Pork being too dry does seem to be an issue with the leaner cuts, and it is annoying when you've not ordered a lean cut and you get one. When I make pork curries and I've managed to get a cut of pork with a good amount of fat on, I like to trim most of the fat off and render it down, then fry the meat in some of the rendered fat - I usually find it produces more than I need, so you get some for future cooking and also some homemade pork scratchings. Not the healthiest thing, but I think of them as my cook's treat while I finish the recipe :)
I'll be interested to see what other delights your Mother's recipe book holds, I love looking at older recipes and finding hidden gems.
I'm hoping it'll be fun. My grandmother's cook book, "Miss Tuxford's Cookery for the Middle Classes", was sadly disappointing but that was a commercial cookbook whereas this is a set of hand-written recipes and things cut out of magazines and glued in. My grandmother had something similar, on index cards, but I've no idea what happened to it.
My mother has a notebook from her mother with recipes in which I long to get my hands on and thinking about it, I bet if I asked her I could have it. Not sure there will be anything exciting there though, but it would be nice to look. My mother's collection is mostly scraps of paper shoved into the front of the recipe book she used the most when first married. The whole lot being held together by a rubber band, which mostly succeeds in holding everything in...
Mine are currently in a recipe manager program which does export to XML which is something, though I don't know if that will actually confer any longevity to them or not.
Comments 7
Reply
Or possibly it was always dry, of course.
Reply
I agree that it could be any of these.
Reply
I'll be interested to see what other delights your Mother's recipe book holds, I love looking at older recipes and finding hidden gems.
Reply
Reply
Reply
Reply
Leave a comment