I seared a 6 lb pork roast, put it in crockpot, then forgot to turn it on for about an hour. Then turned on low and will cook 8hrs. Is it ok?
In Spain,there are three popular iberian pork cuts: Secreto (or Cruceta), Bola (or Presa or Abanico) and Pluma. I have a question about the 'pluma' that I can p
No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get
We just made some pork sausage and fryed up a patty to check the spicing. The taste is fine but the patty is rubbery in texture. What did we do wrong or not a
I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budg
Pork steaks can be (quoting Wikipedia): cut from the Loin, Leg or shoulder of the pig. When looking at a pork steak, is there some way that I can visually
A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce. I've tried to recreate this at home by marinading for a short time and then fryi
Usually, I put the three layer pork on the table and let it cool before putting it in the fridge to store for later cooking if I could not finish all of them in
Yesterday I took a pork shoulder, removed some of the fat and sinew and skin, cut it up into smaller parts, and put them into the freezer in freezer bags. It to
I put a large pork roast in the crock pot this morning and accidentally set it to warm. I noticed it about 2 hours later and turned it to high
Can I make crackling from cured ham skin? I have a cured ham, which I have removed the skin to glaze. Can I bake the skin and make it into crackling?
I have a very large joint of wild boar that I'm intending to roast, but none of the recipes I can find have in mind the size of joint I'm about to cook and I'm
How long will a glazed ham last for? I have a ham, which I glazed. It was in a vac pack, and does not expire for 2 months. Since I have removed it from the
I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got aro
I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork. Will turn out dry, does it need less cooking time?
Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previousl
New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheatin
I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag.
I have a pork butt that is seared quickly then simmered on the stove in marinade for hours. I like to choose very marbled pork because it's just so much juicier