I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork back in the refrigerator. Can someone please save my pork belly and let me know how to get rid of the hair?
If you have a blow torch or a brûlée torch, just burn the hairs off.
If this is not an option, I've heard that you can use a normal safety razor. In this case I would definitely choose a razor without a lubricating strip along the top.
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper
This might be a very silly question, but I'm sort a pork newbie. Anyway, I recently went to the butchers and bought a big slab of pork belly, to make crackling. Immediately, I noticed it had a very "farm-y" smell. I rinsed the pork belly but the smell was still there, mostly in the skin. I prepared it by steam cooking it in the oven for about three or four hours. But the smell made it impossible to eat, as the barn yard stench permeated the entire pork belly. It was nothing like what I'm used to when eating pork belly in a restaurant for example. My question then is: Did I screw something
I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product. Anyone know or have tried these themselves?
Occasionally I'll find a hair in my food. If I find one in say a restaurant, I won't eat my food, but I can't just throw out an entire platter of food if at home where my own grandma worked hard to cook it for me. In that case, I'll generally pick the hair out and continue eating (at least in that case I know where the hair has been). If a hair falls into food in preparation, is the food still safe to serve/eat once the hair is removed? What are the potential hazards of serving food with a hair still in it?
In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 degrees celsius for 3 to 4 hours) are generally required, yet when ordering it in a restaurant it obviously doesn't take that long to arrive at the table! My question therefore is, what tricks or techniques do restaurant chefs use to serve belly pork on demand. Can it be cooled and re-heated later, or is there another "trick" that's used?
in between two pieces of rice paper to form the centerpiece. Once the frame is assembled the server drapes the flag over the frame. We cure the pork belly with salt, sugar and aromatics... the curry with the shredded pork belly to make the ragu spooned over tableside by the service staff. My question is, what would be a typical set of Thai aromatics for the pork prior to putting...I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips
and/or freezer for at least a couple of hours. I am not worried about the fruit or vegetables but I am also picking up some meat (specifically ground beef, round steak and pork tenderloin). The meat will be completely frozen upon pickup. My question is will the meat still be good if I get home a couple hours later? In addition could I put the meat in the freezer or must I put it in the fridge and it eat within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems. Thank you
in between two pieces of rice paper to form the centerpiece. Once the frame is assembled the server drapes the flag over the frame. We cure the pork belly with salt, sugar and aromatics... the curry with the shredded pork belly to make the ragu spooned over tableside by the service staff. My question is, given the list of ingredients for the coconut curry but no sense of how to make...I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips
We have a self-cleaning oven (GE). We put in some stewing beef in a roaster into the oven at 300F for 45 minutes. After about 20 minutes there was smoke coming from the rear vent. When I noticed it I opened the oven door to see what was going on and had an extreme flash come from the oven, which burned my eyebrows and the hair on top of my forehead. There were no spills in the oven (e.g. grease... for 23 minutes), smoke was coming from the vent and I just turned it off and left it as I didnt want to fill the house with smoke. When I took out the pizza, the bottom was like thick rubber soles