{"id":6422,"date":"2022-03-17T10:56:24","date_gmt":"2022-03-17T02:56:24","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6422"},"modified":"2022-05-10T18:09:54","modified_gmt":"2022-05-10T10:09:54","slug":"use-a-meat-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/nl\/gebruik-een-vleesthermometer\/","title":{"rendered":"Kookthermometers \u2013 Hoe gebruik je een vleesthermometer?"},"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\" style=\"--awb-text-transform:none;\"><p>Honinghamribbetjes zijn een Amerikaans gerecht dat op verschillende manieren bereid kan worden: roken, grillen of in de oven. De warmrookmethode, hoewel langzaam, wordt echter als de beste beschouwd, omdat deze de natuurlijke rooksmaak, gekruid met specerijen naar keuze, optimaal tot zijn recht laat komen. We gaan hier dieper op in in het recept. Maar aangezien we ons richten op honinghamribbetjes, kijken we eerst hoe een vleesthermometer gebruikt kan worden bij het roken van vlees.<\/p>\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;\"><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-69d21c5bc477f\" 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-69d21c5bc477f\"  aria-label=\"Schakelaar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/nl\/gebruik-een-vleesthermometer\/#The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\" >Het nut van een vleesthermometer bij het roken van vlees<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/nl\/gebruik-een-vleesthermometer\/#Best_Meat_Thermometer_When_Smoking_Meat\" >De beste vleesthermometer voor het roken van vlees.<\/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\/gebruik-een-vleesthermometer\/#How_to_Season_Ribs\" >Hoe kruid je spareribs?<\/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\/gebruik-een-vleesthermometer\/#Final_Tips\" >Laatste tips<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"The_Purpose_of_a_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">Het nut van een vleesthermometer bij het roken van vlees<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>De juiste temperatuur bereiken tijdens het koken door maar wat te gokken, kan onvoorspelbaar zijn en daardoor de smaak van je eten aantasten of zelfs de gezondheid van je dierbaren in gevaar brengen. Een digitale voedselthermometer is daarom een onmisbaar hulpmiddel in de keuken, omdat je hiermee biefstuk, kipfilet, varkenskarbonades, visfilets of andere gerechten naar keuze elke keer op de juiste temperatuur kunt bereiden.<\/p>\n<p>De ideale temperatuur voor het roken van vlees hangt volledig af van het soort vlees dat gerookt wordt. Hieronder volgen manieren waarop de temperatuur varieert afhankelijk van de rookmethode, en voorbeelden van gerookt vlees op verschillende temperaturen:<\/p>\n<ul>\n<li>Koud roken vindt plaats bij temperaturen tussen 135 en 150 \u00b0F (57 en 66 \u00b0C) en vis is een goed voorbeeld dat zich perfect leent voor deze methode.<\/li>\n<li>Roken op lage temperatuur gebeurt tussen de 150 en 175 \u00b0F (66 en 79 \u00b0C) en roken is daar een perfect voorbeeld van. Het wordt echter meer gebruikt om te dehydrateren dan om daadwerkelijk te roken.<\/li>\n<li>Bij roken op hogere temperaturen ligt het temperatuurbereik tussen 175 en 275 \u00b0F (79 en 135 \u00b0C), en borststuk en ham zijn daar goede voorbeelden van.<\/li>\n<li>De ideale rooktemperatuur ligt tussen 93 en 107 \u00b0C (200 en 225 \u00b0F). Deze temperatuur zorgt voor een goede rooksmaak en breekt het weefsel af, waardoor het vlees malser wordt.<\/li>\n<\/ul>\n<p>Het is belangrijk om te weten dat roken een langzaam proces is dat veel geduld vereist. Het openen van de rookoven voordat het vlees gaar is, kan ervoor zorgen dat er rook ontsnapt, waardoor het proces langer duurt.<\/p>\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\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Best_Meat_Thermometer_When_Smoking_Meat\"><\/span><span style=\"color: #ff9900;\">De beste vleesthermometer voor het roken van vlees.