Cooking and culinary tips/recipes

[Nancy Drew]

Does anyone have any tips for making pita bread? I found this recipe that I want to try.

 

http://www.foodlikeammausedtomakeit.info/2012/05/how-to-make-pita-bread.html#.WuBCAIhuYdU

 

Knead your dough well, but because it's a sticky dough, don't be tempted to add too much flour. It needs the moisture to create steam which causes it to puff up.

 

When they come out of the oven wrap them in a tea towel so that they don't dry out

 

oh and don't roll them out too thick otherwise they won't puff

[Fruity]

Bought these from my favourite butchery this afternoon, and having family over for lunch on Saturday.

Does anyone have any tips or recipes for cooking Pork Shanks?

 

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[Readsalot]

Bought these from my favourite butchery this afternoon, and having family over for lunch on Saturday.

Does anyone have any tips or recipes for cooking Pork Shanks?

 

 

Sent from my EVA-L09 using Tapatalk

 

 

If I remember correctly, I used ideas from this post last time: Basically, start it hot using a dry rub until the crackling forms, then reduce the heat and keep adding a bit of liquid, cooking it low and slow.

 

http://www.kalofagas.ca/2011/12/12/roasted-pork-shanks-with-crackling/

[Fruity]

If I remember correctly, I used ideas from this post last time: Basically, start it hot using a dry rub until the crackling forms, then reduce the heat and keep adding a bit of liquid, cooking it low and slow.

 

http://www.kalofagas.ca/2011/12/12/roasted-pork-shanks-with-crackling/

Thanks Readsalot, although I found this recipe earlier this morning - http://www.foodrepublic.com/recipes/oktoberfest-pork-shank-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

 

Comparing recipes, the one on Food Republic looks easier, and it requires less ingredients, lol. I might try the one you shared next time I do Pork Shanks.

[Readsalot]

Thanks Readsalot, although I found this recipe earlier this morning - http://www.foodrepublic.com/recipes/oktoberfest-pork-shank-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

 

Comparing recipes, the one on Food Republic looks easier, and it requires less ingredients, lol. I might try the one you shared next time I do Pork Shanks.

 

 

Let me know if it works! I'm all for simplifying and the more I eat pork the more I enjoy it. I know it's blasphemy since everyone is supposed to worship the almighty beef and lamb...

[Fruity]

Let me know if it works! I'm all for simplifying and the more I eat pork the more I enjoy it. I know it's blasphemy since everyone is supposed to worship the almighty beef and lamb...

Not a big lover of beef, unless I'm at a Steakhouse and they know how to cook a steak. As for lamb, I'll eat it every day of the week, but I need to win the lottery for that.

[Fruity]

The Eisbein turned out okay.

Before and after, and we pigged out, pun intended.

 

 

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Edited May 12, 2018 by HyruleWarrior80

[Readsalot]

I'm getting closer: My very first homemade pulled pork sandwich. Pork came out very soft, but slightly dry. Tasty, though. Going to try again since my local Spar is selling pork cheap cheap at the moment.

 

[Fruity]

I'm getting closer: My very first homemade pulled pork sandwich. Pork came out very soft, but slightly dry. Tasty, though. Going to try again since my local Spar is selling pork cheap cheap at the moment.

 

Been dying to find out how to do pulled pork, that, and pulled chicken as well.

[Captain Fastbastard Mayhem]

Been dying to find out how to do pulled pork, that, and pulled chicken as well.

Very simple, actually. Low, slow, sealed, with lots of liquid. Can be a mix of stock & veg / wine & spices / beer & spices etc. At least 4 hours. LOADS of recipes & how-to's online. 

[Readsalot]

Been dying to find out how to do pulled pork, that, and pulled chicken as well.

 

Most recipes seem to involve a slow cooker (which I don't have), but I scrounged around and found a few that are helpful if you want to cook in the oven. The basic highlights are:

 

The cut of meat isn't that important. Bone in, bone out, lots of fat or not, all of them work, so buy whatever is convenient. Of course people will argue endlessly about their favourite cut but people will argue about everything.

