[Sca-cooks] Re: Pork shank 2

[Phil Troy / G. Tacitus Adamantius]

On Jan 17, 2006, at 8:37 PM, Pat wrote:

> Master A, that would be my solution as well, however, why wait  
> until it reaches an internal temp of 155 degrees to take it out of  
> the oven in the first place?
>
>   Mordonna

There are a number of possible reasons: if, for some reason, it's  
inconvenient to let the meat sit out for a while (note that a five- 
minute wait is probably sufficient just for redistributing juices and  
preventing a dried-out roast). It might also be that the roast is too  
small to take full advantage of the kind of heat conduction you can  
get with a larger piece. Maybe you decide the meat isn't as brown as  
you want it to be, and leave it in the oven a few more minutes as the  
clock ticks toward service time. Maybe the meat reaches the target  
temperature sooner or later than you expected because you were using  
a bone-in weight and then boned, rolled and tied the roast (or some  
variation on this).

It's not a bad idea. It's just one for which there are alternatives  
which, under certain circumstances, might be better.

Then again, I did once participate in a Twelfth-Night feast many  
years ago in which medium-well pork loin was served, and it was in  
Berelinde's home Barony (no, I wasn't in charge). As I recall there  
were several logistical problem with that feast, and while the pork  
was probably the least of people's worries, it's possible it is not  
fondly remembered ;-).

A.

>
> "Phil Troy / G. Tacitus Adamantius"  
> <adamantius.magister at verizon.net> wrote:
>   I'd think slicing and serving it would be the thing to do in that
> case -- that tends to stop the tide of the most egregious carry-over
> cooking. But ideally, with a little experience, you can judge how
> much it'll carry over based upon weight and other variables.
>
> Adamantius
>
>
> Lady Anne du Bosc
> known as Mordonna the Cook
> Shire of Thorngill, Meridies
> Mundanely, Pat Griffin of Millbrook, AL
>
>
>
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brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
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"Confessions", 1782

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