{"id":3883,"date":"2021-10-29T09:00:56","date_gmt":"2021-10-29T01:00:56","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=3883"},"modified":"2022-05-12T02:23:16","modified_gmt":"2022-05-11T18:23:16","slug":"perfect-temp-porterhouse","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/nl\/perfecte-temperatuur-porterhouse\/","title":{"rendered":"Perfecte Temp Porterhouse"},"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-69e233c6339e5\" 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-69e233c6339e5\"  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\/perfecte-temperatuur-porterhouse\/#Perfect_Temps_for_a_No_Problem_Porterhouse\" >Perfecte temperatuur voor een probleemloze porterhouse steak!<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/nl\/perfecte-temperatuur-porterhouse\/#THE_REVERSE_SEAR\" >DE OMGEKEERDE ZEE<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/nl\/perfecte-temperatuur-porterhouse\/#HOW_AND_WHAT_TO_BUY\" >HOE EN WAT TE KOPEN<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/nl\/perfecte-temperatuur-porterhouse\/#COOKING_AND_TEMPERATURE_CONTROL\" >KOKEN EN TEMPERATUURREGELING<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/nl\/perfecte-temperatuur-porterhouse\/#UMAMI_BOMBS_AND_FINISHING_TOUCHES\" >UMAMI-BOMMEN EN DE AFWERKING<\/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\/perfecte-temperatuur-porterhouse\/#COMPOND_BUTTER_OPTIONS\" >OPTIES VOOR SAMENGESTELDE BOTER<\/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\/perfecte-temperatuur-porterhouse\/#PERFECTLY_COOKED_PORTERHOUSE\" >PERFECT GEKOOKTE PORTERHOUSE<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Perfect_Temps_for_a_No_Problem_Porterhouse\"><\/span><span style=\"color: #ff9900;\">Perfecte temperatuur voor een probleemloze porterhouse steak!<\/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\" style=\"--awb-text-transform:none;\"><p>De porterhouse, de koning der steaks en een verdeeld koninkrijk. Aan de ene kant heb je het juweel van de slagerij: de ossenhaas, en aan de andere kant een machtige en robuuste entrecote; uitzonderlijk gemarmerd en vol van smaak. Hoe krijgt een kok deze twee stukken vlees, met hun zeer verschillende spierstructuren, tegelijkertijd op de perfecte temperatuur?<\/p>\n<p>Het eerste probleem dat moet worden opgelost, is een van de belangrijkste redenen waarom dit stuk vlees zo heerlijk is: het bot. Het centrale T-vormige bot, een lendenwervel uit het lendenstuk, neemt veel ruimte in beslag en zorgt voor een ongelijkmatige warmteverdeling tijdens het koken. De spiervezels, die samentrekken bij verhitting, trekken de steaks langs het bot weg van de warmtebron, waardoor de warmteverdeling nog verder verandert!<\/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\"><h3><span class=\"ez-toc-section\" id=\"THE_REVERSE_SEAR\"><\/span><span style=\"color: #ff9900;\">DE OMGEKEERDE ZEE<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 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-4\"><p>De reverse sear-techniek zet de manier waarop we altijd al rood vlees hebben leren bereiden op zijn kop. De gangbare opvattingen over &quot;hoge hitte om de sappen te behouden&quot; en &quot;hoog vuur om het vlees vervolgens langzaam te garen&quot; blijken allemaal onjuist te zijn. Aanbraden op hoge hitte behoudt de sappen niet en een hoge hitte gevolgd door een lage temperatuur zorgt voor een dikke laag te gaar vlees voordat je de gewenste gaarheid bereikt.<\/p>\n<p>De reverse sear-techniek hanteert een zachtere aanpak. Je gebruikt een lage temperatuur om de steak langzaam op de gewenste temperatuur te brengen, waarna je de temperatuur verhoogt naar een hoge temperatuur om die heerlijke, donkere korst te cre\u00ebren waar we allemaal naar verlangen. Dit geeft je veel meer controle en zorgt voor een steak die vrijwel overal even gaar is. Deze techniek is vooral handig bij dikke stukken vlees, zoals een porterhouse of een grote ribeye.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 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-5\"><h3><span class=\"ez-toc-section\" id=\"HOW_AND_WHAT_TO_BUY\"><\/span><span style=\"color: #ff9900;\">HOE EN WAT TE KOPEN<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 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\" style=\"--awb-text-transform:none;\"><p>Allereerst, als je een porterhouse steak kiest, weet dan dat het geen T-bone is en laat niemand je iets anders wijsmaken. De T-bone wordt gesneden uit het gedeelte dichter bij het midden van de koe en heeft daardoor niet dezelfde verhouding tussen ossenhaas en entrecote als een porterhouse. Volgens de USDA-voorschriften moet het ossenhaasgedeelte van een porterhouse steak minstens 3,2 cm breed zijn op het breedste punt. Een T-bone is tussen de 1,25 en 3,2 cm breed; alles daaronder is een entrecote met bot.