(Untitled)

[pinteresque]

I picked up a pork loin at the market last night because it looked tasty

Comments

[m0xiee]

matt did a great stuffed pork that was smoked...not sure how you'd do that.

chris-o has a great marinade involving oj and chinese five spice...not sure of the exact recipe, but it's tasty. that with rice and stir-fry veggies...mmm

[mkb_technologie]

that stuffed pork was actually not grilled in the recipe, I think. I think Jack needs to borrow my book :)

poaching in oil sounds like deep frying to me :)

[pinteresque]

It doesn't fry, though - it just kind of...chills out, gettin' friendly and warm.

[lazysun]

I'm not sure that pork loin is tender enough to withstand the magic of magic pork. We always did it with tenderloins, and even they tended to dry out. However, it'd be worth a shot: it's OJ, pineapple juice, soy sauce, garlic, ginger, five spice, and pineapple and orange pieces. Of course one can vary the citruses, but you get the idea. You might want to garnish with scallions or something, though, because the dish itself is decidedly brown

[guaharibo]

Perhaps the intent with the low-heat oil treatment was to crisp the skin without cooking the chicken flesh much so that when you breaded it the chicken wouldn't be over cooked but the skin would be perfect.

[pinteresque]

hm. I can buy that logic, but I think you might've got it backwards - it's more likely to me that the bath gently cooks the chicken through while infusing the skin with olive oil and the pan-treatment crisps the skin and breadcrumbs.

It's still WEIRD, though.

[guaharibo]

You're right, it sounds more logical the way you said it.

[donblood]

Poaching in oil is not some crazy space cooking or whatever. What you saw wasn't "like poaching, but in oil," it was poaching. You can use oil to poach, it's okay.

In fact it's terrific for preparing delicate fleshes, like thin white fish (sole, tilapia). And also a brilliant way to prep hardier meats for pan-finishing, as you saw on the show.

Here's what I really like about cooking: nothing is crazy.

[e2satori]

It sound s little bit like the confit technique, although true confit is about preserving the meat by cooking it down in its own fat.

Duck and lamb confit are insanely good. It's a method I've always wanted to try, but like making puff pastry it's a serious time commitment. To make real duck confit also requires sourcing duck fat and duck legs - both of which can VERY EXPENSIVELY be had from D'Artagnan - but I'd be scared to spend that much scratch on raw ingredients that I could conceivably fuck up. (I just use D'Atagnan as occasional food porn; that stuff is SO out of my price range.)

That poached in oil thing sounds delicious, though. I tried a recipe a while back called "carrots confit" (no oil involved, though - obv. not a true confit) which involved cooking baby carrots in a low/slow bath of orange juice and grated ginger, and it was rally delicious and super-easy. It was a nice way to do a relatively boring vegetable.

I second don's "nothing's crazy" comment. Cooking is wacky that way.

As an example, I give you Broccoli

[e2satori]

OOOO OOOO ALSO? The new season of TOP CHEF starts tonight!

I wish I had cable. ;.;