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Author Topic: What's for dinner, Josephine?  (Read 585752 times)

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Offline Micky Tikka

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Re: What
« Reply #170 on: April 12, 2015, 09:48 AM »
Nice bit of pork loin  brought home from my butchery course on Friday
it was skinned and bone by my dear self 8)    ;D

it might need a few more minutes in the oven
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Offline Onions

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Re: What
« Reply #171 on: April 12, 2015, 09:50 AM »
Mmmm lean meat :)
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Offline Naga

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Re: What
« Reply #172 on: April 12, 2015, 09:52 AM »
Quote from: Micky Tikka on April 12, 2015, 09:48 AM
Nice bit of pork loin  brought home from my butchery course on Friday
it was skinned and bone by my dear self 8)    ;D

it might need a few more minutes in the oven

Mmmm! That'll moisten up nicely in the oven. Ye cannae whack juicy loins! :)
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Offline Peripatetic Phil

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Re: What
« Reply #173 on: April 12, 2015, 09:53 AM »
Skinned ?   S K I N N E D ?????   Surely you're not telling us that you are going to waste all that beautiful crackling ....
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Offline Geoffbrick

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Re: What
« Reply #174 on: April 12, 2015, 09:56 AM »
 Late edition,you Southerners certainly know how to eat.Up here was gently fried salmon pieces,asparagus spears in butter with new Jersey Royals,chunky bread with garlic butter(wild garlic)'..enjoy rest of the weekend..Geoff
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Offline Micky Tikka

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Re: What
« Reply #175 on: April 12, 2015, 10:22 AM »
Phil I thought you were quicker than that :)
We was taught how to skin it
So to season underneath the skin then score the skin flat on the table
Then put the skin back on and and tied with a butcher's knot  ;)
His tip for crackling was forget about vinegars or pouring boiling water on the skin
Just leave to dry in the fridge for a day score it rub with salt leave for a while then wipe of the moisture drawn from the salt
Then resalt again
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Offline Peripatetic Phil

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Re: What
« Reply #176 on: April 12, 2015, 10:27 AM »
Quote from: Micky Tikka on April 12, 2015, 10:22 AM
Phil I thought you were quicker than that :)

Foul !  Anyhow, it /is/ very early in the morning (for me) ...

Quote
Just leave to dry in the fridge for a day score it rub with salt leave for a while then wipe of the moisture drawn from the salt.  Then resalt again

Agree with all that, but the pork-stabber that I recently bought (multi-tine, spring-loaded) also seems to make a considerable difference, and I cannot imagine successfully making Chinese crispy belly of pork without one.

** Phil.
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Offline Micky Tikka

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Re: What
« Reply #177 on: April 12, 2015, 10:31 AM »
Oh i must get one of those phil
point me in the right direction
cheers
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Offline Peripatetic Phil

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Re: What
« Reply #178 on: April 12, 2015, 10:36 AM »
It's called a "Meat Tenderizer" / "Flesichzartmacher" and was recommended by Dal Puri a few weeks ago.

Incidentally, what's the difference (if any) between a "butcher's knot" and a "cable-lacer's knot" ?

** Phil.
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Offline Micky Tikka

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Re: What
« Reply #179 on: April 12, 2015, 10:43 AM »
Sorry Phil
We was just taught a knot and by the time I get the chance to use it again I would have forgotten  :-\
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