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4-lb Tied Pork Sirloin
Can I brown this thing sufficiently in the oven, or would you pan-brown it
first? If you would pan brown it, how do those strings taste browned? |
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4-lb Tied Pork Sirloin
cybercat wrote:
> > Can I brown this thing sufficiently in the oven, or would you pan-brown it > first? > > If you would pan brown it, how do those strings taste browned? You're going to eat the strings???!!!! I always cut them off and throw them away before serving even if I do pan-brown my tied roasts before putting them in the oven. Sky |
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4-lb Tied Pork Sirloin
On Feb 7, 2:27?pm, "cybercat" > wrote:
> Can I brown this thing sufficiently in the oven, or would you pan-brown it > first? Brown it in a pot on the stove top and then braise it, you won't like it dry roasted, trust me. > If you would pan brown it, how do those strings taste browned? You don't eat them right off, first you use those strings to floss your crotch. |
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4-lb Tied Pork Sirloin
cybercat wrote:
> Can I brown this thing sufficiently in the oven, or would you pan-brown it > first? > > If you would pan brown it, how do those strings taste browned? > > 100% cotton string imparts no flavor whatsoever. As long as you don't eat them. Brown away. Start it on the stovetop and finish in the oven. -- Reg |
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4-lb Tied Pork Sirloin
"Skyhooks" > wrote: > > You're going to eat the strings???!!!! NO! hahaha! I just wondered if pan browning the tied roast with the strings on would give the meat a weird flavor. I will not remove the strings before because of course I want the thing tied when it is roasted. |
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4-lb Tied Pork Sirloin
"Reg" > wrote in message t... > cybercat wrote: > >> Can I brown this thing sufficiently in the oven, or would you pan-brown >> it first? >> >> If you would pan brown it, how do those strings taste browned? > > 100% cotton string imparts no flavor whatsoever. As long > as you don't eat them. > > Brown away. Start it on the stovetop and finish in > the oven. > > -- Thank you. |
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4-lb Tied Pork Sirloin
In article >, "cybercat" >
wrote: > Can I brown this thing sufficiently in the oven, or would you pan-brown it > first? > > If you would pan brown it, how do those strings taste browned? If you use cotton, it should not bother anything. :-) -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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4-lb Tied Pork Sirloin
"Reg" > wrote > 100% cotton string imparts no flavor whatsoever. As long > as you don't eat them. Funny, today on AT Kitchen, they tested string for tying a pork roast. They recommended a certain weight cotton or cotton/poly blend. Personally, I'd use all cotton. Whether it does or not, I feel as though the poly would melt. nancy |
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4-lb Tied Pork Sirloin
Nancy Young wrote:
> "Reg" > wrote > > >>100% cotton string imparts no flavor whatsoever. As long >>as you don't eat them. > > > Funny, today on AT Kitchen, they tested string for tying > a pork roast. They recommended a certain weight cotton > or cotton/poly blend. > > Personally, I'd use all cotton. Whether it does or not, I feel > as though the poly would melt. The folks at ATK mean well, but they're not always quite on the ball (cough). Here they assume the intended use is only on a stovetop or in an oven. Very bad assuption on their part. There are other possibilities. A rotisserie, for instance. Cotton will usually hold up, but plastic will do awful things. -- Reg |
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4-lb Tied Pork Sirloin
On Feb 7, 4:39�pm, "Nancy Young" > wrote:
> "Reg" > wrote > > > 100% cotton string imparts no flavor whatsoever. As long > > as you don't eat them. > > Funny, today on AT Kitchen, they tested string for tying > a pork roast. *They recommended a certain weight cotton > or cotton/poly blend. > > Personally, I'd use all cotton. *Whether it does or not, I feel > as though the poly would melt. I wouldn't use synthetic twine either. US butchers use a heavy weight 100% cotton twine. The Euro butcher twine is much thinner and made of 100% linen (expensive). I have and use both types. You can also use 100% cotton or linen undyed crochet thread, I have those in various weights too. I like the crochet thread because it's mercerized, doesn't stretch or shrink... also costs much less than those labled "butcher's twine"... seems everything sold for culinary use costs trice what it's worth. Sheldon |
