Cooking a pork shoulder sous vide, but had a power outage last night that killed the heater/circulator... [more inside]
I made a bulk pork order some time ago, and with it I received a 3lb 'picnic roast' and a 3.5lb pork butt. What is the most delicious way to prepare these that is not pulled pork?
I made a gigantic roast pork loin with herb rub last night and now we have a huge amount left over. I want to make pulled pork with it, but the SO doesn't like BBQ sauce, any variation. What else could I use to get the physical properties of pulled pork (soft, melt in your mouth savory) without using BBQ sauce? [more inside]
I have a birthday coming up, and I will be making the glory that is bo ssam in celebration this weekend. But I'm stymied on the rest of the meal. [more inside]
I hate grocery shopping so I like to buy a lot of food at one go. I went all doomsday prepper this week and may have overdone it this time on the perishable stuff. I need your help in using these things before they go bad: Gala apples, onions (white, red, yellow), carrots, red potatoes. Stuff I can freeze for later is the best. [more inside]
Last couple of years i notice that 2-4 hours after eating pork, (with the exception of cured pork like bacon) I feel sick: achy, stomach ache, vaguely feverish. My father admits he hasn't eaten pork in years but simply says; Just don't really like it i guess. But then he recalls that his father couldn't tolerate it. Made him sick. Poking around the internet I can't really find a reasonable explanation for this. Thoughts?
I have a magnificent piece of pork belly- about 2 lb/ 900g of succulent swine flesh... and I'm looking for some inspiration on what wondrous meal I should create with it! [more inside]
Please recommend me your favorite meat rubs and spice blends (pre-packaged, not homemade) that will make grilled or braised meat taste AMAZING. [more inside]
I am planning to cook Hugh Fearfuller-Whittingstall's Donnie Brasco pork shoulder to be served tomorrow evening. [more inside]
I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
I have a large roasting pan full of BBQ pork left over from a party. What tasty things can I do with it? [more inside]
I left an unopened package of bacon on the counter for 24 hours. Can I eat it (after cooking, of course)? [more inside]
I've got a 9lb / 4kg pork leg which was set to cook at 225F /110C for around 14 hours (based on guidelines of 1.5 - 2 hours per pound). I discovered the temperature was wrong and now I'm not sure the best way to recover the situation. [more inside]
I'm going to be making Rillettes following Anthony Bourdain's Les Halles cookbook recipe and everything is great except that I'm confused by one of the last instructions. It says to "Top each portion with a slice of two of pork fat to completely cover it, fold the mixture together a bit then . . .". That's the part that's confusing me. Am I supposed to use raw pork fat just cut into thin strips? What does it mean to cover and then fold the mixture? I'm just having a hard time visualizing that that means for me to do.
Sent my spouse on an errand to buy pork ribs for dinner. He came back without ribs, as the butcher didn't have any, but the butcher instead sold him pork belly with the skin cut off saying it's "the same thing, just no bones." While I'm not opposed to pork belly generally I'm not sure how I should cook it to still get the BBQ fix I'm going for. Details inside; advice requested. [more inside]
I have a 3 lbs Pork Shoulder I do NOT want to braise, but rather roast. I need advice on whether roasting is an option. I also have some Pork Cheeks going in the slow cooker overnight with a bit of white wine, garlic, rosemary, and shallot. Plus a lot of fat trimmings. Including a small amount of smokey slab bacon. Can I make Rillettes from this after overnight slow cooking? Or was the addition of wine and shallot a deal breaker? Specific plans for the Pork Shoulder (Injection? Brine? Wet rub?) after the jump.... [more inside]
Should I eat fizzy pork? [more inside]
Jazz songs like "Goodbye Pork Pie Hat/Theme for Lester Young" by Charles Mingus? [more inside]
Unfortunately for those who have to hear me wax poetic about SPAM all of the time, this little tin of potted meat has been my obsession for the past week or so. I have tried a few things, and plan to try another, but I have two tins of SPAM, and only one recipe left. [more inside]
We grilled boneless pork chops on the propane grill w/a bit of bbq sauce last night. Is there a way to cook it further to make it more tender? [more inside]
Today, Costco had a decent price on boneless pork loins so I bought one. From what I can tell, this is the "whole" loin, including blade, center, and sirloin (the tube of meat is somewhere around 2 feet long). Help me plan what to cook with part of it on Sunday, and how to process/package the rest. [more inside]
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use the recipe from the Momofuku cookbook, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions? [more inside]
All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
My husband accidentally bought a pork shoulder instead of a loin for this recipe. It's now been marinated. Can we proceed anyway (I'm assuming with longer cooking time), or do we need to go back to the store for a loin? If the latter, what do I so with this mustardy shoulder?
