I am very excited and happy because I believe that I have mastered making pulled pork! These were great. Pulled pork can be very disappointing. Hot BBQ sauce and boiled meat is not exciting. I roasted a 4 pound boneless pork butt wrapped in foil for 5.5 hours at 325°F/163°C. The meat was perfectly cooked. I put about 1 tablespoon of Diamond kosher salt (1/2 tablespoon of table salt) on the meat. I reduced the juices and returned them to the meat. I discuss this cooking technique in my blog post Boudin Balls And Osmazome. The juices contain the chemicals that create the flavor of the meat. Boiled meat does not have a significant flavor. I used 1.5 bottles of BBQ sauce. This amount put an exciting amount of flavor in the pulled pork. People on the internet may use more sauce. Hickory BBQ is my favorite. The pickles overpowered the flavor of the sauce.
I often use Text-to-Speech because I read technical books and blog posts from many different places. Text-to-Speech permits me to read at a fast rate. Reading new ideas makes me happy. This technology gives me the opportunity to read ideas from anywhere quickly. Some people may argue that Text-to-Speech is only for disabled people, but I enjoy listening to people read books. Some books may not have Text-to-Speech enabled because publishers believe that using this technology is similar to buying a “book on tape.” There is information for Kindle books at Amazon for determining if Text-to-speech is enabled for a particular book.
I like the Kindle Fire because I can use my headphones with the tablet. Other versions of the Kindle require a Bluetooth speaker or Bluetooth headphones. Someone cannot use Google apps with a Kindle Fire. I suggest having at least 16 gigabytes. After installing several apps, I only had about 7 gigabytes remaining. A Kindle Fire with a higher resolution screen will be available soon. This tablet can also play Lossless WAV files ripped from CDs. This is a great product. Amazon is great!
Fewer books enable Text-to-Speech for the version of Kindle SOFTWARE FOR THE PC and some books have a limit for the amount of text that someone can copy and paste. This limit prohibits someone from using the Microsoft Text-to-Speech software to read text from a Kindle book pasted to a Notepad document.
Notes: 1) consider baking the fish for 20 minutes (or for less time), 2) consider serving with sauce
I do not have much experience cooking fish. Baking fish is probably the safest technique for cooking a big fillet. After I put some salt and butter on this fillet, I wrapped it in foil. I baked the foil package in a roasting pan at 350°F/177°C for 30 minutes. Goose fat and chicken broth made the flavor of the rice exciting. This fillet is from Bristol Bay, Alaska. I visited Bristol Bay Alaska for several summers. There, people baked large King Salmon fillets wrapped in foil with butter and lemon juice and Japanese men would eat fresh sockeye salmon fillets raw. I visited Dillingham, the Wood River, Naknek, and Egegik . I traveled in small planes and I traveled on a boat from Dillingham to Kodiak and Homer. We visited remote shore lines and islands, swam to shore in neoprene suits, fished near bears that were feeding, and ate fresh crab. My favorite West Coast lifestyle is cruising from Tijuana up the coast to Alaska visiting places in America and Canada! Good thing people can work the wire over (or under) the wall!
1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 72.
Note: 1) dictionaries list roast as an adjective, as with roast beef, 2) (?) the past participle of roast is roasted; when using the verb roast as an adjective, roasted should be the correct word to use
Some people may associate roasted geese with Christmas. I could not wait until December. The flavor of this goose was rich and gamey. These flavors took me to a place that I wanted to be. Roasting a goose is easy when someone has a roasting pan with a rack and a thermometer. Goose fat is very oily. I had to use a bottle of shampoo once to clean a mess I created with fat. I rubbed the goose with salt and pepper the night before I roasted the goose.
I roasted the goose in a 450°F/232°C oven for 10 minutes and then I reduced the heat to 350°F/177°C. After about 1 hour and 36 minutes the internal temperature of the goose was 175°F/80°C. I read two recipes that included putting 1/2 inch (1.27 cm) of water in the roasting pan. In a steel roasting pan, when roasting chicken, the fat from the tail can burn and smoke. I am going to guess that the water is used primarily to protect the fat from burning. After cooking the water and fat mixture, someone can use a spoon to put the fat in a jar. Some resources suggest that the fat is good for 1 month if someone refrigerates the fat. The humidity in the oven will change how the skin of the goose browns. The skin will probably be less crispy.
