Gravy's Cooking Thread

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BrutulTM

BrutulTM

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Those are all Euro breeds. The only ones you would see in the US other than Angus are the Simmental and maybe a few Dexter and Galloways that are mostly on smaller hobby farms. As others have said, this "test" is kind of useless if the animals weren't all raised exactly the same way and they should have done the taste testing blind. Also, there's a vast variation of quality within any given breed, so selecting a single steak to represent XX breed isn't really representative.
 
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Gavinmad

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Pop quiz hot shot. You were planning to cook stuffed pork tenderloin tonight but when you opened the package to do some initial prep it turned out to be two small to medium tenderloins instead of a single large one. You have ~3 hours to figure out what to do for dinner tonight and this time you can't shoot the hostage.

What do you do?
 
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Dr.Retarded

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Gavinmad said:
Pop quiz hot shot. You were planning to cook stuffed pork tenderloin tonight but when you opened the package to do some initial prep it turned out to be two small to medium tenderloins instead of a single large one. You have ~3 hours to figure out what to do for dinner tonight and this time you can't shoot the hostage.

What do you do?
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Cut a slit down the middle and basically book it out, stuff it, and then take butcher's twine and truss It up. Just use both of them, and the smaller tail end just fold into the roast.

If I know exactly the brand you're using I think it can be done. Probably not going to be as easy as if you de-bone to Boston butt, or if you had a regular loin roast, but you can probably do it as long as you got some knife skills. Basically play it out and turn it into a rouladen.

What are you going to stuff it with? That might have a bigger role to play on whether or not thats feasible though.
 
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Gavinmad

Gavinmad

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Dr.Retarded said:
Cut a slit down the middle and basically book it out, stuff it, and then take butcher's twine and truss It up. Just use both of them, and the smaller tail end just fold into the roast.

If I know exactly the brand you're using I think it can be done. Probably not going to be as easy as if you de-bone to Boston butt, or if you had a regular loin roast, but you can probably do it as long as you got some knife skills. Basically play it out and turn it into a rouladen.

What are you going to stuff it with? That might have a bigger role to play on whether or not thats feasible though.
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lol that sounds pretty close to what I was going to do if I didn't hear a better suggestion. Butterfly both tenderloins and twine them together. the stuffing is gonna be an italian sausage mousse with shallots, cherries, and cranberries. If they're sticky enough to stay together without needing tied I was thinking I might wrap it in bacon.

I was already kinda mashing together two of Chef JP's recipes (stuffed loin and stuffed tenderloin) so this was a very unwelcome complication
 
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Dr.Retarded

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Gavinmad said:
lol that sounds pretty close to what I was going to do if I didn't hear a better suggestion. Butterfly both tenderloins and twine them together. the stuffing is gonna be an italian sausage mousse with shallots, cherries, and cranberries. If they're sticky enough to stay together without needing tied I was thinking I might wrap it in bacon.

I was already kinda mashing together two of Chef JP's recipes (stuffed loin and stuffed tenderloin) so this was a very unwelcome complication
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That's a good idea with the bacon. You could still even tie it afterwards though just to make certain everything holds. Probably even just pound it out, I'm just based upon like you said how sticky the stuffing is, and whether you think it'll hold together just roll it up and truss It.

Sounds good though, just going to require a little bit more finesse than a center loin. Hope it turns out well.
 
Gavinmad

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Dr.Retarded said:
That's a good idea with the bacon. You could still even tie it afterwards though just to make certain everything holds. Probably even just pound it out, I'm just based upon like you said how sticky the stuffing is, and whether you think it'll hold together just roll it up and truss It.

Sounds good though, just going to require a little bit more finesse than a center loin. Hope it turns out well.
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So i butterflied both tenderloins, flattened them a bit, then sorta made a sandwich with the two tenderloin pieces and the stuffing. Tucked the edges as best I could then rolled it up and compressed it with plastic wrap then put it back in the fridge so it would stiffen up a bit while I was laying out the bacon. It's not pretty but it held together just fine without ties or toothpicks, we'll see how it tastes in an hour or so.
 
