 3 spl toidu\u00fcli, maitse j\u00e4rgi meresoola ja umbes 1 tl suhkrut. Lase kapsastel haududa umbes 2 tundi. Eemalda kaas ja lase kapsastel veidi kuivemaks t\u00f5mbuda kui kapsaste keedtmisel on p\u00f5hja j\u00e4\u00e4nud liigset vedelikku.<\/li>\n\n\n\n<li>Kui liha hakkab valmis saama, siis koori kartulid ja l\u00f5ika selliseks nagu tehakse friikartulite puhul.<\/li>\n\n\n\n<li>Prae kartuleid eelistatult malmpannil v\u00f5rdlemisi rohkes \u00f5lis. \u00c4ra praadimise ajal kartuleid liiga sagedasti sega, siis j\u00e4\u00e4vad kartulid terveks ja pruunistuvad h\u00e4sti \u00e4ra. Maitsesta praadimise ajal meresoolaga.<\/li>\n\n\n\n<li>30 enne seda kui liha saab valmis eemalda foolium ja pane t\u00f6\u00f6le grillelement ning lase lihal 20-30 minutit grilli all pruunistuda.<\/li>\n\n\n\n<li>Kui liha on valmis, siis pruunista grillelemendi all 20 minutit verivorste kuni need on pealt kenasti kr\u00f5bedad.<\/li>\n\n\n\n<li>Kastme valmistamiseks vala pannile natuke toidu\u00f5li, lisa sibulamaitseaine, sojakaste ja Worchesteri kaste ning tume \u00f5lu. Lahusta jahu v\u00e4heses k\u00fclmas vees, lisa kastmele, sega kuni kaste hakkab paksenema. Lisa vahukoor, maitsesta meresoola ja musta pipraga.<\/li>\n\n\n\n<li>Lase kaste keema. Kui kaste on liiga vedel, siis lisa natuke vees lahustatud jahu, kui liiga paks, siis lisa veidi vett v\u00f5i vahukoort.<\/li>\n\n\n\n<li>T\u00f5sta suurele taldrikule k\u00f5ik valmistatud komponendid, hapukapsad, verivorst, pohlamoos verivorstide juurde, liha, praekartulid ja kaste.<br>Kaunista toit petersellioksaga.<br>Valmis!!<\/li>\n<\/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\/12\/Suitsutatud-seakoot_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-8573\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Suitsutatud-seakoot_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8572\" data-postid=\"8572\" class=\"themify_builder_content themify_builder_content-8572 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Ahjus pikalt k\u00fcpsetatud seakoot Schweinshaxe on \u00fcks Saksamaa toiduklassikatest. Ka Eesti k\u00f6\u00f6gis kasutatakse seakooti p\u00e4ris sagedasti. Eriti palju kasutatakse kooti p\u00fchade ajal s\u00fcldi valmistamisel. Pikalt k\u00fcpsetatud, pehme lihaga seakoot on roog, mis sobib h\u00e4sti talveaega ning p\u00fchadelauale. Valmistasin sel korral seakooti mitte toorest seajalast, aga ostsin poest pikalt suitsutatud seakoodi, mis annab toidule m\u00f5nusa p\u00fchadesingi [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,321],"tags":[473,536,754,755],"class_list":["post-8572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-sealiha","tag-estonia","tag-saksamaa","tag-pork-knuckle","tag-sauerkraut","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\/8572","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=8572"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8572\/revisions"}],"predecessor-version":[{"id":8606,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8572\/revisions\/8606"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8576"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}