/ck/ - Food & Cooking

>question about reheating braised meat to serve next day

I cooked a cider-braised cranberry and apricot stuffed pork loin last night to serve for dinner tonight. I braised it slowly between 320-340f for about an hr and a half and turned the braising liquid into a thick pan gravy and put in a jar and put the roast covered in the fridge. This morning I added liquid to the loin pan (chicken stock with a bit of butter melted in) and wrapped in parchment and foil.

>would reheating the pork loin in braising liquid again slowly at a low temp like 300-320 result in the most tender meat or would it dry out?
>would reheating it at a higher temp as fast as possible reserve optimal meat tenderness?
>do I reheat to standard 'cooked' pork temps (155-160) or just hot enough to serve? it already reached temp and I believe was left slightly under at roughly 145

pic unrelated

looks good OP I'm gonna have to try searing some oranges, cant say I've ever even had whole cooked oranges before. What are the crispy looking strings on top?

>>15843997
here is the most recent steak I cooked with this method. Pictured with some fondant potatoes and a red cabbage puree. The fondant potatoes are similarly cooked, you basically fry the shit out of either side of it and then add chicken stock and herbs and throw it in the oven. you get the best of both worlds, crispy on either side, super soft and fluffy in the middle, and an almost gravy like sauce in the pan. Got the recipe for the taters from our lord and savior chef john

the puree is red cabbage I boiled and blended with Dijon, Worcestershire, red wine vinegar and olive oil. Basically tasted like a steak sauce

>>15812044
thankyou anon, your words were reassuring. Any time I start to feel stupid for spending so much money on food I remember culinary school is like 80k atleast and I've spent nowhere fucking near that much teaching myself to cook.