{"id":2130,"date":"2023-12-05T15:46:36","date_gmt":"2023-12-05T15:46:36","guid":{"rendered":"https:\/\/wecook-in-mooc.eu\/?page_id=2130"},"modified":"2024-09-26T14:10:17","modified_gmt":"2024-09-26T14:10:17","slug":"toolkit-2","status":"publish","type":"page","link":"https:\/\/wecook-in-mooc.eu\/nn\/toolkit-2\/","title":{"rendered":"Toolkit-2"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"2130\" class=\"elementor elementor-2130\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a216715 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a216715\" data-element_type=\"section\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-098cbf8\" data-id=\"098cbf8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-286fb99 elementor-widget elementor-widget-image\" data-id=\"286fb99\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"200\" height=\"72\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2023\/07\/cropped-cropped-cropped-MCC-3-1.png\" class=\"attachment-large size-large wp-image-42\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7f72bfa elementor-widget elementor-widget-ekit-nav-menu\" data-id=\"7f72bfa\" data-element_type=\"widget\" data-widget_type=\"ekit-nav-menu.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<nav class=\"ekit-wid-con ekit_menu_responsive_tablet\" \n\t\t\tdata-hamburger-icon=\"\" \n\t\t\tdata-hamburger-icon-type=\"icon\" \n\t\t\tdata-responsive-breakpoint=\"1024\">\n\t\t\t            <button class=\"elementskit-menu-hamburger elementskit-menu-toggler\"  type=\"button\" aria-label=\"hamburger-icon\">\n                                    <span class=\"elementskit-menu-hamburger-icon\"><\/span><span class=\"elementskit-menu-hamburger-icon\"><\/span><span class=\"elementskit-menu-hamburger-icon\"><\/span>\n                            <\/button>\n            <div id=\"ekit-megamenu-main\" class=\"elementskit-menu-container elementskit-menu-offcanvas-elements elementskit-navbar-nav-default ekit-nav-menu-one-page-no ekit-nav-dropdown-hover\"><ul id=\"menu-main\" class=\"elementskit-navbar-nav elementskit-menu-po-center submenu-click-on-icon\"><li id=\"menu-item-1276\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-home menu-item-1276 nav-item elementskit-mobile-builder-content\" data-vertical-menu=\"750px\"><a href=\"https:\/\/wecook-in-mooc.eu\/nn\/\" class=\"ekit-menu-nav-link\">Hjem<\/a><\/li>\n<li id=\"menu-item-91\" class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-91 nav-item elementskit-mobile-builder-content\" data-vertical-menu=\"750px\"><a href=\"#result\" class=\"ekit-menu-nav-link\">Prosjekt Resultater<\/a><\/li>\n<li id=\"menu-item-534\" class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-534 nav-item elementskit-mobile-builder-content\" data-vertical-menu=\"750px\"><a href=\"https:\/\/wecook-in.eu\/\" class=\"ekit-menu-nav-link\">Link til Prosjektet<\/a><\/li>\n<\/ul><div class=\"elementskit-nav-identity-panel\"><button class=\"elementskit-menu-close elementskit-menu-toggler\" type=\"button\">X<\/button><\/div><\/div>\t\t\t\n\t\t\t<div class=\"elementskit-menu-overlay elementskit-menu-offcanvas-elements elementskit-menu-toggler ekit-nav-menu--overlay\"><\/div>        <\/nav>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e622d52 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e622d52\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;animation&quot;:&quot;none&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3cb3301\" data-id=\"3cb3301\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-de6b530 elementor-widget elementor-widget-spacer\" data-id=\"de6b530\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-0370458 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0370458\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-04e6d51\" data-id=\"04e6d51\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5b03a4b elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"5b03a4b\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Modul 2<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-7e357e7 elementor-widget-divider--separator-type-pattern elementor-widget-divider--view-line elementor-invisible elementor-widget elementor-widget-divider\" data-id=\"7e357e7\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\" style=\"--divider-pattern-url: url(&quot;data:image\/svg+xml,%3Csvg xmlns=&#039;http:\/\/www.w3.org\/2000\/svg&#039; preserveAspectRatio=&#039;none&#039; overflow=&#039;visible&#039; height=&#039;100%&#039; viewBox=&#039;0 0 20 16&#039; fill=&#039;none&#039; stroke=&#039;black&#039; stroke-width=&#039;1&#039; stroke-linecap=&#039;square&#039; stroke-miterlimit=&#039;10&#039;%3E%3Cg transform=&#039;translate(-12.000000, 0)&#039;%3E%3Cpath d=&#039;M28,0L10,18&#039;\/%3E%3Cpath d=&#039;M18,0L0,18&#039;\/%3E%3Cpath d=&#039;M48,0L30,18&#039;\/%3E%3Cpath d=&#039;M38,0L20,18&#039;\/%3E%3C\/g%3E%3C\/svg%3E&quot;);\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-26ded98 elementor-widget elementor-widget-spacer\" data-id=\"26ded98\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7b88662 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7b88662\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-253225f\" data-id=\"253225f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c3c5b3f elementor-invisible elementor-widget elementor-widget-image\" data-id=\"c3c5b3f\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/elementor\/thumbs\/Chef-rafiki-qgddag6afwlhn85483fr3ljls3afuig5nj20065ljs.png\" title=\"Chef-rafiki\" alt=\"Chef-rafiki\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ca06f96 elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"ca06f96\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Introduksjon<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-32dba31 elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"32dba31\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">I denne andre modulen l\u00e6rer du en god del om ferdighetene du trenger for \u00e5 lykkes p\u00e5 et profesjonelt kj\u00f8kken og for \u00e5 bli en god kokk.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Denne modulen vil v\u00e6re relatert til bearbeiding av mat og de grunnleggende tilberedningsmetodene som er sentrale p\u00e5 kj\u00f8kken. Videre hvordan r\u00e5varenes egenskaper p\u00e5virkes av de ulike tilberedningsmetodene. Fagstoffet er henter fra boken R\u00e5stoff og produksjon utgitt 2006 av Gyldendal Norsk Forlag.<\/span><\/p><p><span style=\"font-weight: 400;\">I tillegg vil du kunne se forklarende videoer om bearbeiding av mat og de grunnleggende tilberedningsmetodene. Filmene vil p\u00e5 en praktisk m\u00e5te vise deg hvordan du bruker de forskjellige tilberedningsmetodene og hvordan bruken av disse p\u00e5virker r\u00e5varens egenskaper.<\/span><\/p><p><span style=\"font-weight: 400;\">Denne modulen inneholder ogs\u00e5 et ordforr\u00e5d som vil v\u00e6re sv\u00e6rt nyttig i fremtiden.<\/span><\/p><p><span style=\"font-weight: 400;\">Til slutt er det en test du m\u00e5 ta for \u00e5 finne ut om du har l\u00e6rt denne leksjonen godt nok, eller om du m\u00e5 lese og \u00f8ve mer for \u00e5 komme videre.\u00a0<\/span><\/p><p><em><strong>H\u00e5per det blir en l\u00e6rerik modul.<\/strong><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5f284ea elementor-align-center elementor-invisible elementor-widget elementor-widget-button\" data-id=\"5f284ea\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-5f284ea{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-534b3cd elementor-align-center elementor-invisible elementor-widget elementor-widget-button\" data-id=\"534b3cd\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-no-translation=\"\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#mod2\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Module 2<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-503dfeb elementor-widget elementor-widget-spacer\" data-id=\"503dfeb\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4af04bc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4af04bc\" data-element_type=\"section\" id=\"mod2\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-40da71a\" data-id=\"40da71a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-594a0aa elementor-widget elementor-widget-spacer\" data-id=\"594a0aa\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6d7ad8e elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"6d7ad8e\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Modul 2<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-61505aa elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"61505aa\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Bearbeiding<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aeaea14 elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"aeaea14\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Det meste av den maten vi spiser har v\u00e6rt bearbeidet<\/span><span style=\"font-weight: 400;\">\u00b7 <\/span><span style=\"font-weight: 400;\">p\u00e5 en eller annen m\u00e5te. Det er f\u00e5 r\u00e5varer vi kan<\/span> <span style=\"font-weight: 400;\">spise som de er<\/span><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">uten at vi m\u00e5 gj\u00f8re noe med dem f\u00f8rst<\/span><span style=\"font-weight: 400;\">.<\/span><\/p><p><span style=\"font-weight: 400;\">Matvareindustrien er spesialister p\u00e5 \u00e5 bearbeide matvarer slik at holdbarheten \u00f8kes, samtidig som smak og n\u00e6ringsinnhold blir best mulig. Det er viktig, fordi stadig flere av oss bruker produkter som industrien har utviklet i v\u00e5rt daglige kosthold.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-5551713 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"5551713\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-7ddc6d0\" data-id=\"7ddc6d0\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1922306 elementor-widget elementor-widget-spacer\" data-id=\"1922306\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6fb5d41 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"6fb5d41\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<div class=\"elementor-icon\">\n\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-right\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-9dc52fd\" data-id=\"9dc52fd\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-79021b1 elementor-widget elementor-widget-heading\" data-id=\"79021b1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Vi bearbeider r\u00e5varer av ulike grunner:  <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-225d038 elementor-widget elementor-widget-text-editor\" data-id=\"225d038\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>For \u00e5 gj\u00f8re maten lettere ford\u00f8yelig. <\/b><span style=\"font-weight: 400;\">N\u00e5r vi bearbeider mat, kan vi nyttiggj\u00f8re oss en del n\u00e6ringsstoffer som <\/span><span style=\"font-weight: 400;\">i <\/span><span style=\"font-weight: 400;\">ubearbeidet fonn ikke egner seg som mat. Det er s\u00e6rlig r\u00e5stoffer som inne\u00ad holder cellulose som <\/span><span style=\"font-weight: 400;\">er <\/span><span style=\"font-weight: 400;\">tungt ford\u00f8yelige dersom vi ikke bearbeider dem. Stivelsesrike r\u00e5stoffer og produkter kan vi ogs\u00e5 utnytte bedre dersom de blir varmebehandlet. T\u00f8rkete erter og b\u00f8nner er for eksempel n\u00e6rmest umulige \u00e5 spise dersom vi ikke bl\u00f8tlegger og koker dem f\u00f8rst. De fleste av oss \u00f8nsker heller ikke \u00e5 spise en middag med r\u00e5tt kj\u00f8tt eller r\u00e5 fisk, selv om det de siste \u00e5rene er blitt sv\u00e6rt<\/span> <span style=\"font-weight: 400;\">popul\u00e6rt med enkelte r\u00e5 retter, for eksempel sushi. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-1ad6868 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"1ad6868\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInLeft&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-1a64ec4\" data-id=\"1a64ec4\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ffc797f elementor-widget elementor-widget-heading\" data-id=\"ffc797f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">For \u00e5 gj\u00f8re maten mer smaksrik..<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-af63669 elementor-widget elementor-widget-text-editor\" data-id=\"af63669\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">N\u00e5r vi for eksempel varmebehandler kj\u00f8tt, blir det dannet nye aromatiske stoffer og dermed blir kj\u00f8ttet mer smakfullt. Det samme skjer med andre r\u00e5varer.\u00a0 Varmebehandling f\u00f8rer til at det utvikles nye smaker og dufter som gj\u00f8r maten mer fristende og <\/span><span style=\"font-weight: 400;\">skjerper <\/span><span style=\"font-weight: 400;\">appetitten<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-b8d8a3d\" data-id=\"b8d8a3d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-25b8626 elementor-widget elementor-widget-spacer\" data-id=\"25b8626\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8f49562 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"8f49562\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<div class=\"elementor-icon\">\n\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-left\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-de7cf8e elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"de7cf8e\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-80ebc1a\" data-id=\"80ebc1a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6e2ef86 elementor-widget elementor-widget-spacer\" data-id=\"6e2ef86\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-88b356c elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"88b356c\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<div class=\"elementor-icon\">\n\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-right\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-5af3f17\" data-id=\"5af3f17\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-be8564d elementor-widget elementor-widget-heading\" data-id=\"be8564d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">For at maten skal v\u00e6re trygg \u00e5 spise. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b2ede0a elementor-widget elementor-widget-text-editor\" data-id=\"b2ede0a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">N\u00e5r vi varmebehandler mat, klarer vi \u00e5 fjerne eller \u00f8delegge bakterier som kan finnes p\u00e5 r\u00e5varen og dermed kan vi hindre at sykdomsframkallende\u00a0 \u00a0<\/span><span style=\"font-weight: 400;\">mikroorganismer kommer inn i kroppen v\u00e5r sammen med maten. I enkelte land er det for eksempel<\/span><span style=\"font-weight: 400;\">sv\u00e6rt vanlig med salmonellabakterier. Om vi spiste r\u00e5tt kyllingkj\u00f8tt som var infisert av disse bakteriene, ville vi ha blitt syke<\/span><span style=\"font-weight: 400;\">.