[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 308 KB, 2667x2000, pork-loin-white-background-getty.jpg [View same] [iqdb] [saucenao] [google]
12154914 No.12154914 [Reply] [Original]

I give you pork loin, the boringest cut of meat there ever was.

I challenge you to come up with something as dismal and uninspiring.

>> No.12154935

>>12154914
just cook it with tomato sauce

>> No.12154993

>>12154914
Sear in bacon grease, roast, make a pan sauce. It's pretty good. Even though it's lean you can nigger rig a pulled pork, kind of along the same lines as a pulled chicken fajita. Sear, simmer for a bit, pull while the liquid concentrates, and then finish it off in the sauce.

>> No.12155142

>>12154914
Chicken breast.

>> No.12155146

>>12155142
I'll do you one better and say turkey breast.

>> No.12155172

>>12154914
put fresh herbs on it and burn it

>> No.12155189
File: 52 KB, 960x541, FB_IMG_1554835230693.jpg [View same] [iqdb] [saucenao] [google]
12155189

I'm sorry you don't know how to cook.

>> No.12155198

>>12154914
chuck roast and you know it

>> No.12155952

>>12155198
sneed roast

>> No.12155967

>>12155189
Looks bland as fuck, and overcooked.
Try some seasoning, and use a fucking thermometer next time. Oh, and it would be a lot tastier made with a different cut.

>> No.12156018
File: 119 KB, 1024x671, IMG_7139_2_1024x1024.jpg [View same] [iqdb] [saucenao] [google]
12156018

>>12154914
isn't all pork meat boring and bland? except gimmicks and meme foods like bacon, sausages, ribs with a lot of fancy stuff on top of them, or cured stuff?

>> No.12156039

>>12156018
I just use a dry rub on my pork ribs, but yes pork lacks the flavor beef has.

>> No.12156060
File: 4 KB, 256x197, trash fish.jpg [View same] [iqdb] [saucenao] [google]
12156060

>>12154914
You can make good shit with pork loin
I challenge you to make anything worthwhile with a tilapia filet

>> No.12156076

>>12156060
fish sammich

>> No.12156080

>>12156018
Blame the obesity epidemic leading commercial American breeds made for their leanness, leading to us having to cover it in barbecue sauce, make into sausage, or otherwise do something about the complete lack of flavor. Try a heritage breed and it would change your tune pretty quickly.

>> No.12156102

>>12156080
memes aside breaded fish is tasty, but i guess breaded pork is too so i guess breaded fixes all bland meat

>> No.12156105

>>12156102
this was for >>12156060 sorrey

>> No.12156129
File: 257 KB, 590x590, loin.jpg [View same] [iqdb] [saucenao] [google]
12156129

>>12154914
I cut it in medallions and cook it in the oven en papillote tied with a string with rosemary tomatoes and caper. It might be hard to cook without getting it dry (especially if you wanna cook it healthy) but I wouldn't call it uninspiring. Turkey on the other hand is (at least imho) meat's answer to tofu, the most bland piece of organic protein on this gay earth...

>> No.12156147
File: 163 KB, 1511x2015, FB_IMG_1554846910792.jpg [View same] [iqdb] [saucenao] [google]
12156147

>>12155967
It is literally stuffed with seasonings aromatics and rice steamed in seasoned brine.
And topped with cracked mustard seed and spice blend. Your taste is shit my friend, you don't deserve good food.

Have some frog ass, it seems more your style.

>> No.12156179

>>12154914
eye of round is infinitely worse than pork loin

>> No.12156397
File: 19 KB, 600x600, 1441027876638.jpg [View same] [iqdb] [saucenao] [google]
12156397

>>12154935
>tomato sauce
The most despair-inducing sauce ever made.

>> No.12156523

>>12154914
The germans pound it with mallet and make schnitzel. It is delicious.

>> No.12156564
File: 180 KB, 500x375, 1548459002963.jpg [View same] [iqdb] [saucenao] [google]
12156564

>>12154914
one of the best pork cuts for curing
>>12156018
if only you knew kiddo
go and make some confit neck and rilletes, or a slow pot roast head, or a stuffed trotter, or some crispy tails, before you talk about blandness

>> No.12156573

>>12154914
Cut into thin strips, throw it into a vietnamese style marinade, skewer and grill. Delicious

>> No.12156590
File: 9 KB, 248x245, 1524822677476.jpg [View same] [iqdb] [saucenao] [google]
12156590

>>12156018
>he's never had carnitas

>> No.12156609

>>12154914
i threat that stuff like pot roast and make gravy/sauce from the drippings to serve over rice and roasted root vegetables.
the thick onion slices that goes into the crock pot first are nice to scoop out with a serving fork and place on top of the meat once you plate it, too.
that covers half of a loin for me. the other half i treat like veal and make schnitzel with a slice of lime, some pan gravy and mashed white or gold potatoes with parsley and chopped crispy bacon.

