Text 24990, 97 rader
Skriven 2012-05-18 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: pig fat
===============
-=> Quoting Dave Drum to Michael Loo <=-

 DD> I like a pork roast with a moderate layer of fat on it.
 DD> A piece of fat on a roast or a chop has some tooth.

 DD> My objection is to the rendered fat (grease) with the
 DD> consistency of used motor oil.
 DD> Grease dripping from a hunk of over-finished (farming term,
 DD> not a cooking term) hog is just a terrible mouth-feel

Ah, I see your problem. The roast should be elevated on a rack so
that it doesn't stew in its own juice. And roasted slowly at 300 F or
less for along time to allow the fat to render out of the joint.
Really fatty roasts are best well done.

But save the dripping for other things. In modest amounts it can be
used for pan frying potatoes, Chinese stir fries, and making roux
for gravy. Large amounts can be filtered and added to the the deep
fat fryer to enrich its vegetable oil. Mine is sitting at about 75%
canola oil, 25% mixed pork fat and beef tallow.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broiled Ham Hock With Braised Cabbage
 Categories: Pork
      Yield: 4 servings
 
      2 tb Dijon or whole grain
           Mustard
      1 ts White or red wine vinegar
      6 tb Olive oil
           Kosher salt and freshly
           Ground black pepper
      4 lb Bone-in ham hocks
      1    Onion, roughly chopped
      2    Stalks celery, roughly
           Chopped
      1 lg Carrot, roughly chopped
      1 sm Bunch parsley
      2    Bay leaves
      1 lb Savoy or white cabbage,
           Finely sliced
      1 tb Balsamic vinegar
 
  You have a few options for how to get the skin to blister and
  bubble. Most effective would be deep-frying the whole thing. First
  you braise the hock (doing so also yields a bonus batch of pork
  stock); then you fry the hock in a wok so that the skin gets even
  heat exposure and crisps up in a jiffy. As an alternative, you can
  broil the hock, or put it on your grill. Neither method gives you
  skin as crispy as deep-frying, but both ways give you very
  satisfying products.
  
  Combine mustard and vinegar in a small sealable container. Add 1/2
  cup olive oil. Seal container and shake vigorously to emulsify.
  Season to taste with salt and pepper then set aside.
  
  Add ham hocks, onion, celery, carrot, parsley, and bay leaves to a
  large saucepan. Cover with water by 2 inches. Bring to a boil over
  high heat, reduce to a bare simmer, cover, and cook until hocks are
  completely tender, about 3 hours. Remove from heat and set aside.
  
  Heat remaining 2 tablespoons olive oil in a 12-inch straight-sided
  saute pan over medium-high heat until shimmering. Add the chopped
  cabbage and cook, stirring frequently, until cabbage softens, about
  10 minutes. Season to taste with salt and pepper. Add balsamic
  vinegar and continue to cook, stirring frequently, until the cabbage
  is beginning to brown, about 10 minutes longer.
  
  Preheat broiler to high and adjust rack to six inches below element.
  Transfer cabbage to a broiler-proof casserole dish. Transfer hocks
  to cabbage, discarding bay leaves (save broth for another use).
  Nestle the hocks in the cabbage, using the cabbage to cover
  exposed flesh but leaving skin exposed. Season hocks with salt and
  pepper. Broil until the skin is browned on one side, 8 to 10
  minutes. Turn the hock over and broil again until the skin is
  brown and crispy, about another 8 minutes.
  
  Serve immediately with cabbage and mustard vinaigrette on the side.
  
  Posted by: Chichi Wang
  
  From: Serious Eats
 
MMMMM


Cheers

YK Jim


... Yep, I'm a pork pusher.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)