Comments | abadoozy: Food, glorious food

abadoozy

Food, glorious food

Mar 11, 2005 09:27

Last night we went out to the newest restaurant in town - a French restaurant, high-end, really the only restaurant of this type within a hundred miles. It was a welcome addition to the local scene when they opened last October, and we’ve been there several times since ( Read more... )

Comments 2

drool bucket anonymous March 12 2005, 08:26:27 UTC

quimulus the devout here. fetch me up a drool bucket. i'm eating that pork tenderloin as you speak, wondering to myself why this isn't the thanksgiving dish instead of turkey ( ... )

Re: drool bucket abadoozy March 12 2005, 13:06:53 UTC

Dryness in pork primarily comes from overcooking it. I think that the tendency to overcook comes from cooks afraid to serve "raw" meat - a rare steak is acceptable, but rare pork or poultry is not - and fear of trichinosis. Trichinosis is still around, but is a much smaller risk than it used to be back when pigs were fattier beasts.

But I digress. The best thing a cook can have when it comes to cooking meat is a $10 Insta-read thermometer. With one of these babies in your back pocket, meat will always be done to perfection.