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-1993482 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"1993482\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInLeft&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-e2d7169\" data-id=\"e2d7169\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b6efa89 elementor-widget elementor-widget-heading\" data-id=\"b6efa89\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">For \u00e5 \u00f8ke holdbarheten - og gi en s\u00e6regen smak <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6274cb0 elementor-widget elementor-widget-text-editor\" data-id=\"6274cb0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">I gamle dager da man ikke hadde jevn tilgang p\u00e5 mat hele \u00e5ret og verken hadde kj\u00f8lerom eller<\/span> <span style=\"font-weight: 400;\">fryserom, ble r\u00e5varene bearbeidet for \u00e5 \u00f8ke holdbarheten p\u00e5 maten: Fisken ble t\u00f8rket, kj\u00f8ttet saltet og r\u00f8ykt, og frukt og b\u00e6r ble syltet. I dag setter vi<\/span> <span style=\"font-weight: 400;\">ikke minst <\/span><span style=\"font-weight: 400;\">&#8211; <\/span><span style=\"font-weight: 400;\">pris p\u00e5 den s\u00e6regne smaken som utvikles ved de ulike konserveringsmetodene.<\/span><\/p><p><span style=\"font-weight: 400;\">De tilberedningsmetodene vi bruker, for eksempel koking og steking, har betydning b\u00e5de for kvaliteten og n\u00e6ringsinnholdet p\u00e5 produktene.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-c1b7af8\" data-id=\"c1b7af8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2fe4c71 elementor-widget elementor-widget-spacer\" data-id=\"2fe4c71\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1f9675e elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"1f9675e\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<div class=\"elementor-icon\">\n\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-left\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-a9268d3 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"a9268d3\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-02c6d76\" data-id=\"02c6d76\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c84aacc elementor-widget elementor-widget-spacer\" data-id=\"c84aacc\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cc9eaa0 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"cc9eaa0\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<div class=\"elementor-icon\">\n\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-right\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-7a9662f\" data-id=\"7a9662f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-79f7379 elementor-widget elementor-widget-heading\" data-id=\"79f7379\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u00c5 sikre god kvalitet<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a47c834 elementor-widget elementor-widget-text-editor\" data-id=\"a47c834\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">De fleste metodene handler om \u00e5 forandre temperaturen<\/span><span style=\"font-weight: 400;\">. <\/span><span style=\"font-weight: 400;\">Vi kan \u00f8ke temperaturen eller senke den.<\/span><\/p><p><span style=\"font-weight: 400;\">Vi \u00f8ker temperaturen n\u00e5r vi koker og steker, og vi senker den ved kj\u00f8ling og frysing. Se for deg\u00a0 en is som ikke er fryst, en gele som ikke er nedkj\u00f8lt, et br\u00f8d som ikke er stekt eller en hel laks som ikke er varmebehandlet.<\/span><\/p><p><br \/><span style=\"font-weight: 400;\">N\u00e5r vi koker og steker mat, m\u00e5 vi vite hvilke egenskaper r\u00e5varene har. Da kan vi velge riktig bearbeidingsmetode, temperatur og tid. En biff fra indrefileten er m\u00f8r og kan stekes raskt i stekepannen ved h\u00f8y temperatur, mens<\/span> <span style=\"font-weight: 400;\">et stykke kj\u00f8tt fra h\u00f8yryggen vil m\u00e5tte trekke ganske lenge for \u00e5 bli m\u00f8r. Selv da blir den ikke s\u00e5 m\u00f8r som biffen. Men dersom vi steker biffen for lenge, blir ogs\u00e5 den t\u00f8rr og smakl\u00f8s.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-68e2d42 elementor-widget elementor-widget-text-editor\" data-id=\"68e2d42\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">N\u00e5r bakeren lager gj\u00e6rdeig, er b\u00e5de eltetiden, hevetiden og steketiden viktig for \u00e5 f\u00e5 et godt resultat. Dersom vi lar br\u00f8ddeigen heve lenge, kan vi lettere nyttiggj\u00f8re oss de av mineralene og sporstoffene som finnes <\/span><span style=\"font-weight: 400;\">i <\/span><span style=\"font-weight: 400;\">sammalt mel. Da utvikler ogs\u00e5 <\/span><span style=\"font-weight: 400;\">smak <\/span><span style=\"font-weight: 400;\">og aromastoffene seg bedre.<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">Vi bearbeider ogs\u00e5 matvarer som vi <\/span><span style=\"font-weight: 400;\">skal <\/span><span style=\"font-weight: 400;\">spise r\u00e5. Eksempler p\u00e5 dette er salater som skylles og kuttes, og sushi, der filetene renskj\u00e6res og pene skiver av fiskekj\u00f8ttet skj\u00e6res ut.<\/span><\/p><p><br \/><span style=\"font-weight: 400;\">Det er ogs\u00e5 vanlig \u00e5 servere retter der noen matvarer er varmebehandlet og andre ikke. Grillet kj\u00f8tt eller fisk serveres ofte med salat til, og eplekaka, <\/span><span style=\"font-weight: 400;\">som <\/span><span style=\"font-weight: 400;\">er stekt, serveres sammen med pisket krem, som jo bare er bearbeidet med en visp<\/span><span style=\"font-weight: 400;\">.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-aa3ab6e elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"aa3ab6e\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInLeft&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-85e7751\" data-id=\"85e7751\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-25ee1c1 elementor-widget elementor-widget-heading\" data-id=\"25ee1c1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">A utnytte n\u00e6ringsstoffenes egenskaper<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f041b6a elementor-widget elementor-widget-text-editor\" data-id=\"f041b6a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">I produksjonen gjelder det b\u00e5de \u00e5 ta vare p\u00e5 n\u00e6ringsstoffer og utnytte deres egenskaper i r\u00e5varene. <\/span><span style=\"font-weight: 400;\">\u00a0<\/span><span style=\"font-weight: 400;\">Hvis du behandler r\u00e5varene feil, kan n\u00e6ringsstoffene bli \u00f8delagt. Som profesjonell matprodusent har du et ansvar for at de matvarene og produktene du produserer og selger fremmer helsen.\u00a0 N\u00e6ringsstoffene i r\u00e5varene har ulike egenskaper. Disse endrer seg n\u00e5r r\u00e5varene bearbeides\u00a0 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-b63fa6c\" data-id=\"b63fa6c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-af5573d elementor-widget elementor-widget-spacer\" data-id=\"af5573d\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-87f9733 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"87f9733\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<div class=\"elementor-icon\">\n\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-left\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4f48f6c elementor-widget elementor-widget-spacer\" data-id=\"4f48f6c\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-02c1b2f elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"02c1b2f\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-02c1b2f{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3e9a225 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"3e9a225\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect1\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-09c13a7 elementor-widget elementor-widget-spacer\" data-id=\"09c13a7\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-031fb2f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"031fb2f\" data-element_type=\"section\" id=\"sect1\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9efb9bb\" data-id=\"9efb9bb\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f44640a elementor-widget elementor-widget-spacer\" data-id=\"f44640a\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-6ffe920 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6ffe920\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-7d7f071\" data-id=\"7d7f071\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a21c763 elementor-invisible elementor-widget elementor-widget-ucaddon_unlimited_timeline\" data-id=\"a21c763\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"ucaddon_unlimited_timeline.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\n<!-- start Unlimited Timeline -->\n\t\t<link id='font-awesome-css' href='https:\/\/wecook-in-mooc.eu\/wp-content\/plugins\/unlimited-elements-for-elementor\/assets_libraries\/font-awesome6\/fontawesome-all.min.css' type='text\/css' rel='stylesheet' >\n\t\t<link id='font-awesome-4-shim-css' href='https:\/\/wecook-in-mooc.eu\/wp-content\/plugins\/unlimited-elements-for-elementor\/assets_libraries\/font-awesome6\/fontawesome-v4-shims.min.css' type='text\/css' rel='stylesheet' >\n\n<style>\/* widget: Unlimited Timeline *\/\n\n\r\n@keyframes uc_unlimited_timeline_elementor_a21c763__item-animation {\r\n  0% {\r\n            \r\n        \t        \tfilter: blur(10px);\r\n\t\t\t\r\n    \t    opacity: 0;\r\n  }\r\n  100% {\r\n            \r\n        \t            filter: blur(0px);\r\n            \r\n    \t\topacity: 1;\r\n  }\r\n}\r\n\r\n\r\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item{\r\n\topacity:0;\r\n}\r\n\r\n\r\n#uc_unlimited_timeline_elementor_a21c763 .uc-entrance-animate {\r\n  opacity:1;\r\n}\r\n\r\n#uc_unlimited_timeline_elementor_a21c763 .uc-entrance-animate {\r\n\tanimation: uc_unlimited_timeline_elementor_a21c763__item-animation 0.6s cubic-bezier(0.470, 0.000, 0.745, 0.715) both;\r\n}\r\n\r\n\t\t\t\n\n#uc_unlimited_timeline_elementor_a21c763\n{\n  direction:ltr;\n}\n#uc_unlimited_timeline_elementor_a21c763 *\n{\n  box-sizing:border-box;\n}\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item\n{\n  display:flex;\n  flex-direction:row-reverse;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_icon\n{\n  display:flex;\n  flex-direction:column;\n  align-items:center;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_icon_line\n{\n  flex-grow:1;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_icon_line_offset\n{\n  flex-grow:0;\n  flex-shrink:0;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_icon_holder\n{\n  display:flex;\n  justify-content:center;\n  align-items:center;\n  line-height:1em;\n  flex-direction:column;\n  transition: all 0.4s ease-in-out;\n  text-align: center;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_icon_holder svg\n{\n  height:1em;\n  width:1em;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_content\n{\n  flex:1;\n  flex-shrink:0;\n  flex-direction:row-reverse;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_spacer\n{\n  flex:1;\n  flex-shrink:0;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_content_main\n{\n  flex-grow:1;\n  word-break: break-word;\n  transition: all .3s;\n}\n\n\n\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_content\n{\n  display:flex;\n}\n\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_pointer_spacer\n{\n  flex-grow:0;\n  flex-shrink:0;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_icon\n{\n  flex-grow:0;\n  flex-shrink:0;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_pointer\n{\n  \n  flex-grow:0;\n  flex-shrink:0;\n  margin-top:0px;\n  position:relative;\n}\n\n\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item .ue_timeline_item_content .ue_timeline_item_pointer .ue_timeline_item_pointer_inside\n{\n  position:relative;\n  clip-path: polygon(0 50%, 100% 0, 100% 100%);\n  transition: all .3s;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item:last-child .ue_timeline_item_icon_line\n{\n  display:none;\n}\n\t\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item:last-child .ue_timeline_item_content\n{\n  margin-bottom:0px;\n}\n\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_spacer\n  {\n    display:none;\n  }\n\n\n\t\n\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_button{\n\tdisplay: flex;\n  \talign-items: center;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_link{\n\tcursor: pointer;\n  \ttransition: all .3s;\n}\n\n\n@media only screen and (max-width: 768px) {\n  #uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item\n{\n  flex-direction:row-reverse !important;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item .ue_timeline_item_content\n{\n flex-direction:row-reverse !important;\n}\n  \n  #uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_spacer\n  {\n    display:none;\n  }\n  \n  #uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item .ue_timeline_item_content .ue_timeline_item_pointer .ue_timeline_item_pointer_inside\n  { \n   clip-path: polygon(0 50%, 100% 0, 100% 100%) !important;\n\n  }\n  \n}\n\n\n\n.ue_timeline_item_title\n{\n  font-size:21px;\n}\n\n.ue_text_one, .ue_text_two, .ue_text_three\n{\n  font-size:14px;\n  line-height:1.1em;\n}\n\n.ue_timeline_item_icon_line_mask, .ue_timeline_item_icon_line_offset_mask {\n  width: 100%;\n  height: 0%;\n  max-height: 100%;\n  will-change: height;\n}\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_image\n{\nobject-fit: cover;\n}\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_content_inside\n{\n  position:relative;\n}\n\n\n#uc_unlimited_timeline_elementor_a21c763 .ue_timeline_item_content_main\n{\n  position:relative;\n  overflow:hidden;\n}\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\t\n\n\n\n\n\n\n\n<\/style>\n\n<div id=\"uc_unlimited_timeline_elementor_a21c763\" class=\"uc-items-wrapper\"  >\n  <div class=\"ue_timeline_item elementor-repeater-item-7ecb2d9\" id=\"uc_unlimited_timeline_elementor_a21c763_item1\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Karbohydrater<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">Karbohydrater deler vi i tre hovedgrupper: sukker, stivelse og cellulose. I tillegg er pektin et karbohydrat. De ulike karbohydratene oppf\u00f8rer seg ganske ulikt ved oppvarming<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-cd8fe43\" id=\"uc_unlimited_timeline_elementor_a21c763_item2\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Sukker<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">gir mer eller mindre s\u00f8t smak og best\u00e5r av sm\u00e5 molekyler <\/span><span style=\"font-weight: 400;\">som <\/span><span style=\"font-weight: 400;\">er lett \u00e5 l\u00f8se i vann. N\u00e5r vi<\/span><\/p><p><span style=\"font-weight: 400;\">varmer opp sukker, karamelliserer det. Det vil si at sukkeret smelter, blir brunt og f\u00e5r karamellsmak. Denne egenskapen blir benyttet i bakverk og i konditorvarer.<\/span><\/p><p><span style=\"font-weight: 400;\">Hvorfor blir r\u00e5varer mer smaksrike n\u00e5r vi varmebehandler dem, for eksempel ved steking? Det skyldes at en del sukkerarter reagerer med aminosyrer i r\u00e5varen. R\u00e5varen blir dermed brunfarget og det dannes b\u00e5de farge, aroma og smaksstoffer. Denne bruningsreaksjonen kaller vi maillardreaksjon (uttales \u00abmajard\u00bb). Maillardreaksjon skjer for eksempel <\/span><span style=\"font-weight: 400;\">i <\/span><span style=\"font-weight: 400;\">en br\u00f8dskorpe, n\u00e5r myse fra melk blir til brunost og i<\/span> <span style=\"font-weight: 400;\">overflaten til r\u00f8ykt fisk<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-6e7483b\" id=\"uc_unlimited_timeline_elementor_a21c763_item3\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Stivelse<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">er lange kjeder av molekyler som kan suge opp vann under oppvarming og holde p\u00e5 det etterp\u00e5 Denne reaksjonen kalles forklistring, og vi utnytter denne egenskapen n\u00e5r vi jevner en saus eller en suppe, og n\u00e5r vi lager farseprodukter. Stivelse finner du mye av i potetmel og hvetemel. Stivelse finnes bare i plantevarer<\/span><span style=\"font-weight: 400;\">.