{"id":9194,"date":"2024-04-15T22:20:51","date_gmt":"2024-04-15T19:20:51","guid":{"rendered":"https:\/\/andrestover.com\/?p=9194"},"modified":"2024-04-15T22:20:51","modified_gmt":"2024-04-15T19:20:51","slug":"pan-seared-entrecote-steak","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pan-seared-entrecote-steak\/","title":{"rendered":"Pannil r\u00f6stitud antrekoot"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Antrekoot on k\u00f5rge kvaliteediklassiga veisesteik, mis on l\u00f5igatud \u00fcheksanda ja \u00fcheteistk\u00fcmnenda ribikondi vahelt. Antrekoodi teeb eriliseks just see, et lihal on servas veidi pekki ning ka lihal endal on sees pekisooned, mis teevad selle eriti maitsvaks, \u00f5rnaks ja mahlaseks. Praadides seda v\u00e4ga lihtsal viisil malmpannil hea kvaliteediga oliivi\u00f5liga, miatsestades v\u00e4ga lihtsalt, vaid pipra ja soolaga ning serveerides m\u00f5nusa \u00fcrdiv\u00f5i t\u00fckiga on see liha v\u00e4\u00e4rt mistahes toidulauale. V\u00e4\u00e4rtust lisab lihale veel p\u00e4ritolu, tegemist on Kerttu Kikase pere maheveise kasvatusest p\u00e4rit lihaga.<\/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\/2024\/04\/Antrkoot_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9198\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_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: Umbes 10 minutit<br>Tase: Lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Kaks kuni neli antrekoodi viilu, mis on l\u00f5igatud umbes 2 cm paksusena.<br>4-5 spl oliivi\u00f5li praadimiseks<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">T\u00fckk \u00fcrdiv\u00f5id serveerimiseks<\/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\">\n<li>T\u00f5sta liha toatemperatuurile umbes tund aega enne t\u00f6\u00f6gitegemise algust.<\/li>\n\n\n\n<li>L\u00f5ika lihast ristikiudu kaks v\u00f5i neli umbes 2 cm paksust viilu.<\/li>\n\n\n\n<li>Kuumuta malmpannil oliivi\u00f5li k\u00f5rgele kuumusele, aseta lihaviilud pannile. Prae neid \u00fchelt k\u00fcljelt segamatult 3 minutit. Seej\u00e4rel keera k\u00fclge ja prae teiselt k\u00fcljelt veel 2 minutit. Peale liha k\u00fclje keeramist maitsesta meresoola ja musta pipraga.<\/li>\n\n\n\n<li>T\u00f5sta liha pannilt \u00e4ra ja lase 3-5 minutit puhata. Seej\u00e4rel l\u00f5ika soovi korral liha viiludeks v\u00f5i serveeri terve t\u00fckina.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Serveerimisele juurde valmista \u00fcrdiv\u00f5id, selleks aseta toiduprotsessorisse 100 g toasooja v\u00f5id ja peot\u00e4is basiilikut, tilli, oreganot, t\u00fc\u00fcmiani v\u00f5i mida fantaasia soovitab \u00fcrdiv\u00f5i sisse panna. Samuti maitsesta paari n\u00e4put\u00e4ie meresoolaga. Purusta \u00fcrdiv\u00f5i toiduprotsessoris \u00fchtlaseks, keera toidukilesse v\u00f5i k\u00fcpsetuspaberisse ja aseta k\u00fclmikusse ning kasuta vastavalt vajadusele. Praetud antrekoodi juurde sobib h\u00e4ti l\u00f5igata \u00fcrdiv\u00f5ist \u00f5hukesed viilud ja asetada kuumade lihat\u00fckkide peale.<br>Lisaks v\u00f5ib serveerida ahjukartuleid, aedvilja, salatit, kartuliputru v\u00f5i muud meelep\u00e4rast.<br>Valmis!!<\/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\/2024\/04\/Antrkoot_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-9197\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/04\/Antrkoot_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-9194\" data-postid=\"9194\" class=\"themify_builder_content themify_builder_content-9194 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Antrekoot on k\u00f5rge kvaliteediklassiga veisesteik, mis on l\u00f5igatud \u00fcheksanda ja \u00fcheteistk\u00fcmnenda ribikondi vahelt. Antrekoodi teeb eriliseks just see, et lihal on servas veidi pekki ning ka lihal endal on sees pekisooned, mis teevad selle eriti maitsvaks, \u00f5rnaks ja mahlaseks. Praadides seda v\u00e4ga lihtsal viisil malmpannil hea kvaliteediga oliivi\u00f5liga, miatsestades v\u00e4ga lihtsalt, vaid pipra ja soolaga [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320],"tags":[444],"class_list":["post-9194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","tag-beef","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\/9194","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=9194"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9194\/revisions"}],"predecessor-version":[{"id":9217,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9194\/revisions\/9217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9199"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}