{"id":11775,"date":"2022-12-14T09:00:29","date_gmt":"2022-12-14T01:00:29","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=11775"},"modified":"2026-01-07T11:27:10","modified_gmt":"2026-01-07T03:27:10","slug":"king-crown-roast-of-pork","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/","title":{"rendered":"Koningskroongebraad van varkensvlees"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Inhoudsopgave<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69e2bb2d77992\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Schakelaar<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69e2bb2d77992\"  aria-label=\"Schakelaar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/#What_is_a_Crown_Roast\" >Wat is een Crown Roast?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/#How_to_Prepare_Your_Pork_Racks\" >Hoe bereid je je varkensribben voor?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/#Wet_Brine_Dry_Brine_or_No_Brine\" >Natte pekel, droge pekel of geen pekel<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/#Roasting_the_Pork\" >Het varkensvlees braden<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/#Ingredients\" >Ingredi\u00ebnten<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/#Apple_Brandy_Pan_Sauce\" >Appelbrandysaus<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/nl\/koningskroongebraad-van-varkensvlees\/#Instructions\" >Instructies<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"What_is_a_Crown_Roast\"><\/span><span style=\"color: #ff9900;\">Wat is een Crown Roast?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><p>De feestdagen zijn een unieke culinaire periode, vooral in Amerika. We hebben Thanksgiving eind november en een maand later alweer Kerstmis! De meesten van ons zijn na november wel kalkoenmoe, en de familiebijeenkomsten en feestjes in december brengen vaak hetzelfde soort gerechten met zich mee. Breng wat variatie aan op uw feesttafel met een prachtig pronkstuk dat de kroon op uw diner zal zijn!<\/p>\n<p>De <strong>kroongebraad<\/strong> Het is niet alleen indrukwekkend om te zien, maar ook makkelijk te maken. Je hebt varkensribben, een paar basistechnieken en geduld nodig om het vlees langzaam en op lage temperatuur te garen. Ons team heeft hard gewerkt om het perfecte recept te cre\u00ebren voor het sappigste varkensvlees en een spectaculaire presentatie.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><h2><span class=\"ez-toc-section\" id=\"How_to_Prepare_Your_Pork_Racks\"><\/span><span style=\"color: #ff9900;\">Hoe bereid je je varkensribben voor?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"215\" alt=\"RackRaw\" title=\"RackRaw\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackRaw-300x215.jpg\" class=\"img-responsive wp-image-11777\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\"><p>We hebben al eerder uitgelegd hoe je een ribstuk met bot schoonmaakt. <em><strong><a href=\"https:\/\/www.chefstemp.com\/nl\/hoe-braad-je-een-lamsrack\/\"><u>artikel over lamsrack met pistachenotenkorst<\/u><\/a><\/strong><\/em>, En de procedure is hetzelfde, ongeacht de grootte van het dier. Ter her \u043d\u0430\u043f\u043e\u043cening: begin met het verwijderen van de spierlaag die de botten bedekt. Nadat deze laag is verwijderd, kunt u zich concentreren op de botten.<\/p>\n<p>Gebruik een scherp uitbeenmes en maak een U-vormige snede langs het ene bot naar beneden en weer omhoog langs de zijkant van het volgende bot. Herhaal dit proces over de hele lengte van het ribstuk. Vervolgens komt het tijdrovende, maar noodzakelijke onderdeel van het presentatieproces: het schoonmaken van elk bot.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"274\" alt=\"Bouillon\" title=\"Bouillon\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/Broth-scaled-e1670906324322-300x274.jpg\" class=\"img-responsive wp-image-11780\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><p>Mijn favoriete methode is om een mes te pakken dat ik niet erg vind om te gebruiken, het lemmet loodrecht op het bot te houden en van de spier naar de punt van het bot te schrapen om al het vlees te verwijderen. Gebruik de punt van het mes om in de groeven te komen en eventueel losgekomen vlees te verwijderen, want dit wordt zwart in de oven en verkleurt de botten. Zodra de botten schoon zijn geschraapt, dep je met een keukenpapiertje eventueel losgekomen vlees eruit. Als de botten schoon zijn, is het tijd om ze te kruiden.