Cooking a pork shoulder sous vide, but had a power outage last night that killed the heater/circulator... [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]
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 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.
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]
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]
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 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?
Can I make a pork roast for Yuletide from a pork shoulder butt? [more inside]
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?
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]
Is it safe to eat question #18734. Vacuum packed pork spare ribs, six days in the fridge. Still good? [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]
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]
Can pork be eaten when it is still pink inside? [more inside]
What did we eat? We went for banh mi (Vietnamese hoagies) and they had other goodies in a deli case. We bought some kind of small squares, about one inch per side, and maybe 3/8" thick. Each was topped with a slice of onion and a slice of jalapeño. Inside each was a whole peppercorn. It was weirdly pink - at first we thought it was some kind of sweet bean dessert. Ground, pickled(?) pork. What are they called?
Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time. [more inside]
[DinnerEmergencyFilter] Accidentally cooked two pork chops for 60 min rather than 30 min - chops are tough and sad looking. How to salvage for dinner guest arriving in 30 minutes?
Chops were baked for 60 min (should have been 30) at 350 degrees, smothered in green apples and a thin caramel sauce of butter, brown sugar, and salt. Any ideas on how to fix this? I'm a sad bird.
Where can I find curing salt/pink salt in DC? [more inside]
Where can I find a state by state break down of pork consumption per capita in the USA? Preferably from the early 90s but I'm willing to compromise. [more inside]
Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]