<\/p>\n<p>Wij geven de voorkeur aan een dikkere biefstuk van ongeveer 6,5 cm, genoeg voor zo&#039;n 6 personen. De dunste biefstuk die je wilt, is 2,5 cm; bij een dunnere biefstuk krijg je niet hetzelfde resultaat.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 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\"><h3><span class=\"ez-toc-section\" id=\"COOKING_AND_TEMPERATURE_CONTROL\"><\/span><span style=\"color: #ff9900;\">KOKEN EN TEMPERATUURREGELING<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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-1 hover-type-none\"><img decoding=\"async\" width=\"1836\" height=\"1324\" alt=\"Chefstemp Porterhouse Kruiden\" title=\"Chefstemp Porterhouse Kruiden\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614.jpg\" class=\"img-responsive wp-image-3886\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-200x144.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-400x288.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-600x433.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-800x577.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-1200x865.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614.jpg 1836w\" 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-8 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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\"><p>Zoals bij elke dikke biefstuk is het aan te raden om hem een nacht te laten marineren. Leg de biefstuk op een rooster boven een bakplaat met opstaande rand en bestrooi hem royaal met koosjer zout. Laat dit een nacht onafgedekt in de koelkast staan, zodat het vocht aan het oppervlak van het vlees wordt onttrokken en de buitenkant begint te drogen. Dit helpt bij het verkrijgen van die perfecte, goudbruine korst die we wensen. Je kunt deze stap overslaan als je dat wilt.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Zet je grill klaar voor indirecte hitte op een lage temperatuur, tussen 94 en 121 \u00b0C (200-250 \u00b0F). Haal de biefstuk uit de koelkast en breng hem op smaak met versgemalen zwarte peper en knoflookpoeder (dit is een onmisbaar ingredi\u00ebnt in de keuken en geeft alles, van vlees tot groenten, zoveel meer smaak). Laat de biefstuk 30-45 minuten rusten zodat hij op kamertemperatuur kan komen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 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-2 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Chefstemp steak van de grill\" title=\"Chefstemp steak van de grill\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled.jpg\" class=\"img-responsive wp-image-3892\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-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-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-10\"><p>Gebruik de <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/chefstemp-quad-xpro\/\"><u>Chefstem Quad Xpro<\/u><\/a>\u00a0Plaats een temperatuursonde in de buurt van de plek waar u de biefstuk gaat leggen, om een constante temperatuur binnen het gewenste bereik te garanderen. Steek twee sondes in het midden van de ossenhaas en \u00e9\u00e9n in het midden van de entrecote. Zorg ervoor dat u de punt in het thermische middelpunt van het vlees plaatst, het punt dat het verst verwijderd is van de warmtebron\/rand in alle richtingen.<\/p>\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\">\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Zwart en Blauw<\/th>\n<th style=\"text-align: center;\" align=\"left\">Zeldzaam<\/th>\n<th style=\"text-align: center;\" align=\"left\">Medium Rare<\/th>\n<th style=\"text-align: center;\" align=\"left\">Medium<\/th>\n<th style=\"text-align: center;\" align=\"left\">Middelmatig goed<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">80-100\u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">120-125\u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">130-135\u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">140-145\u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">150-155\u00b0F<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">26-38\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">49-51\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">55-57\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">60-63\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">65-69\u00b0C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 