[Sca-cooks] Larding Pork Loin???
kiridono at gmail.com
Tue Nov 21 19:52:39 PST 2006
And if you want to share the recipe for the brine with the rest of us, that
would work. We could try to replicate your winning technique!
On 11/21/06, grizly <grizly at mindspring.com> wrote:
> -----Original Message-----
> > > > > It must be extremely trimmed. I've rarely seen pork loin served
> that wasn't dry. The lean center meat combined with the fear
> of any pork that isn't bone dry combined with reheating makes
> for awful eating. Pork isn't particularly marbled like beef and so
> easily dries out from poor cooking. About the only time I serve
> pork at a feast is in dishes with braising or steaming. Such as
> Items like pork shoulder, butt or the fatty parts aren't nearly
> as bad. But I've rarely had a pork loin that wasn't dry by the
> time it got to the table. Larding it with a smoky bacon sounds
> like it would rock.
> >Now, if I were working without a covered pan or the bag, then I could
> >see some over-trimmed pork roasts being "difficult".
> Think about any time you have had pork offered at feasts.
> All but a handful of times, it has been dry and chewy.
> >Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)
> Gunthar < < < < < << < <
> Man. I feel sorrow for you and your sandy bits of chewy porcine h at ll. In
> my small piece of the world, I gained the monicker "Loin King" <blush> for
> the fortunes I've had preparing the driest, least forgiving slab of pork
> known to modern man. Think about brining the things before cooking, as an
> additional technique when larding (for some unknown reason) just isn't
> tempting to you. Loin is my preferred cut these days, and either salting
> the day before, or brining has expanded the margin of error and added to
> word fame.
> You gotta know your meat, and the brining gives a much simpler target to
> in terms of medium (or slightly more done) meat being moist and tender.
> Gunthar, If I can figure a way to do it effectively, I'm gonna mail you a
> roast I did over coals back in September, and froze the next day as it was
> left over (made 4 whole loins). Dry ice and next day shipping should do
> if I can find the Omaha Steaks cooler. No promises, but it could work
> Defrosted a one-third loin roast last week, and it was stellar.
> It can be done . . . keep the faith.
> niccolo difrancesco
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