0
Pork
Pork is the most consumed meat worldwide, and comes from domestic pigs.
1,263 Questions
They have the world's best pork. ..without a doubt. I don't think they are muslins.
Why do the casings on your summer sausage become loose after the smoking and cooking procedure?
Simply because part of the fat in the meat mix melts down
What places can Muslims not eat pork in?
Muslims cannot eat pork in any place; it is forbidden for all places and all times.
How do you cook bacon at home?
There are three ways I cook bacon.
Oven: You line bacon up on an oven pan.( you can use ~Pam~ spray) Then you put bacon in oven at 350. You check on bacon every so often. (If you like crunchy bacon, then leave it in a little longer)
Microwave:Put two full paper towels on top of each other on a plate. Then line bacon up on the paper towels. (If you want more bacon than what you have, then just repeat step one.) Put in microwave. Set for 3:00-5:00 on high.
Stove: Take out a frying pan(size varies depending on how much bacon you want). Use ~Pam~ spray or Canola oil (spray can). Put bacon on pan. Turn on stove to 5-7. Use a spatula to turn over bacon every so often. Cook until brownish color.(If you like crunchy bacon leave on longer.)
I do not recommend the oven. It tastes the best in the pan.Good Luck! Happy Bacon!
How can you tell salt pork has gone bad?
People get a little confused about salt pork, it’s preserved but does it go bad? It’s a salt-cured piece of meat, but there are variations of course in how its made. Certain commercial types aren’t made to last I’ve made my own at home and its dead simple to actually produce, all it takes is some patience. It’s definitely a ‘cured’ meat, and anything cured I’m keen as on!
What is the appropriate internal temperature to achieve when grilling pork ribs?
With ribs I've been told to cook all the way up to 190 degrees, which makes it much more tender.
All Jews have the same Torah, which contains the basic laws of keeping kosher. Orthodox Jews believe that the Torah must be fully observed (Deuteronomy 13:5). They keep the laws of Judaism as codified in the Shulchan Arukh (Code of Jewish Law), which lists the laws of the Torah and Talmud. Torah-study is seen as very important (Deuteronomy 5:1); and the modern world is seen as subservient to the Torah (Talmud, Nedarim 32a), not the other way around.
Other Jewish groups (Conservative, Reform) adapt, curtail or change the Torah-laws in contemporary life, to a greater or lesser degree.
See also:
What kind of sausage do you get to make the banger dish?
Banger is the type of sausage for the Bangers and Mash dish. The Banger sausage is mainly made of pork butt, a small amount of breadcrumbs, water and an array of spices depending on the brand. Bangers get their name from their bursting or "banging" in high frying temperatures. To avoid losing most of the sausage bangers may be boiled first and sliced lengthwise prior to frying or grilling this may cause the bangers to lose much of their flavor but the British are not know for their cuisine.
What area of the pig does the pork loin come from?
The loin on a pig is a cut of meat from the part of the body of the pig on both sides of the spine between the lowest ribs and the hipbones. Then it is prepared.
Does symbols you and d on food mean no pork?
In the UK there is no commonly used symbol that means no pork. There is a "v" symbol for vegetarian, which obviously encompasses "no pork", but there is not one specifically for "no pork products". However most food ingredients labels will state the origin of "gelatin" and "shortening/lard" and "glycerine" etc..., which does help to establish the presence of pork products.
Yes. But it's slightly hazardous. Cooking kills parasites in pork flesh.
How long should you cook a 700g boneless pork join for?
1 and 1/2 hour at 375degrees, approx 1/2 hr. per lb. ( 1lb =500 grams.)
Does Kelley's smoked and cured ham need cooking?
No. Smoking and curing are both methods that effectively cook food. Just smoked food is safe, just cured food is safe and when something is both smoked and cured it is also safe.
How do you get good pork crackling?
1. Ensure pork has been in the fridge for 24 hours.
2. Further score skin without cutting into meat.
3. Place on a rack over the sink, then pour boiling hot water over fat (this ensure a shrink back of the fat) do this 3 times at 1 minute intervals.
3. Dry thoroughly with kitchen towel or hair dryer.
4. Rub salt into the scored skin, cover with kitchen towel and place back in the fridge overnight.
5. Pre heat oven 220, re salt pork, and ensure it is dry, place in a oven for 30 mins
6. Turn down heat to 180 and roast for a further 90 mins or you can use Jamie's recipe below, remove and allow to stand in a warm place before carving.
This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn't the kind of joint you carve into neat slices. If you've cooked it right, it should pull apart into shreds with a couple of forks. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that's what he's there for.
Preheat your oven to 220°C/425°F/gas 7.
Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you've just made, pulling the skin apart a little if you need to.
Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325 F/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.
Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!)
Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender.
Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you've got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).
Bookmark:
