Got my in-laws a "chinese box" roaster for Christmas and we're celebrating spring with a pig roast.
The hog has been ordered (80 pounds hanging weight) now we just need to decide how to prepare it.
Right now I'm thinking that we'll just do a simple adobo type rub (salt/pepper/garlic/onion) since I'm not a huge fan of citrus-based mojos (though my experience with it is fairly limited).
What are your favorite methods of roasting a whole pig? Any tips or advice for a newbie?
I've been wanting a combi oven at home for a while now but can't get myself even close to justifying thousand of dollars to install an in-wall unit.
I just noticed that a small countertop combi oven is on the market. Does anybody have any experience with it? Is it worth the spend?
Perhaps an equipment test is in order...
I'm calling an end to the T-day leftover season. Generally, two meals of sandwiches and one 'new' dish from leftovers are all I can stomach.
The overall day of went very well, I only ran about 45 minutes behind schedule and that was because the bread I had purchased for stuffing three days before turned out to have mold on it and necessitated an unexpected trip to the store on the morning of.
All food came out awesome - thanks mainly to the recipes on this website.
We even managed to use up almost all the leftovers with the exception of stuffing. I drastically overestimated how much I would need by about double. At least it was relatively cheap - I'm estimating total wastage from Thanksgiving to be about $10 worth of food - not too bad in my eyes.
How your holiday turn out?
A quick question on roasting meat and resting time - I always let my roasts rest for at least 30 minutes before carving and count on about 5 to 10 degrees of carryover during the rest, depending on size.
If I know that I'm going to finish the roast early and give it a 60 minute rest instead of 30 minutes, will the carryover impact be more than I'm used to?
In other words, is 30 minutes the point at which roasts will generally hit their 'terminal' temperature or will temps continue to rise with a longer rest?
Get a 'boring' meal on the table prepared via traditional means 10 times out of 10 or to risk a spectacular crash and burn by trying an as yet unproven (but potentially better) cooking method for an important part of an important meal?
Speaking for myself, I will be butterflying my bird this year before roasting but can safely say that grilling, confitting, steaming(recommended by Jacques Pepin in the NY Times), or turduckening will not be anywhere close to my radar screen this Thanksgiving.
What's your appetite for holiday experimentation and risk? Any good stories to tell?
I've been playing with my new SVS for the past few weeks - definitely worth the hype. That said, I've cooked beef a few times and experienced an odd odor every time (both while the bags were in the bath and after I took the beef out of the bags). It didn't really smell bad, it just smelled a bit metallic and chemically. The smell only seems to manifest with beef - pork and chicken have been fine and odorless as you'd expect them to be.
Seasonings or marinades don't seem to make a difference. Food safety isn't an issue as I've been following the existing charts religiously. All instances were cook-serve, so no problems with cooking or storage. All beef tasted normal despite the smell.
Anybody else experienced this? I've found a few references on the internet for off-smelling beef that sounds very similar to what I'm experiencing but no real answers.
My thoughts on what could be causing it:
1.) Beef is the only ingredient I've cooked for longer than 3 hours. I wonder if the bags that come with the SVS machine release sort of odor after an extended period in the bath? Also, it seems odd that I'd be able to smell the food through the bags while still in the bath so maybe the bags themselves are generating the smell.
2.) All beef was previously frozen before being prepped for the SVS. All in vacuum packs directly from the butcher and defrosted at safe temps in the fridge. I put them into the freezer pretty much directly from the butcher case but I wonder if they might have begun to spoil before they ever hit the deep freeze. I've used beef this way in non-SV applications before and never noticed a problem - I wonder if the long time in water tends to magnify a spoilage issue or if the smells created by other high heat cooking methods have been masking it?
3.) The smell is just the smell of beef. I'm just not used to it because other cooking methods tend to hide the smell.
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