/ck/ - Food & Cooking

char siu

Last time I cooked it, I just seasoned it with whatever I had laying around, and cooked it in the toaster oven using a cooking time I looked up on Google. It was flavorful, delicious, and easy like Sunday morning. Just don't overcook it. Use a meat thermometer, or look up oven temperature and a list of cooking times.

>>13425891
Focus your chi

>>13425901
No toaster oven. What about a regular oven. Has a broiler as well

>>13425908
A regular oven works. I just use the toaster oven for convenience.

>>13425902
No thanks, I’m not craving Asian food.

>>13425891
https://www.101cookingfortwo.com/my-best-grilled-pork-tenderloin-memphis/

>>13425891
1) dont be an idiot and overcook it
ur welcome faget

Salt, pepper, garlic and not overcooking it.

>>13425891
mole sauce

>>13425891
Brine it, you can stuff it, braise it slowly, don't over cook it.

Also, if you're getting into pork you should invest in at least a instant read meat thermometer.

>>13425891
My mother uses this for her standard holday dish. Cut that into inch thick slices, put them on a layer of folded uncured bacon or ham, put a dollop of medium diced onion, creme fraiche, vinegar, Dijon mustard, salt and sugar (cooked together beforehand) on each of the pieces and bake it all in the oven.

>>13425891
Brine it, slice into thick medallions, pan fry keeping it rare. Yes it should be very pink, only a couple minutes per side. If it goes fully white, you already fucked it up.

Depends how you want to eat it. Do a 50/50 coarse salt and brown sugar, zest of one orange and half a lemon, crushed bay leaf and basil, some paprika or chipotle. Cover the meat in that shit and then put it on a cooling rack and leave it in the fridge for a day. Pull it out, rinse it, back on the rack for a few hours to dry out, last hour should be out of the fridge to get it closer to room temp. Cast iron or grill as hot as it gets. Smother the cut in oil and drop it in. Then cook it like a steak, should be rosey in the centre when done. Its pretty simple OP

>>13426566
Pork should not be cooked under 140F. 145 for a tenderloin is perfect.

Sous vide or learn to use an oven

>>13425891
>How can I make this taste good? And not flavorless and dry?
That's up to you. Most roasts I do, get a dry rub, a bit of olive oil and something acidic, from wine to wine vinegar, to citrus juice. You can also brown it in oil after dredging in seasoned flour.
>>13426291
>Also, if you're getting into pork you should invest in at least a instant read meat thermometer.
You do need one. Pull it out when it is estimated to be done, and if it's 5 degrees before finished well done, just cover it and leave it alone to finish cooking. Pork is low and slow, but this is a really small piece. Tenderloins are done fast, and honestly, I prefer to slice them, pound them and do pan fried cutlets, or breaded and baked cutlets, instead. By the way, raw pork is stupid. Do not fall for the rare meme. It is indeed not beef.

>>13426594
145 should still be pink inside though so hes not wrong.

>>13426613
Sous vide is unsanitary.
Nice for keeping it warm before you throw meat on the grill, but not a cooking method itself.
> What.is safe cooking temps?

Next time buy pork shoulder.

>>13425891
smoked

this is the way

>>13427390
you are a fool, and clearly know nothing of food safety
go back to your mommy blog and tells us more about the dangers of MSG

>>13425891
Grab a packet of Lemon Herb marinade mix and some vinegar and let it swim in a freezer bag for about an hour.
Then put butter all over it wrapped in foil and put it in the oven (on a pan). Probably 350F for an hour.

Have A1 Steak sauce or the walmart imitation ready for it afterwards if you want perfection. No sauce actually needed, I just like flavor explosions.

Good sides to go with it are baked potato with lots of butter in it, breadsticks, or spaghetti/shells and cheese (add some sour cream to keep the cheese moist).

>>13427418
Keep your parasites and diharrea to yourself.

Slice into medallions, pound flat and batter with panko and fry until crispy and golden. Perfect for meal-prep or feeding groups of people. Goes great with mashed potatoes and literally any sauce or gravy you can think of.

Pork tenderloin can be cooked perfectly by seasoning or marinating with your choice of spices and sauces. Then placed on a baking tray in 500F oven for five and a half minutes per pound. Then turn off the oven. Keep the oven door closed for 45 minutes. dont open or let the heat out. Should come out perfect.

>>13425891
I usually roulade pork tenderloin. In fact tonight I made a stuffed tenderloin with onion, kale and apple. It was delicious.

But if you just want to make the most basic of basic tenderloins then season with salt and pepper, sear on all sides and roast in a 400F oven until the internal temperature reaches 140F. Allow to rest for 5 minutes, then carve and enjoy.

>>13426291
>braise it slowly
Don't braise tenderloin. It's just a lean cut with almost no connective tissue to break down. You'll just dry it out.

Crock pot with chicken broth. Shred it after cooking on low 6-8 hours.

>>13425891
>>13425896
this, otherwise marinate in pickle juice over night. the rest is up to you. there's that one life of boris christmas pork thing that looks pretty good

>>13425891
Internal temp should be 140 when cooked.

>>13427432
>Thinks US pork has any parasites
Full. Retard.

>>13427432
fear the trichinosis, peasant

>>13429137
>Only cases of trichinosis in US were from shit like undercooked cougar meat

>>13429146
who'd eat a fuckin cougar?

>>13429151
To quote George Carlin: "People are fuckin' goofy!"

>>13427432
What is your country?

>>13429146
Home raised pigs are the cause of some cases, but most cases are a result of eating undercooked game meat (which you should never do period). Even then there are only about a dozen cases of trichinosis reported in the US per year vs. 10,000+ worldwide. American pork is among the safest available in the world surpassed only by Australia.

>>13425891
Make mapo tofu. Just slice it up and cook it in a pan, throw in the sauce and tofu. Like 15 minutes tops, and delicious.