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-3 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Chefstemp Steak Gebakken\" title=\"Chefstemp Steak Gebakken\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled.jpg\" class=\"img-responsive wp-image-3895\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-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_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Gebruik onze uitgebreide <a href=\"https:\/\/www.chefstemp.com\/nl\/temperatuurtabel-voor-biefstuk-en-kip\/\"><u>temperatuurgids<\/u><\/a>\u00a0Om u te helpen precies te bepalen hoe u uw steak gebakken wilt hebben. Ga er even rustig voor zitten en wacht tot uw porterhouse 5-7\u00b0F (3-3\u00b0C) onder de gewenste kerntemperatuur is. Omdat we geen langdurige bereiding op hoge temperatuur gebruiken, zal er weinig tot geen nagaren plaatsvinden, en dat is belangrijk voor de volgende stap.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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\" style=\"--awb-text-transform:none;\"><p>Haal de biefstuk van de grill en leg hem op een bord. Dek hem losjes af met aluminiumfolie. Verwijder de kerntemperatuurmeters en zet alle branders op de hoogste stand, of giet een voorverwarmde kolenstarter in je houtskoolgrill. Zodra de grill op maximale temperatuur is, leg je de biefstuk terug op het heetste gedeelte van de grill en schroei je hem aan beide kanten dicht. Draai de biefstuk elke 20 seconden om tot je een perfect gegrilde korst hebt. Dit duurt maximaal 1,5 tot 2 minuten.<\/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-4 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Chefstemp Steak Sear\" title=\"Chefstemp Steak Sear\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled.jpg\" class=\"img-responsive wp-image-3896\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-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-17 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\"><p>Het grootste voordeel van deze techniek is dat je de biefstuk veel minder lang hoeft te laten rusten dan bij de traditionele methode met hoge hitte. Leg de biefstuk op een snijplank en snijd met een scherp, dun mes langs de rand van het bot. Snijd de biefstuk loodrecht op het bot en schuif de stukken vervolgens terug op hun plaats voor de presentatie.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 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=\"UMAMI_BOMBS_AND_FINISHING_TOUCHES\"><\/span><span style=\"color: #ff9900;\">UMAMI-BOMMEN EN DE AFWERKING<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 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-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-5 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Boter\" title=\"Chefstemp Umami Boter\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-1024x683.jpg\" class=\"img-responsive wp-image-3900\"\/><\/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-15\" style=\"--awb-text-transform:none;\"><p>Een biefstuk is perfect zoals hij is, je hebt geen sauzen of ingewikkelde kruiden nodig om hem heerlijk te maken. Maar soms kan een kleine toevoeging je gerecht net dat beetje extra geven. Voeg gewoon een klontje van deze kruidenboter op kamertemperatuur toe aan de biefstuk direct nadat je hem hebt gesneden, zodat de warmte van het vlees de boter gelijkmatig over de plakken laat smelten.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 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-6 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Boter Ansjovis\" title=\"Chefstemp Umami Boter Ansjovis\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Anchovey-1024x683.jpg\" class=\"img-responsive wp-image-3904\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 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-7 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Boter gebroken\" title=\"Chefstemp Umami Boter gebroken\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-smashed-1024x683.jpg\" class=\"img-responsive wp-image-3905\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 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-8 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefsemp Umami Boter