 

If there's too much fat for your taste: Trim it.

If there's a bone in: Cook it a bit longer.

 

Next argument is about the dry rub vs a marinade. I like to use a bit of both, especially if I have the time. Last time a used a marinade with yogurt as a base and mustard, paprika and lemon as my flavours.

 

Use a dish that's deep enough and has a lid, or you can use foil. I cut some veg in large chunks (onions, carrots, potatoes) and layered them in the bottom, poured some chicken stock over, spiced to taste, then placed the marinated pork shoulder on top.

 

NB: The pork should not be submerged in the liquid. You are cooking and steaming the pork, not boiling it.

 

Handy tip: You can use any liquid. Cider is popular since apples go well with pork.

 

Depending on the size, etc, you are looking at anything from 2 - 4 hours at about 150C. Keep the lid on (or the foil sealed) for at least two hours, then you can start checking every half hour or so. If it has a bone in, the meat should literally slide of the bone when you pick it up to inspect it. If it doesn't have a bone in, just check with a fork to see how soft it is.

 

NB: Once you start taking the lid or foil off to inspect, you also need to start basting the pork otherwise it will dry out. 

 

After that it's easy. Shred the pork and stir in some BBQ sauce, a mustard sauce, a chilli sauce, whatever you like.

 

Of course, my recipe isn't complete as I've only made it once and it wasn't perfect, but it's really not that difficult.

 

PS: I recommend you make the crackling separate. It's possible to do both but you're trying to do two different things at once so it takes some practice.

 

 

These aren't great photos but they should give you an idea of what I'm talking about:

 

 

With the yogurt mustard marinade.

 

 

 

After cooking for a few hours. I didn't baste enough, so it came out soft but a bit dry. You can see the meat starting to slide off the bone.

 

 

 

Shredded pork served with the veg that cooked in the chicken stock at the bottom. As you can see, soft enough to shred with a fork but slightly dry. Tasted much better after I mixed it with some BBQ sauce. 

 

[Fruity]

Most recipes seem to involve a slow cooker (which I don't have), but I scrounged around and found a few that are helpful if you want to cook in the oven. The basic highlights are:

 

The cut of meat isn't that important. Bone in, bone out, lots of fat or not, all of them work, so buy whatever is convenient. Of course people will argue endlessly about their favourite cut but people will argue about everything.

 

If there's too much fat for your taste: Trim it.

If there's a bone in: Cook it a bit longer.

 

Next argument is about the dry rub vs a marinade. I like to use a bit of both, especially if I have the time. Last time a used a marinade with yogurt as a base and mustard, paprika and lemon as my flavours.

 

Use a dish that's deep enough and has a lid, or you can use foil. I cut some veg in large chunks (onions, carrots, potatoes) and layered them in the bottom, poured some chicken stock over, spiced to taste, then placed the marinated pork shoulder on top.

 

NB: The pork should not be submerged in the liquid. You are cooking and steaming the pork, not boiling it.

 

Handy tip: You can use any liquid. Cider is popular since apples go well with pork.

 

Depending on the size, etc, you are looking at anything from 2 - 4 hours at about 150C. Keep the lid on (or the foil sealed) for at least two hours, then you can start checking every half hour or so. If it has a bone in, the meat should literally slide of the bone when you pick it up to inspect it. If it doesn't have a bone in, just check with a fork to see how soft it is.

 

NB: Once you start taking the lid or foil off to inspect, you also need to start basting the pork otherwise it will dry out. 

 

After that it's easy. Shred the pork and stir in some BBQ sauce, a mustard sauce, a chilli sauce, whatever you like.

 

Of course, my recipe isn't complete as I've only made it once and it wasn't perfect, but it's really not that difficult.

 

PS: I recommend you make the crackling separate. It's possible to do both but you're trying to do two different things at once so it takes some practice.

 

 

These aren't great photos but they should give you an idea of what I'm talking about:

 

 

With the yogurt mustard marinade.

