What about removing fat from pork roast and giving a burst in microwave
to remove moisture then replacing on roast before slow cooking?

On 10/5/2018 5:02 AM, FMurtz wrote:
> What about removing fat from pork roast and giving a burst in microwave
> to remove moisture then replacing on roast before slow cooking?


Seems like a needless step and could result in a dried out roast.

FMurtz wrote:

> What about removing fat from pork roast and giving a burst in
> microwave to remove moisture then replacing on roast before slow
> cooking?

Uh, why? Porper cookering most of the fat will leach out and your
method may make for a very dry tough roast.

On Friday, October 5, 2018 at 7:35:34 PM UTC-4, cshenk wrote:
> FMurtz wrote:
>
> > What about removing fat from pork roast and giving a burst in
> > microwave to remove moisture then replacing on roast before slow
> > cooking?
>
> Uh, why? Porper cookering most of the fat will leach out and your
> method may make for a very dry tough roast.

His mention of "slow cooking" suggests a crockpot, or perhaps
low and slow. He hasn't said what cut of pork he's using, but
if it's a supermarket loin roast, that'll have a fat cap that
wouldn't render out at low temps.

More information from the OP is definitely required.

Cindy Hamilton

On Saturday, October 6, 2018 at 5:13:22 AM UTC-5, Cindy Hamilton wrote:
>
> More information from the OP is definitely required.
>
> Cindy Hamilton
>
He only shows up to post every few months and probably won't be back until
Christmas so I don't think we'll be getting any more information.

wrote:
> On Saturday, October 6, 2018 at 5:13:22 AM UTC-5, Cindy Hamilton wrote:
>>
>> More information from the OP is definitely required.
>>
>> Cindy Hamilton
>>
> He only shows up to post every few months and probably won't be back until
> Christmas so I don't think we'll be getting any more information.
>
Often get no answer so don't post back.
Almost all the things I have seen say the skin must be dry, some hints
involve hot water, almost all others say leave in fridge uncovered as
fridges remove water
even hairdriers
http://www.96fm.com.au/lifestyle/foo...ing-every-time.
Just wondering about bursts in microwave then tying back on roast.

On Sunday, October 7, 2018 at 4:36:45 AM UTC-10, FMurtz wrote:
> Often get no answer so don't post back.
> Almost all the things I have seen say the skin must be dry, some hints
> involve hot water, almost all others say leave in fridge uncovered as
> fridges remove water
> even hairdriers
> http://www.96fm.com.au/lifestyle/foo...ing-every-time.
> Just wondering about bursts in microwave then tying back on roast.

You might want to read up on how the Chinese do their crispy pork. They are experts at it. They use pork belly for this purpose. I've never seen a pork loin or rib roast with the skin on but it sounds like it might be a good idea.

https://thewoksoflife.com/2015/03/ca...st-pork-belly/