Reduce\" title=\"Chefsemp Umami Boter Reduce\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Reduce-1024x683.jpg\" class=\"img-responsive wp-image-3906\"\/><\/span><\/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>Deze umami-bom is een samengestelde boter met een vleugje ansjovis en een mix van gedroogde morieljes en eekhoorntjesbrood, aangevuld met frisse tonen van citroenschil en rode wijn. We weten dat dit vreemd klinkt, en de ansjovis schrikt sommigen misschien af, maar geloof ons, dit wordt fantastisch. Ansjovis, rijk aan chemische stoffen die we herkennen als de &quot;umami&quot;-smaak, geeft het rundvlees een vollere en robuustere smaak zonder een vreemde vissmaak. De gedroogde paddenstoelen zorgen voor complexiteit en een extra smaakboost. Deze boter is perfect voor groenten, als finishing touch voor sauzen, of om pasta en gebakken groenten mee te mengen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 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-9 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Boterwijn\" title=\"Chefstemp Umami Boterwijn\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Wine-1024x683.jpg\" class=\"img-responsive wp-image-3908\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 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-10 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Boter Slagroom\" title=\"Chefstemp Umami Boter Slagroom\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Whip-1024x683.jpg\" class=\"img-responsive wp-image-3909\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-27 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-11 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Umami Boterrol\" title=\"Chefstemp Umami Boterrol\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Roll-1024x683.jpg\" class=\"img-responsive wp-image-3910\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-28 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\"><h3><span class=\"ez-toc-section\" id=\"COMPOND_BUTTER_OPTIONS\"><\/span><span style=\"color: #ff9900;\">OPTIES VOOR SAMENGESTELDE BOTER<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-29 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-18\" style=\"--awb-text-transform:none;\"><p>Als dit je iets te avontuurlijk lijkt, laat je dan inspireren door deze suggesties:<\/p>\n<ul>\n<li>Roquefort en bieslook<\/li>\n<li>Geroosterde groene ui en knoflook<\/li>\n<li>Dragon en citroen<\/li>\n<li>Kruiden en knoflook (peterselie, bieslook, tijm, marjolein, enz.)<\/li>\n<li>Chipotle en limoen<\/li>\n<li>Zongedroogde tomaat en mierikswortel<\/li>\n<li>Truffels, altijd een succes<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-30 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-19\"><h3><span class=\"ez-toc-section\" id=\"PERFECTLY_COOKED_PORTERHOUSE\"><\/span><span style=\"color: #ff9900;\">PERFECT GEKOOKTE PORTERHOUSE<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-31 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-text fusion-text-20\" style=\"--awb-text-transform:none;\"><p><strong>INGREDI\u00cbNTEN<\/strong><\/p>\n<ul>\n<li>1-2 \u00bd inch dikke porterhouse steak<\/li>\n<li>Kosher zout<\/li>\n<li>Gemalen zwarte peper<\/li>\n<li>Knoflookgranulaat<\/li>\n<\/ul>\n<p>Umami-bom<\/p>\n<ul>\n<li>20 gram gedroogde morieljes<\/li>\n<li>20 gram gedroogde eekhoorntjesbroodpadden<\/li>\n<li>\u00bc kopje rode wijn<\/li>\n<li>5\u00b0C heet water<\/li>\n<li>6 ansjovissen<\/li>\n<li>1 sjalot, in blokjes gesneden<\/li>\n<li>\u00bd citroen geraspte schil<\/li>\n<li>Gedroogde tijm, naar smaak, optioneel<\/li>\n<li>1# boter van goede kwaliteit op kamertemperatuur<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-32 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-12 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Chefstemp Steakpresentatie\" title=\"Chefstemp Steakpresentatie\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Presentation-1024x683.jpg\" class=\"img-responsive wp-image-3911\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-33 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-21\" style=\"--awb-text-transform:none;\"><p><strong>INSTRUCTIES<\/strong><\/p>\n<p>Bestrooi de dag voordat u de biefstuk gaat bereiden beide kanten royaal met koosjer zout en leg de biefstuk op een rooster in een bakplaat met opstaande rand. Laat dit een nacht onafgedekt in de koelkast staan.