Pork Shoulder vs Pork Leg (aka fresh ham) - Chef Forum
2018年12月8日 · Pork shoulder is a typically a large cut called " Pork Butt" or "Boston Butt." It can either be boneless or bone-in. They are generally 7-12lbs, sometimes bigger, and are often used to make pulled pork. But, recipes are often just "guidelines." I would have to see the recipe to determine if its possible to sub pork shoulder for ham.
Lardon vs supermarket salt pork - Chef Forum
2022年9月17日 · It's like uncured pork belly strips, cut like bacon. It does have a rind that needs to be removed. Once that's done, simply cut it into 1/2 inch pieces and add to the cassoulet. Side pork is less expensive than salt pork, or pork belly. Boneless pork shoulder, or Boston Butt will work, but is a substantial chunk of meat.
Pork substitutes | Chef Forum - cheftalk.com
2007年6月7日 · As far as ham goes I have tried turkey ham but am not really sure how they can make it even remotely like pork ham. The good thing is that certain ingredients (particularly cured/dry aged meats) like salami, for example, although may be most commonly made from pork, also have beef, lamb or other non-pork versions.
Best cuts for Carnitas? - Chef Forum
2022年4月15日 · I've been trying my hand at making carnitas recently, but I'm not sure which cuts of pork work best. So far, I've tried belly, skin, ribs, neck (Schweinenacken) and ham (Schinkenkrustenbraten). The first three work out pretty well, but I've had issues with the other two... they get tender enough, but they end up fairly dry.
Liquid Smoke? - Chef Forum
2006年5月10日 · Aurora mentioned using liquid smoke for adding a hint of smokiness to vegetables and the like. We like Le Gout ham base for that purpose. The Food Police around our house cast a suspicious eye on fat-laden smoked meats and sausages for everyday cooking, so the Le Gout product is a passable substitute in those instances.
country style pork ribs , what to do? High heat... low heat?
2010年11月18日 · Country ribs aren't ribs at all and aren't part of either the back or the loin. Rather, they're the top part of the shoulder as it joins the neck and "cushion." It's actually a versatile cut which can be cooked fairly hot without getting too tough, but …
Pork Tenderloin "Ham" - Chef Forum
2013年12月22日 · Baking in a wet environment gave the outside surface that typical white cooked pork color, but the interior did have a nice ham color. And it really did taste like ham, a mid grade store bought, better than I expected so I was a bit surprised. Nice texture, tender, good salt level, I overdid the thyme but not by that much.
Ham hocks: bought unsmoked, not sure what to do with them.
2008年2月20日 · Braised pork hocks, though not nice to look at, are one of the tastiest things you will ever eat. You can certainly use them for your soup, but yes, you will need to cook them for a while first, without the peas and make a pork stock. This will take a few hours, but it is absolutely worth it. Gelatinous, rich and delicious.
Carving Meat - thickness of slices? - Chef Forum
2013年1月11日 · Ham, even very tender ham, is usually sliced thin. The idea there is not so much as to deal with tenderness but to keep from getting a mouth full of salt. But thinness actually tends to bring out flavor, so there's a balance. It depends. Prime rib can be sliced thin, in the English style, or thick as we Americans usually prefer.
What's the name of this sausage??? | Chef Forum - cheftalk.com
2008年11月27日 · Brötzeitteller$16.95Sample plate of pate, garlic summer sausage, Jagdwurst, ham, Leberkase. Salami, Prosciutto ham, Herring in cream sauce, Herring in Paprika sauce. Cheese variety, dill havarti, cheddar. smoked gouda, swiss and smoked German cheese. Crackers and mustards. Enough for a party of 3 to 4.[/I]