<\/p>\n<p>We raden aan, maar het is niet verplicht, om de afsnijdsels te roosteren in een oven van 205 \u00b0C tot ze donkerbruin zijn. Giet het vet af en doe het vlees, wat wortels, selderij, laurierblaadjes en knoflook in een pan met voldoende water om alles te bedekken. Laat dit een uur sudderen, gedeeltelijk afgedekt, en zeef vervolgens de vaste bestanddelen eruit. Bewaar de varkensbouillon voor de saus aan het einde.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\"><h3><span class=\"ez-toc-section\" id=\"Wet_Brine_Dry_Brine_or_No_Brine\"><\/span><span style=\"color: #ff9900;\">Natte pekel, droge pekel of geen pekel<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><p><em><strong><a href=\"https:\/\/www.chefstemp.com\/nl\/sappige-malse-gegrilde-varkenskoteletten\/\">Varkenskoteletten<\/a><\/strong><\/em> Het vlees is gemaakt van een lange, aaneengesloten spier met snel samentrekkende vezels, waardoor het een zeer taai en snel uitdrogend stuk vlees is. Een natte pekel kan zowel extra bescherming als smaak bieden aan karbonades, maar ons team gaf de voorkeur aan een droge pekel voor het varkensgebraad. We houden het simpel met alleen zout, peper en knoflookpoeder, maar je kunt het aanpassen aan je eigen smaak. We laten dit 24 uur marineren op een rooster in de koelkast. De droge pekel voegt smaak toe en kruidt het varkensvlees diep zonder extra vocht toe te voegen. Je kunt er ook voor kiezen om nat te pekelen; zorg er dan wel voor dat je het vlees goed droogt voordat je het gaat bereiden.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1391\" alt=\"RacksSeason\" title=\"RacksSeason\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled.jpg\" class=\"img-responsive wp-image-11782\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-200x145.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-400x290.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-600x435.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-800x580.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-1200x869.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1401\" alt=\"RackSeason\" title=\"RackSeason\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled.jpg\" class=\"img-responsive wp-image-11784\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-200x146.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-400x292.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-600x438.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-800x584.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-1200x876.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\"><h2><span class=\"ez-toc-section\" id=\"Roasting_the_Pork\"><\/span><span style=\"color: #ff9900;\">Het varkensvlees braden<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><p>Verwarm de oven voor op 121 \u00b0C en haal het varkensvlees uit de koelkast. Maak twee sneetjes in de uiteinden van elk lendenstuk en rijg er slagerstouw doorheen om het vlees bij elkaar te binden. Maak een bal van aluminiumfolie en wikkel de twee lendenstukken eromheen. Bind een lange strook slagerstouw om de lendenstukken en trek deze halfstrak aan. Draai de roosters vervolgens 90 graden en bind ze nogmaals vast; dit zorgt voor druk op de uiteinden, waardoor ze dichter bij elkaar komen. Je kunt de botten eventueel met folie omwikkelen om te voorkomen dat ze donker worden in de oven, puur voor de presentatie. Nu ben je klaar om te braden!<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1170\" alt=\"RackTying\" title=\"RackTying\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled.jpg\" class=\"img-responsive wp-image-11785\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-200x122.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-400x244.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-600x366.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-800x488.