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Thread: Jarlsberglimpe

  1. #31

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    Hi everyone.
    making this for dinner and was wondering about the water. Why??? Where does the water come into it? Won't it make the meat all stodgy?

  2. #32
    Club host Andy's Avatar
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    helps keep the meat moist. Have never found it stodgy (personally).
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  3. #33

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    Quote Originally Posted by Andy View Post
    helps keep the meat moist. Have never found it stodgy (personally).
    Thanks Andy. I have used a water bath in cooking before and understand the principle but when the recipe said put the water in with the meat it threw me off slightly.

  4. #34
    Club host Andy's Avatar
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    Maybe Mat can confirm process, then...? His was the last that I tasted.
    I put water in with belly pork/rolled rib and other joints and they always come out deliciously tender and moist.
    The truth is deafening, no matter how quietly spoken.

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    Club Member grumbleweed's Avatar
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    Hmmm...thanks for reminding me of this. On my to make list for the weekend.
    Dear Stomach,you are bored,not hungry. So shut up.

  6. #36
    Super Member Mat's Avatar
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    Quote Originally Posted by Andy View Post
    Maybe Mat can confirm process, then...? His was the last that I tasted.
    I put water in with belly pork/rolled rib and other joints and they always come out deliciously tender and moist.
    The JBL I made last I just used the water in the tray around the bottom of the loaf - came out absolutely fine - not stodgy at all!

    I think it just adds steam to the oven so the dish does not dry out!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  7. #37

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    Quote Originally Posted by Mat View Post
    The JBL I made last I just used the water in the tray around the bottom of the loaf - came out absolutely fine - not stodgy at all!

    I think it just adds steam to the oven so the dish does not dry out!
    I did it with a half and half mix of beef and pork with no water. The fat and water content of the mince kept everything moist and i saved the liquid for gravy. It was delicious. Really lovely meal with steamed veg.
    I had enough mix left over to make 5 burgers which are in the fridge and i have 2 slices of meatloaf with salad for lunch in work.
    And the addition of the dill was different but really nice. I know the Norwegians use dill a lot but I had forgotten what it tasted like. I moved back to the UK in '94 after 2 years living out there.
    Last edited by overlea8; 26th September 2017 at 11:08 AM.

  8. #38
    Super Member Mat's Avatar
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    Glad it went well!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  9. #39

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    I made this on Thursday, and we had it hot for evening meal. Had the leftovers today with stir fried veg, and I have to say that it is one of the easiest, quickest and tastiest recipes I have ever made. Many thanks for the recipe!

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    That will be n the menu next week.

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