<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>Met een multi-sonde <a href=\"https:\/\/www.chefstemp.com\/nl\/digitale-thermometer\/\"><u>afstandsthermometer<\/u><\/a> Net als bij de ChefsTemp Quad XPro kun je tot drie gerechten tegelijk in de gaten houden zonder tussen verschillende functies te hoeven schakelen. Zodra je de juiste temperaturen hebt ingesteld, kun je alles op afstand controleren dankzij het alarm dat afgaat wanneer de gewenste temperatuur is bereikt. Met deze temperatuurtips kun je nu op een comfortabele manier perfecte honinghamribbetjes bereiden, zoals hieronder beschreven:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 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-1 hover-type-none\"><img decoding=\"async\" width=\"547\" height=\"354\" alt=\"ChefsTemp Quad XPro\" title=\"ChefsTemp Quad XPro\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/best-meat-thermometer.png\" class=\"img-responsive wp-image-6423\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 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-6\" style=\"--awb-text-transform:none;\"><p><strong>Ingredi\u00ebnten voor honinghamribbetjes<\/strong><\/p>\n<ul>\n<li>8 pond baby back spareribs<\/li>\n<li>1 kopje honing<\/li>\n<li>\u00bc kopje aangedrukte bruine suiker<\/li>\n<li>\u00bc kopje witte suiker<\/li>\n<li>1 kopje roze pekelzout<\/li>\n<li>1 kopje grof zout (zeezout of koosjerzout)<\/li>\n<li>2 eetlepels gemalen witte peper<\/li>\n<li>2 eetlepels gemalen zwarte peper<\/li>\n<li>2 eetlepels uienpoeder<\/li>\n<li>1 eetlepel knoflookpoeder<\/li>\n<li>1 eetlepel chilipoeder<\/li>\n<li>1 eetlepel gemalen paprika<\/li>\n<li>1 eetlepel gemalen komijn<\/li>\n<\/ul>\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-7\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_Season_Ribs\"><\/span><span style=\"color: #ff9900;\">Hoe kruid je spareribs?<\/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-8\" style=\"--awb-text-transform:none;\"><p><strong>Stap 1<\/strong>Meng alle specerijen in een grote kom met heet water en klop tot ze volledig zijn opgelost om een pekel te maken. Voeg koud water toe en laat het mengsel afkoelen tot kamertemperatuur.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 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\" style=\"--awb-text-transform:none;\"><p><strong>Stap 2:<\/strong> Draai de ribben op hun rug om het vlies (een dunne witte laag op de botten) te verwijderen. Je kunt een mes gebruiken om het vlies gemakkelijk te scheuren.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 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\" style=\"--awb-text-transform:none;\"><p><strong>Stap 3:<\/strong> Leg de ribben in een kom die groot genoeg is. Giet de pekel eroverheen en dek de kom af met plasticfolie. Zet de kom 24-48 uur in de koelkast om de ribben gelijkmatig te pekelen en te laten marineren. Dit proces geeft ze een onmiskenbare kleur en een honing-hamsmaak.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 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=\"300\" height=\"183\" alt=\"vlees 1\" title=\"vlees 1\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-300x183.png\" class=\"img-responsive wp-image-6431\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-200x122.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821-400x244.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-1-e1644308732821.png 497w\" 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-12 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=\"300\" height=\"181\" alt=\"vlees 2\" title=\"vlees 2\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-300x181.png\" class=\"img-responsive wp-image-6432\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-200x120.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828-400x241.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-2-e1644308359828.png 472w\" 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-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-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"vlees 3\" title=\"vlees 3\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-300x184.png\" class=\"img-responsive wp-image-6433\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-3-e1644308458427.png 578w\" 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_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-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"184\" alt=\"vlees 4\" title=\"vlees 4\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-300x184.png\" class=\"img-responsive wp-image-6451\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-200x123.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594-400x246.