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Posts by Pete

The sky's the limit with this.  Chefross had a few good ideas.  Here are a few more:   pulled pork-sauce (flavored) any numerous ways Shrimp and Grilled corn Shredded Chicken (again flavored any number of ways) Ropa Vieja (a Cuban shredded beef) Grilled Veggies I once did "tamales" with roasted poblano peppers as the wrapper-skipped the egg batter and steamed instead of fried them, but still relleno-like.   I also have to admit that I am not a big fan the really...
 Having made bacon wrapped poppers I couple of times I agree, adding a bit of egg can help set your filling so it doesn't ooze out, but I find that only works well with soft cheeses, not semi hard cheeses like cheddar or mozz. What I often do is partially cook my bacon before I wrap it around the peppers.  That cuts down on the grilling time and helps to save your filling.
 I totally agree with this sentiment but in the case of rinsing pasta before serving I have to totally disagree.  There is a very good reason for not rinsing pasta and it was given above.  The starches left on the pasta help the sauce to cling to the pasta.  By rinsing the pasta you remove much of that surface starch making the pasta less capable of holding onto the sauce.  It's not about authenticity as much as it's about good cooking technique.  While I am all for...
It would be helpful if you outlined how you are making it.
 Totally agree.
I would never "barbecue" pork loin or tenderloin as it doesn't have enough internal fat and connective tissue to stay moist in the long, slow cooking process.  Tenderloin I would do directly over coals (burner).  When it comes to loin, depending on the size I would do it either directly over heat or do indirect grilling.  The nuances between indirect grilling and barbecuing are kind of fluid, but generally with indirect grilling you would still be using a higher heat than...
Hopefully the OP will return and let us know how things turned out.  While I understand the stall (pork shoulder is one of my favorite things to barbecue) I do think that 7 hours is a little long for 3 1/2 pound cut.  I usually do full pork butts in 8-10 hours and those range in size from about 8 to 12 pounds.  Depending on how it was cut I would have planned on 4-6 hours max.  The good news is that pork shoulder holds really well, wrapped in foil and held in a 150-170°F...
 Midlife, there is a lot to unpack in your questions.  I'll see if I can help.  Smoking is not a "cooking method".  It is a preservation method, or at least was way back before refrigeration.  It's end goal back then was not to "cook" the food but to preserve through the use of smoke, which does have preservative qualities to it as well as by drying it out which helps preserve food. This is in addition to the preservation already achieved through the curing process which...
  Sorry, but I have to disagree. I do agree that braising lends itself to cooking large pieces of tough meat and that it what it is often used for, but that doesn't have to be the case.  According to Wayne Gisslen in "Professional Cooking" a braise  means (1) To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browining. Julia Child agrees in "Mastering the...
 Technically it is a braise.  All good braises should start out with the meat being browned via frying or sautéing.
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