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4-lb Tied Pork Sirloin
"cybercat" wrote:
> Can I brown this thing sufficiently in the oven, or would you pan-brown it > first? > > If you would pan brown it, how do those strings taste browned? Do a test run... can't taste any different from your used tampon string. LOL |
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4-lb Tied Pork Sirloin
"Reg" > wrote > Nancy Young wrote: >> Funny, today on AT Kitchen, they tested string for tying >> a pork roast. They recommended a certain weight cotton >> or cotton/poly blend. >> >> Personally, I'd use all cotton. Whether it does or not, I feel >> as though the poly would melt. > The folks at ATK mean well, but they're not always > quite on the ball (cough). Heh. > Here they assume the intended > use is only on a stovetop or in an oven. Very bad > assuption on their part. There are other possibilities. > > A rotisserie, for instance. Cotton will usually hold up, > but plastic will do awful things. Yeah, I don't really think plasticy ingredients in string are the way to go in cooking. They even tested some bright yellow nylon stuff, gee, that didn't work out too well. nancy |
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4-lb Tied Pork Sirloin
"Reg" > wrote > > A rotisserie, for instance. Cotton will usually hold up, > but plastic will do awful things. > > When I got it unwrapped, it was in some weird stretchy mesh bag. I freed it and it was two really nice 2-lb roasts so ... I browned both, and one is braising now seasoned with just pepper and rosemary, a bit of water the only liquid. The other is in the oven on 325 (40 minutes a lb) rubbed with garlic, rosemary, and cracked pepper, moistened with a bit of soy sauce and water. It is covered to retain moisture. I may uncover it later. |
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4-lb Tied Pork Sirloin
cybercat wrote:
> "Reg" > wrote > >>A rotisserie, for instance. Cotton will usually hold up, >>but plastic will do awful things. >> >> > > When I got it unwrapped, it was in some weird stretchy > mesh bag. Yes, I know them well. The stupormarket droids often take several pieces and stick them together in those mesh bags. They do their best to make it look like a single piece, too. Not so bad if I'm making a forcemeat or stew but if I'm making a roast I'd like it to be in one piece and I'd definetely prefer it if the people selling me the stuff weren't trying so hard to misrepresent what's being sold. As Andy would say, The Bums. After too much of this kind of nonsense I started buying from restaurant supply places whenever possible. > > I freed it and it was two really nice 2-lb roasts so ... > > I browned both, and one is braising now seasoned with > just pepper and rosemary, a bit of water the only liquid. > > The other is in the oven on 325 (40 minutes a lb) rubbed > with garlic, rosemary, and cracked pepper, moistened with > a bit of soy sauce and water. It is covered to retain moisture. > I may uncover it later. > > Sounds nice. Have you considered trying it on a smoker? -- Reg |
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4-lb Tied Pork Sirloin
"Reg" > wrote > > Sounds nice. Have you considered trying it on a smoker? > I don't have one, but I want one! |
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4-lb Tied Pork Sirloin
cybercat wrote:
> "Reg" > wrote > >>Sounds nice. Have you considered trying it on a smoker? >> > > > I don't have one, but I want one! > > Something tells me you'd have fun with it... Mine is running at least a few hours every day. Today I'm doing some salmon. -- Reg |
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4-lb Tied Pork Sirloin
"Reg" > wrote > Something tells me you'd have fun with it... Your instincts are right on! Problem is, I have this small appliance graveyard going in my kitchen, in the deepest recesses of the lower cabinets. The steamer, the deep fryer, the breadmaker, the electric frypan, the waffle iron, etc. I have been trying to streamline lately. For example, when my sister-in-law did not return my crock pot three years ago, I found it pleasant not having to find a place for it, and soon realized that there is no real reason to have one if you are willing to be at home with the food while it cooks. Any pot can be a "slow cooker." (And does anyone really leave crock pots on when they are not home?) So I hesitate to get another small appliance. On the other hand, a smoker! The possibilities. > > Mine is running at least a few hours every day. Today > I'm doing some salmon. > That sounds perfectly wonderful. How did it turn out? |
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