{"id":1001,"date":"2011-05-12T04:47:35","date_gmt":"2011-05-12T04:47:35","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=1001"},"modified":"2014-08-22T14:52:08","modified_gmt":"2014-08-22T14:52:08","slug":"get-out-the-p%c3%b8lse-grilling-season-is-here","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/get-out-the-p%c3%b8lse-grilling-season-is-here\/","title":{"rendered":"Get out the p\u00f8lse-grilling season is here!"},"content":{"rendered":"

 <\/p>\n

As I often do, I must begin this post with a brief comment about the weather where I live. \u00a0In case anyone doubted that the climate in MN is one of the most variable in the world, check out the weather reports from last week and this week. \u00a0Early last week we saw what we hoped we wouldn\u00b4t see until next fall-sn\u00f8 <\/strong>(snow). \u00a0The temps were in the 30s in the morning and the 50s during the day. \u00a0Yesterday, just 8 days later, the thermometer read 91 degrees at the warmest point of the day-a ridiculously massive change. \u00a0We are used to this and we are also used to complaining about the cold and complaining about the heat as soon as we have it.<\/p>\n

While I will say that yesterday and today\u00b4s humidity levels were stifling, I am quite happy that the official grillesesong<\/strong> (grilling season) has begun. \u00a0I have a friend who will gladly barbecue and grill in the dead of winter so that he can get his meat fix (and enjoy the entire process from raw meat to marinated and rubbed juicy meat to scrumptious meals of comfort). \u00a0However, the truth is that most people barbecue and grill only in the summer months when it\u00b4s actually tolerable to be outside without layers and layers of clothes on.<\/p>\n

In Norway, 1 in every 3 people will grill at least 15 times per year. \u00a0That\u00b4s roughly once a week if you consider the season is a little longer than three months. \u00a0The most common thing to throw on the grill are grillp\u00f8lsa <\/strong>(hot dogs), followed by svinekoteletter<\/strong> (pork chops) and hamburgere, <\/strong>but Norwegians eat quite a bit of lammmekj\u00f8tt <\/strong>(lamb meat), kj\u00f8tt<\/strong> (beef), kylling<\/strong> (chicken), skalldyr <\/strong>(shellfish), and fisk<\/strong> (fish), among other delicious foods that become even more delicious when grilled or barbecued.<\/p>\n

 <\/p>\n

As in most other cultures around the world, Norwegian men grill and barbecue far more than Norwegian women. \u00a0Furthermore, men typically prepare more red meat and or fattier meats (i.e. sausages and ribs) than women. \u00a0Women tend to be more concerned with eating healthy and thus choose kylling, fisk<\/strong>, and skalldyr <\/strong>more often than men.<\/p>\n

 <\/p>\n

See this<\/a> video for a recipe and instructions for how to grill spareribber (spare ribs)!<\/p>\n

The following is a list of grilling tips that you can try yourself on. \u00a0Can you understand some of them? \u00a0There are quite a few cognates involved in food words and you know the context, so have at her!<\/p>\n\n\n\n
<\/a><\/p>\n

Slik griller du riktig:<\/h4>\n

\u2022 S\u00f8rg for rene lavasteiner i gassgrillen (sjekk bruksanvisningen eller kontakt produsenten av grillen for r\u00e5d mht rengj\u00f8ring).<\/p>\n

\u2022 Ikke grill p\u00e5 flammene: Unng\u00e5 \u00e5 la flammer komme i direkte kontakt med maten. Grillingen b\u00f8r f\u00f8rst starte n\u00e5r kullet er gl\u00f8dende og gr\u00e5tt p\u00e5 utsiden.<\/p>\n

\u2022 Unng\u00e5 at fett grillmaten drypper ned i grillen. Dette for\u00e5rsaker r\u00f8yk som tilf\u00f8rer maten PAH. Bruk stekebrett eller folie som hindrer fett \u00e5 dryppe ned.<\/p>\n

\u2022 Grill mindre fettrik mat.<\/p>\n

\u2022 Grill ved lavere temperatur over lengre tid.<\/p>\n

\u2022 Plasser maten lenger vekk fra grillkull-\/grillelement.<\/p>\n

\u2022 Vend maten flere ganger under steking\/grilling.<\/p>\n

\u2022 Grill st\u00f8rre kj\u00f8ttstykker slik at overflaten blir mindre i forhold til volum.<\/p>\n

\u2022 Mariner kj\u00f8tt p\u00e5 forh\u00e5nd eller forkok i mikrob\u00f8lgeovn.<\/p>\n

