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/ck/ - Food & Cooking

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4200463 No.4200463 [Reply] [Original]

I'm planning on roasting/braising/what ever the hell you would call it a piece of pork loin tomorrow, in some apple cider vinegar, apples, and a few other things.
I was wondering if searing it before it goes in the oven would be a good idea, or if that would dry it out too much.

>> No.4200473

yes.
no.
you should brine it next time.
Why would it make it dry to sear it?
Sear on some flavor.
So not "braise" it.
Roast it.

>> No.4200475

hnnng
*Do not braise it.

>> No.4200484

Does it still have the skin on it?
If it does make crackling.

>> No.4200490

>>4200484
It doesn't.

>>4200473
I obviously don't have enough time to brine it, but I could marinate it for a few hours before cooking.

I'm curious why you think I shouldn't braise/pot roast it.

>> No.4200502

>>4200490
It's a loin, correct?

>> No.4200504

>>4200502
Not a whole one, but yes.

>> No.4200514

>>4200504
That lean meat will just dry out if braised (cooked in liquid).
There are cuts of meat that benefit from a braising (pork shoulder, cushion, picnic, and ribs), but a lean cut of meat like the loin will just dry out, even when cooked in liquid.

>> No.4200516

>>4200514
Makes sense I guess.
Gotta find a rack to cook it on then.

>> No.4200519

>>4200516
Carrots or potatoes cut into chunks can work as a rack.

>> No.4200524

>>4200519
I'm going more for sweet than savory, apples and all, so carrots would work I guess.

>> No.4200531

Sorry, friend. I'm all sorts of drunk.
Pork loin is the pork equivelent of dun dun dun... beef tenderloin!
Or, loin, at least. It's kinda the same fucking thing cooking wise. Well, at least with mass produced pink pigs from America.
FUCK!
Ok, Shit!, sorry.
That loin you're working with is very lean and is begging you to NOT over-cook it.
You don't need a rack to cook it in the oven, just a pan to fit it ON.

>> No.4200534

>>4200524
The carrots will shrink and cook down during cooking, the idea is to keep the meat up out of its own juices or else it will stew in them.
So use big chunks and keep an eye on it.
A few desire or roasting potatoes wont cost any more than a dollar and they wont impart any flavor and they should hold there shape fairly well if you want to use them.

>> No.4201703

>>4200534
Still haven't made it yet, but was just thinking;

How long do you think it would take for the carrots to soften up/cook through, and what would be a good temperature to cook it at?

>> No.4204177

If you're braising then yes sear the outside first. The definition of braising is to cook with dry heat and then finish cooking in a braising liquid. A loin is perfectly acceptable to braise and no it will not dry it out