I cooked a pork shoulder sous-vide for 24h and sadly It came out extremely dry. I think it's due to cooking it in a citrus heavy marinade and removing a bit too
I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sa
I have made a few corned beef with chuck and pot roast cuts. Using salt,sugar nitrite salt , etc: the results have been excellent. I have not used brisket becau
What temperature should a pork loin be when cooked in a slow cooker or how long should it cook?
I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock,
I recently bought a pressure cooker and I have been learning about all sorts of different ways to make things that I normally would slow cook faster with the pr
I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven
Recently I was preparing kotlet schabowy from pork tenderloin. The tenderloin had a bit of excess fat in it and I cut it out(a small slice, approx 3-5mm x 1cm x
The Problem: Recently, I've been on a pulled pork kick. My go-to method has quickly become pressure cooking, since it's relatively quick and it allows me to set
I recently bought packaged pork ribs, 3.5 lbs, preseasoned with whiskey black pepper. I was planning on cooking it in an instant pot, but I'm still a bit of a n
Sometimes when preparing pork belly I notice that the piece happens to have nipples on it. Should these be removed or is it fine to eat? If removed how much of
The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm t
Let me start by saying, I am a good home cook. I have been cooking for a while with positive review. I decided to try something I had never done before. I ma
So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackl
I got a cut from an asian grocery store yesterday that was labeled as Pork Belly, but what I got is this: That's the top-down view; the cut is under an inch
I've been watching Sam the Cooking Guy a lot lately, and I was excited to see that his newest video featured my favorite sandwich, the Cuban. https://www.youtu
I have been researching cooking skin-on pork roasts (for example Porchetta). And what I have noticed is that the main difference between them is the skin textu
I have browned then roasted a 6 lb. pork shoulder in a covered pan in an oven set to 275 F for 5+ hours. The results were excellent , very ten
I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: s
I recently made this recipe: https://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html 7 lb pork shoulder, apply rub, wrap tightly in parchmen