Re: Redefining eternity

Dave Smith wrote:

On 2024-12-11 3:20 p.m., Carol wrote:

Jill McQuown wrote:

 

The only lamb I cook past medium-rare is lamb shanks.  Those are
braised, low and slow until falling off the bone tender.  For me,
beef steaks should be no more than medium-rare, leaning towards
the rare side.  Pork tenderloin is very lean and quickly becomes
tough and dry if there isn't still a little pink in the middle.
 
Jill

 
I still haven't tried pork tenderloin.  I have regular loin down pat
and the jump to double the price (or even a titch more) holds me
off.  Maybe one day...

 
 
Please remedy that soon. Pork tenderloin is great. It is also very
versatile.  When I was a  kid my mother always treated it like a sort
of schnitzel, though usually in thicker pieces.  It can be  roasted
whole or butterflied and stuffed.  It can be sliced and marinated and
then skewered.  It can be cut into medallions and fried and a cream
sauce added.
 
One of my best attempts was to do it in medallions. I fried them in
butter, added some finely minced onions, curry powder, some chopped
dried apricots and then added heavy cream.
 
If you want to do a quick sort of satay, slice it into flat strips
and marinate it in a mixture of soy sauce, finely minced garlic and
ginger root. Half an hour is more than enough time to soak. It could
probably stand to have a little sherry or something to offset the soy
because the flavour really gets sucked into the meat. The grill very
quickly.

I'll maybe give it a shot on sale but grilling isn't our thing anymore.
Never really was except rare occasions.