\t\t\t\tEt af de mest velsmagende stykker svinek\u00f8d er efter min mening nakkekammen. De fleste spiser den som koteletter, men den er i virkeligheden et meget taknemmeligt og nemt stykke k\u00f8d at stege helt i ovnen.<\/p>\n
En god grundopskrift er<\/p>\n
Ca 1\u00bd kg Nakkekam
\nSalt&Peber<\/p>\n
Kom salt og peber p\u00e5 k\u00f8det, stil det p\u00e5 en rist i en bradepande og kom bradepanden i nederste rille i en kold ovn.<\/p>\n
T\u00e6nd ovnen p\u00e5 180o<\/sup> og lad nakkekammen stege i ca. 2 timer. Bruges der stegetermometer skal temperaturen op p\u00e5 80o<\/sup><\/p>\n Tages ud, sk\u00e6res i skiver og serveres – nemmere kan det ikke g\u00f8res.<\/p>\n \u00d8nskes en lidt mere sp\u00e6ndende steg, kan man for eksempel<\/p>\n – Sk\u00e6re 1-2 fed hvidl\u00f8g i skiver, sk\u00e6re sm\u00e5 snit i k\u00f8det og komme skiverne i. \t\t\t\tEt af de mest velsmagende stykker svinek\u00f8d er efter min mening nakkekammen. De fleste spiser den som koteletter, men den er i virkeligheden et meget taknemmeligt og nemt stykke k\u00f8d at stege helt i ovnen.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[69,239,324,389,416,546,570],"class_list":["post-271","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-blaskimmel","tag-hvidlg","tag-krydderurter","tag-nakkekam","tag-ost","tag-steg","tag-svinekd"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-4n","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=271"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/271\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– komme tynde skiver bl\u00e5skimmelost (Saga er meget velegnet) oven p\u00e5 k\u00f8det inden det kommes i ovnen. Dette giver ogs\u00e5 et grundlag for en dejlig sovs hvis fedtet skilles fra.
\n– Hakke en masse friske krydderurter fint og rulle stegen i dem inden den stilles i ovnen.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"