<\/span> <span style=\"font-weight: 400;\">Ved baking danner stivelsen og proteinet (gluten) i hvetemelet sammen et nettverk som holder bak\u00ad verket sammen og luftig.<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-74b789a\" id=\"uc_unlimited_timeline_elementor_a21c763_item4\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Cellulose <\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">best\u00e5r ogs\u00e5 av lange molekylkjeder<\/span><span style=\"font-weight: 400;\">. <\/span><span style=\"font-weight: 400;\">Det er den viktigste bestanddelen i plantenes cellevegger og gir styrken i plantestenglene. Cellulose er uford\u00f8yelig, kalles ofte fiber og er viktig som <\/span><span style=\"font-weight: 400;\">\u00abfyllstoff\u00bb <\/span><span style=\"font-weight: 400;\">i tarmene.<\/span> <span style=\"font-weight: 400;\">Cellulose tar opp vann og f\u00e5r en mykere struktur ved oppvarming, som for eksempel n\u00e5r vi koker gr\u00f8nnsaker. P\u00e5 den m\u00e5ten blir gr\u00f8nnsakene lettere \u00e5 ford\u00f8ye.<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-0132b7e\" id=\"uc_unlimited_timeline_elementor_a21c763_item5\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Pektin<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">har ikke s\u00e5 stor interesse ern\u00e6ringsmessig sett, men det er viktig p\u00e5 visse omr\u00e5der i produksjonen. Det er pektinet som gir visse b\u00e6r- og frukt\u00ad safter evnen til \u00e5 suge til seg vann og danne gel\u00e9.\u00a0 Detkan vi se n\u00e5r vi koker saft og syltet\u00f8y.<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-7439688\" id=\"uc_unlimited_timeline_elementor_a21c763_item6\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Proteiner<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">Proteiner er det viktigste byggestoffet i alle celler. Vi f\u00e5r proteiner b\u00e5de fra dyreriket og planteriket. Kj\u00f8tt<\/span><i><span style=\"font-weight: 400;\">, <\/span><\/i><span style=\"font-weight: 400;\">fisk, egg og melk h\u00f8rer til v\u00e5re viktigste proteinkilder.<\/span> <span style=\"font-weight: 400;\">Noen proteiner er fiberformete, som i muskler og bindevev. Andre er oppl\u00f8st i cellesaften (inni cellene) og virker som enzymer. Enzymer er stoffer som f\u00e5r kjemiske reaksjoner til \u00e5 g\u00e5 raskere.<\/span> <span style=\"font-weight: 400;\">Proteiner er bygd opp av ca. 20 aminosyrer. Mange aminosyrer er viktige smaksstoffer (kj\u00f8ttsmak, ansjossmak osv.).<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">Proteiner har viktige egenskaper ved matproduksjon. N\u00e5r protein blir utsatt for varme, endrer det form og konsistens. Egg blir for eksempel faste n\u00e5r de koker. N\u00e5r denne endringen er varig, slik som n\u00e5r vi koker egg, sier vi at proteinet denaturerer. Disse forandringene gj\u00f8r at proteinet blir lettere \u00e5 ford\u00f8ye.<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">Andre proteiner g\u00e5r i oppl\u00f8sning ved varmebehandling, for<\/span> <span style=\"font-weight: 400;\">eksempel kollagen i<\/span> <span style=\"font-weight: 400;\">bindevev (i sener, hinner og brusk i kj\u00f8tt og fisk)'<\/span><span style=\"font-weight: 400;\">. <\/span><span style=\"font-weight: 400;\">Det l\u00f8ser seg til gelatin og blir lettere \u00e5 tygge. Hveteproteiner danner gluten n\u00e5r mel blir eltet sammen med vann. Gluten er det sterke nettverket <\/span><span style=\"font-weight: 400;\">som <\/span><span style=\"font-weight: 400;\">gj\u00f8r at gj\u00e6rdeigen kan heve seg<\/span><span style=\"font-weight: 400;\">.<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">B\u00e5de kj\u00f8tt og fisk mister v\u00e6ske ved oppvarming. N\u00e5r vi for eksempel varmebehandler kj\u00f8tt, koagulerer<\/span> <span style=\"font-weight: 400;\">stivner og proteinet. Det f\u00f8rer til at kj\u00f8ttet blir fastere, og kj\u00f8ttsaften presses ut. I tillegg l\u00f8ses bindeve<\/span><span style=\"font-weight: 400;\">vet <\/span><span style=\"font-weight: 400;\">opp mellom muskeltr\u00e5dene i kj\u00f8ttet, og kj\u00f8ttet<\/span> <span style=\"font-weight: 400;\">blir lettere \u00e5 tygge.<\/span><\/p><p><span style=\"font-weight: 400;\">Men hvis vi varmebehandler kj\u00f8ttet for hardt eller over for lang tid, avgis det for mye kj\u00f8ttsaft, og kj\u00f8ttet blir <\/span><span style=\"font-weight: 400;\">t\u00f8rt <\/span><span style=\"font-weight: 400;\">og smakl\u00f8st. Ved tradisjonelle koke- og stekemetoder taper kj\u00f8tt ca<\/span><span style=\"font-weight: 400;\">. <\/span><span style=\"font-weight: 400;\">30 % v\u00e6ske, mens fisk taper 20 <\/span><span style=\"font-weight: 400;\">%. <\/span><span style=\"font-weight: 400;\">Jo lavere steketemperatur, desto mindre vil proteinene trekke seg sammen og desto mindre v\u00e6ske g\u00e5r tapt. Baker vi fisk <\/span><span style=\"font-weight: 400;\">i <\/span><span style=\"font-weight: 400;\">ovn p\u00e5 lav temperatur<\/span><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">f\u00e5r vi <\/span><span style=\"font-weight: 400;\">en <\/span><span style=\"font-weight: 400;\">saftig <\/span><span style=\"font-weight: 400;\">og smaksrik fisk.<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-6829edd\" id=\"uc_unlimited_timeline_elementor_a21c763_item7\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Fett<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">Fett finnes i de fleste r\u00e5varer. De fettl\u00f8selige vitaminene A, D, K og E trenger fett for \u00e5 l\u00f8se seg opp, slik at kroppen kan nyttiggj\u00f8re <\/span><span style=\"font-weight: 400;\">seg <\/span><span style=\"font-weight: 400;\">dem. Fett fungere ogs\u00e5 som smaksb\u00e6rer, slik at mat som inneholder fett, er mer smaksrik. Det er fettet som gir den gode<\/span> <span style=\"font-weight: 400;\">\u00abmunnf\u00f8lelsen\u00bb og f\u00f8lelsen av saftighet i kj\u00f8ttkaker og farsevarer<\/span><span style=\"font-weight: 400;\">. <\/span><span style=\"font-weight: 400;\">Melkefettet i fl\u00f8te, r\u00f8mme og sm\u00f8r gir rund smak og konsistens p\u00e5 maten<\/span><span style=\"font-weight: 400;\">.<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">Vi bruker fett n\u00e5r vi steker, fordi stekefettet kan varmes til ca<\/span><span style=\"font-weight: 400;\">. <\/span><span style=\"font-weight: 400;\">200 \u00b0C og overf\u00f8re varme til produktet. Dessuten gir det en smakfull og pen stekeskorpe<\/span><span style=\"font-weight: 400;\">.<\/span> <span style=\"font-weight: 400;\">Ved steking i t\u00f8rr panne vil bare enkelte punkter av produktet bli oppvarmet. Disse punktene blir raskt forkullet uten <\/span><span style=\"font-weight: 400;\">at <\/span><span style=\"font-weight: 400;\">resten av produktet blir s\u00e6rlig opp\u00ad varmet.<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">N\u00e5r kj\u00f8tt stekes p\u00e5 h\u00f8y temperatur, fordamper vannet (cellesaften) som er p\u00e5 overflaten av kj\u00f8ttet, og kj\u00f8ttet blir brunt. Den h\u00f8ye temperaturen lukkerogs\u00e5 porene<\/span><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">slik at cellesaften holdes inne i kj\u00f8ttstykket. Men hvis du legger kj\u00f8ttet i stekepannen f\u00f8r den er varm nok, <\/span><span style=\"font-weight: 400;\">siver <\/span><span style=\"font-weight: 400;\">cellesaften ut i pannen, og kj\u00f8ttet <\/span><span style=\"font-weight: 400;\">\u00abkoker\u00bb. <\/span><span style=\"font-weight: 400;\">Resultatet blir et t\u00f8rrere produkt.<\/span><\/p><p><br \/><span style=\"font-weight: 400;\">Fett smelter n\u00e5r det blir varmet opp. Steker vi for eksempel bacon lenge nok<\/span><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">smelter <\/span><span style=\"font-weight: 400;\">alt fettet som var i baconskiven og renner ut i pannen<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-e20a7ce\" id=\"uc_unlimited_timeline_elementor_a21c763_item8\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Vitaminer og mineraler<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">Vannl\u00f8selige vitaminer l\u00f8ser seg i vann og er derfor spesielt s\u00e5rbare under varmebehandling. Kok derfor gr\u00f8nnsaker og poteter i s\u00e5 lite vann som mulig og bruk kokevannet som kraft etterp\u00e5. Alternativt kan poteter og gr\u00f8nnsaker damp\u00adkokes. B-vitaminer i mais og eggehvite m\u00e5 derimot varmebehandles for at <\/span><span style=\"font-weight: 400;\">vi <\/span><span style=\"font-weight: 400;\">skal gj\u00f8re oss nytte av dem<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">Fettl\u00f8selige vitaminer, som A, D og E, er b\u00e5de varme\u00ad og lys\u00f8mfintlige<\/span><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">og matvarer med disse vitaminene b\u00f8r derfor oppbevares m\u00f8rkt.<\/span><\/p><p><br \/><span style=\"font-weight: 400;\">B\u00e5de gr\u00f8nnsaker, poteter, fisk og kj\u00f8tt taper en god del kalium under koking. Lager du derimot mat i jerngryte, vil det <\/span><span style=\"font-weight: 400;\">\u00f8ke <\/span><span style=\"font-weight: 400;\">jerninnholdet i maten<\/span><span style=\"font-weight: 400;\">.<\/span> <span style=\"font-weight: 400;\">Antioksidanter <\/span><span style=\"font-weight: 400;\">som <\/span><span style=\"font-weight: 400;\">vitamin E<\/span><span style=\"font-weight: 400;\">, <\/span><span style=\"font-weight: 400;\">hindrer harskning <\/span><span style=\"font-weight: 400;\">av <\/span><span style=\"font-weight: 400;\">for eksempel planteoljer.<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n<div class=\"ue_timeline_item elementor-repeater-item-62506d2\" id=\"uc_unlimited_timeline_elementor_a21c763_item9\">\n    <div class=\"ue_timeline_item_content\">\n      <div class=\"ue_timeline_item_content_main\">\n                <div class=\"ue_timeline_item_content_inside\">\n                <div class=\"ue_timeline_item_title\" >Grunnleggende tilberedningsmetodene<\/div>                <div class=\"ue_timeline_item_text\"><p><span style=\"font-weight: 400;\">Tilberedningsmetodene er de forskjellige metodene som mennesker har utviklet for \u00e5 behandle mat, enten for matlaging eller konservering. Alle kulturer rundt om i verden har utviklet et bredt utvalg av tilberedningsmetodene. Profesjonelle kokker m\u00e5 mestre de grunnleggende tilberedningsmetodene for \u00e5 kunne oppn\u00e5 god kvalitet p\u00e5 r\u00e5varen, for eksempel bruning og damping.<\/span><\/p><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">Hvilken tilberedningsmetode vi velger, avhenger f\u00f8rst og fremst av hva vi \u00f8nsker \u00e5 lage. Deretter er r\u00e5stoffenes egenskaper avgj\u00f8rende for hvilken spesifikk metode som egner seg best<\/span><\/p><\/div>\t\n      \t          \n        <\/div>\n      <\/div>\n      \n            <div class=\"ue_timeline_item_pointer\">\n        <div class=\"ue_timeline_item_pointer_inside\">\n        <\/div>\n      <\/div>\n            \n      <div class=\"ue_timeline_item_pointer_spacer\"><\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_icon\">\n      <div class=\"ue_timeline_item_icon_line_offset\">\n      \t<div class=\"ue_timeline_item_icon_line_offset_mask\"><\/div>\n      <\/div>\n      <div class=\"ue_timeline_item_icon_holder\">\n                <i class='fas fa-egg'><\/i>                      <\/div>\n      <div class=\"ue_timeline_item_icon_line\">\n      \t<div class=\"ue_timeline_item_icon_line_mask\"><\/div>\n      <\/div>\n    <\/div>\n    <div class=\"ue_timeline_item_spacer\"><\/div>\n  <\/div>\n \n<\/div>\n<!-- end Unlimited Timeline -->\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9ee038d elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"9ee038d\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect2\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f88e5f0 elementor-widget elementor-widget-spacer\" data-id=\"f88e5f0\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e61edc5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e61edc5\" data-element_type=\"section\" id=\"sect2\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;shape_divider_bottom&quot;:&quot;waves&quot;}\">\n\t\t\t\t\t<div class=\"elementor-shape elementor-shape-bottom\" data-negative=\"false\">\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 1000 100\" preserveaspectratio=\"none\">\n\t<path class=\"elementor-shape-fill\" d=\"M421.9,6.5c22.6-2.5,51.5,0.4,75.5,5.3c23.6,4.9,70.9,23.5,100.5,35.7c75.8,32.2,133.7,44.5,192.6,49.7\tc23.6,2.1,48.7,3.5,103.4-2.5c54.7-6,106.2-25.6,106.2-25.6V0H0v30.3c0,0,72,32.6,158.4,30.5c39.2-0.7,92.8-6.7,134-22.4\tc21.2-8.1,52.2-18.2,79.7-24.2C399.3,7.9,411.6,7.5,421.9,6.5z\"\/>\n<\/svg>\t\t<\/div>\n\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4a96417\" data-id=\"4a96417\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-407dba6 elementor-widget elementor-widget-spacer\" data-id=\"407dba6\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-80ed458 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"80ed458\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-3162d70\" data-id=\"3162d70\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f769838 elementor-widget elementor-widget-heading\" data-id=\"f769838\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Kokemetoder<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9cc0508 elementor-widget elementor-widget-text-editor\" data-id=\"9cc0508\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Koking omfatter tilberedningsmetoder der vi varme\u00ad behandler en matvare i en v\u00e6ske, for eksempel vann. Kokemetoder:<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Koking. <\/b><span style=\"font-weight: 400;\">Produktet dekkes av v\u00e6ske og varmebehandles ved 100 \u00b0C<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Damping. <\/b><span style=\"font-weight: 400;\">Produktet varmebehandles ved hjelp av damp fra v\u00e6ske<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Posjering. <\/b><span style=\"font-weight: 400;\">Produktet trekker i v\u00e6ske p\u00e5 en temperatur rett under kokepunktet<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Blansjering. <\/b><span style=\"font-weight: 400;\">Produktet gis et raskt oppkok f\u00f8r det kj\u00f8les raskt ned<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Vakuumkoking (sous vide). <\/b><span style=\"font-weight: 400;\">Produktet varme\u00ad behandles i emballasjen ved hjelp av damp eller ved \u00e5 ligge i varm v\u00e6ske<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Kok og kj\u00f8l (cook <\/b><span style=\"font-weight: 400;\">&amp; <\/span><b>chili). <\/b><span style=\"font-weight: 400;\">Produktet varme\u00ad behandles i emballasjen ved hjelp av damp eller<\/span><\/li><\/ul><p><span style=\"font-weight: 400;\">vann v\u00e6ske, og <\/span><i><span style=\"font-weight: 400;\">kj\u00f8les <\/span><\/i><span style=\"font-weight: 400;\">raskt ned<\/span><\/p><p><b>Capkold-metoden. <\/b><span style=\"font-weight: 400;\">Tilberedt mat suges over i varmebestandig emballasje, og kj\u00f8les ned i trom\u00ad mel med isvann<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-ee43355\" data-id=\"ee43355\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8fc086d elementor-widget elementor-widget-image\" data-id=\"8fc086d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana-1024x1024.png\" class=\"attachment-large size-large wp-image-4250\" alt=\"\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana-1024x1024.png 1024w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana-300x300.png 300w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana-150x150.png 150w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana-768x768.png 768w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana-1536x1536.png 1536w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana-12x12.png 12w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Pizza-maker-pana.