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-1200x731.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\"><p>Leg de aromaten, appels en kruiden op de bodem van de braadpan en voeg een beetje zout en peper toe. Plaats het rooster erop en besprenkel het vlees met een beetje olie. Steek de thermometers in de braadpan. <em><strong><a href=\"https:\/\/www.chefstemp.com\/nl\/product\/barbecue-thermometer-met-afstandsbediening\/\">Chefstem Quad XPro<\/a> <\/strong><\/em>In het dikste gedeelte van het vlees. We raden aan om minstens twee thermometers te gebruiken om beide kanten van het braadstuk in de gaten te houden. Stel uw alarmen in op 57 \u00b0C (135 \u00b0F); dit duurt ongeveer 2 tot 2,5 uur.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\"><p>Zodra het braadstuk de gewenste temperatuur heeft bereikt, haal je de braadpan uit de oven en verhoog je de temperatuur naar 260 \u00b0C (500 \u00b0F). Zodra de oven op temperatuur is, zet je het braadstuk terug in de oven en laat je het nog 10-15 minuten verder garen. Dit doe je om die mooie, diepe, geroosterde kleur en smaak te verkrijgen. De uiteindelijke kerntemperatuur moet rond de 60-63 \u00b0C (140-145 \u00b0F) liggen.<\/p>\n<p>Haal het braadstuk uit de pan en leg het op een bord. Zet de braadpan op het fornuis en voeg de sjalotten, tijmtakjes en boter toe. Fruit op middelhoog vuur tot de sjalotten net zacht zijn. Voeg dan wat brandy toe, schraap daarbij eventuele aangekoekte stukjes van de bodem van de pan en voeg vervolgens de varkensbouillon toe. Laat dit sudderen en prak de appels en sinaasappels in de saus tot deze indikt. Proef en breng op smaak met zout en peper. Zeef de saus en druk de vaste bestanddelen goed aan om al het vocht eruit te persen.<\/p>\n<p>Je kunt het gebraden vlees nu op een schaal schikken met groenten, fruit, kleine papieren hoedjes op de botten en kruiden, net zoals je wilt om er een uitzonderlijk middelpunt van te maken. Als de bewonderende kreten zijn verstomd, snijd je de touwtjes door en snijd je het gebraden vlees aan tafel aan.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-6 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Braadpan\" title=\"Braadpan\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RoastPan-150x150.jpg\" class=\"img-responsive wp-image-11786\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-7 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/www.chefstemp.com\/nl\/product\/barbecue-thermometer-met-afstandsbediening\/\" target=\"_self\" aria-label=\"Roastsetup\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Roastsetup\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/Roastsetup-150x150.jpg\" class=\"img-responsive wp-image-11788\"\/><\/a><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-8 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/www.chefstemp.com\/nl\/product\/finaltouchx10-vleesthermometer\/\" target=\"_self\" aria-label=\"Gebraden\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Gebraden\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RoastCooked-150x150.jpg\" class=\"img-responsive wp-image-11789\"\/><\/a><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-9 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Bord\" title=\"Bord\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/Plateup-150x150.jpg\" class=\"img-responsive wp-image-11791\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><h3><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span><span style=\"color: #ff9900;\">Ingredi\u00ebnten<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\"><ul>\n<li>2 ribben van varkensvlees<\/li>\n<li>Zout, peper, knoflookgranulaat<\/li>\n<li>3 gouden heerlijke appels<\/li>\n<li>6 teentjes knoflook<\/li>\n<li>1 sinaasappel<\/li>\n<li>\u00bd gele ui<\/li>\n<li>1 bosje salie<\/li>\n<li>1 bosje tijm<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Apple_Brandy_Pan_Sauce\"><\/span><strong>Appelbrandysaus<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>1 grote sjalot, in blokjes gesneden<\/li>\n<li>6 takjes tijm<\/li>\n<li>1\/3 kopje brandewijn<\/li>\n<li>2 kopjes varkensbouillon<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\"><h3><span class=\"ez-toc-section\" id=\"Instructions\"><\/span><span style=\"color: #ff9900;\">Instructies<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\"><p><strong>Maak het rek schoon<\/strong><\/p>\n<ul>\n<li>Verwijder eerst het spierweefsel dat bovenop de botten ligt. Verwijder vervolgens de vleeskap en concentreer je op de botten. Zorg ervoor dat je het vlees en de pezen verwijdert, zodat ze schoon blijven tijdens het koken.