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?
... 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.
You are correct. Drain and reserve fat, shred the pork, re-add as much as you need.
from contact with the fat, so this side stayed almost unfried. Is my frying technique wrong? Should I drain the cakes for longer time before frying (they had about 10 minutes of draining now...I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I shallow fried some of it. I had soaked enough for two batches. The first batch went in when the oil was at about 190°C. They took a lot time to get ready, and soaked up too much oil in the process
Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company's chili cook-off. I want to hear some suggestions and opinions on this recipe. My question is: Has anyone..., making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot. Add onions and green bell pepper to the ground
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
it; the sauce is there but just thick enough to not drain off. Is there anything I can do to properly drain out the excess sauce or is there some method I can use to make sure the extra portion is edible...I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been sub-bar. It's veggie stir fry and I use a variety of sauces (most of which involve soy sauce) and a little vegetable oil. The problem is mostly the sauce; I can't seem to drain it out, so it builds up at the bottom and gets nasty
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?
as much. Here are some images on Google. It's probably hard to tell from the photos but the jerky is a bit translucent. I wonder if it they grind up pork and fat together. ...If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed plastic packages. If you're lucky enough to have an actual beef/pork jerky store that's even better! We have one in the Chinatown in New York City. I want to know how to make the pork jerky. What
I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and served in a pizza roll. When I bit into it, something tasted a little off. I can't describe it, but I didn't care for it. Was it the oil or the fat I was tasting? I'm hesitant to just lick the canola oil to determine if that was it.
I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ hours at a simmer. My somewhat-trusty instant-read thermometer says that the temperature is around 205 °F after about 3 hours of simmering. As far as I can tell, very little fat from the brisket has actually melted/rendered by now. I noticed a similar issue last time I made this chili as well: the final outcome had some rather large pieces of fat which were not a particularly nice texture. Here's what
. What I ended up doing was adding some EVOO to the sauce because I figured it had a similar fat content. The sauce turned out ok enough, but I'm wondering what the difference would have been if I had...While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good... to 10 minutes or until al dente; drain. Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear. In a large saucepan combine