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-40a2e92 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"40a2e92\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect3\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0036477 elementor-widget elementor-widget-spacer\" data-id=\"0036477\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-05c51ea elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"05c51ea\" data-element_type=\"section\" id=\"sect3\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3ae8bd6\" data-id=\"3ae8bd6\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d562e83 elementor-widget elementor-widget-spacer\" data-id=\"d562e83\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-0842a53 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"0842a53\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-3e34bff\" data-id=\"3e34bff\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b963045 elementor-widget elementor-widget-toggle\" data-id=\"b963045\" data-element_type=\"widget\" data-widget_type=\"toggle.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-toggle\">\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1941\" class=\"elementor-tab-title\" data-tab=\"1\" role=\"button\" aria-controls=\"elementor-tab-content-1941\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Koking<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1941\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"region\" aria-labelledby=\"elementor-tab-title-1941\"><p><span style=\"font-weight: 400;\">Koking skjer ved 100 \u00b0C, kokepunktet. For fleire <\/span><b>av <\/b><span style=\"font-weight: 400;\">disse metodene kalles kokemetodene, selv om temperaturen er under I00 \u00b0C. Visse r\u00e5stoffer f\u00e5r et m\u00f8rere og saftigere resultat med lavere temperatur de letter beholder egen v\u00e6ske. Prosessen g\u00e5r langsommere n\u00e5r temperaturen er under kokepunktet<\/span><\/p><p><span style=\"font-weight: 400;\">Koking skjer n\u00e5r temperaturen i v\u00e6sken vi koker maten i n\u00e5r 100 \u00b0C (kokepunktet). V\u00e6ske (utenom fettstoff) oppn\u00e5r ikke h\u00f8yere temperatur uansett hvor mye energi vi tilf\u00f8rer. Dersom vi koker under trykk eller fettsoffer, kan vi auke temperaturen p\u00e5 v\u00e6sken til over 100 grader. Det kan vi gj\u00f8re i en trykkoker eller egne dampskap som <\/span><b>er <\/b><span style=\"font-weight: 400;\">spesielt konstruert for dette. Koking i olje skjer i en jerngryte (frityrkoking\/\u00ad steking).<\/span><\/p><p><span style=\"font-weight: 400;\">N\u00e5r vi koker i v\u00e6ske, vil n\u00e6ringsstoffer fra r\u00e5stoffene l\u00f8ses i v\u00e6sken. Ideelt sett b\u00f8r poteter kokes med skal\u00ad let p\u00e5, og gr\u00f8nnsaker b\u00f8r kokes like f\u00f8r de skal spises. Hvis de blir st\u00e5ende varme i kokevannet en stund, forsvinner mye av vitaminene ut i vannet, og gr\u00f8nnsakene blir slappe og vasne<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1942\" class=\"elementor-tab-title\" data-tab=\"2\" role=\"button\" aria-controls=\"elementor-tab-content-1942\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Damping<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1942\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"region\" aria-labelledby=\"elementor-tab-title-1942\"><p><span style=\"font-weight: 400;\">Damping vil si at maten ikke kommer i direkte kontakt med v\u00e6sken, men blir varmet opp over dampen som v\u00e6sken avgir. N\u00e5r du damper matvarer, legger du en rist i bunnen av en kjele, har p\u00e5 v\u00e6ske opp til risten og legger varen opp\u00e5 risten. Ha lokk p\u00e5 kjelen og sett den p\u00e5 varme\u00ad kilden. Pinnekj\u00f8tt tilberedes p\u00e5 denne m\u00e5ten.<\/span><\/p><p><span style=\"font-weight: 400;\">I storhusholdninger damper vi mat som oftest i kombidampere eller steamskap som produserer damp i egne kamre og sender dampen inn i det rommet der matvaren er plassert. Ved denne tilberednings\u00ad metoden kommer matvaren mindre i ber\u00f8ring med v\u00e6sken, slik at f\u00e6rre n\u00e6ringsstoffer blir vasket ut<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1943\" class=\"elementor-tab-title\" data-tab=\"3\" role=\"button\" aria-controls=\"elementor-tab-content-1943\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Posjering<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1943\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"3\" role=\"region\" aria-labelledby=\"elementor-tab-title-1943\"><p><span style=\"font-weight: 400;\">Posjering er et vanlig uttrykk i mange resepter og oppskrifter. Et mer folkelig ord for posjering er \u00e5 trekke &#8211; \u00e5 koke uten \u00e5 \u00abkoke\u00bb. Posjering egner seg til de fleste varer som skal varmebehandles i v\u00e6ske, og som fort g\u00e5r i stykker. Posjering brukes derfor alltid til fisk, selv om det st\u00e5r \u00abkoke\u00bb i metodebeskrivelsen. Vi kan ogs\u00e5 posjere egg og m\u00f8re kj\u00f8ttstykker.<\/span><\/p><p><span style=\"font-weight: 400;\">Vi posjerer i v\u00e6ske ved 70-99 grader i en kjele p\u00e5 komfyrplaten eller i en form med lokk i steke-\/damp\u00ad ovnen. Det er ikke p\u00e5vist at det gir noen smaksfordeler \u00e5 posjere i stedet for \u00e5 koke. Skal du posjere en hel fisk, m\u00e5 du starte med kald v\u00e6ske for \u00e5 unng\u00e5 at skinnet sprekker. Stykker av fisk kan legges rett i varm v\u00e6ske, fordi skinnet ikke vil sprekke, men trekke seg sammen.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1944\" class=\"elementor-tab-title\" data-tab=\"4\" role=\"button\" aria-controls=\"elementor-tab-content-1944\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Blansjering<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1944\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"4\" role=\"region\" aria-labelledby=\"elementor-tab-title-1944\"><p><span style=\"font-weight: 400;\">Blansjering eller forvelling er egentlig ikke en tilberedningsmetode, men en metode vi bruker for \u00e5 forbehandle et r\u00e5stoff. R\u00e5stoffer som er blansjert, m\u00e5 som regel behandles videre med andre tilberedningsmetoder f\u00f8r de kan serveres. N\u00e5r vi blansjerer, tilsetter vi som regel salt i vannet. Saltet trekker inn i r\u00e5stoffet og bidrar til \u00e5 framheve egensmaken p\u00e5 r\u00e5stoffet. Salt i blansjeringsvannet til gr\u00f8nne gr\u00f8nnsaker gj\u00f8r ogs\u00e5 fargen klarere. Vi blansjerer som oftest gr\u00f8nnsaker, sopp og kj\u00f8tt, men det er ogs\u00e5 mulig \u00e5 blansjere frukt<\/span><\/p><p><span style=\"font-weight: 400;\">Vi blansjerer nesten alltid kj\u00f8tt og kraftbein i vann. Det b\u00f8r brukes salt i blansjeringsvannet, fordi salt hjelper til med \u00e5 trekke ut de proteinene som gj\u00f8r en kraft uklar.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1945\" class=\"elementor-tab-title\" data-tab=\"5\" role=\"button\" aria-controls=\"elementor-tab-content-1945\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Gr\u00f8nnsaker og sopp<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1945\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"5\" role=\"region\" aria-labelledby=\"elementor-tab-title-1945\"><p><span style=\"font-weight: 400;\">Vi blansjerer for \u00e5. kvitte oss med bitterstoffer i gr\u00f8nnsaker og sopp. Blansjering bevarer ogs\u00e5 fargen p\u00e5 gr\u00f8nnsakene. Gr\u00f8nnsaker som skal fryses, m\u00e5 alltid blansjeres for \u00e5 bevare fargen og stoppe enzym\u00ad aktiviteten i gr\u00f8nnsakene.<\/span><\/p><ol><li><span style=\"font-weight: 400;\">Kok opp v\u00e6ske tilsatt salt. Ikke blansjer s\u00e5 mye av gangen at temperaturen p\u00e5 v\u00e6sken synker for mye<\/span><\/li><li><span style=\"font-weight: 400;\">Kok gr\u00f8nnsakene til de er omtrent en tredels kokt. Det sjekker du ved en tygge- eller trykktest. Koketiden varierer alt etter hvor harde gr\u00f8nn\u00ad sakene er, hvor store mengder det er snakk om og st\u00f8rrelsen p\u00e5 gr\u00f8nnsakene. For eksempel m\u00e5 gulr\u00f8tter blansjeres lenger enn blomk\u00e5l<\/span><\/li><li><span style=\"font-weight: 400;\">N\u00e5r gr\u00f8nnsakene er ferdig blansjert, tas de opp og avkj\u00f8les raskt i isvann, slik at kokeprosessen stopper<\/span><\/li><\/ol><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1946\" class=\"elementor-tab-title\" data-tab=\"6\" role=\"button\" aria-controls=\"elementor-tab-content-1946\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Kj\u00f8tt og kraftbein<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1946\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"6\" role=\"region\" aria-labelledby=\"elementor-tab-title-1946\"><p><span style=\"font-weight: 400;\">Vi blansjerer kj\u00f8tt f\u00f8r vi koker lys kraft for \u00e5 trekke ut for eksempel blodproteiner fra kj\u00f8ttet, slik at kraften ikke blir uklar og grumsete.<\/span><\/p><ol><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ha kj\u00f8ttet\/kraftbeina i en kjele og fyll p\u00e5 vann til \u2022 det dekker kj\u00f8ttet\/kraftbeina helt. Ha i salt<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Varm opp til kokepunktet<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ta kj\u00f8ttet\/kraftbeina opp av blansjeringsv\u00e6sken og avkj\u00f8l eller tilbered videre<\/span><\/li><\/ol><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1947\" class=\"elementor-tab-title\" data-tab=\"7\" role=\"button\" aria-controls=\"elementor-tab-content-1947\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Vakuumkoking (sous vide)<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1947\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"7\" role=\"region\" aria-labelledby=\"elementor-tab-title-1947\"><p><span style=\"font-weight: 400;\">Vakuumkoking er \u00e5 legge r\u00e5tt r\u00e5stoff i en spesiallaget laminert plastpose, suge ut luften og varmebehandle ved 70-100 \u2022c med damp eller i v\u00e6ske. Det ferdige vakuumerte produktet er holdbart i 4-7 dager lagret ved 3 \u00b0C\/grader.<\/span><\/p><p><span style=\"font-weight: 400;\">I forhold til tradisjonelle koke- og stekemetoder, tar vakuumkoking bedre vare p\u00e5 r\u00e5stoffets smak, farge, n\u00e6ringsinnhold, saftighet og konsistens. Jo lavere temperatur vi bruker, desto bedre blir disse egenskapene &#8211; men desto kortere blir holdbarheten<\/span><\/p><p><span style=\"font-weight: 400;\">Vekttapet (svinnet) p\u00e5 grunn av v\u00e6sketap (utt\u00f8rking) kan reduseres med 20-30 % i forhold til tradisjonelle metoder. En annen fordel er at produktene kan lages i stille perioder p\u00e5 kj\u00f8kkenet og p\u00e5 den m\u00e5ten kan vi utnytte \u00abd\u00f8dtid\u00bb.<\/span><\/p><p><span style=\"font-weight: 400;\">Omsetningen av vakuumpakkete ferdigretter og ferdige tilberedte varer \u00f8ker mest innenfor dagligvare\u00ad handelen, mens restaurantandelen av omsetningen synker. Dette medf\u00f8rer igjen at produksjonen av vakuumpakkete ferdigretter i industrien \u00f8ker. Flere n\u00e6ringsmiddelbedrifter har spesialisert seg p\u00e5 dette markedet, og flere av de store eldre bedriftene vrir en del av sin produksjon ovet mot produksjon av ferdigretter. Sous vide-produkter som tilbys, er i tillegg til.,. ferdigretter, fiskemat, fj\u00f8rfeprodukter, potetprodukter og gr\u00f8t<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1948\" class=\"elementor-tab-title\" data-tab=\"8\" role=\"button\" aria-controls=\"elementor-tab-content-1948\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Et godt resultat gis det med disse kjernetemperaturene:<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1948\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"8\" role=\"region\" aria-labelledby=\"elementor-tab-title-1948\"><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">70 \u2013 90 grader for frukt og gr\u00f8nnsaker<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">45 \u2013 60 grader for fisk<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">70 \u2013 80 grader for lyst og hvitt kj\u00f8tt som kalv, fj\u00f8rfe og farser<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">55 \u2013 65 grader for oksekj\u00f8tt og vilt<\/span><\/li><\/ul><p><span style=\"font-weight: 400;\">Ved \u00e5 \u00f8ke temperaturen \u00f8ker du holdbarheten. P\u00e5 for eksempel fisk, kan du \u00f8ke holdbarheten fra 6 dager til 21 dager ved \u00e5 \u00f8ke temperaturen med 5 grader <\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1949\" class=\"elementor-tab-title\" data-tab=\"9\" role=\"button\" aria-controls=\"elementor-tab-content-1949\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">HYGIENE<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1949\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"9\" role=\"region\" aria-labelledby=\"elementor-tab-title-1949\"><p><span style=\"font-weight: 400;\">N\u00e5r vi pakker produktene i kokeposene, er det sv\u00e6rt viktig ikke \u00e5 s\u00f8le p\u00e5 posekantene &#8211; det som blir liggende I \u00absveisen\u00bb p\u00e5 posen vil gi bakterievekst. Mange bedrifter har der1or opprettet egne produksjonslokaler for vakuumkoking med strenge hygienekrav.<\/span><\/p><p><br \/><span style=\"font-weight: 400;\">Selv om temperaturen er forholdsvis lav, blir bakterier som trenger luft &#8211; aerobe bakterier &#8211; \u00f8delagt fordi oksygenet er fjernet fra emballasjen. Men pass<\/span> <span style=\"font-weight: 400;\">opp for bakterier som vokser uten luft, for eksempel salmonella. Siden produktet allerede er emballert, unng\u00e5r vi at nye bakterier kommer til og \u00f8delegger kvaliteten p\u00e5 r\u00e5stoffet.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-19410\" class=\"elementor-tab-title\" data-tab=\"10\" role=\"button\" aria-controls=\"elementor-tab-content-19410\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Kok og kj\u00f8l (cook & chill)<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-19410\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"10\" role=\"region\" aria-labelledby=\"elementor-tab-title-19410\"><p><span style=\"font-weight: 400;\">Kok og kj\u00f8l-metoden er \u00e5 kj\u00f8le raskt ned ferdige mat\u00ad retter. Metoden brukes en del i storhusholdninger for \u00e5 produsere og varme opp mat. Metoden er sv\u00e6rt godt egnet til matdistribusjon. Kok og kj\u00f8l-metoden er et godt alternativ til fryst mat i porsjoner. Metoden brukes mest i matvareindustrien og i institusjonskj\u00f8kken.