/ck/ - Food & Cooking

[Anonymous No.20109698]

what is this
serious question I was given it and idk what it is. I thought it was pork shoulder but there's a big bone in the middle

[Anonymous No.20109702]

>>20109698
ze bone

[Anonymous No.20109703]

leg of lamb

[Anonymous No.20109704]

>>20109702
Human thigh
Looks south american.

[Anonymous No.20109706]

bone-in pork butt

[Anonymous No.20109708]

>>20109698

The heat of the bone flavors the butt

[Anonymous No.20109712]

>>20109703
I considered this but it doesn't look very leg of lamb shaped
>>20109706
the bone is fat like a cartoon dog bone. You can see the end here >>20109702 on the left

[Anonymous No.20109717]

>>20109712
Bone-in Shoulder?

[Anonymous No.20109726]

>>20109717
Maybe, the rind on it doesn't look as thick as pork usually is though

[Anonymous No.20109729]

>>20109708
should I chop it up or throw it in the pressure cooker whole with the bone in?

[Anonymous No.20109731]

>>20109726
well it sure as shit aint red meat.

[Anonymous No.20109734]

>>20109731
I thought the same I've just never had pork shoulder with a huge bone in it, trying to figure out what bone it is exactly

[Anonymous No.20109745]

>>20109729
is this a serious question?

[Anonymous No.20109758]

>>20109734
I mean, bone just adds flavor, there is no reason to remove it unless you're going to serve it, and with something like that, i'd do a pressure cooker (or smoker) for a long period and end up with some good pulled pork or something similar where it falls right off the bone.

[Anonymous No.20109759]

>>20109745
I am not much of a chef I literally didn't even know what meat this is bro. I usually cut a pork joint into pieces and throw them in the pressure cooker for an hour+ then throw in a bunch of bbq sauce to make pulled pork quickly. It works well but now there's a big bone in there. I'm just checking its alright to put a big bone in an old school pressure cooker

[Anonymous No.20109770]

>>20109758
thanks man I was just thinking I don't know if there could be like trapped pressure in the bone or something and I didn't want to have to pick cracked bone out of the pork. I have never cooked a bone in my pressure cooker

[Anonymous No.20109830]

>>20109734
Its where the arm bone connects to shoulderblade, when you cook the meat in pressure cooker you will simply be able to cleanly remove it, you can debone but i dont recommend it if you have no experience deboning and no point if youre just going to cook it whole

[Anonymous No.20109878]

>>20109734
well I've had about 100 with huge bones in them. it's pork shoulder.

[Anonymous No.20109912]

>>20109830
thanks bro

[Anonymous No.20110385]

>>20109698
>I was given it

Could be shoulder still. Since pigs have 4 shoulders. Don't know if it's a rib, collar bone or something from its ass. What are you going to do with it? Don't make pulled pork ffs

[Anonymous No.20110505]

>>20109698
Whatever it is, it'll braise just fine.

[Anonymous No.20110520]

do NOT pressure cook this. Pressure from expanding marrow in that big bone may cause the entire roast, and possibly the cooker, explode.

[Anonymous No.20110531]

>>20109759
I cut these into chunks, salt and sear in a pan, then throw in the pressure cooker with beer, citrus, cumin and spices for like 45 minutes, remove and shred then spread on a tray and broil until crispy for carnitas and make tacos. I have never cooked it whole with the bone in but i dont see why it wouldnt work since people make bone broth in pressure cookers all the time.

[Anonymous No.20110541]

>>20110520
Pic related

[Anonymous No.20110700]

>>20110385
>Since pigs have 4 shoulders
no they dont lol

[Anonymous No.20110705]

>>20110700
are you suggesting that pigs have four arms, or no arms?

