En sepia-bl\u00e4cktuile \u00e4r en av de mest sl\u00e5ende garneringarna i modern uppl\u00e4ggning: ett papperstunnt, kolsvart kex som ger h\u00f6jd, textur och en salt, smakrik ton till en r\u00e4tt utan att tillf\u00f6ra vikt. Bakad i v\u00e5r Grenkakform<\/a>, den h\u00e4r versionen beh\u00e5ller sin organiska grenform varje g\u00e5ng \u2014 ingen frihandssprutning, inget gissande.<\/p>\n En tuile (\u201ckakel\u201d p\u00e5 franska) \u00e4r ett tunt, krispigt v\u00e5fflekex som traditionellt g\u00f6rs av mandelr\u00f6ra. Den salta svarta versionen \u2013 ibland kallad koralltuile eller spetstuile n\u00e4r den gr\u00e4ddas till en \u00f6ppen, n\u00e4tliknande struktur \u2013 f\u00e4rgas med bl\u00e4ckfiskbl\u00e4ck och anv\u00e4nds f\u00f6r att ge dramatik och kontrast till fisk- och skaldjur, f\u00e5gelr\u00e4tter och till och med efterr\u00e4ttstallrikar. De flesta professionella k\u00f6k anv\u00e4nder sepial\u00e4ck snarare \u00e4n \u00e4kta bl\u00e4ckfiskbl\u00e4ck: det \u00e4r mer konsekvent tillg\u00e4ngligt, ger ett djupare, glansigare svart och beter sig p\u00e5 samma s\u00e4tt i en smet.<\/p>\n De flesta recept p\u00e5 bl\u00e4ckfisksbl\u00e4ck-tuiler tillagas fritt i en het stekpanna, vilket inneb\u00e4r att varje bit f\u00e5r olika storlek och tjocklek, och kanterna br\u00e4nns innan mitten stelnar. Att baka smeten i en speciell form vid en l\u00e5g, kontrollerad ugnstemperatur ger dig tre saker som en stekpanna inte kan:<\/p>\n Tillverkad med Grenkakform<\/a>. Utforska hela utbudet i Silikonformar<\/a>.<\/p>","protected":false},"featured_media":21494,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Squid Ink Tuile Recipe \u2013 Branch Mold Garnish | Nordic Chefs","_seopress_titles_desc":"Learn how to make a crisp squid ink tuile with cuttlefish ink, baked in the Branch Tuile Mold \u2014 a controlled, oven-baked method for consistent fine-dining garnish.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_name":"Squid Ink Tuile","_seopress_pro_rich_snippets_recipes_cat":"Garnish","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2026\/07\/branch.tuile_.mold_.png","_seopress_pro_rich_snippets_recipes_video":"https:\/\/youtube.com\/shorts\/OkYBaA_F5Os?si=VX-ePC5rKMKs-4f9","_seopress_pro_rich_snippets_recipes_prep_time":"10","_seopress_pro_rich_snippets_recipes_cook_time":"15","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_yield":"6 tuiles","_seopress_pro_rich_snippets_recipes_keywords":"squid ink tuile, coral tuile, lace tuile","_seopress_pro_rich_snippets_recipes_cuisine":"French","_seopress_pro_rich_snippets_recipes_desc":"A crisp, jet-black tuile made with cuttlefish ink and baked in the Branch Tuile Mold for a consistent fine-dining garnish.","_seopress_pro_rich_snippets_recipes_img_attachment_id":"21494","_seopress_pro_rich_snippets_recipes_img_width":"1254","_seopress_pro_rich_snippets_recipes_img_height":"1254","_seopress_pro_rich_snippets_recipes_ingredient":"120g egg white 80g rapeseed oil 20g sugar 6g salt 20g butter 100g 00 flour 10g cuttlefish ink","_seopress_pro_rich_snippets_recipes_instructions":"Blend the egg white, rapeseed oil, sugar, salt, butter and cuttlefish ink until fully smooth and emulsified. Add the 00 flour last and blend just until incorporated. Coat the cavities of the Branch Tuile Mold with butter spray for a clean release. Spread a thin, even layer of batter into each branch cavity with a small offset spatula. Bake at 150C, 0% humidity, fan speed 2, for 12-15 minutes, until fully set, matte and crisp at the edges. Let the tuiles sit in the mold for a minute before gently unmolding."}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252,280],"class_list":["post-21493","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes","inspiration-type-silicone-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspirations\/21493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media\/21494"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media?parent=21493"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/tags?post=21493"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/inspiration-type?post=21493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Vad \u00e4r ett sepiabl\u00e4ck-tuile?<\/h2>\n
Varf\u00f6r steka i ugn ist\u00e4llet f\u00f6r i stekpanna<\/h2>\n
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Utrustning<\/h2>\n
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Kockens tips<\/h2>\n
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Handla det h\u00e4r receptet<\/h2>\n