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-19411\" class=\"elementor-tab-title\" data-tab=\"11\" role=\"button\" aria-controls=\"elementor-tab-content-19411\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Kok og kj\u00f8l kan beskrives slik:<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-19411\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"11\" role=\"region\" aria-labelledby=\"elementor-tab-title-19411\"><p><span style=\"font-weight: 400;\">Produksjon-&gt; pakking-&gt; rask nedkj\u00f8ling i isvann \u00ad kj\u00f8ler eller i bl\u00e5skj\u00f8ler-&gt; eventuell distribusjon-&gt; oppvarming-&gt; servering\u00a0<\/span><\/p><ol><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tilbered produktet p\u00e5 vanlig m\u00e5te, men reduser fettmengden, fordi fettet vil skilles ut ved gjenoppvarming. Det gjelder spesielt for sauser, bruk derfor jevninger av for eksempel maismel framfor jevning av hvetemel og margarin<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pakk produktet i aluminiumsformer med inndeling eller bruk sous vide-poser<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kj\u00f8l det emballerte produktet raskt ned til lagringstemperatur 0 \u2013 3 grader<\/span><\/li><\/ol><p><span style=\"font-weight: 400;\">F\u00f8r servering varmes maten i kombidamper, mikrob\u00f8lgeovn eller stekeovn, avhengig av hva slags produkt det er, og hva emballasjen t\u00e5ler. F\u00f8lg anvisningen p\u00e5 pakningen.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-19412\" class=\"elementor-tab-title\" data-tab=\"12\" role=\"button\" aria-controls=\"elementor-tab-content-19412\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">HYGIENE<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-19412\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"12\" role=\"region\" aria-labelledby=\"elementor-tab-title-19412\"><p><span style=\"font-weight: 400;\">Rask nedkj\u00f8ling er viktig for \u00e5 unng\u00e5 at maten skal v\u00e6re lang tid I temperatursoner med sterk bakterie\u00ad vekst. Bruk nedkj\u00f8lingsskap, som f\u00e5r produktene fra kokt eller stekt tilstand ned til 3 grader p\u00e5 50 minutter. Kj\u00f8le- eller bl\u00e5seskap har kraftige nok kj\u00f8leaggregater og god luftgjennomstr\u00f8mning.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-19413\" class=\"elementor-tab-title\" data-tab=\"13\" role=\"button\" aria-controls=\"elementor-tab-content-19413\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Capkold<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-19413\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"13\" role=\"region\" aria-labelledby=\"elementor-tab-title-19413\"><p><span style=\"font-weight: 400;\">Capkold brukes n\u00e5r vi skal produsere store mengder mat, for eksempel i matvareindustrien og i store sen\u00ad tralkj\u00f8kkener der maten lages for hele kommunen, og transporteres ut til brukere p\u00e5 sykehus og sykehjem. Capkold-metoden egner seg for eksempel gryter, supper og raguer.<\/span><\/p><ol><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kutt eller skj\u00e6r opp r\u00e5stoffet. I ferdigmat blir stort sett alle biter kuttet like store\u00a0<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Blansjer gr\u00f8nnsaker slik at alle f\u00e5r lik sluttbehandlingstid<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kok r\u00e5stoffene ved en konstant temperatur p\u00e5 85 \u00b0C\/grader i ca. 5 minutter<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sug produktet fra kjelen direkte over i spesiala produsert emballasje som t\u00e5ler en temperatur p\u00e5 90-95\u00b0C\/grader. Det kan for eksempel v\u00e6re poser eller beger som sveises igjen. Fjern det meste av lufta i emballasjen og lukk den slik at luft ikke slipper til<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kj\u00f8l produktet raskt ned til 2 i \u00b0C\/grader en isvannkj\u00f8ler, der produktet sirkulerer<\/span><\/li><\/ol><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">Lagre capkoldprodukter som kj\u00f8levare ved 3\u00b0C\/grader. Da her de en holdbarhet p\u00e5 inntil 28 dager.<\/span><\/p><p><span style=\"font-weight: 400;\">Varm opp produktet i en kombidamper eller i en kjele med varmt vann. For at emballasjen ikke skal bli \u00f8delagt, m\u00e5 temperaturen ikke overstige 95 \u00b0C.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-19414\" class=\"elementor-tab-title\" data-tab=\"14\" role=\"button\" aria-controls=\"elementor-tab-content-19414\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">HYGIENE<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-19414\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"14\" role=\"region\" aria-labelledby=\"elementor-tab-title-19414\"><p><span style=\"font-weight: 400;\">Produksjonsmetoder der maten ikke n\u00e5r kokepunktet og pakkes I poser for langtidsholdbarhet, krever ekstremt streng hygiene under tilberedning fordi vekstvilk\u00e5rene er gode for bakterier om de slipper til. og f\u00e5r utvikle seg.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-19415\" class=\"elementor-tab-title\" data-tab=\"15\" role=\"button\" aria-controls=\"elementor-tab-content-19415\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Stekemetoder<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-19415\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"15\" role=\"region\" aria-labelledby=\"elementor-tab-title-19415\"><p><span style=\"font-weight: 400;\">R\u00e5stoffer forandrer seg p\u00e5 forskjellige m\u00e5ter ut fra hvilken temperatur de blir utsatt for. Ved tempera\u00ad turer over 100 grader snakker vi om steking. Vi steker for \u00e5 gi produktet en spesiell smak, konsistens og fargeforandring.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c8c9a88 elementor-widget elementor-widget-spacer\" data-id=\"c8c9a88\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-3e5e683 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3e5e683\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-57dbba8\" data-id=\"57dbba8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8980176 elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"8980176\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Stekemetoder:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-9734a5b elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"9734a5b\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-78f847b\" data-id=\"78f847b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-01c456e elementor-widget elementor-widget-text-editor\" data-id=\"01c456e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><b>Bruning:<\/b><span style=\"font-weight: 400;\"> Stekes i varm panne for \u00e5 tette porene, og gi et delikat utsende\u00a0<\/span><\/li><li><b>Pannesteking; <\/b><span style=\"font-weight: 400;\">Steke i stekepanne til produktet er ferdigtilberedt<\/span><\/li><li><b>Ovnssteking: <\/b><span style=\"font-weight: 400;\">Steke i stekeovn til produktet er ferdig, som regel etter bruning<\/span><\/li><li><b>Bresering: <\/b><span style=\"font-weight: 400;\">Koke i v\u00e6ske under lokk i stekeovn, som regel etter at produktet er brunet.<\/span><\/li><li><b>Sautering: <\/b><span style=\"font-weight: 400;\">Rask varmebehandling i stekepanne\/sautepanne uten s\u00e6rlig bruning\u00a0<\/span><\/li><li><b>Grilling: <\/b><span style=\"font-weight: 400;\">Steke p\u00e5 rist over \u00e5pen varme\u00a0<\/span><\/li><li><b>Frityrsteking. <\/b><span style=\"font-weight: 400;\">Steke i olje ved 180 \u00b0C<\/span><\/li><li><b>Gratinering: <\/b><span style=\"font-weight: 400;\">Varmebehandle med overvarme for \u00e5 gi en fin farge p\u00e5 produktet<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-73dcc1f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"73dcc1f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-9da045f\" data-id=\"9da045f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-eb026d3 elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"eb026d3\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Bruning<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-208e7fe elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"208e7fe\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Bruning gj\u00f8r vi f\u00f8r vi bruker andre tilberednings\u00ad metoder. Vi bruner for \u00e5 tilf\u00f8re smak og for \u00e5 endre produktets farge. Stykker av for eksempel kj\u00f8tt, brunes f\u00f8r de stekes i ovnen for \u00e5 lukke porene i kj\u00f8ttet, slik at ikke s\u00e5 mye cellesaft siver ut i den videre stekingen. Bruning foreg\u00e5r da som pannesteking, men m\u00e5let er bare \u00e5 f\u00e5 den n\u00f8ttebrune overflaten, mens riktig kjernetemperatur oppn\u00e5s ved \u00e5 kombinere bruning med en annen koke-\/steke\u00ad metode. (Stekes kj\u00f8ttet i ovnen ved lav temperatur vil bruning ikke v\u00e6re n\u00f8dvendig, fordi proteinene i kj\u00f8ttet da ikke vil trekke seg s\u00e5 kraftig sammen.)<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-046fa0b elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"046fa0b\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Pannesteking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d15e9bc elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"d15e9bc\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">N\u00e5r vi steker i panne, varmer vi opp fettstoff (sm\u00f8r eller margarin) til det blir n\u00f8ttebrunt. S\u00e5 legger vi r\u00e5stoffet i pannen og steker til \u00f8nsket farge og kjernetemperatur.<\/span><\/p><p><span style=\"font-weight: 400;\">Hvor mye fett vi skal bruke, er avhengig av hvordan vi \u00f8nsker at det ferdige resultatet skal bli. Dersom vi bruker mye fett, blir varmef\u00f8ringen jevnere, og dermed er risikoen mindre for \u00e5 brenne maten. Og det er ikke slik at jo mer fett vi bruker, desto mer fett trekker matvaren til seg. Farseprodukter tar, for eksempel, opp mindre enn 2 % fett, enkelte andre produkter som bacon, gir til og med fra seg fett.<\/span><\/p><p><span style=\"font-weight: 400;\">Fett til steking I utgangspunktet kan man steke i all slags fett, men det vil ikke v\u00e6re gunstig verken med tanke p\u00e5 resultatet eller helse:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-16816e0 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"16816e0\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect4\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2b120fb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2b120fb\" data-element_type=\"section\" id=\"sect4\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-04d6730\" data-id=\"04d6730\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a1b81b9 elementor-widget elementor-widget-spacer\" data-id=\"a1b81b9\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-af30236 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"af30236\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-f351950\" data-id=\"f351950\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6ba4b59 elementor-widget elementor-widget-ucaddon_card_carousel\" data-id=\"6ba4b59\" data-element_type=\"widget\" data-widget_type=\"ucaddon_card_carousel.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\n<!-- start Card Carousel -->\n\t\t<link id='owl-carousel-css' href='https:\/\/wecook-in-mooc.eu\/wp-content\/plugins\/unlimited-elements-for-elementor\/assets_libraries\/owl-carousel-new\/assets\/owl.carousel.css' type='text\/css' rel='stylesheet' >\n\t\t<link id='uc_ac_assets_file_animate_css_77907-css' href='https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/ac_assets\/uc_classic_carousel\/animate.css' type='text\/css' rel='stylesheet' >\n\n<style>\/* widget: Card Carousel *\/\n\n#uc_card_carousel_elementor_6ba4b59-wrapper\n{\n  min-height:1px;\n}\n#uc_card_carousel_elementor_6ba4b59 *{\n\t-webkit-box-sizing: border-box;\n\t-moz-box-sizing: border-box;\n\tbox-sizing: border-box;\n}\n\n#uc_card_carousel_elementor_6ba4b59 .ue-carousel-item\n{\n  overflow:hidden;\n  transition:0.3s;\n}\n\n#uc_card_carousel_elementor_6ba4b59 .uc_classic_carousel_container_holder\n{\n\tdisplay:block;\n\tposition:relative;\n\twidth:100%;\n    box-sizing: border-box;\n}\n#uc_card_carousel_elementor_6ba4b59 .uc_classic_carousel_placeholder{\n   position:relative;\n}\n\n#uc_card_carousel_elementor_6ba4b59 .uc_classic_carousel_placeholder img, #uc_card_carousel_elementor_6ba4b59 .ue_card_carousel_image_overlay\n{\n  transition: all 300ms;\n}\n\n.card_carousel_title\n{\n\tfont-size:21px;\n}\n\n.uc_classic_carousel .uc_classic_carousel_border\n{\n\tdisplay:block;\n    margin:0 auto;\n}\n\n.uc_classic_carousel  .uc_classic_carousel_placeholder img\n{\n\twidth:100%;\n    \n    display:inline-flex;\n}\n.uc_classic_carousel .uc_classic_carousel_content\n{\n  display: flex;\n flex-flow: column nowrap;\n}\n\n.uc_classic_carousel .ue_button\n{\n  margin-top:auto;\n\n}\n\n.uc_classic_carousel .uc_classic_carousel_content .uc_more_btn {\n\tdisplay:inline-block;\n\ttext-decoration:none;\n\ttransition: all 0.5s ease;\n}\n\n\n#uc_card_carousel_elementor_6ba4b59 .owl-dots {\noverflow:hidden;\ntext-align:center;\n}\n\n#uc_card_carousel_elementor_6ba4b59 .owl-dot {\nborder-radius:50%;\ndisplay:inline-block;\n}\n\n#uc_card_carousel_elementor_6ba4b59 .owl-nav .owl-prev,\n#uc_card_carousel_elementor_6ba4b59 .owl-nav .owl-next{\n    position:absolute;\n    display:flex;\n  \tjustify-content: center;\n  \talign-items: center;\n    text-align:center;\n}\n\n\n#uc_card_carousel_elementor_6ba4b59 .owl-nav .disabled\n{\n    display: none;  \n}\n\n\n#uc_card_carousel_elementor_6ba4b59 .ue-item-icon\n{\n  line-height:1em;\n  display:inline-flex;\n  justify-content:center;\n  align-items:center;\n  \n}\n\n#uc_card_carousel_elementor_6ba4b59 .ue-item-icon svg\n{\n  height:1em;\n  width:1em;\n}\n\n#uc_card_carousel_elementor_6ba4b59 .ue-item-icon-wrapper\n{\n  display:flex;\n}\n\n#uc_card_carousel_elementor_6ba4b59 .uc_classic_carousel_container_holder {\n\t max-width: ;\n}\n\n\n\n@media screen and (max-width: 1024px) {\n  #uc_card_carousel_elementor_6ba4b59 .uc_classic_carousel_container_holder {\n\t max-width: ;\n  }\n}\n\n@media screen and (max-width: 767px) {\n  #uc_card_carousel_elementor_6ba4b59 .uc_classic_carousel_container_holder {\n    max-width: ;\n  }\n}\n\n<\/style>\n\n<div class=\"uc_classic_carousel\" id=\"uc_card_carousel_elementor_6ba4b59-wrapper\">\n        <div class=\"uc_carousel owl-carousel uc-items-wrapper\" id=\"uc_card_carousel_elementor_6ba4b59\"  >\n          \t<div class=\"uc_classic_carousel_container_holder ue-item elementor-repeater-item-9c8a07f\">\n  <div class=\"ue-carousel-item\">\n  <span class=\"uc_classic_carousel_border\" style=\"\"><\/span>    <div class=\"uc_classic_carousel_placeholder\">\n    <a href=\"#\" title=\"Show More\" >      <img decoding=\"async\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/milk-product-natural-ingredient-butter-or-margarine-icon-concept-cartoon-organic-dairy-breakfast-food-illustration-isolated-on-white-vector-768x768.jpg\"  alt=\"milk-product-natural-ingredient-butter-or-margarine-icon-concept-cartoon-organic-dairy-breakfast-food-illustration-isolated-on-white-vector\" width=\"768\" height=\"768\">\n    <\/a>      <\/div>\n    <div class=\"uc_classic_carousel_content\" style=\"direction:ltr;\">\n    \n    \n        \n          \t\n      <div  class=\"card_carousel_title\">Margarin<\/div>\n          \t\n    \n      \n    <p class=\"card_carousel_text\"> Margarin er tilsatt lecitin og melke\u00ad sukker. Denne kombinasjonen gj\u00f8r at margarin ikke spruter s\u00e5 mye i pannen. Margarin med h\u00f8y andel mettet fett t\u00e5ler h\u00f8y temperatur og gir et godt resultat.