Has anyone used this website before? All food is sent unrefrigerated and this can take a week to the UK. Will this product be ok out of the fridge for a week? Once it is here, I know I need to soak it first but what is the best way to cook after that?
by geepen11
9 comments
Good youre ordering pinnekjøtt and not ribbe
Just received an order from ScandiKitchen and that was great. But I see they have sold out. However, Pinnekjøtt keeps well a long time so you don’t need to worry about how long it takes. Most people in Norway just store it in their cellar or a cold room.
For cooking make sure you soak it for over 24 hours. It then needs to cook for ~3 hours in a big pot, without touching the bottom. Keep the bottom with some water to keep a steam going. Enjoy it, it will make your house smell delicious. There’s plenty of recipes on how to cook it if you search in Norwegian. If this isn’t your primary language, just translate.
You don’t need to keep pinnekjøtt in the fridge, that was kind of the point..
The traditional way is to steam it, but I prefer to poach it in a vegetable broth like [this](https://www.godt.no/oppskrifter/kjoett/lam/2193/hellstroems-pinnekjoett-i-buljong).
Remember ribbe is porkbelly
Its not in a fridge at the store. I guess most people put in the fridge when they come home, but it will be fine.
No issue sending it unrefrigerated, but is it legal to import meat like that? I seem to recall that if you travel with plane, meat and so on was supposed to be dumped before leaving to UK.
Not sure about this at all, ages since I was out and about, but check it up.
The traditional way of making it is:
1. Hydrate the meat in water for 12-24 hours. Replace with fresh water once or twice during this time.
2. Lay down [birchwood sticks](https://spekebua-i03.mycdn.no/mysimgprod/spekebua_mystore_no/images/cRIAa_Spekebua_Pinnekj_ttpinner_1.png/w1200h777.png) in a big pan (pinne = stick).
3. Fill with water until it almost reaches the top of the sticks.
4. Stack the meat neatly on top of the sticks. Make sure the meat pieces have minimal contact with each other.
5. Use medium heat, let the meat steam for 2 – 2,5 hours until the bones easily separates from the meat.
6. Serve with [rutabaga root mash and almond potatoes](https://1.vgc.no/drpublish/images/article/2014/12/10/23353196/1/srcset_1960/sz6c00af.jpg).
**Extra tip on the potatoes:**
1. Set oven to 230°C
2. Mix the potatoes with cooking oil.
3. Season with salt, pepper and thyme, and mix it in with the oil.
4. Fry them for approximately 25 minutes. Turn the potatoes about halfway through.
For love of god, order smoked / røykt pinnekjøtt.
Please order the smoked one. /røykt
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