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Bored with my pork tenderloin

I've recently tried this this "asian twist" on a 1lb tenderloin, since I'm not a big fan of chicken...

Brine in
3 cups water
3 tbsp salt
1/4 cup brown sugar
1 tbsp Red Curry Paste

for 4-6 hours, pat dry and let come to room temp, rub 2 tbsp of Peanut butter onto the tenderloin, then press into a crust of

2/3 cup chopped Peanuts
1/4 cup Panko
1 tbsp Brown Sugar
1 tsp grated Lime Zest
Garlic Podwer
Paprika
Chilli Flakes
Cumin
Coriander
Salt
White Pepper

roast on a rack at 425 for about 20 Minutes, take out, let rest for 5, slice and serve with your favorite stir fried veggies and rice.

Oct 27, 2011
WabbitNY in Home Cooking

Pork Belly Techniques Question

Oh no! Not at all, I'm usually just more of a moooooo type of girl!

Oct 27, 2011
WabbitNY in Home Cooking

Pork Belly Techniques Question

Thanks, that's kinda how I did it in the past (high heat or broiler in the end) but I brined it before and only cooked it 3-4 hours (longer it fell to pieces) and didn't crisp up enough. I thought the brining was rather for the flavor then preventing it from drying out. And like I said before, the overnight dry brining Momofuko technique resulted in more bacon flavor with a better crust but not as soft.

I just gotta buy 3 cuts and a lab coat and try all techniques at once and compare! ;-) I'll probably be oinking by the time I'm done trying and EATING!

Oct 25, 2011
WabbitNY in Home Cooking

Pork Belly Techniques Question

Thank you! I should have been more specific. I did a dry cured and high-low roasted 2lb. belly tonight and it rather tasted like bacon then the melt in your mouth pillows I had made before by slow braising it.

My problem with the slow braising was (pineapple juice or simple chicken broth/veggies) the meat came out crispy but chewy or fall apart soft and didn't crisp up. I chilled it and sometimes weight in down to get even pieces before slicing, but that didn't seem to make a difference besides the presentation.

So how do I get it crisp on the outside and melt in your mouth on the inside?

@porker YES! please share the recipe!

Oct 21, 2011
WabbitNY in Home Cooking

Pork Belly Techniques Question

Hey guys,

I have made pork belly before and it was good, but not perfect. I've seen several "David Chang Pork Belly Recipe" and all of them were different then the one described in his Momofuko Book.

So here are the questions about the technique I have:

1. Wet or dry brine (or no brine at all??)
2. Start with High heat and lower or start low and crisp up in the end?
3. Liquid in the pan or not (I once used a cup of pineapple juice and while the taste was amazing, the meat part fell apart)

Looking forward to your thoughts!

Oct 21, 2011
WabbitNY in Home Cooking

Homemade Ice cream problems

I finally signed up since I couldn't find answers to my questions this time. A quick thank you to all other members that have provided me with so many clues in the past... ;-)

So here is the deal, I bought the Kitchenaid Ice cream maker attachment. I made my first ice cream (corn and honey) and it came out pretty ok although I did not chill the custard further then room temp.

Then I read that my freezer should be on the highest setting so I cranked it up. I had half of the SAME custard left over since it hadn't all fit at once. I churned it the next day in the now ultra cold bowl. After 5 minutes the machine started "clicking" and the whisk started getting stuck because the ice cream was already very firm. I took it out to ripen and already saw that it did not go up in volume like the day before. Of course then it also got rock hard in the freezer.

So now the question: should I have spun it longer even though the machine had trouble already? Did the custard somehow "change" in the roughly 30 hours it sat in the fridge? Should I not have the freezer so cold? How much should the ice cream go up in volume to be nice airy and creamy?

Thanks for all your tips!

Aug 31, 2011
WabbitNY in Home Cooking