<\/p>\n<p><strong><b>Maak de umami-bom<\/b><\/strong><\/p>\n<p>Doe de paddenstoelen in een kom en overgiet ze met kokend water. Laat ze 20-25 minuten weken, of tot ze zacht zijn. Roer de paddenstoelen goed door om eventuele andere deeltjes te verwijderen (vooral bij morieljes is dit een probleem).<\/p>\n<ul>\n<li>Voeg de fijngesneden sjalotjes met een beetje olie toe aan een pan en bak ze op middelhoog vuur tot de sjalotjes zacht zijn, maar niet verkleuren. Voeg vervolgens de ansjovisjes toe en roer om ze uit elkaar te halen.<\/li>\n<li>Voeg de rode wijn toe en laat het mengsel tot ongeveer de helft inkoken. Pas op dat u de wijn niet te veel laat inkoken, anders wordt hij bitter.<\/li>\n<li>Voeg de champignons toe en (na goed zeven) 250 ml van het vocht, samen met de gedroogde tijm (indien gebruikt). Breng het mengsel opnieuw aan de kook op laag vuur en laat het nog 10 minuten sudderen.<\/li>\n<li>Doe dit in een blender, voeg de citroenschil toe en pureer. Breng op smaak met wat zout. Haal het mengsel uit de blender en laat het afkoelen.<\/li>\n<li>Smeer de boter uit in een kom, meng de koude puree erdoor en klop het geheel tot een glad en egaal mengsel. Je wilt geen klontjes boter, alleen een gladde, gelijkmatige textuur. Je kunt een mixer gebruiken voor een extra luchtig en zacht resultaat.<\/li>\n<\/ul>\n<p>Leg de boter op een stuk slagerspapier of bakpapier en rol het strak op tot een rol. Wikkel de rol in plasticfolie en sluit de uiteinden goed af. Je kunt de boter direct gebruiken of maximaal 3 maanden invriezen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-34 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-22\" style=\"--awb-text-transform:none;\"><p><strong><b>De biefstuk<\/b><\/strong><\/p>\n<ul>\n<li>Haal de biefstuk uit de koelkast, breng op smaak met versgemalen zwarte peper en knoflookpoeder en laat hem vervolgens 30-40 minuten onafgedekt op kamertemperatuur rusten. De kerntemperatuur van de biefstuk moet gelijk zijn aan de temperatuur aan de rand.<\/li>\n<li>Verwarm uw grill voor met indirecte hitte tot 94-121 \u00b0C (200-250 \u00b0F).<\/li>\n<li>Stel de <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/chefstemp-quad-xpro\/\"><u>Chefstem Quad Xpro <\/u><\/a>Plaats een temperatuursonde in de buurt van de plek waar u de biefstuk gaat leggen. Steek twee sondes in het midden van de ossenhaas en \u00e9\u00e9n in het midden van de entrecote. Zorg ervoor dat de punt van de sonde zich in het thermische middelpunt van het vlees bevindt.<\/li>\n<li>Terwijl het vlees gaart, haal je de boter uit de koelkast en snijd je deze in plakjes van 3 1\/8 inch (8,4 cm).<sup>e <\/sup>inch ronde schijven.<\/li>\n<li>Gebruik onze uitgebreide <a href=\"https:\/\/www.chefstemp.com\/nl\/temperatuurtabel-voor-biefstuk-en-kip\/\"><u>temperatuurgids <\/u><\/a>Om je te helpen bepalen hoe je je steak precies gebakken wilt hebben. Wacht tot je porterhouse 5-7\u00b0F (3-3,4\u00b0C) onder de gewenste kerntemperatuur is.<\/li>\n<li>Haal de biefstuk van de grill en leg hem op een bord. Dek de biefstuk losjes af met aluminiumfolie. Verwijder de temperatuursonde en zet alle branders op volle temperatuur, of giet een voorverwarmde kolenstarter in uw houtskoolgrill.<\/li>\n<li>Zodra de grill op maximale temperatuur is, leg je de biefstuk terug op het heetste gedeelte van de grill en schroei je hem aan beide kanten dicht. Draai de biefstuk elke 20 seconden om totdat je een perfect aangebrande korst hebt. Dit duurt maximaal 1,5 tot 2 minuten.<\/li>\n<li>Snijd beide steaks van het bot, en snijd vervolgens elke steak loodrecht op het bot door.<\/li>\n<li>Leg de plakjes vlees met umami-smaak erop en schuif het vlees weer in vorm rond het bot.<\/li>\n<\/ul>\n<p>Laat de biefstuk een paar minuten rusten zodat de boter eroverheen kan smelten.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[1069,951,362,917,644,901,586,349,338,1032],"class_list":["post-3883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-ambient-temperature","tag-butter","tag-cooking","tag-gas-grill","tag-meat-temperature","tag-porterhouse","tag-recipe","tag-steak","tag-temperature","tag-tenderloin"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/3883","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=3883"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/3883\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media\/4367"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=3883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=3883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=3883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}