I made some delicious slow-cooker pulled pork using this chow.com recipe. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
I picked up a pork shoulder for holiday cooking. I love braising, but have only done beef and lamb. I've dug up a couple of recipes, but none has really grabbed me yet. What is your favorite braised pork shoulder recipe? [more inside]
Pork-filter: Help me rescue my 'pulled pork' before it's too late! [more inside]
Help needed on my first tenderloin. My apples touched my pork! Now what? [more inside]
I purchased a rotisserie roasted pork knuckle at the Farmer's Market yesterday. I unfortunately neglected to pay attention to the prep instructions on the scribbled note at the stand. When I got home, I got out the slow cooker and started throwing stuff in...the meat and knuckle bone, a ham hock that I had stored in the freezer, a bunch of shredded carrots, cabbage, a cut up onion, 2 cut up apples, some seasoning, and a beer poured over the whole thing. I left it slow cooking for about 8 hours, then on warm overnight. When I got up this morning, the slow cooker was off and it was room temperature. Two questions: 1. is it safe to eat? 2. It doesn't really seem edible in it's current state. There's not a lot of liquid but what there is is mostly fat. It smells good but looks like a mushy mess. Is it salvageable for any purpose? Can I do something else to it to make it a broth base? Bonus question: I pulled the crispy skin off and stuck it in the refrigerator separately. Suggestions on what to do with that?
Any recommendations for BBQ joints in the Clarksville, TN/Oak Grove, KY area? [more inside]
I have a pound of ground pork. What should I do with it? [more inside]
What went wrong with my slow-cooked pork shoulder today? It came out differently than it usually does, and wouldn't pull apart with forks. [more inside]
Where can I buy lard and/or beef tallow (to eat) in Philly? Italian Market, right? Is there a butcher you really like and trust that you can recommend? If I want to get some today, by what time do I have to get over there?
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]
Can I make a pork roast for Yuletide from a pork shoulder butt? [more inside]
What are some quick dishes to cook pork mince (ground pork meat) in a pan? [more inside]
Pork problems - I just found out that a pork butt is really a shoulder. I'm living in Germany, and I asked for a pork butt using the German "hinterschinken" and pointing at my own butt for reference. The butcher asked her boss, then went into the back and pulled out a piece and sold it to me. Now I'm pretty sure I have the wrong cut of meat for the carnitas I'm making tomorrow, so I went out and got an actual shoulder. Now my question is - what do I do with the actual butt piece I now have? Is this a ham? Obviously, I'm pretty clueless when it comes to meat cuts. Please help me make my mistake delicious.
KauaiFilter: Where can I find the best Kalua pig on Kauai, and what kind of car will I need to get there?
Mrs. Hylas and I are headed to Kauai on 12/19 for our honeymoon. We'll stay 8 days on the north side of the island in a rental found through VRBO. After reviewing previous recommendations, we'll certainly go to Hamura Saimin. Neither of us have had a proper vacation in years, so we want to have only a few plans and leave the rest of our time open for spontaneous adventure. The only thing I really, really want to do while I'm there is make sure that we find a good source for Kalua pig (luau optional). Where should we go? We plan to rent a car in Princeville, but a few people have now told me I should get a Jeep. Do we need one? Why? Finally, Mrs. Hylas is convinced we're going to want to cook all of our meals in our rental and avoid eating out as much as possible. She would like to bring a cooler full of frozen stuff to save money. I'm not so sure. What say you?
Charcuterie Rescue: Too dry on the edges and too salty. Anything I can do? [more inside]
Say hypothetically, that you had half of a pigs worth of unrendered and raw pork fat trimmings in your freezer, apparently about 20 lbs, that your butcher handed you when they returned the rest of your, now disassembled, half pig. What would you do with it? [more inside]
How can I salvage a delicious but dried-out pork fillet? It still tasted delicious but was too dry to eat it in the way I had intended (just cooking juices with vegetables). Does anyone know of any interesting ways of using the rest of the meat? I've got about 1.5lbs left. [more inside]
My friends just called to offer me any of the non-conventional parts of the two pigs they are slaughtering tonight. What should I take? [more inside]
Is it safe to eat question #18734. Vacuum packed pork spare ribs, six days in the fridge. Still good? [more inside]
Why isn't my pork roast ... uh, roasting? My almost 4lb pork shoulder has been slow roasting in the oven for about 5 hours and yet its internal temp is still 30 degrees too low. [more inside]
What else to do with pulled pork after tonight's bbq pulled pork sandwiches? [more inside]
Ground Pork Cake? That's what it rang up as at the register. But what is it (besides absolutely delicious), where is it from, and how is it normally served/used? [more inside]
What can I use as a non-porky substitute for salt pork? [more inside]
What to do with a 1.5 lbs piece of lomo embuchado? [more inside]
I've got a nice big piece of pork belly, and I'm going to braise it in cider and wine, as in this recipe. I've made it before, and it was excellent. Which wine (or cider, or even beer) would you pair it with? [more inside]
What to do with a dead pig? [more inside]
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