 

 

 

After cooking for a few hours. I didn't baste enough, so it came out soft but a bit dry. You can see the meat starting to slide off the bone.

 

 

 

Shredded pork served with the veg that cooked in the chicken stock at the bottom. As you can see, soft enough to shred with a fork but slightly dry. Tasted much better after I mixed it with some BBQ sauce. 

 

Taking notes and ...........

[Readsalot]

Taking notes and ...........

Here's a guide I found handy. You have to scroll down a bit past the ads for the instructions.

 

https://www.thekitchn.com/how-to-cook-and-shred-a-pork-shoulder-for-pulled-pork-79485

 

 

Sent from my Nexus 5 using Tapatalk

[Ed-Zulu]

Most recipes seem to involve a slow cooker (which I don't have), but I scrounged around and found a few that are helpful if you want to cook in the oven. The basic highlights are:

 

The cut of meat isn't that important. Bone in, bone out, lots of fat or not, all of them work, so buy whatever is convenient. Of course people will argue endlessly about their favourite cut but people will argue about everything.

 

If there's too much fat for your taste: Trim it.

If there's a bone in: Cook it a bit longer.

 

Next argument is about the dry rub vs a marinade. I like to use a bit of both, especially if I have the time. Last time a used a marinade with yogurt as a base and mustard, paprika and lemon as my flavours.

 

Use a dish that's deep enough and has a lid, or you can use foil. I cut some veg in large chunks (onions, carrots, potatoes) and layered them in the bottom, poured some chicken stock over, spiced to taste, then placed the marinated pork shoulder on top.

 

NB: The pork should not be submerged in the liquid. You are cooking and steaming the pork, not boiling it.

 

Handy tip: You can use any liquid. Cider is popular since apples go well with pork.

 

Depending on the size, etc, you are looking at anything from 2 - 4 hours at about 150C. Keep the lid on (or the foil sealed) for at least two hours, then you can start checking every half hour or so. If it has a bone in, the meat should literally slide of the bone when you pick it up to inspect it. If it doesn't have a bone in, just check with a fork to see how soft it is.

 

NB: Once you start taking the lid or foil off to inspect, you also need to start basting the pork otherwise it will dry out. 

 

After that it's easy. Shred the pork and stir in some BBQ sauce, a mustard sauce, a chilli sauce, whatever you like.

 

Of course, my recipe isn't complete as I've only made it once and it wasn't perfect, but it's really not that difficult.

 

PS: I recommend you make the crackling separate. It's possible to do both but you're trying to do two different things at once so it takes some practice.

 

 

These aren't great photos but they should give you an idea of what I'm talking about:

 

 

With the yogurt mustard marinade.

 

 

 

After cooking for a few hours. I didn't baste enough, so it came out soft but a bit dry. You can see the meat starting to slide off the bone.

 

 

 

Shredded pork served with the veg that cooked in the chicken stock at the bottom. As you can see, soft enough to shred with a fork but slightly dry. Tasted much better after I mixed it with some BBQ sauce. 

 

Two schools on the pulled meat scene:

 

1. Cooked in sealed dish with moisture adding "stuff" - then pull apart for wet pulled meat (I do beef rib like this, will post my recipe when I do it again)

 

2. Cooked till falling apart/dry pulled - like smoking or roasting etc = the trick here is the side sauces or slaws etc to wet it again, so essentially working with textures etc

 

What you achieved was perfectly fine and then adding a sauce, yummy looking 

[Readsalot]

Two schools on the pulled meat scene:

 

1. Cooked in sealed dish with moisture adding "stuff" - then pull apart for wet pulled meat (I do beef rib like this, will post my recipe when I do it again)

 

2. Cooked till falling apart/dry pulled - like smoking or roasting etc = the trick here is the side sauces or slaws etc to wet it again, so essentially working with textures etc

 

What you achieved was perfectly fine and then adding a sauce, yummy looking

Thank you! Still new to this, so having fun experimenting.

 

Sent from my Nexus 5 using Tapatalk

[Readsalot]

Now that I know how to make pulled pork sandwiches, I'm never going to stop.

 

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