Recipe Thread

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Oct 2, 2011.

  1. KJT

    KJT Senior member

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    Had an opportunity to make this bearnaise last night and it was great. Clarified the butter first. Easy as could be.
     
  2. edinatlanta

    edinatlanta Senior member

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    Looking for a good vegetable tart recipe.
     
  3. edinatlanta

    edinatlanta Senior member

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  4. KJT

    KJT Senior member

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    What to do with a pork tenderloin? Want to make it for dinner tonight.
     
  5. Quatsch

    Quatsch Senior member

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    I"m doing the same thing and I think I'm going to cut some of my über-thick german honey with a little white wine and mix it with thyme to coat the pork and roast it. Debating serving with parsley-garlic oil.
     
  6. foodguy

    foodguy Senior member

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    don't overcook it. 155 at most.
     
  7. Manton

    Manton RINO Dubiously Honored

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    155 pork = shoe.
     
  8. mordecai

    mordecai Immoderator

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    To what internal temperature should I cook this shoe? [​IMG]
     
  9. KJT

    KJT Senior member

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    We had shoe for dinner. Had to run out of the house for a few minutes when I had just put the pork in the oven. The few minutes turned into 20 minutes. It was still edible, but not very good.

    I now have 1.5 dry tenderloins that I'd like to reuse some other way. I was thinking chopping it up and making chili with them. Thoughts?
     
  10. mgm9128

    mgm9128 Senior member

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    I'd just eat it in a sandwich with some fresh mayonnaise and plenty of dijon.
     
    Last edited: Jan 19, 2012
  11. foodguy

    foodguy Senior member

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    YMMV. but there's no question that pork tenderloin is one of the trickiest things to cook well. There's very little fat, so it dries out at a very low temperature. On the other hand, at least to me, undercooked pork has an unpleasant metallic taste (food scientists seem to agree and call it "serumy"). at 155, the pork should still be slightly pink. But, as you found out, go much past that and it'll dry out in a hurry. five degrees makes a big difference with such a lean, thin piece of meat.
     
  12. Manton

    Manton RINO Dubiously Honored

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    I will eat a pork chop at 140. loin @ 150 is plenty for me.
     
  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    You two are generally on opposite ends of the spectrum wrt preferred doneness, though.
     
  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    FWIW, a lot of it has to do with how you cook it as well. At high heat, I probably would keep it less done, but cooked covered at lower heat, I'd go further.
     
  15. Manton

    Manton RINO Dubiously Honored

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    I actually don't like pork tenderloin that much, which is a big problem, since another member of household is a huge fran. When I make it I feel the need to slather it in sauce.

    I did have a spectacular Berkshire Pork tenderloin at the Modern a few months ago but getting Berkshire Pork to cook at home is not easy around here. I do see it sometimes.
     

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