[Anonymous No.20110734]

>>20110705
there’s 2 shoulders per pig dumbass. the back legs do not have shoulders

[Anonymous No.20110740]

>>20110541
>>20110520
Stop fear mongering the poor moron. Bone does no such thing, that picture is a pressure cooker where the emergency release didn't work, creating a bomb. That basically can't happen with a modern properly designed (and properly functioning) pressure cooker.

[Anonymous No.20110889]

>>20110734
then wtf are they. are you saying the front legs are arms, so they have shoulders, but the back legs are legs, so they're....hips? ribs?

[Anonymous No.20110914]

>>20110889
2 arms 2 legs retard

[Anonymous No.20110928]

>>20110889
>are you saying the front legs are arms
yes
>but the back legs are legs, so they're....hips?
yes
>ribs?
no

[Anonymous No.20110951]

>>20109698
it's pork shoulder that's already been prepped (skin removed, likely to be used to make chiccaron).

[Anonymous No.20111144]

>>20110928
>>20110914
Pigs have 4 legs and 0 arms you retards. Whether a limb is an arm or a leg is defined by whether it has a hand or a foot. All mammal forelimbs attach to shoulders regardless of whether the limbs are arms or legs.

[Anonymous No.20111155]

>>20111144
Source: my shoulder.

[Anonymous No.20111226]

>>20110520
I did it and it didn't happen, the concern wasn't the pressure cooker exploding as I'm aware how it works and the various safety mechanisms. On the other hand I was concerned about the possibility of the bone shattering and ending up in my food. Regardless it didn't work great and it came out shit. I wanted to make pulled pork. Usually I cut it into chunks first but I threw it in whole with bone. It didn't fall apart nearly as easily as it usually does, obviously in hindsight, and I should have took more care to remove fat before shredding it because I ended up with gross fat through out the pork. 2/10 threw most of it in the bin
>a pig died for this

[Anonymous No.20111246]

>>20109698

Didn't read the whole thread so many you figured it out, but if you are truly unsure just chop off a chunk and saute it in a pan with some olive oil, then give it a taste.

Also don't worry about the bone if you cook it. Bone can add flavour. It'll come off if you do a pressure cooker thing or whatever you usually do. Just ignore it.

[Anonymous No.20111268]

>>20111226
>>20111246
good talk

[Anonymous No.20111494]

>>20111226
What a waste

[Anonymous No.20111526]

>>20111226
Sounds like you just didn't compensate for the longer cooking time needed for a bone-in cut.

While a pressure cooker reduces the needed cook time, a bone-in cut is still going to take a fair bit longer to cook than a boneless cut.

tldr; you probably just didn't cook it long enough.

[Anonymous No.20112697]

>>20111494
Pork you enjoyed wasting isn't wasted pork

[Anonymous No.20112812]

>>20112697
Faggot

[Anonymous No.20112941]

>>20111226
that's because pressure cookers are for impatient bastards. 8 hours in a slow cooker will pretty much dissolve the bone and infuse the meat with amazing flavor and nutrition. I do this all the time. The bone becomes so soft that you can literally shred it with a fork.

[Anonymous No.20113001]

>>20109734
does your shoulder not have a bone in in? Wtf is wrong with your brain?

[Anonymous No.20113066]

>>20109734
>pork shoulder
>which bone
>shoulder
tell me anon, which bone do you have in your shoulder? That's blade-shaped and resides in a shoulder?

[Anonymous No.20113191]

>>20113001
>>20113066
I am very aware of the anatomy of the human shoulder and precisely, it's a blade. Which is why I'm confused that what could only be the pigs humerus would run through the cut. And as you can see on the picture above what should be the ball joint appears to have 2 heads like the opposite end of the bone to the shoulder. Looking at a pigs anatomy though the ball joints don't seem to be as round but it's not that bizarre to think that ball joints should be round as they are in humans

[Anonymous No.20113194]

>>20113191
Pig related

[Anonymous No.20113963]

>>20113191
>>20113194
maybe this helps

[Anonymous No.20115586]

is this the pig balls and weiners thread?