Cooking Notes

[colomon]

What I learned today: Just throwing the pork in the crock pot with some chardonnay is clearly inferior to browning the pork in oil that has just cooked some onions and then adding cider to the pot. Next time, I will know better, though whether I will have the time and cider needed to do it properly is not clear. (Possible future avenues of

Comments

[txanne]

Hard cider, meaning alcoholic? Sooooo good with pork.

[colomon]

Hard cider, as in alcoholic and bottled as a carbonated beverage.

I've already tried normal cider that had gone slightly hard, and it was great.

[aular]

Browning is *very* important - that's where most of your flavor comes from in a braised meat. And adding hard cider would be yummy. Alcohol has a lower boil point than water, so you can concentrate the flavors easier if you use something with an alcholic content to it. That, and alcohol (according to this site: http://www.chefsclasses.com/science/AlcoholScience1.html) interacts with fats well to enhance flavor. Pork & apple pair well together, so adding hard cider would work well