The focal point for Texas firearms information and discussions
https://mail.texaschlforum.com/
Agreed, I use a brine when cooking large chunks of pork, whatever cut they may be. Next time, I might just use the hard cider idea and just replace the water and brown sugar with the cider.RoyGBiv wrote:If you're marinading meat with an acidic liquid, 30 minutes maximum, then cook.
LAYGO wrote:If you go to a La Michoachana or La Azteca & get your pre-marinaded fajita meat, it is soaked using some canned pineapple juice in a blue can & some dry powder sprinkled over it. This meat is incredibly tender once cooked, yet very much not pate like. Some of my most favorite meat to cook! All the hard work is done, add heat, bam, done. I don't eat fajitas out anymore because of it. For $25 at the meat market, I can feed 6-8 for the cost of a dinner for two . . . and it be better! ;) (yes, that's typical with any grocery situation, but . . .)ddstuder wrote:Not sure about the cider, but I cooked a pork loin once that stuffed with Pineapple and then stuffed the loin in the pineapple shell.
Looked real nice, but the meat turned out to be the consistency of pate. Did not taste too good.
I assumed it was the acid in the pineapple that caused the muscle tissue to break down.
That looks awesome.!ddstuder wrote:[ Image ]
RoyGBiv wrote:That looks awesome.!ddstuder wrote:[ Image ]
Less time in contact with the pineapple next time?
or maybe pick one... stuffed or cooked in the skin and serve the pineapple on the side or make a compote?
With cooking, nothing ventured, nothing gained is a good rule... "A" for effort on this one.
That's funny. I was thinking about Dallas 50 years ago.MoJo wrote:"I smoked his butt" means "I fired him" in constructioneese. (An obscure English Dialect spoken mostly by Carpenters, Electricians, and Plumbers)