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Dr.Retarded

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Gavinmad said:
So i butterflied both tenderloins, flattened them a bit, then sorta made a sandwich with the two tenderloin pieces and the stuffing. Tucked the edges as best I could then rolled it up and compressed it with plastic wrap then put it back in the fridge so it would stiffen up a bit while I was laying out the bacon. It's not pretty but it held together just fine without ties or toothpicks, we'll see how it tastes in an hour or so.
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Right on, good call on the plastic wrap and fridge. Take a couple of photos of the finished product. I'm sure it's going to turn out perfectly fine, and I think the bacon we'll get balanced out by the acidity from the cherries and cranberries.
 
Lanx

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Dr.Retarded said:
Take a couple of photos of the finished product.
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Gavinmad

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Dr.Retarded said:
Dude I'm sorry all you make is rice and other Oriental dishes. Nobody wants to see your $300 rice cooker, but a pork rouladen is perfectly fine. I mean this is the cooking thread and not the Amazon gadget deal.
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I just assumed he was making a 'why do you want pictures of poop' joke. Pics are nothing special but I did remember to take them this time.

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Dr.Retarded

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Gavinmad said:
I just assumed he was making a 'why do you want pictures of poop' joke. Pics are nothing special but I did remember to take them this time.

View attachment 572958View attachment 572959
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That turned out a bit different than what I imagined it was going to look like.

I guess I still have the rouladen technique on my mind. I just figured if you did more of a spiral wrap, you'll end up maintaining some of the pork loin on the inside to where it's not necessarily the barrier, and the one that's going to hit with the most heat, if you catch my drift. Plus you would be insulating the very lean pork meat with that inner spiral of the super moist and flavorful stuffing.

I'm sure it tasted great though between basically the larding of the stuffing, and then the barding of the bacon.

Did you serve it with any sort of sauce, and I guess what were your sides? Not trying to bust your balls or anything, just honestly curious because I enjoy cooking.
 
Gavinmad

Gavinmad

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Dr.Retarded said:
That turned out a bit different than what I imagined it was going to look like.

I guess I still have the rouladen technique on my mind. I just figured if you did more of a spiral wrap, you'll end up maintaining some of the pork loin on the inside to where it's not necessarily the barrier, and the one that's going to hit with the most heat, if you catch my drift. Plus you would be insulating the very lean pork meat with that inner spiral of the super moist and flavorful stuffing.

I'm sure it tasted great though between basically the larding of the stuffing, and then the barding of the bacon.

Did you serve it with any sort of sauce, and I guess what were your sides? Not trying to bust your balls or anything, just honestly curious because I enjoy cooking.
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...i microwaved some frozen peas. lol

If I had a pork loin which I could double butterfly I would do the spiral wrap, trying to do a spiral with two pieces of tenderloin was not something I was gonna try.
 
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Dr.Retarded

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Gavinmad said:
...i microwaved some frozen peas. lol

If I had a pork loin which I could double butterfly I would do the spiral wrap, trying to do a spiral with two pieces of tenderloin was not something I was gonna try.
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Yeah I didn't really think about just how much real estate you had to work with. I've never tried to do that with one of the tenderloin pieces, just the main center loin.

And honesty if you ever want to do something like this again just go buy a pork butt. Debone the thing, and spiral that. Especially if we're going to do a longer and slow roast I'll let all of that fat render. I can't imagine if you use the same recipe and you like the flavor profile from this it wouldn't be outstanding. I don't give you things they'll like roll up a pork butt with boudin and the holy Trinity. How you could probably throw some crawfish tails or shrimp in there, or Cajun cured pork products. To me and sister big blank palette, independent upon what type of cuisine you want for a meal, you got a hell of a lot of options.

That's how I make all my porchettas though, and they're even more forgiving when it comes to cooking because of the fat and connective tissue. If you were able to slice this thing up you'll have no problem with it.
 
BrutulTM

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The only reason to do anything with pork loin is because it's cheap. Tenderloins are somewhat edible with something to add flavor but the loin is just a great big piece of dry, flavorless protein. You can try to jazz it up but it's like.... putting lipstick on a pig. Shoulder roasts are better for pretty much anything.
 