<\/p>    \n    \n    \t\n    \n    \n    \t\n  <\/div>\n  <\/div>\n<\/div>\n<div class=\"uc_classic_carousel_container_holder ue-item elementor-repeater-item-c53524e\">\n  <div class=\"ue-carousel-item\">\n  <span class=\"uc_classic_carousel_border\" style=\"\"><\/span>    <div class=\"uc_classic_carousel_placeholder\">\n    <a href=\"#\" title=\"Show More\" >      <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/78311957-butter-and-bread.jpg\"  alt=\"78311957-butter-and-bread\" width=\"497\" height=\"347\">\n    <\/a>      <\/div>\n    <div class=\"uc_classic_carousel_content\" style=\"direction:ltr;\">\n    \n    \n        \n          \t\n      <div  class=\"card_carousel_title\">Sm\u00f8r<\/div>\n          \t\n    \n      \n    <p class=\"card_carousel_text\">Sm\u00f8r er laget av melk. Det inneholder b\u00e5de vann og proteiner og egner seg best til steking n\u00e5r det er klaret. Klaret sm\u00f8r er rent fett med en h\u00f8y andel av mettete fettsyrer. Det t\u00e5ler h\u00f8y temperatur og bidrar med god smak.<\/p>    \n    \n    \t\n    \n    \n    \t\n  <\/div>\n  <\/div>\n<\/div>\n<div class=\"uc_classic_carousel_container_holder ue-item elementor-repeater-item-d48d0b1\">\n  <div class=\"ue-carousel-item\">\n  <span class=\"uc_classic_carousel_border\" style=\"\"><\/span>    <div class=\"uc_classic_carousel_placeholder\">\n    <a href=\"#\" title=\"Show More\" >      <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/istockphoto-1220442947-612x612-1.jpg\"  alt=\"Olive oil glass bottle. Isolated vector illustration\" width=\"612\" height=\"612\">\n    <\/a>      <\/div>\n    <div class=\"uc_classic_carousel_content\" style=\"direction:ltr;\">\n    \n    \n        \n          \t\n      <div  class=\"card_carousel_title\">Olje<\/div>\n          \t\n    \n      \n    <p class=\"card_carousel_text\">Oljer med mye flerumettete fettsyrer b\u00f8r bare brukes til hurtig steking ved lave temperaturer. Oljer med st\u00f8rre andel mettete fettsyrer og lite flerumettete fettsyrer er best til steking, f.eks. pean\u00f8tt\u00ad olje, og raps'. og olivenolje som er merket med at de egner seg til steking. Kaldpressete (Virgin\/ex Virgin og lignende) oljer b\u00f8r ikke brukes.<\/p>    \n    \n    \t\n    \n    \n    \t\n  <\/div>\n  <\/div>\n<\/div>\n\n      <\/div>\n<\/div>\n<!-- end Card Carousel -->\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c5a31e8 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"c5a31e8\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect5\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a8f9aad elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a8f9aad\" data-element_type=\"section\" id=\"sect5\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;shape_divider_bottom&quot;:&quot;waves&quot;}\">\n\t\t\t\t\t<div class=\"elementor-shape elementor-shape-bottom\" data-negative=\"false\">\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 1000 100\" preserveaspectratio=\"none\">\n\t<path class=\"elementor-shape-fill\" d=\"M421.9,6.5c22.6-2.5,51.5,0.4,75.5,5.3c23.6,4.9,70.9,23.5,100.5,35.7c75.8,32.2,133.7,44.5,192.6,49.7\tc23.6,2.1,48.7,3.5,103.4-2.5c54.7-6,106.2-25.6,106.2-25.6V0H0v30.3c0,0,72,32.6,158.4,30.5c39.2-0.7,92.8-6.7,134-22.4\tc21.2-8.1,52.2-18.2,79.7-24.2C399.3,7.9,411.6,7.5,421.9,6.5z\"\/>\n<\/svg>\t\t<\/div>\n\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f7d406e\" data-id=\"f7d406e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1b880f2 elementor-widget elementor-widget-spacer\" data-id=\"1b880f2\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-08e2bfd elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"08e2bfd\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-b89c07e\" data-id=\"b89c07e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6203979 elementor-widget elementor-widget-heading\" data-id=\"6203979\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ovns steking(baking)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4775411 elementor-widget elementor-widget-text-editor\" data-id=\"4775411\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Steking i ovn skjer ved hjelp av oppvarmet luft. Varm opp ovnen til den temperaturen som st\u00e5r i oppskriften, og sett r\u00e5stoffet i ovnen. Stek til produktet har fatt riktig utseende, konsistens og kjernetemperatur<\/span><\/p><p><span style=\"font-weight: 400;\">For at kj\u00f8tt skal blir saftigst mulig, brunes det f\u00f8r det stekes i ovnen, s\u00e6rlig hvis det skal stekes i varmluftsovn.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-65cc841 elementor-widget elementor-widget-text-editor\" data-id=\"65cc841\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b><i>Bresering\/Braisering\u00a0<\/i><\/b><\/p><p><span style=\"font-weight: 400;\">N\u00e5r vi breserer, bruner vi r\u00e5stoffet f\u00f8r det \u00abkokes\u00bb i v\u00e6ske i et kokekar under lokk eller aluminiumsfolie i ovnen. Det er mest vanlig \u00e5 bresere kj\u00f8tt, men vi kan ogs\u00e5 bresere gr\u00f8nnsaker og frukt. Gr\u00f8nnsaker som breseres, skal ikke brunes f\u00f8rst og m\u00e5 ha h\u00f8y hardhetsgrad, som r\u00f8tter. Frukt breseres gjerne i smakstilsatt sukkerlake og brukes til desserter. Fisk er lite egnet til bresering fordi fiskekj\u00f8ttet lett faller fra hverandre.<\/span><\/p><p><b>Bresering av kj\u00f8tt<\/b><\/p><p><span style=\"font-weight: 400;\">Kj\u00f8ttstykker med mye bindevev &#8211; seigt kj\u00f8tt &#8211; oppleves m\u00f8rere etter bresering.\u00a0\u00a0<\/span><\/p><ol><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Brun i stekepannen for \u00e5 hindre at cellesaften siver ut og kj\u00f8ttet blir t\u00f8rt<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Legg kj\u00f8ttet i kokekar\/brcseringsbakke med terninger av l\u00f8k, purrel\u00f8k, sellerirot og gulrot (\u00abde fire store\u00bb) i bunnen<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fyll p\u00e5 med kokende v\u00e6ske til det st\u00e5r halvt opp p\u00e5 kj\u00f8ttstykket<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Legg lokk tett p\u00e5, eller tett med aluminiumsfolie. NB! Det m\u00e5 v\u00e6re helt tett ved kantene<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sett kokekaret inn i en varm stekeovn. Breser kj\u00f8ttet til det n\u00e5r \u00f8nsket kjernetemperatur. V\u00e6sken du har bresert i, er et utmerket utgangspunkt for saus<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-892ab07\" data-id=\"892ab07\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c1a089b elementor-widget elementor-widget-spacer\" data-id=\"c1a089b\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d85f03a elementor-widget elementor-widget-image\" data-id=\"d85f03a\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro-1024x1024.png\" class=\"attachment-large size-large wp-image-4392\" alt=\"\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro-1024x1024.png 1024w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro-300x300.png 300w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro-150x150.png 150w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro-768x768.png 768w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro-1536x1536.png 1536w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro-12x12.png 12w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-bro.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-1338cc9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1338cc9\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-648c348\" data-id=\"648c348\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-258e066 elementor-widget elementor-widget-heading\" data-id=\"258e066\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Sautering<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7d6c04d elementor-widget elementor-widget-text-editor\" data-id=\"7d6c04d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Sautering er en rask stekemetode som vi bruker n\u00e5r vi m\u00e5 lage mat \u00abala minute\u00bb (= p\u00e5 minuttet\/raskt). Vi sauterer bare sm\u00e5, serveringsklare og m\u00f8re stykker. Vi kan sautere kj\u00f8tt, fisk, gr\u00f8nnsaker og frukt. Sautering minner om Woking &#8211; hovedforskjellen er redskapen vi tilbereder maten i.<\/span><\/p><ol><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Varm en stekepanne til h\u00f8y temperatur<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ha i fett og la det bli varmt<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tilsett det som skal sauteres<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stek r\u00e5stoffet raskt p! h\u00f8y temperatur, med plata p\u00e5 fullt, og ta ut produktet<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-f2e2883 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f2e2883\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-4ae6dbe\" data-id=\"4ae6dbe\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-01f2680 elementor-widget elementor-widget-heading\" data-id=\"01f2680\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Grilling<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f260644 elementor-widget elementor-widget-text-editor\" data-id=\"f260644\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Grilling skjer p\u00e5 t\u00f8rre stekeflater. Vi kan grille p\u00e5 riflete eller flate griller ved \u00e5 bruke gass, elektrisitet eller kull. Vi kan ogs\u00e5 grille i spesielle grillpanner. I bedrifter er det mest vanlig \u00e5 bruke riflete griller med gassflamme som varmekilde.<\/span><\/p><p><span style=\"font-weight: 400;\">Grilling egner seg til de fleste r\u00e5stoffer i sm\u00e5 stykker som er m\u00f8re.<\/span><\/p><p><span style=\"font-weight: 400;\">Grilling gj\u00f8res uten \u00e5 tilf\u00f8re fett og blir derfor magrere enn om vi pannesteker, og grillingen kan ogs\u00e5 medf\u00f8re at r\u00e5stoffet avgir fett under tilberedningen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9283269 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"9283269\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect6\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f5447c5 elementor-widget elementor-widget-spacer\" data-id=\"f5447c5\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6d23e89 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6d23e89\" data-element_type=\"section\" id=\"sect6\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-60503bf\" data-id=\"60503bf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d540983 elementor-widget elementor-widget-spacer\" data-id=\"d540983\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-e719135 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e719135\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-fba8a12\" data-id=\"fba8a12\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4101f8b elementor-widget elementor-widget-heading\" data-id=\"4101f8b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Frityrsteking\/fritering<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-46d2da1 elementor-widget elementor-widget-text-editor\" data-id=\"46d2da1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Frityrsteking er en metode der du steker porsjonsstykker i fett. Bruk s\u00e5 mye fett at r\u00e5varen omsluttes av det. Fettet varmes opp til 160 \u2013 180 grader.<\/span><\/p><p><span style=\"font-weight: 400;\">Frityrsteking egner seg til de fleste r\u00e5stoffer. Men det er ofte n\u00f8dvendig \u00e5 panere eller dyppe r\u00e5stoffet i en frityrr\u00f8re f\u00f8r de stekes for at produktet skal holdes sammen og ikke bli t\u00f8rt. Gr\u00f8nnsaker blansjeres f\u00f8r de dyppes i frityrr\u00f8re og frityrstekes, ellers risikerer de ikke \u00e5 bli ferdig stekte n\u00e5r de er ferdig <\/span><i><span style=\"font-weight: 400;\">fritert <\/span><\/i><span style=\"font-weight: 400;\">p\u00e5 utsiden. Frukt dyppes i frityrr\u00f8re som er tilsatt sukker i stedet for salt<\/span><\/p><p><span style=\"font-weight: 400;\">Hvis temperaturen er for lav n\u00e5r vi frityrsteker, tar tilberedningen lang tid. Produktet vil da suge til seg un\u00f8dvendig mye rett. Dersom temperaturen er for h\u00f8y, blir produktet lett brent utenp\u00e5 mens det fortsatt er r\u00e5tt inni<\/span><\/p><p><b>NB!<\/b><span style=\"font-weight: 400;\"> Varmt fett er sv\u00e6rt brannfarlig! V\u00e6r derfor ekstra forsiktig n\u00e5r du frityrsteker. Ha et lokk som passer til kokekaret i n\u00e6rheten. Er uhellet ute og oljen antenner, m\u00e5 du kvele ilden ved \u00e5 legge lokk eller brannteppe over kokekaret. Bruk aldri vann til \u00e5 slokke brennende fettstoff<\/span><\/p><p><span style=\"font-weight: 400;\">Unng\u00e5 \u00e5 spise frityrstekt mat for ofte. Mange frityrstekte produkter er panert, noe som gj\u00f8r at de trekker til seg en god del fett under stekingen.<\/span><\/p><p><span style=\"font-weight: 400;\">Det finnes mange blandinger av frityrfett. Noe frityrfett er laget av fiskeolje, andre blandinger er laget av planteoljer og industrielt behandlet slik at man f\u00e5r det innholdet man \u00f8nsker av mettete og umettete fettsyrer. Ved gjentatt oppvarming ved h\u00f8y temperatur kan rester av for eksempel panering, bli brent og danne helseskadelige stoffer. Sil fettet etter hver bruk. Selv om man bruker spesialprodusert frityrfett, <\/span><b>b\u00f8r <\/b><span style=\"font-weight: 400;\">slikt fett av helsemessige \u00e5rsaker skiftes etter \u00e5 ha v\u00e6rt varmet opp over 175 \u00b0c ti ganger. Umettete fettsyrer i oljen reagerer dessuten lett med oksygenet i luften og danner oksidasjonsprodukter. Rester av oksidasjonsprodukter i oljen stimuler\u00ad er videre oksidering. Frityrfett skal IKKE skylles ned i sluket, men tappes p\u00e5 dertil egnet emballasje og leveres p\u00e5 milj\u00f8stasjon.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-228d2f9 elementor-widget elementor-widget-spacer\" data-id=\"228d2f9\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-15574a4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"15574a4\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-2df7856\" data-id=\"2df7856\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2c8cd18 elementor-widget elementor-widget-heading\" data-id=\"2c8cd18\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Gratinering<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-312ac26 elementor-widget elementor-widget-text-editor\" data-id=\"312ac26\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Gratinering er ikke en fullstendig stekemetode, men en etterbehandling med kraftig overvarme\/grill (ca 250 <\/span><span style=\"font-weight: 400;\">o<\/span><span style=\"font-weight: 400;\">C\/grader). Vi gratinerer for \u00e5 gi retten mer dekorativ og gyllent\/brunt utseende. Gratinering brukes b\u00e5de til kj\u00f8tt, fisk, skalldyr, gr\u00f8nnsaker, poteter og desserter.<\/span><\/p><p><span style=\"font-weight: 400;\">Produktene som gratineres, m\u00e5 f\u00e5 en \u00abtopping\u00bb med noe som gir gylden overflate, pen farge og god smak, og som t\u00e5ler varmebehandling som for eksempel ost. Vi kan gratinere med sterk overvarme\/grill i stekeovn, eller en Salamander med kun grill\/overvarme og h\u00f8ydejustering opp\/ned over r\u00e5varen.