{"id":1757,"date":"2012-01-30T18:23:53","date_gmt":"2012-01-30T17:23:53","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=505"},"modified":"2025-07-07T09:39:40","modified_gmt":"2025-07-07T07:39:40","slug":"sous-vide-vom-uberlaufer","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/sous-vide-vom-uberlaufer\/","title":{"rendered":"Sous Vide vom \u00dcberl\u00e4ufer"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p>Am Wochenende kam ein guter Freund zum Abendessen bei uns vorbei. Und weil er einerseits J\u00e4ger ist (was ihn &#8211; wen wundert&#8217;s? &#8211; zu einem begehrten Ansprechpartner f\u00fcr perfektes Wildbret macht) und sich zudem vor wenigen Tagen einen vollautomatischen Vakuumgarer \u00a0gekauft hat, stand das Thema dieses Abends schnell fest: Die exakte Garung einer Wildschweinschulter im Wasserbad unter Luftabschluss.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/sv1.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-507\" title=\"sv1\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27360%27%20viewBox%3D%270%200%20578%20360%27%3E%3Crect%20width%3D%27578%27%20height%3D%27360%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/sv1.jpg\" alt=\"\" width=\"578\" height=\"360\" \/><\/a><\/p>\n<p>Die <a href=\"http:\/\/de.wikipedia.org\/wiki\/Vakuumgaren\" target=\"_blank\" rel=\"noopener\">Sous Vide Methode<\/a> wird schon l\u00e4nger in der Gastronomie angewendet und hat nun auch den Weg in die privaten K\u00fcchen gefunden. Das System ist allerdings recht teuer und wird von vielen Hobbyk\u00f6chen nur milde bel\u00e4chelt. Fakt ist, dass aufgrund der schonenden und langen Garzeit die Aromen unvergleichlich intensiv sind.<!--more--><\/p>\n<p>Als \u00dcberl\u00e4ufer wird in der J\u00e4gersprache ein ca. einj\u00e4hriges Wildschwein bezeichnet, das die Geschlechtsreife noch nicht erreicht hat. Das Fleisch des \u00dcberl\u00e4ufers gilt dabei als besonders zart und schmackhaft. Bereits am fr\u00fchen Nachmittag hatte mein Freund bei sich Zuhause die ges\u00e4uberten Fleischteile mit Kr\u00e4utern und Gew\u00fcrzen eingeschwei\u00dft, vakuumiert\u00a0 und bei exakt 65\u00b0 C. zubereitet. Allerdings stellte der anschlie\u00dfende Transport ein Problem dar, denn das Fleisch musste nun \u00fcber 10 km in meine K\u00fcche transportiert werden, wobei sich eine gro\u00dfe Tupperware-Dose mit lauwarmen Wasser als praktikabel erwies.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/sv2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-509\" title=\"sv2\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/sv2.jpg\" alt=\"\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>Da ich selbst kein Ger\u00e4t zum Vakuumgaren besitze, kamen die transportierten Beutel in meiner K\u00fcche einfach in eine Sch\u00fcssel mit frischem warmen Wasser. Ein fataler Fehler! Denn die Temperaturschwankungen setzten dem Fleisch wohl arg zu und am Ende war das Fleisch zwar wunderbar aromatisch, aber leider deutlich zu trocken geraten.<\/p>\n<p>Unser Abend war dennoch ein Fest! Zum Wild hatte ich frischen Rosenkohl und Schwarzwurzelgem\u00fcse vorbereitet, geschwenkt in etwas Schmand mit Petersilie. Dazu gab es eine kr\u00e4ftige Sauce aus Wildfond und Mole (Gew\u00fcrzmischung aus Mandeln, Pfeffer, Zimt, Chili, Kakao, Anis und Vanille), die kurz vor dem Servieren mit eiskalter Butter montiert wurde. Ein Traum!<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/schwarzwurzel.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-512\" title=\"schwarzwurzel\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27200%27%20viewBox%3D%270%200%20578%20200%27%3E%3Crect%20width%3D%27578%27%20height%3D%27200%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/schwarzwurzel.jpg\" alt=\"\" width=\"578\" height=\"200\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/rosenkohl.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-513\" title=\"rosenkohl\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/02\/rosenkohl.jpg\" alt=\"\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>\u00dcber das misslungene Experiment tr\u00f6steten wir \u00a0uns mit einer Flasche Les B\u00e9casses von der C\u00f4te-R\u00f4tie hinweg,\u00a0fest entschlossen, die ganze Angelegenheit in K\u00fcrze zu wiederholen &#8211; dann allerdings ohne Zwischentransport. Ich werde berichten&#8230;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/01\/becasses.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-518\" title=\"becasses\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27325%27%20viewBox%3D%270%200%20578%20325%27%3E%3Crect%20width%3D%27578%27%20height%3D%27325%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/01\/becasses.jpg\" alt=\"\" width=\"578\" height=\"325\" \/><\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Am Wochenende kam ein guter Freund zum Abendessen bei uns vorbei. Und weil er einerseits<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73,102],"tags":[447,448,449,485],"class_list":["post-1757","post","type-post","status-publish","format-standard","hentry","category-fleischgerichte-steaks","category-rezepte-01-januar","tag-sous-vide","tag-sous-vide-uberlaufer","tag-sous-vide-wildschwein","tag-uberlaufer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sous Vide vom \u00dcberl\u00e4ufer - Culture Food Blog - Familie, Freunde &amp; Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/sous-vide-vom-uberlaufer\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sous Vide vom \u00dcberl\u00e4ufer - Culture Food Blog - Familie, Freunde &amp; Food\" \/>\n<meta property=\"og:description\" content=\"Am Wochenende kam ein guter Freund zum Abendessen bei uns vorbei. 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