>> No.12156614

>>12156609
>lime
lemon, sorry/

>> No.12156623

>>12155189
How do you cut it like that is there a vid?

>> No.12156625

>>12154914
Brine that shit in pickle juice for an hour, pound it out, dredge in some seasoned flower and fry it up. Delicious as fuck.

>> No.12156656

>>12155189
nice shot.
ive made that once with spinach, onion and aged swiss.
that shit amazing.

>> No.12158603

>>12154914
>takes loin from factory-farmed shit tier pigs
>cuts off skin and fat cap
>hburr disappoint

Get a pork loin from a good breed of pig, get them to leave the fat and skin on, and roast it until it's medium-medium well, rest it, then blast it in a 500F oven for crackling, and tell me that isn't great.

>> No.12158617

>>12156060
Truly.
I refuse to cook or eat tilapia. It's a insult to good food.

>> No.12158710

Cook it medium, not well-done. All it needs is salt and pepper. Maybe a little mustard if you're cooking a roast and not just chops.

>> No.12158771

>>12156397
it's not if you prepare it like a normal human being with some other flavorful things

>> No.12158774

>>12156564
>go and make some confit neck and rilletes, or a slow pot roast head, or a stuffed trotter, or some crispy tails, before you talk about blandness
all those are gimmicks though, not the real taste of the cut

>> No.12158916

>>12156623
with a big nknife

>> No.12158934

>>12158916
for you

>> No.12158993
File: 109 KB, 779x1169, LONZINO.jpg [View same] [iqdb] [saucenao] [google]
12158993

>>12154914
Lonzino, you fucking faggot. You're obviously out of your element when you ask a question like that on this board. I'll give you detailed instructions on how to dry age a tenderloin, but I get to fuck wife in return, deal?

>> No.12159184
File: 192 KB, 362x507, 1546987808461.png [View same] [iqdb] [saucenao] [google]
12159184

>>12155967
>pork
>overcooked

>> No.12159209

>>12156018
pork belly is GOAT

>> No.12159358

>>12154914
>he's not inspired by a nice and tasty cut of meat
you're a hack

>> No.12159392

>>12156018
Pork shoulder is pretty good

>> No.12159401

>>12159184
It needs to be cooked through but soft and pink, like a medium-rare steak. Every housewife out there is overcooking the poor cut of meat.

>> No.12159414

lol, he said loin

>> No.12159422
File: 404 KB, 1000x710, Char-siu-FB.jpg [View same] [iqdb] [saucenao] [google]
12159422

>>12154914
Make chinese bbq pork.

>> No.12159426

>>12159401
If you "cook" anything and it's still pink inside in my household I will personally microwave it until it's actually cooked.

>> No.12159446

>>12154914
Any white fish is more boring, at least pork taste something

>> No.12159450
File: 11 KB, 400x300, comment_iQC5kyM8C7CzpIyZfxGfzfPv0z20NygY,w400.jpg [View same] [iqdb] [saucenao] [google]
12159450

>>12159426
What are you even doing on this board???

>> No.12159451

>>12159446
>Any white fish is more boring, at least pork taste something
The only boring white fish is cod.
Fuck cod

>> No.12159464

>>12159426
srsly the only meats that shouldn't have a hint of pink when done are chicken/similar poultry and white fish

>> No.12159468

>>12154914
Round steak.
You gotta fuck it all up to make anything out of it.

>> No.12159472

>>12159468
cringe

>> No.12159807

>>12156060

Bread it, fry it, then serve in one of three ways:
- On buttered rye, with remoulade and a cut of lemon.
- Next to french fries (with remoulade and a cut of lemon, plus also ketchup)
- With boiled new white potatoes and a parsley sauce.
- However the brits serve fish'n'chips (Tartar sauce?)

>> No.12159816

>>12159807
I don't get the hate on tilapia, I ate it once and it was delicious.

>> No.12160415

>>12154914
Sliced it, pound it flat, bread it...fry it.

>> No.12160686

>>12159184
>ameircans
lol

>> No.12161133

>>12158993
Deal. My wife is black though.

>> No.12161647

>>12154914
Roast it with some knorr stockpots

>> No.12161736

>>12154914
>dismal and uninspiring
giant pile of kale.

>> No.12161822
File: 151 KB, 1125x2436, mdkzf5xyz1d21.jpg [View same] [iqdb] [saucenao] [google]
12161822

>>12158774
>gimmicks
>classic preparations that our frankish m80s have been smashing out for centuries
in case you forgot, the only necessary ingredients in pork rilettes are pork confit and some of the pork fat. You don't get much more 'real taste' than pork cooked in pork fat
as for the others, the main flavour ought to be an intense porcine experience, only added to and not covered up by garnishes
learn2cook, ya daft cunt

>> No.12161838

>>12156018
The only good cuts of pork are the ones you got to slow cook for full flavor, so ribs, belly shoulder, pork hock, jowl etc. The steak cuts are always dry and bland as fuck. Pork tenderloin when cooked sous vide and salted before hand can be quite delicious though.

