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

I just opened the fridge door and it was sitting there, and it occurred to me that I have absolutely no idea what to do with it. Any suggestions?

Also (and possibly relatedly; I'm tired) I was watching a cooking show last night and the chef was making Spanish-inflected chicken wings, but he - I don't have the terminology for this, but here goes - he marinated them before simmering them at very low heat in 3 inches or so of olive oil for a half-hour before lightly breading them and finishing them in a pan. It was like poaching, but in oil. I had never heard of such a thing. Am I a rube, or does that seem weird to anybody else?

Comments

( 11 comments — Leave a comment )
m0xiee
Nov. 12th, 2008 03:35 pm (UTC)
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
Nov. 12th, 2008 04:09 pm (UTC)
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
Nov. 12th, 2008 04:45 pm (UTC)
It doesn't fry, though - it just kind of...chills out, gettin' friendly and warm.
lazysun
Nov. 12th, 2008 11:17 pm (UTC)
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.

My mom does pork loin roasted with a sauce involving peach jam and soy sauce. Pork does REALLY well paired with fruit, just in general; it's a fan of apples, too, but also cherries, raisins, currants, cranberries, ... you get the idea. I've found pork to be surprisingly versatile, although my cooking skills are somewhat lacking compared to you and some of your audience.

Mom also does wonderful things with pork chops (i.e. sliced loin :) ) and sliced potatoes and roasted peppers. Also try just cooking them with pickled bell peppers -- that's damn good too. Both of those are pan-fried or sauteed, depending on your fondness for, er, fond.

OK, I'm getting food-geeky, it's time to stop...
guaharibo
Nov. 12th, 2008 04:23 pm (UTC)
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
Nov. 12th, 2008 04:44 pm (UTC)
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
Nov. 12th, 2008 04:46 pm (UTC)
You're right, it sounds more logical the way you said it.
donblood
Nov. 12th, 2008 04:55 pm (UTC)

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
Nov. 12th, 2008 09:45 pm (UTC)
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 and Cheetos. Which is an actual recipe served in an actual NYC restaurant which actal people pay actual money to actually eat.

OK, maybe that IS crazy. The video is really worth a look, though, for the sheer "NO FUCKING WAY" value.
e2satori
Nov. 12th, 2008 09:48 pm (UTC)
OOOO OOOO ALSO? The new season of TOP CHEF starts tonight!

I wish I had cable. ;.;

silvergrrl
Nov. 13th, 2008 06:45 pm (UTC)
I betcha anything that that bacon cookbook I gave you has some great bacon/pork loin combos going on. If you wanna double up on pork, that's the way to go, I tells ya!
( 11 comments — Leave a comment )

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