Posts by abefroman

Quote: Originally Posted by IceMan  Abe ... I'm curious here.  What's the motivation for cooking a pork loin in a slow-cooker?  This is neither a tough cut of meat or one that takes a long time cooking in...

Quote: Originally Posted by teamfat  I agree that low and slow would not be the best route for this cut.  I'd brine it, unless it is already "deep marinated" from the processor.  Then do a garlic, salt,...

Quote: Originally Posted by MichaelGA  As long as it isn't wild pork - the risk of Trichinosis is incredibly small.    Much much smaller than salmonella in eggs that are cooked sunny side up. (which isn't...

Below medium?  Is that safe for pork?  

What's a good way to cook a whole pork loin in the slow cooker?   Its about 4 pounds, boneless.

Thanks!   What kind of salt do you use?  Kosher or table?  

How can I get baked turkey wings to come out crisp?  Would it help to dust with flour and salt?  Would coating with oil have any benefit?

Hot water dough vs cold water dough, is there a general rule of thumb on when to use which?

MOT Question: What type of wine is best for Passover?   (and don't say Manaschewitz)

Thanks for the tips, I was going to start them earlier.  Memorial day sounds like a good time.