>> No.12161862

>>12159807
>However the brits serve fish'n'chips (Tartar sauce?)
Battered with a side of double-fried chips, Tartar sauce for the fish, curry sauce for the chips m8.
Add in a can of either Iron Bru or Vimto and a Pickled egg (The latter being so you have something to compare the rest to that'll make you realize just how good it tastes in comparison)

>> No.12162412

>>12154914
Just made one. Slow cooked on the grill with a good pork rub. Seared at the end pulled at 137f warmed to 143f as it sat. It was actually really fucking good.

Also a few weeks back cured a four pound chunk for four days. Dried to form pellicle and then smoked for two hours. Perfect Canadian bacon.

>> No.12162431

>>12159451
Well fuck you buddy.

>> No.12163381

>>12154914
Cut it open like a brochure season heavily with salt, b.pepper, cayenne, and garlic powder. Stuff with sage, sliced garlic, lemon zest, parsley and maybe a minced shallot. Tie closed. Cook at 450-500 for ~15-20 min or until it reaches 145F.

>> No.12164529

>>12159426
This post hurt me

>> No.12164535

>>12158774
>>12156018
bait
are we being raided or smthing? Shitty threads all week

>> No.12164541

>>12164535
if you have to dip a cut of meat in fat or chemically transform it for weeks/months, the cut itself is not good

even shitty vegetables taste nice if you cover them in enough fat

>> No.12164555

Just make a good pork stir-fry
Remember to marinade the pork in a s_o_y sauce/garlic/ginger/rice wine vinegar marinade.

>> No.12164558

pork loin is less boring than chicken breast.

>> No.12164563

>>12156018
when you try and claim that pork belly is boring and bland you lose all credibility.

>> No.12164567

>>12164541
What, are you serious? You think that a cut(or ingredient) is "shit" if it needs to be prepared properly? Oh boy, I would ask what you consider "good food" but im worried you will say some shit like raw steak or something.
>>12164563
also this
>>12164558
ok this is itt I cant cook to save my fucking life now

>> No.12164570

>>12155967
the lightning is shit but it looks fine

>> No.12164580

>>12164567
it's shit if it tastes like shit by itself. doesn't mean pork is not a magical ingredient that can be used to prepare great things, but that doesn't mean pork meat is not shit meat

precisely because it's shit meat those methods were developed to make the meat taste great with enough preparation

>> No.12164591

>>12164580
Do you eat raw meat?

>> No.12164594

>>12164591
>durrr

>> No.12164654
File: 1.11 MB, 1024x683, file.png [View same] [iqdb] [saucenao] [google]
12164654

I'm hijacking this thread with my own pork related question. I just put a 1.2kg/2.6lb pork butt in my oven at 125c/257f, together with some unions and chicken stock. Its in a cast iron pot with a heavy lid.

How long will it take for this thing to be done?

>> No.12164674

>>12164654
Use a recipe, thermometer or cut it after 45 minutes to see how it looks inside and eyeball the ramaining time.

>> No.12164686

>>12164674
https://youtu.be/nVMjfq4SAB8
Was gonna try and do something like this. He says it should be in for no less than 8 hours. However Gordons butt is like three times the size of mine.

>> No.12164696

>>12164654
>>12164674
>>12164686
Yeah, that size and temp. sounds like an all-day project to me.
Sure as fuck not 45 minutes.

I assume that going this low heat means you want to make pulled pork with it?

>> No.12164697

>>12164696
>pulled pork
something like that yeah

>> No.12164701

>>12164697
Check it in 4 hrs, could go double that though

>> No.12164707

>>12164697
In that case I would not be surprised if we're looking at 6-8 hours.
Keep a watch on it once in a while, but with the lid on I don't see a nice fatty piece like that being at much risk of drying out.

>> No.12164709

>>12164696
I was using 45 as a point from which you can determine how fast is it cooking by the section, I don't belive it would be done at all.
>>12164686
Maybe cook it for 4h then

>> No.12164717

BTW isn't roasting a high level skill? I took a gourmet cooking course once and roasted chicken, whole fish etc were in advanced category along with sushi and confits.

>> No.12164739

>>12164717
Instead of taking mode classes you may want to try buying a chicken and roasting it.
I'm sure there are secret French techniques to which my own lowly self is not privy, but I can roast a chicken just fine and I'm not master chef.

>> No.12164746

>>12164739
Yeah but I mean like if you wanna do it perfectly

>> No.12164765

I eat a ton of pork loin. For some reason nobody buys it and it's always on clearance at my grocery store. I like to marinate it, grill it, slice it into medallions and add it to Shin Ramyun with green onion and mushrooms.

The smithfield premarinated tenderloins are the best though desu. Simply grilled with a side of asparagus