Pork

A good recipe for roasted pork tenderloin is to season it up with basil, salt, a bit of garlic, and roast in a pot with mushrooms, onions, peppers and potatoes. This will allow it to absorb all the juices, and you should continually basted the tenderloin with any water, dressing or sauce you wish.

• Buy and prepare meats carefully. Finely chopped meats are the most quickly and easily digested.
• Pay special attention to chewing, as well as to the cutting of the meat into small, bite-sized pieces.
• Drink plenty of water.
• Avoid strenuous exercise directly after eating to allow your gastrointestinal system time to complete its digestive process.

if you want to be more technical:

When you chew a Ham sandwich the teeth grind down the ham and the bread, the saliva breaks down the carbohydrates, using an enzyme called amaylase, in the bread, reducing them to maltose, as well as lubricating the food making its transtion down the throat easier.

When the food reaches the stomach(lumen) it is churned in the stomach acid, and the cheese is digested by an enzyme called pepsin.

When the pepsin has broken down the cheese in to poly-peptides the remainder of the food is passed down to the duodenum (also classed as the lumen), i think its under the stomach. Then in the duodenum the pancreas egests some more amaylase to breakdown the remainder of the carbohydrates, protases to breakdown the polypeptides into tripeptides and dipeptides, peptidases for the tripeptides and dipeptides into amino acids, and lipase for the butter to break it down into monogylcerides and fatty acids.

Then its passed to the intestines where the remaining sugars from the carbohydrates are broken down into glucose. then all the nutrients and stuff are absorbed and the waste comes outta ya.

I'm not sure about ham's current value since it fluctuates often, but i believe 5$

Tripe is a cut of meat from the stomach of various animals.

Yes, you can eat pork bone marrow though it doesn't yield as much marrow as beef bones. Pork bone marrow is used in soups (try Tonkotsu Ramen or numerous Chinese soups) and can be eaten roasted or cooked however you like, just like beef marrow. There's a soup touted as "anti-cancer" online using pork marrow and pork marrow is used to treat diabetes, fever, diarrhea and a number of other issues. The previous answer was ridiculous.

Yes, because it add extra danger so if you like living on the edge then frozen cooked sausages are wicked.

yes but it is unsafe because there would be bacteria in it. it would be unsafe to eat

Yes . Freeze it . then unfreeze it . then freeze it again . Keep doing those steps until you get to the amount of freezing or unfreezing numbers you get .

When cooking a ham, you do not face it down. It is recommended to let your ham sit for at least one hour before serving.

No. There is no trace of pork in any food that is kosher.

There are specially prepared pork joints that can be cooked from frozen however if the pork joint is not one of these then the pork should not be cooked from frozen as it is too high risk of not being cooked properly or reaching high enough temperatures to kill food poisoning bacteria. Pork is best to be thawed in the fridge over a 48 hour period. Alternatively, you can defrost in the microwave. You can also place the joint in a bowl place it in the sink and let cold water run over the joint for about an hour.

Pork butt, comes from a crossbreed of a goat, and a pig. Once the Goig starts butting into other pigs or goats, they harvest its butt, and what it uses to butt. therefore using both to make the ultimate pork butt.

Country ham is ham that is cured in salt. It is very food but sometime salty. It is often sold unrefrigerated sealed in packs in grocery store and can be a little expensive.

This depends on whether the ribs are precooked or not. It is best to precook ribs by boiling them with spices to taste for about 30 min before grilling. This cuts down grilling time by 80%. If the ribs are raw you will have to grill them for about 45 min to an hour depending on how hot the grill is and if there is a cover on the grill. It will cook sooner if there is a lid to cover them to keep in the heat to help with the cooking. Make sure you turn the ribs often to insure even cooking.

Yes to start with then remove the covering about half way through to get lovely crispy crackling, here is the best way to roast pork. Preheat your oven to 160°C (325°F) and use these cooking times to prepare a roast that's moist, tender and delicious.Your roast should be covered with foil for the first half of the roasting time. 3 to 5lb Joint 1½ to 2 hours 5 to 7 lb Joint 2 to 2½ hours 7 to 10lb Joint 2½ to 3 hours Tips for a better roast. For extra flavour you can add optional vegetables such as carrots, parsnips, onions and celery to your roasting pan, and roast the meat 'on a bed' of veg. The veg also helps to keep the roast off the bottom of the roasting pan so it doesn't 'stew' in its own juices.

Show Time Rotisserie requires 20 minutes per pound for a Beef Tri-Tip. A three pound Tri-Tip would require one hour cooking time plus a 5 to 10 minute "rest" time. If you want it slightly less cooked, use 18 minutes per pound.

When your Show Time Rotisserie reaches the end of the cook time QUICKLY add an additional ten minutes on the timer so the rotation starts again AND move the switch from "Normal Rotation" to "No heat Rotation".

This allows the natural juices to baste the Tri-Tip as it cools for that ten minutes of rest time. If you don't do this you'll notice the drippings continually dropping onto the roosting plate and sizzling as it's moisture is instantly vaporized and the natural grease is cooled and drops into the roasting pan below.

Trust me on this one. I've been making perfect Tri-Tips every time for over 25 years on the Show Time Rotisserie. One great product I swear by even if the only thing you ever cook with it is Tri-Tip.

Guinea pigs and other small mammals shouldn't be given sugar in any form including syrup. Their system is sensitive to too much sugar or salt or fat. Stick with foods specifically intended for guinea pigs. Mostly vegetables or grains.

Garlic, onion, basil, and oregano are good basics for Italian. And don't forget salt and pepper. Dried red pepper (sweet, not spicy) is a good addition as well. Savory, rosemary, and thyme go well with them if you want to get more creative.

Scrapple is an old Pennsylvania Dutch or Amish recipe that used old "scraps" of pork chopped and mixed with a cornmeal mush and baked into a loaf. It is then cooled and stored. Just before serving it is cut into slices and fried, then served hot. If you'd like some recipes, try the link below to the About.com site.

how long you cook a pork roast in nuwave oven

Depending on the size, it has to reach 165 degrees in the center. Read carefully though cuz most of your store bought sausage "especially smoked" is already fully cooked so it basically just needs to be heated... Hope I helped!!

well theres protein in sausages, carbohydrates, fibre, calcium, theres some iron in there and glucose (which is what your body uses to convert into energy) :)

HOPE I HELPED! :D

You must defrost thoroughly first. 1hr-1hr20min 380f

Spoilage is generally unmistakable - mold, sliminess, discoloration, abnormal odors, strange texture. These are all clues to tell you not to eat it. The old saying, "The nose knows", is true.

Most meats that have spoiled will give off a smell that is unmistakable. They can also get a green tinge to them, and feel kind of slimy to the touch. If you notice any of these signs it is best to just toss out the meat. Fresh meats have little or no smell to them and in the case of pork have an almost pink look to the meat. Beef should be a bright red and feel tender to the touch but not mushy.

Another way to tell that pork is bad is when you see that the expired date has passed and it doesn't smell as usual. But you should never test the pork by tasting because it can have a lot of bacteria or even toxin produced by bacteria that is not "killed" by cooking.

Another old saying, "When in doubt, throw it out!" is also important advice. The risk, no matter how small you believe it to be, is not worth taking.