/ck/ - Food & Cooking

[Anonymous No.12007268]

I tried a Babish recipe last night for pork loin and it was pretty good but there were still a few pockets here and there which were dry or otherwise difficult to eat.

I pulled it out of the oven @ 135F and proceeded to sear it but I wonder if my searing is overcooking it. I can't get my pan too hot due to being in an apartment so I leave it on each side (being a cylinder, it has many sides) for at least a minute. Basically it's in the pan for at least 5 minutes after being pulled out of the oven. Do you guys think this could be overcooking it?

[Anonymous No.12007274]

The sear wasn't even that good, in my opinion. It had an ok thin crunchy exterior but nothing like those deeply charred pork belly bites

[Anonymous No.12007275]

Also I used canola oil, and perhaps too much of it, which might be why it didn't get that great of a sear. Is there a different oil I should be using for searing pork?

[Anonymous No.12007289]

>>12007268
>Do you guys think this could be overcooking it?
Could be. It would be easy for you to tell though: what did the temp probe say after you were done searing it?

>>12007275
I don't care for the taste of Canola oil, but nothing you described would have affected the quality of your sear.

When I cook dishes like this I find they come out better if you sear first, then bake in the oven. That way the searing doesn't affect your temp measurement when you go to pull it out of the oven. And if you can get your hands on some crepin aka "caul fat", wrap your roll with that before cooking it.

[Anonymous No.12007683]

To sear properly, make sure your protein has rested, been salted and patted down to as dry as you can get it.

[Anonymous No.12008598]

>>12007274
i think you might be being a tad hard on yourself.
looks fantastic considering you can't smoke out your apartment.
maybe try a better sear next time with an open window or something.
wrap some herbs up with the truss too.
i'm not familiar with the recipe you used, but also try dried cranberries or something in there.
good job.

[Anonymous No.12008607]

>>12007268
Next time, use a recipe made by someone who actually knows how to cook instead of a soyboy with a camera and a knowledge of SEO.

[Anonymous No.12008806]

>>12007268
>due to being in an apartment
I don't really get why that means you can't make your pan hot.

[Anonymous No.12008846]

>>12008806
too cowardly to create smoke

[Anonymous No.12009051]

>>12008806
Smoke detectors my dude

[Anonymous No.12010362]

>>12009051
he doesn't know about the coat hanger plastic bag trick
BET YOU NEVER SMOKE POT EITHER HUH

[Anonymous No.12010406]

>>12007274
>>12007268
Depending on the pan, you could attempt to keep it in the oven
That way it's already pretty darn hot when you put it over the stove

[Anonymous No.12010584]

>>12007289
Everything this guy said. Also I find room-temperature salted meat conducts heat better and therefore the inner temp rises faster without overcooking the outer layers. Not saying that’s what happened but in my experience it’s true.

[Anonymous No.12011024]

>>12008607
>*WHAAAAAAAAA*

[Anonymous No.12011350]

>>12010362
Some people aren't degenerate druggies like you

[Anonymous No.12012369]

>>12010362
>he doesn't know about the coat hanger plastic bag trick
its a shame that your mum didn't

[Anonymous No.12012399]

>>12012369

[Anonymous No.12012449]

I made his TMNT pizza once, was literally the worst pizza I've ever had in my lifr

[Anonymous No.12012472]

>>12009051
Just let it trip, who gives a fuck? It's not like the fire department is called when an alarm goes off.

Open your windows and set a fan up to blow the smoke out

[Anonymous No.12012497]

>>12012472
This. Spics are always setting off the fire alarm in my complex, everything they cook makes a shitload of smoke evidently