\u2022 S\u00f8rg for god lufttilf\u00f8rsel under grillingen.<\/p>\n

\u2022 Unng\u00e5 \u00e5 bruke oppsamlet stekesjy til saus.<\/p>\n

KILDE:\u00a0Matportalen.no<\/a><\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
<\/a><\/p>\n

Grillentusiastens tips:<\/h4>\n

\u2022 Ikke ha kull i hele grillen. Opprett en “temperert sone”, gjerne med aluminiumsfolie p\u00e5 risten.<\/p>\n

\u2022 Griller du med kull, m\u00e5 tennv\u00e6sken f\u00e5 tid til \u00e5 trekke skikkelig inn. Vent med grillingen til det blir skikkelig gl\u00f8r. N\u00e5r du bruker kull, tar det ca. 20 minutter. Du kan se at grillen er varm nok n\u00e5r kullet er dekket av hvit aske.<\/p>\n

\u2022 Pass p\u00e5, og reguler avstanden mellom\u00a0varme og rist\u00a0hvis det blir for varmt. S\u00f8rg for god lufttilf\u00f8rsel.<\/p>\n

\u2022 Du trenger ikke bruke alle blussene i en gassgrill. Reduser varmen p\u00e5 ett, og ha eventuelt ett sl\u00e5tt av.<\/p>\n

\u2022 Pensle grillristen med litt olje f\u00f8r du legger p\u00e5 maten.<\/p>\n

\u2022 Ta kj\u00f8ttet ut av kj\u00f8leskapet i god tid. Kj\u00f8ttet b\u00f8r helst ha tiln\u00e6rmet romtemperatur n\u00e5r du legger det p\u00e5 grillen.<\/p>\n

\u2022 Mariner gjerne kj\u00f8ttet p\u00e5 forh\u00e5nd, men\u00a0sl\u00f8yf sukker i marinaden til st\u00f8rre stykker kj\u00f8tt, da dette lett brenner seg. T\u00f8rk av marinaden f\u00f8r du legger kj\u00f8ttet p\u00e5 grillen. Unng\u00e5 ogs\u00e5 salt i marinaden, da dette trekker ut kj\u00f8ttsaft.<\/p>\n

\u2022 Kj\u00f8tt med mye fett eller mye marinade p\u00e5 utsiden, gj\u00f8r at fett kan dryppe ned p\u00e5 varmen. Hvis det flammer opp, flytter du kj\u00f8ttet over p\u00e5 folien til flammene har slukket. Griller du magre kj\u00f8ttprodukter, unng\u00e5r du dette.<\/p>\n

\u2022 Ikke slukk flammene med vann, for n\u00e5r vannet har fordampet vil fettet begynne \u00e5 brenne igjen.<\/p>\n

\u2022 Grill store stykker kj\u00f8tt p\u00e5 lavere varme, da disse trenger lengre grilltid for ikke \u00e5 bli brent.\u00a0Bruk\u00a0indirekte varme og\u00a0legg over\u00a0lokk. Indirekte varme vil si \u00e5 fyre med kull\/gass p\u00e5 halve grillen. Ha kj\u00f8ttet ved siden av varmen, og dryppsk\u00e5l i aluminium under.<\/p>\n

\u2022 Bruk steketermometer n\u00e5r du griller store stykker. Da f\u00e5r du god kontroll og oppn\u00e5r\u00a0best resultat.<\/p>\n

\u2022 Mindre og tynnere stykker har kortere grilltid og kan grilles p\u00e5 god varme.<\/p>\n

\u2022 P\u00f8lser og burgere blir fort brent, bruk derfor svakere varme.<\/p>\n

\u2022 N\u00e5r kj\u00f8ttet har f\u00e5tt en fin stekeskorpe, er det viktig \u00e5 snu kj\u00f8ttet ofte!<\/p>\n

\u2022 Bruk grillklype og ikke gaffel. Ikke stikk eller press p\u00e5 kj\u00f8ttet. Da renner saften og den gode smaken ut.<\/p>\n

KILDE <\/em>(Source): Oda Christensen <\/em>from the \u00b4Din Mat\u00b4Section of Aftenposten.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

As I often do, I must begin this post with a brief comment about the weather where I live. \u00a0In case anyone doubted that the climate in MN is one of the most variable in the world, check out the weather reports from last week and this week. \u00a0Early last week we saw what…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":33,"featured_media":1004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,913],"tags":[48575,48574],"class_list":["post-1001","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","category-traditions","tag-grilling-in-norway","tag-norwegian-barbecue"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/comments?post=1001"}],"version-history":[{"count":2,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/1001\/revisions"}],"predecessor-version":[{"id":1840,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/1001\/revisions\/1840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/media\/1004"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/media?parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/categories?post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/tags?post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}