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-8f29b22 elementor-widget elementor-widget-spacer\" data-id=\"8f29b22\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-c76350f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c76350f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-f5d8940\" data-id=\"f5d8940\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-03263a8 elementor-widget elementor-widget-heading\" data-id=\"03263a8\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Konservering<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-870358e elementor-widget elementor-widget-text-editor\" data-id=\"870358e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Tradisjonelt ble disse konserveringsmetodene brukt for \u00e5 \u00f8ke holdbarhet p\u00e5 maten. I v\u00e5r tid brukes metodene f\u00f8rst og fremst fordi vi \u00f8nsker \u00e5 framstille de same produktene, men med same smak og aroma fr\u00e5 gammelt av. Noen konserveringsmetoder som raking, foreg\u00e5r n\u00e6rmest som f\u00f8r, mens andre konserveringsmetoder som r\u00f8yking, stort sett skjer i moderne anlegg, med moderne teknologi.\u00a0<\/span><\/p><p><span style=\"font-weight: 400;\">Disse metodene g\u00e5r under fellesbetegnelsen konservering:<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Speking<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salting<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">T\u00f8rking<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">R\u00f8yking<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Marinering<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Graving<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Raking<\/span><\/li><\/ul><p><span style=\"font-weight: 400;\">Menneskene l\u00e6rte f\u00f8r v\u00e5r tidsregning \u00e5 gj\u00f8re kj\u00f8tt holdbart ved t\u00f8rking og fisk holdbar ved t\u00f8rking i sol og vind. Helleristninger og gamle historiske opptegnelser viser at b\u00e5de salting og r\u00f8yking av fisk var vanlig flere tusen \u00e5r f\u00f8r Kristi f\u00f8dsel.<\/span><\/p><p><span style=\"font-weight: 400;\">Salt var mangelvare i Norge i gammel tid. Det ble utvunnet salt av saltvann (saltbrenning), men dette var en arbeidskrevende og dyr prosess. Selv om vi kjenner til at b\u00e5de fisk og kj\u00f8tt ble saltet ned allerede i vikingtiden, kom konservering ved hjelp av salt f\u00f8rst skikkelig i gang da vi begynte \u00e5 importere salt fra middelhavslandene p\u00e5 1500-tallet.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-0d51b43\" data-id=\"0d51b43\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b0c7cc4 elementor-widget elementor-widget-heading\" data-id=\"b0c7cc4\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Salting<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b18d1a1 elementor-widget elementor-widget-text-editor\" data-id=\"b18d1a1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Vi kan bruke to forskjellige metoder til salting: t\u00f8rrsalting og lakesalting. T\u00f8rrsalting er \u00e5 gni og dekke r\u00e5stoffet med salt, og siden lagre det i kj\u00f8lerom. N\u00e5r vi lakesalter, legger vi r\u00e5stoffet i en saltlake (blanding av salt og vann) til den f1r riktig saltinnhold.<\/span><\/p><p><span style=\"font-weight: 400;\">Disse to metodene gir fire typer salting:\u00a0<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>T\u00f8rrsalting. <\/b><span style=\"font-weight: 400;\">R\u00e5stoffet saltes med t\u00f8rt salt. Vannet som trekkes ut av r\u00e5stoffet fjernes<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Pickling <\/b><span style=\"font-weight: 400;\">(<\/span><b>av fisk). <\/b><span style=\"font-weight: 400;\">Fisken saltes med t\u00f8rt salt og blir liggende i det vannet som trekkes ut av fisken<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Lakesalting. <\/b><span style=\"font-weight: 400;\">R\u00e5stoffet legges i saltlake. Styrken p\u00e5 denne er avhengig av r\u00e5stoffets kvalitet og type og hva r\u00e5stoffet skal brukes til etter salting<\/span><\/li><\/ul><p><b>Lakespr\u00f8yting. <\/b><span style=\"font-weight: 400;\">Mettet saltlake spr\u00f8ytes inn i r\u00e5stoffet ved hjelp av n\u00e5ler<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-6e96d3f elementor-widget elementor-widget-spacer\" data-id=\"6e96d3f\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-c15597a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c15597a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-8695c4e\" data-id=\"8695c4e\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1b41458 elementor-widget elementor-widget-heading\" data-id=\"1b41458\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Speking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3705b35 elementor-widget elementor-widget-text-editor\" data-id=\"3705b35\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Speking er en gammel konserveringsmetode. N\u00e5r vi speker kj\u00f8tt eller fisk, trekkes vannet ut av kj\u00f8ttet. Til det bruker vi salt og luft. N\u00e5r kj\u00f8ttet er saltet, blir det hengt i spesielle klimarom for at spekingen kan starte. Der henger kj\u00f8ttet til det er ferdig. Under hele prosessen blir kvaliteten n\u00f8ye kontrollert.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-030fc93 elementor-widget elementor-widget-spacer\" data-id=\"030fc93\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-baa37c4 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"baa37c4\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect7\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-188c35e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"188c35e\" data-element_type=\"section\" id=\"sect7\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b62f3ca\" data-id=\"b62f3ca\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-be8024a elementor-widget elementor-widget-spacer\" data-id=\"be8024a\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-4723bb6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4723bb6\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-fb63205\" data-id=\"fb63205\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-003854e elementor-widget elementor-widget-heading\" data-id=\"003854e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Raking (av fisk)\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d513f14 elementor-widget elementor-widget-text-editor\" data-id=\"d513f14\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Konservering av fisk ved gj\u00e6ring eller fermentering er ogs\u00e5 en gammel metode. Rakefisk har v\u00e6rt viktig for fiskere b\u00e5de ved kysten og i innlandet<\/span><\/p><p><b>HYGIENE\u00a0<\/b><\/p><p><span style=\"font-weight: 400;\">Raking er en type konservering som er sv\u00e6rt utsatt for bakterievekst. N\u00e5r fisk tas opp av butten, m\u00e5 man bruke helt rene redskaper aller engangshansker.<\/span><\/p><p><b><i>R\u00f8yking<\/i><\/b><\/p><p><span style=\"font-weight: 400;\">R\u00f8yking er en annen gammel konserveringsmetode. R\u00f8yking alene gj\u00f8r ikke maten langtidsholdbar, men kombineres med andre konserveringsmetoder som salting\/t\u00f8rking. R\u00f8yken virker desinfiserende &#8211; den hemmer vekst av u\u00f8nskete mikroorganismer. R\u00f8yken inneholder ogs\u00e5 syre som senker pH-verdien i mat\u00ad varen. Dette virker konserverende.<\/span><\/p><p><span style=\"font-weight: 400;\">R\u00f8yking foreg\u00e5r som oftest industrielt, men flere og flere bedrifter r\u00f8yker produktet sitt selv. Du kan bruke egne r\u00f8ykeovner eller r\u00f8yke i en jerngryte. R\u00f8yking av sm\u00e5 stykker kan du gj\u00f8re i en ABU-r\u00f8yk, som selges i sportsforretninger som har fiskeutstyr. Det fins ogs\u00e5 sm\u00e5 r\u00f8ykemaskiner som kan kobles til stekeovner.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-14a5550\" data-id=\"14a5550\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-337ca7e elementor-widget elementor-widget-spacer\" data-id=\"337ca7e\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fa9da20 elementor-widget elementor-widget-image\" data-id=\"fa9da20\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate-1024x1024.png\" class=\"attachment-large size-large wp-image-4472\" alt=\"\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate-1024x1024.png 1024w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate-300x300.png 300w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate-150x150.png 150w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate-768x768.png 768w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate-1536x1536.png 1536w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate-12x12.png 12w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Baker-cuate.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-afbea4b elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"afbea4b\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect8\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-88595b9 elementor-widget elementor-widget-spacer\" data-id=\"88595b9\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cba3691 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"cba3691\" data-element_type=\"section\" id=\"sect8\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d8d9e7d\" data-id=\"d8d9e7d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2cf4316 elementor-widget elementor-widget-spacer\" data-id=\"2cf4316\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f0ffce9 elementor-widget elementor-widget-heading\" data-id=\"f0ffce9\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Utstyr <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-8cbbbb3 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8cbbbb3\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-48b6739\" data-id=\"48b6739\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c7f322f elementor-widget elementor-widget-text-editor\" data-id=\"c7f322f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">\u00c5 ha riktig verkt\u00f8y og utstyr til de ulike tilberedingsmetodene er viktig \u00e5 oppn\u00e5 et godt resultat ved matlaging. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-f1c9849 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f1c9849\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-9135ac4\" data-id=\"9135ac4\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a9616d3 elementor-widget elementor-widget-toggle\" data-id=\"a9616d3\" data-element_type=\"widget\" data-widget_type=\"toggle.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-toggle\">\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1771\" class=\"elementor-tab-title\" data-tab=\"1\" role=\"button\" aria-controls=\"elementor-tab-content-1771\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Kjeler:<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1771\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"region\" aria-labelledby=\"elementor-tab-title-1771\"><p><span style=\"font-weight: 400;\">Finnes i ulike st\u00f8rrelser. Brukes til supper, sauser kokemetoder av gr\u00f8nnsaker, kj\u00f8tt og fisk. St\u00f8rrelse og utforming avhenger av mengden og produksjon.\u00a0 <\/span><\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4491 aligncenter\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-120947.png\" alt=\"\" width=\"162\" height=\"110\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-120947.png 162w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-120947-18x12.png 18w\" sizes=\"(max-width: 162px) 100vw, 162px\" \/><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1772\" class=\"elementor-tab-title\" data-tab=\"2\" role=\"button\" aria-controls=\"elementor-tab-content-1772\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Panner:<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1772\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"region\" aria-labelledby=\"elementor-tab-title-1772\"><p><span style=\"font-weight: 400;\">Brukes til ulike steke metoder av gr\u00f8nnsaker, kj\u00f8tt og fisk. St\u00f8rrelse og utforming avhenger av mengden og produksjon. \u00a0 Finnes i jern, teflon, aluminium, dette velges etter type r\u00e5varen<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1773\" class=\"elementor-tab-title\" data-tab=\"3\" role=\"button\" aria-controls=\"elementor-tab-content-1773\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Woks:<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1773\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"3\" role=\"region\" aria-labelledby=\"elementor-tab-title-1773\"><p><span style=\"font-weight: 400;\">opprinnelig brukt til \u00e5 tilberede asiatisk mat, Den runde bunnene og de buede sidene sprer varmen og gj\u00f8r det enkelt \u00e5 kaste eller r\u00f8re innhold. Woks er nyttige for raskt \u00e5 sautere kj\u00f8ttstrimler, sm\u00e5koke hel fisk eller frityrsteke forretter. <\/span><\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4501 aligncenter\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-121302.png\" alt=\"\" width=\"126\" height=\"95\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-121302.png 126w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-121302-16x12.png 16w\" sizes=\"(max-width: 126px) 100vw, 126px\" \/><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1774\" class=\"elementor-tab-title\" data-tab=\"4\" role=\"button\" aria-controls=\"elementor-tab-content-1774\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Gastronorm:<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1774\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"4\" role=\"region\" aria-labelledby=\"elementor-tab-title-1774\"><p><b>Gastronorm<\/b><span style=\"font-weight: 400;\"> : <\/span><span style=\"font-weight: 400;\">rektangul\u00e6re panner i rustfritt st\u00e5l designet for \u00e5 oppvaring og produksjon av varm- og kaldmat Brukes til baking, steking og koking inne i en ovn.