I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject
I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperat
I have commissioned a pig from a local farmer and it will be going to the butcher soon. It turns out that I can have it butchered to my specific requests. Has
I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork cho
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substi
What is the difference between "rendered pork fat", lard, and bacon fat? I've seen lots of references to rendered pork fat in the Momofuku cookbook, references
I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry
My family would like to eat pork knuckle (ideally the Germany/Austrian style but not necessary as long as they taste fine). I looked up various receipt but mos
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, t
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? Thi
My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because t
I bought about 6 lbs of pork butt, cooked that up and made awesome chili. Now I have about 1 lb or so of pork trimmings, the fat, mostly white in color. What
My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home. It's usually silverside, topsi
I made some pulled pork using this slow-cooker recipe a few weeks ago. Ingredients include: 1 (2 lbs) pork shoulder 1 (12 fl oz) can or bottle root beer 1 (
I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. I thin
I found this video of a butcher carving up a half adult pig (not gory) really interesting and would like to learn how to do this on my own. However, I could ne
I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me
I marinated a pork roast in lime, garlic, oregano and a little olive oil. The flavor of lime is over-bearing. Is there anything I can do to counter the lime t
I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered o
I had some pork (shoulder) I had to use today, suspecting it might be unsafe tomorrow. So I thought I'd soak it in some hydrogen peroxide, about 2-3% concentra