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Lanx

Lanx

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BrutulTM said:
The only reason to do anything with pork loin is because it's cheap. Tenderloins are somewhat edible with something to add flavor but the loin is just a great big piece of dry, flavorless protein. You can try to jazz it up but it's like.... putting lipstick on a pig. Shoulder roasts are better for pretty much anything.
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yea today i sliced up a pork butt for
www.maangchi.com

Spicy stir-fried pork (Dwaejigogi-bokkeum)

Dwaejigogibokkeum is sometimes called jeyuk bokkeum or even dwaejibulgogi bokkeum. This recipe is very easy, delicious, and fast! You can make a huge plate of dwaejigogibokkeum in 20 minutes!
www.maangchi.com www.maangchi.com
cooking outdoors with
b17dba1f87133a5ff172aee8e4b25473.jpg


it's supposed to be for cooking inside, i don't see how w/ all the smoke.
 
Dr.Retarded

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BrutulTM said:
The only reason to do anything with pork loin is because it's cheap. Tenderloins are somewhat edible with something to add flavor but the loin is just a great big piece of dry, flavorless protein. You can try to jazz it up but it's like.... putting lipstick on a pig. Shoulder roasts are better for pretty much anything.
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Sounds like somebody just doesn't know how to cook goddamn pork. For somebody that raises animals on a farm or whatever, maybe go read a cookbook or take some cooking classes.

Do you feel the same way about white meat chicken? Of all your average proteins that's easily the most flavorless of all, at least with pork and taste like something. Do I prefer a fattier piece, 100%, but to say that you can't take a pork loin and make it delectable, sounds like you just don't know what the hell you're doing.
 
BrutulTM

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Dr.Retarded said:
Sounds like somebody just doesn't know how to cook goddamn pork. For somebody that raises animals on a farm or whatever, maybe go read a cookbook or take some cooking classes.

Do you feel the same way about white meat chicken? Of all your average proteins that's easily the most flavorless of all, at least with pork and taste like something. Do I prefer a fattier piece, 100%, but to say that you can't take a pork loin and make it delectable, sounds like you just don't know what the hell you're doing.
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Hey settle down there cowboy. I just said pork butt is better in almost every application which is true. Ditto for dark meat vs. white meat chicken. Don't try to tell me I'm wrong about that.
 
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Dr.Retarded

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BrutulTM said:
Hey settle down there cowboy. I just said pork butt is better in almost every application which is true. Ditto for dark meat vs. white meat chicken. Don't try to tell me I'm wrong about that.
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Alright, we're in agreement, my apologies.

Just know sometimes pork gets a bad rap because people overcook it from part of what was the stupid FDA telling us he had always eat it well done.

If I cook pork though I always want the fattiest piece and even if it's going to be annoying deal I look for ones that have the biggest fat cap and I don't trim anything off. There are just so many wonderful ways to be able to make it so delicious.

I mean when you can't get a hold of veal, good pork tenderloin is probably the next best thing, and something as simple as a good schnitzel is hard to beat. I forget the Japanese version, some sort of katsu, but that's a nice simple dish but it's delicious, just got to cook things right.

Nobody likes a mealy piece of pork though.
 
BrutulTM

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My brother raised some Mangalitsa hogs a couple of years ago. They are a Hungarian breed that has long hair and does well in winter along with being what they call a "lard pig" meaning they have TONS of fat on them. The pork chops, besides having a 1" thick layer of fat all the way around them, are almost as dark colored as beef and actually have marbling. The taste of it is off the charts compared to the sawdust flavored pork you get at the grocery store. You also get pounds and pounds of pure fat that you can render down into lard. The only downside is the bacon is so fatty that it kind of just melts in the pan and it's tough to grill the pork chops without causing a towering inferno on your grill but it's a small price to pay. He's taking a couple years off from raising them while we do some renovations around the ranch but I can't wait until he gets them again.

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Kiroy

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Gotta agree with both of you, while lean pork is slightly tastier than chicken breast, it’s still just not all that enjoyable compared to the multitude of other options.
 
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