I was thinking about my oven. The oven has a vent. The heat that rises escapes through the vent. Cool air must travel through the door. This explains why the front of the oven is cooler than the back. There is a vent in the door because if the door was sealed, the air in the door would expand. The expanding air might destroy the door.
1. Barbara Grunes: Williams-Sonoma: Roasting (New York: Simon & Schuster, Inc., 2002), 38.
Notes: 1) consider putting the stone or steel in the middle of the oven, 2) consider brushing with olive oil, 3) consider baking on parchment paper on a baking sheet in the middle position of the oven
The Pizzacraft recipe book contains very valuable recipes for making Italian food. I am so excited every time I make a recipe from this book. The filling for this calzone was the very best! I used slab bacon. The original recipe uses ham. I discovered a deli where I live that sells the most exciting sausages and bacon. I baked one calzone on steel, and I baked a second calzone on a pizza stone. The trick for making a calzone is probably to know the least amount of time to bake the calzone without making the bottom too crispy. Now that I have found a place to have great sausages, I am very excited to cook this season!
Download The Recipes:
Pizzacraft Thin Crust Pizza Dough
Ricotta and Piperade Calzone
I used the lamb barbacoa in my previous blog post to make burritos. I saw a picture of someone making a burrito while I was surfing the web. The person layered the ingredients. This person gave me the method I wanted to be excited to make burritos! One of the ingredients was spiced rice. I like making rice with Rojo from Penzeys. I make the broth for the rice using a large measuring cup. Using 1 tablespoon of Rojo for each cup of water or broth is exciting. When I make Mexican rice, I add 1 tablespoon of vegetable oil to every 2 cups of water or broth. Vegetable oil is not neutral cooking oil, it adds flavor to the rice. These beans are from Rancho Gordo. They had great flavor. The flavor of the beans is richer than pinto beans, but since the flavor of the lamb was so great, the combination worked well. Beans from Rancho Gordo are very flavorful and exciting! If I did not want to take risks, I would make this burrito with plain rice and pinto beans.
Download The Recipes:
Lamb Barbacoa – Thinking About Pulled Pork
Pico De Gallo And Guacamole
Bean And Cheese Burritos With Guacamole And Sour Cream Or Fine Mexican Sauce
Note: 1) larding is adding, or using a needle to weave fat, into meat to make it more moist or flavorful; larding may be an interesting technique to use when roasting meat for making shredded meat, 2) laying bacon over roasting meat is probably a type of larding technique
This was successful. I have always wanted to know how to make pulled pork (shredded meat). Since I put a thermometer in the meat, juices dripped from the meat. This probably made the meat dryer. I believed that I would find the method I need by searching for Mexican recipes. These instructions for making lamb barbacoa are from Pati Jinich. I roasted the meat for 6 hours at 325°F/163°C. After 6 hours the temperature of the meat was 211°F/99°C.
I wanted to have the elementary roasting method for making pulled pork. I have used a slow cooker to make pulled pork. The process puts the flavor of the meat in the cooking water. Brillat-Savarin called the flavor of the meat osmazome. I worked with osmazome in my blog post Boudin Balls And Osmazome. Roasting the meat in a foil package appears to eliminate making a glaze from the drippings to return the osmazome to the meat. Roasting meat is very exciting and flavorful!
From my experience making pulled pork, I decided to put room temperature BBQ sauce on shredded meat. Someone must refrigerate hot BBQ sauce to combine the flavors. Doing this requires cooking the meat in advance. I also discovered that the most important rub to know is salt. I usually have Diamond kosher salt in my kitchen. The density of this salt is less than table salt or sea salt. The lower density of Diamond kosher salt permits me to cover the entire piece of meat without using large amounts of salt. (A large volume of the Diamond kosher salt is the same as a smaller volume of other types of salt. Rubbing a handful of kosher salt on meat is the same as rubbing a tablespoon, but it may not be possible for a tablespoon of salt to cover the entire piece of meat.)