{"id":4039,"date":"2025-12-25T14:41:49","date_gmt":"2025-12-25T13:41:49","guid":{"rendered":"https:\/\/detskalsmagegodt.dk\/?p=4039"},"modified":"2026-09-13T11:46:37","modified_gmt":"2026-09-13T09:46:37","slug":"julens-gaasesteg-tilberedt-dagen-foer-dagen","status":"publish","type":"post","link":"https:\/\/detskalsmagegodt.dk\/?p=4039","title":{"rendered":"Julens g\u00e5sesteg &#8211; tilberedt dagen f\u00f8r dagen"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tag g\u00e5sen ud af fryseren 3 d\u00f8gn inden den skal steges og t\u00f8 den op i k\u00f8leskabet.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"533\" src=\"https:\/\/detskalsmagegodt.dk\/wp-content\/uploads\/2025\/12\/Gaasesteg.jpg\" alt=\"\" class=\"wp-image-4040\" style=\"width:139px;height:auto\" srcset=\"https:\/\/detskalsmagegodt.dk\/wp-content\/uploads\/2025\/12\/Gaasesteg.jpg 400w, https:\/\/detskalsmagegodt.dk\/wp-content\/uploads\/2025\/12\/Gaasesteg-225x300.jpg 225w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">T\u00e6nd ovnen p\u00e5 160 C, alm. over-under varme<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fjern hals og indmad, det skal bruges til saucen. Jeg bruger ikke leveren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Skr\u00e6l 3 \u00e6bler og sk\u00e6r dem i b\u00e5de. \u00c5bn en pose svesker og bland det sammen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gnid g\u00e5sen godt med salt b\u00e5de udenp\u00e5 og indeni og prop den med \u00e6bler og svesker. Luk med en stegen\u00e5l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u00e6g g\u00e5sen med brystet nedad i en bradepande sammen med vingerne. Tils\u00e6t 1 L andefond eller bouillon terninger + vand og steg den 1 time. Vend den om, s\u00e5 brystet vender opad og steg den i 45 minutter pr kilo g\u00e5s. Hvis den eksempelvis vejer 4 kg skal den nu stege i 3 timer (45minutter x 4kg). Dryp den gerne med fonden undervejs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hak et l\u00f8g og steg hals, indmad og l\u00f8g af i en gryde. Tils\u00e6t 10 sorte peberkort, lidt andebouillon og vand, til det d\u00e6kker. Lad det simre i 1\u00bd time under l\u00e5g.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tag g\u00e5sen ud af ovnen efter endt stegetid og lad den hvile \u00bd time, inder du parterer den &#8211; find en video p\u00e5 youtube! L\u00e6g delene i et ovnfast fad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">H\u00e6ld stegeskyen fra bradepanden i en sk\u00e5l og s\u00e6t det p\u00e5 k\u00f8l, s\u00e5 fedtet bliver skilt fra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si skyen fra gryden over i en anden gryde og tils\u00e6t lidt af skyen fra bradepanden og kog det lidt ind. Sigt det hele igen og lav nu en opbagning, hvor du tils\u00e6tter skyen lidt efter lidt. Derefter 1 dl piskefl\u00f8de. Lad det koge rigtig godt igennem og smag til med ribsgele og brug evt. sovsekul\u00f8r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den resterende stegesky skal du bruge til genopvarmningen dagen efter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00e5 dagen: T\u00e6nd ovnen p\u00e5 225 C og pensl g\u00e5sen med fedtet fra skyen. S\u00e6t fadet i ovnen p\u00e5 midterste ribbe og varm den i 15 minutter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tag g\u00e5sen ud af fryseren 3 d\u00f8gn inden den skal steges og t\u00f8 den op i k\u00f8leskabet. T\u00e6nd ovnen p\u00e5 160 C, alm. over-under varme Fjern hals og indmad, det skal bruges til saucen. Jeg bruger ikke leveren. Skr\u00e6l 3 \u00e6bler og sk\u00e6r dem i b\u00e5de. \u00c5bn en pose svesker og bland det sammen. Gnid&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[24],"tags":[73,523,225,524,428],"class_list":["post-4039","post","type-post","status-publish","format-standard","hentry","category-julens-retter","tag-aebler","tag-gaas","tag-jul","tag-langtidsstegning","tag-svesker"],"_links":{"self":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/4039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4039"}],"version-history":[{"count":1,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/4039\/revisions"}],"predecessor-version":[{"id":4041,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/4039\/revisions\/4041"}],"wp:attachment":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}