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/meat-4-e1644309126594.png 547w\" 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-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\" style=\"--awb-text-transform:none;\"><p><strong>Stap 4<\/strong>Haal de ribben uit de kom, dep ze droog met keukenpapier en leg ze vervolgens op een rooster om verder te drogen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 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\" style=\"--awb-text-transform:none;\"><p><strong>Stap 5<\/strong>Zet je rookoven klaar en verwarm hem voor op een temperatuur tussen 107 en 121 \u00b0C (225 en 250 \u00b0F). Gebruik een rookthermometer om de temperatuur van het rooster in de gaten te houden. Voeg je favoriete houtsoort toe, of het hout dat door de fabrikant van de rookoven wordt aanbevolen. Houd er rekening mee dat het type hout dat je gebruikt de smaak van de rook bepaalt, wat een belangrijk ingredi\u00ebnt is voor de uiteindelijke smaak van je ham. Zorg ervoor dat je voldoende hout hebt om minimaal 5 uur te roken.<\/p>\n<\/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\" style=\"--awb-text-transform:none;\"><p><strong>Stap 6:<\/strong>\u00a0Leg de ribben met de botkant naar beneden op het rooster van de rookoven. Sluit het deksel gedurende 5-8 uur en voeg naar behoefte hout toe aan de rookoven. Gebruik een goede digitale thermometer om de temperatuur te controleren. Gebruik de afstandsbediening om de temperatuur in de gaten te houden in plaats van de rookoven steeds te openen en te sluiten, aangezien dit rook laat ontsnappen en de temperatuur verlaagt. Zorg ervoor dat het vlees boven het rooster blijft. <a href=\"https:\/\/www.chefstemp.com\/nl\/temperatuurgevarenzone\/\"><strong><u>temperatuurgevarenzone<\/u><\/strong><\/a> De temperatuur ligt tussen 41 en 135 \u00b0F (5 en 57 \u00b0C). Het alarm van de rookthermometer gaat af wanneer de temperatuur optimaal is.<\/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\" style=\"--awb-text-transform:none;\"><p><strong>Stap 7<\/strong>Nadat het vlees gaar is, leg je aluminiumfolie neer en knijp je er wat honing op. Leg de honinghamribben op de folie, wikkel ze er stevig in en plaats ze met de zijkant naar beneden in de open rookoven om ze 1 uur te stomen. Haal ze uit de rookoven en verwijder de folie. Perfect gegaarde ribben zijn zo mals dat je ze met je vingers uit elkaar kunt trekken en het vlees is ongeveer 1,2 cm van de uiteinden van de botten teruggetrokken.<\/p>\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-text fusion-text-15\" style=\"--awb-text-transform:none;\"><p><strong>Stap 8<\/strong>Snijd de honinghamribben in plakjes en serveer naar wens.<\/p>\n<\/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-16\" style=\"--awb-text-transform:none;\"><p>Aanvankelijk stond het roken van vlees vooral bekend om de conserveringsmethode, maar er zijn tal van andere voordelen verbonden aan het roken van vlees. Deze omvatten:<\/p>\n<ul>\n<li>Het geeft het vlees een kenmerkende smaak doordat de combinatie van hout en rook het vlees een natuurlijke, sappige en rijke smaak geeft, terwijl de smaak van andere kruiden behouden blijft.<\/li>\n<li>Gerookt voedsel is rijk aan voedingsstoffen en arm aan vet, omdat er tijdens het rookproces geen extra vetten nodig zijn en overtollig vet eruit druipt, waardoor een gezonder eindproduct overblijft.<\/li>\n<li>Gerookt vlees heeft een rijk aroma en een onweerstaanbare bruine kleur, waardoor het nog aantrekkelijker wordt.<\/li>\n<\/ul>\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-17\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Final_Tips\"><\/span><span style=\"color: #ff9900;\">Laatste tips<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-18\" style=\"--awb-text-transform:none;\"><p>Het gebruik van een vleesthermometer is de beste manier om het meest fantastische, heerlijk gerookte en perfect gegaarde eten voor het hele gezin te bereiden. Het minimaliseert gezondheidsrisico&#039;s die gepaard gaan met onvoldoende gaar voedsel, omdat dit besmet kan zijn met schadelijke bacteri\u00ebn die ziekten kunnen veroorzaken.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,308,88],"tags":[706,711,652,323,703,709,310,708,704,705,710,707,524],"class_list":["post-6422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-food-thermometer","category-recipes","tag-american-cuisine","tag-best-meat-thermometer","tag-chefstemp-quad-xpro","tag-grilling","tag-honey-ham-ribs","tag-honey-ham-flavor","tag-meat-thermometer","tag-oven","tag-pork-ribs","tag-season-ribs","tag-smoker","tag-smoking","tag-smoking-meat"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/6422","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=6422"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/6422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media\/6457"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=6422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=6422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=6422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}