<\/span><\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4506 aligncenter\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-121910.png\" alt=\"\" width=\"200\" height=\"121\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-121910.png 200w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-121910-18x12.png 18w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1775\" class=\"elementor-tab-title\" data-tab=\"5\" role=\"button\" aria-controls=\"elementor-tab-content-1775\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">D\u00f8rslag: <\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1775\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"5\" role=\"region\" aria-labelledby=\"elementor-tab-title-1775\"><p><span style=\"font-weight: 400;\">brukes til \u00e5 sile av vannet etter koking av r\u00e5varer<\/span> <span style=\"font-weight: 400;\">eller \u00e5 sile kraft. <\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1776\" class=\"elementor-tab-title\" data-tab=\"6\" role=\"button\" aria-controls=\"elementor-tab-content-1776\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">Hull\u00f8se og frityr\u00f8se:<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1776\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"6\" role=\"region\" aria-labelledby=\"elementor-tab-title-1776\"><p><span style=\"font-weight: 400;\">er verkt\u00f8y med langt h\u00e5ndtak som brukes til \u00e5 fjerne mat eller urenheter fra v\u00e6sker. Frityr\u00f8se <\/span><i><span style=\"font-weight: 400;\">har en finere nettingdisk som gj\u00f8r den bedre for \u00e5 hente gjenstander fra varmt fett. <\/span><\/i><span style=\"font-weight: 400;\">Hull\u00f8se brukes til \u00e5 fjerne urenheter fra kraft og andre matvarer fra <\/span><i><span style=\"font-weight: 400;\">supper<\/span><\/i><\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4510 aligncenter\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122112.png\" alt=\"\" width=\"157\" height=\"121\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122112.png 157w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122112-16x12.png 16w\" sizes=\"(max-width: 157px) 100vw, 157px\" \/><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-f951904 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f951904\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-8619a29\" data-id=\"8619a29\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3bf9ecf elementor-widget elementor-widget-image\" data-id=\"3bf9ecf\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"307\" height=\"166\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122344.png\" class=\"attachment-large size-large wp-image-4518\" alt=\"\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122344.png 307w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122344-300x162.png 300w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122344-18x10.png 18w\" sizes=\"(max-width: 307px) 100vw, 307px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a402715 elementor-widget elementor-widget-heading\" data-id=\"a402715\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Komfyr topper<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2bb1f07 elementor-widget elementor-widget-text-editor\" data-id=\"2bb1f07\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Kommersielle komfyrtopper eller serier er robuste kokeapparater designet for matlaging med h\u00f8y kapasitet i profesjonelle kj\u00f8kken. Disse komfyrtoppene har vanligvis holdbare materialer, flere brennere og kraftige varmeelementer for \u00e5 im\u00f8tekomme samtidig tilberedning av forskjellige retter. De brukes ofte i restauranter, hoteller og andre serveringssteder, hvor effektivitet, holdbarhet og evnen til \u00e5 h\u00e5ndtere store matlagingsvolumer er avgj\u00f8rende. Komfyrtopper har en eller flere brennere drevet av gass eller str\u00f8m. Brennerne kan v\u00e6re \u00e5pne eller dekket med st\u00f8pejern eller st\u00e5lplate. \u00c5pne brennere leverer rask, direkte varme som er enkel \u00e5 regulere. En st\u00e5lplate, kjent som flat topp, leverer jevn, men mindre intens varme. Selv om det tar lengre tid \u00e5 varme opp enn en brenner, st\u00f8tter den flate toppen tyngre vekter og gj\u00f8r et st\u00f8rre omr\u00e5de tilgjengelig for matlaging.\u00a0 Mange ovner har b\u00e5de flate topper og \u00e5pne brennerarrangementer.<\/span><\/p><p><span style=\"font-weight: 400;\">Ovner: <\/span><span style=\"font-weight: 400;\">En ovn er et lukket rom hvor maten tilberedes ved \u00e5 v\u00e6re omgitt av varm, t\u00f8rr luft. Kom tilbake konvensjonelle ovner er ofte plassert under komfyrtoppen. De har et varmeelement plassert p\u00e5 enhetens bunn for gulv, og panner plasseres p\u00e5 justerbare tr\u00e5dstativer inne i ovnens hulrom. Konveksjonsovner bruker interne vifter til \u00e5 sirkulere den varme luften. Fordi konveksjonsovner tilbereder mat raskere, kan det hende at temperaturen m\u00e5 reduseres med 10 \u00b0 C til 20 \u00b0 C fra de som anbefales for konvensjonelle ovner. Konveksjonsovner er nesten alltid frittst\u00e5ende enheter drevet av enten gass eller elektrisitet.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a2f272d elementor-widget elementor-widget-image\" data-id=\"a2f272d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"236\" height=\"237\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122521.png\" class=\"attachment-large size-large wp-image-4523\" alt=\"\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122521.png 236w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122521-150x150.png 150w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Screenshot-2024-02-26-122521-12x12.png 12w\" sizes=\"(max-width: 236px) 100vw, 236px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0620619 elementor-widget elementor-widget-heading\" data-id=\"0620619\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Frityrkokere<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f407698 elementor-widget elementor-widget-text-editor\" data-id=\"f407698\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">frityrkokere med fett brukes til \u00e5 tilberede mat i en stor mengde varmt fett. Frityrkokere er dimensjonert etter mengden fett de holder. Frityrkokere et elektriske og er termostatstyrt for temperaturer mellom 90 \u00b0 C og 200 \u00b0 C.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1f12245 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"1f12245\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect11\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-250f0ba elementor-widget elementor-widget-spacer\" data-id=\"250f0ba\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4cd054b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4cd054b\" data-element_type=\"section\" id=\"sect11\" data-settings=\"{&quot;shape_divider_bottom&quot;:&quot;waves&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t<div class=\"elementor-shape elementor-shape-bottom\" data-negative=\"false\">\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 1000 100\" preserveaspectratio=\"none\">\n\t<path class=\"elementor-shape-fill\" d=\"M421.9,6.5c22.6-2.5,51.5,0.4,75.5,5.3c23.6,4.9,70.9,23.5,100.5,35.7c75.8,32.2,133.7,44.5,192.6,49.7\tc23.6,2.1,48.7,3.5,103.4-2.5c54.7-6,106.2-25.6,106.2-25.6V0H0v30.3c0,0,72,32.6,158.4,30.5c39.2-0.7,92.8-6.7,134-22.4\tc21.2-8.1,52.2-18.2,79.7-24.2C399.3,7.9,411.6,7.5,421.9,6.5z\"\/>\n<\/svg>\t\t<\/div>\n\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-705db28\" data-id=\"705db28\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-995c22a elementor-widget elementor-widget-spacer\" data-id=\"995c22a\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-29d3579 elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"29d3579\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Video<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3d9913f elementor-align-center elementor-invisible elementor-widget elementor-widget-elementskit-button\" data-id=\"3d9913f\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"elementskit-button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"ekit-wid-con\" >\t\t<div class=\"ekit-btn-wraper\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/wecook-in-mooc.eu\/nn\/videos\/\" class=\"elementskit-btn  whitespace--normal\" id=\"\">\n\t\t\t\t\tView\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n        <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fc8710a elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"fc8710a\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-fc8710a{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1d77363 elementor-align-right elementor-invisible elementor-widget elementor-widget-button\" data-id=\"1d77363\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sect12\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Section<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b70ebb0 elementor-widget elementor-widget-spacer\" data-id=\"b70ebb0\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-24348d9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"24348d9\" data-element_type=\"section\" id=\"sect12\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d63df39\" data-id=\"d63df39\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e5ef77e elementor-widget elementor-widget-spacer\" data-id=\"e5ef77e\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f4b620b elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"f4b620b\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Vurdering Quiz<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e38fe80 elementor-widget elementor-widget-spacer\" data-id=\"e38fe80\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-bcc5dd2 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"bcc5dd2\" data-element_type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeInRight&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-1ad6dd9\" data-id=\"1ad6dd9\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8c557ce elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"8c557ce\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Sant eller usant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-01c850a elementor-widget elementor-widget-html\" data-id=\"01c850a\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-01c850a{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-169630e elementor-widget elementor-widget-html\" data-id=\"169630e\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-169630e{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-68f5a41 elementor-widget elementor-widget-html\" data-id=\"68f5a41\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-68f5a41{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1886a1d elementor-widget elementor-widget-html\" data-id=\"1886a1d\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-1886a1d{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9f468f3 elementor-widget elementor-widget-html\" data-id=\"9f468f3\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div style=\"width: 100%;\"><div style=\"position: relative; padding-bottom: 56.25%; padding-top: 0; height: 0;\"><iframe title=\"module 2 quiz true or false\" frameborder=\"0\" width=\"1200\" height=\"675\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/view.genial.ly\/65cb8786459d460015d95d8a\" type=\"text\/html\" allowscriptaccess=\"always\" allowfullscreen=\"true\" scrolling=\"yes\" allownetworking=\"all\"><\/iframe> <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-9d5d85b\" data-id=\"9d5d85b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-eeefcb0 elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"eeefcb0\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Flere valg<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7543ae3 elementor-widget elementor-widget-html\" data-id=\"7543ae3\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-7543ae3{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bea4150 elementor-widget elementor-widget-html\" data-id=\"bea4150\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-bea4150{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e534629 elementor-widget elementor-widget-html\" data-id=\"e534629\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-e534629{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a67f208 elementor-widget elementor-widget-html\" data-id=\"a67f208\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-a67f208{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e0dd9cb elementor-widget elementor-widget-html\" data-id=\"e0dd9cb\" data-element_type=\"widget\" data-no-translation=\"\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div style=\"width: 100%;\"><div style=\"position: relative; padding-bottom: 56.25%; padding-top: 0; height: 0;\"><iframe title=\"module 2 multiple choice\" frameborder=\"0\" width=\"1200\" height=\"675\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/view.genial.ly\/65cb878ffb08ec00141955bc\" type=\"text\/html\" allowscriptaccess=\"always\" allowfullscreen=\"true\" scrolling=\"yes\" allownetworking=\"all\"><\/iframe> <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-2d3cbac elementor-widget elementor-widget-spacer\" data-id=\"2d3cbac\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-c8b3657 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c8b3657\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-6237721\" data-id=\"6237721\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3dded27 elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"3dded27\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ordforr\u00e5d ark<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c51abf elementor-align-center elementor-widget elementor-widget-button\" data-id=\"2c51abf\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2024\/02\/Ordforrad-ark-mod-2.pdf\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">View<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-8ea3f2e elementor-widget elementor-widget-spacer\" data-id=\"8ea3f2e\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dbd5648 elementor-align-center elementor-invisible elementor-widget elementor-widget-button\" data-id=\"dbd5648\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeInRight&quot;}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/wecook-in-mooc.eu\/nn\/toolkit-3\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Next Module<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b9a7b31 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b9a7b31\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bffcfce\" data-id=\"bffcfce\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-44cebac elementor-widget elementor-widget-spacer\" data-id=\"44cebac\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0f4779a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0f4779a\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;animation&quot;:&quot;none&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9de6163\" data-id=\"9de6163\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-81a300c elementor-widget elementor-widget-image\" data-id=\"81a300c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"99\" src=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2023\/07\/Screenshot-2023-07-27-152821.png\" class=\"attachment-large size-large wp-image-233\" alt=\"\" srcset=\"https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2023\/07\/Screenshot-2023-07-27-152821.png 350w, https:\/\/wecook-in-mooc.eu\/wp-content\/uploads\/2023\/07\/Screenshot-2023-07-27-152821-300x85.png 300w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-b30da7a\" data-id=\"b30da7a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-afec929 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"afec929\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.<\/span><span style=\"font-weight: 400;\">Project Number &#8211; <strong>2022-1-NO01-KA220-ADU-<wbr \/>000089795<\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Home Project Results Link to Project X Module 2 Introduction In this second module, you will be able to discover a bit more about the most general culinary techniques. This way, you will know the theoretical background around these techniques and how to implement them in different culinary elaborations.\u00a0 Culinary techniques are the different methods&hellip;&nbsp;<a href=\"https:\/\/wecook-in-mooc.eu\/nn\/toolkit-2\/\" class=\"\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Toolkit-2<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_canvas","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"class_list":["post-2130","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/pages\/2130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/comments?post=2130"}],"version-history":[{"count":1333,"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/pages\/2130\/revisions"}],"predecessor-version":[{"id":5173,"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/pages\/2130\/revisions\/5173"}],"wp:attachment":[{"href":"https:\/\/wecook-in-mooc.eu\/nn\/wp-json\/wp\/v2\/media?parent=2130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}