<\/li>\n<li>Gebruik een scherp uitbeenmes en maak een U-vormige snede langs het ene bot naar beneden en weer omhoog langs de zijkant van het volgende bot.<\/li>\n<li>Herhaal dit proces over de hele lengte van het rek.<\/li>\n<li>Houd het mes loodrecht op het bot en schraap van het vlees naar de punt om al het materiaal te verwijderen.<\/li>\n<li>Gebruik de punt om in de dalen te komen en eventueel vlees te verwijderen.<\/li>\n<li>Nadat je de botten hebt schoongemaakt, gebruik je een keukenpapiertje om eventueel losgekomen materiaal te verwijderen.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\"><p><strong>Kruiden, vastbinden, braden<\/strong><\/p>\n<ul>\n<li>Verwarm de oven voor op 250\u00b0F (121\u00b0C).<\/li>\n<li>Maak aan het uiteinde van elk lendenstuk twee sneetjes en rijg er slagerstouw doorheen om het vlees bij elkaar te binden.<\/li>\n<li>Maak een bal van aluminiumfolie en wikkel de twee lendenstukken eromheen. Wikkel een lang stuk slagerstouw om de lendenstukken en trek het halfstrak aan.<\/li>\n<li>Draai de rekken 90 graden en bind ze opnieuw vast; hierdoor komt er druk op de uiteinden te staan, waardoor ze naar elkaar toe worden getrokken.<\/li>\n<li>*Optioneel* kunt u de botten in aluminiumfolie wikkelen om te voorkomen dat ze in de oven donker worden, puur voor de presentatie.<\/li>\n<li>Leg de aromaten, appels en kruiden op de bodem van de braadpan en voeg een beetje zout en peper toe.<\/li>\n<li>Plaats het rooster erop en besprenkel het vlees met een beetje olie. Steek de sondes erin vanaf de <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/barbecue-thermometer-met-afstandsbediening\/\"><em><strong>Chefstem Quad XPro<\/strong><\/em><\/a> in het dikste gedeelte van het vlees.<\/li>\n<li>Stel je alarmen in op 57\u00b0C (135\u00b0F); dit duurt ongeveer 2 tot 2,5 uur.<\/li>\n<li>Zodra het braadstuk de gewenste temperatuur heeft bereikt, haal je de pan uit de oven en verhoog je de temperatuur naar 260 \u00b0C (500 \u00b0F).<\/li>\n<li>Plaats het braadstuk terug in de oven en laat het nog 10-15 minuten verder garen.<\/li>\n<li>De uiteindelijke interne temperatuur moet iets hoger zijn dan 140-145 \u00b0F (60-63 \u00b0C).<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\"><p><strong>Saus<\/strong><\/p>\n<ul>\n<li>Haal het braadstuk uit de pan en leg het op een bord. Zet de braadpan op het fornuis en voeg de sjalotten, tijmtakjes en boter toe.<\/li>\n<li>Fruit de sjalotten op middelhoog vuur tot ze net gaar zijn, voeg dan wat brandy toe, schraap daarbij eventuele aangekoekte stukjes van de pan en voeg vervolgens de varkensbouillon toe.<\/li>\n<li>Laat dit sudderen en prak de appels en sinaasappels in de saus, tot de saus indikt.<\/li>\n<li>Proef en breng op smaak met zout en peper. Zeef de saus en druk de vaste bestanddelen goed aan om al het vocht eruit te persen.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":11792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[674,957,342],"class_list":["post-11775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-best-cooking-thermometer","tag-christmas","tag-grill"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/11775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/comments?post=11775"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/11775\/revisions"}],"predecessor-version":[{"id":58743,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/11775\/revisions\/58743"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media\/11792"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=11775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=11775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=11775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}