Yum! Why can't you live closer to me? :-)

Elery loves pork, so we have it a lot. I'm so darned tired of pork that I didn't think I'd care if we never ate it again, LOL, but then I saw that pork skin.

OK, I changed my mind, I'll take the pork skin, with an abelskiver or two on the side.

Is there anything IN the abelskivers, or are they more like popovers, nothing inside except that nicely custard-y middle?

Annie

The pork "cracklins" did it for me too. I love pork cracklins.

Ann

Yummy!! great pics! Love it all.
DH and I are dieting right now, trying to lose a few for summer.

Linda

Posted by teresa_mn "Yum! Why can't you live closer to me? :-)"

Only if you like washing dishes. :-)

Posted by annie1992 "Elery loves pork, so we have it a lot. I'm so darned tired of pork that I didn't think I'd care if we never ate it again, LOL, but then I saw that pork skin.
OK, I changed my mind, I'll take the pork skin, with an abelskiver or two on the side.
Is there anything IN the abelskivers, or are they more like popovers, nothing inside except that nicely custard-y middle? Annie "

Well, Annie, Pork sous vide cooked at 141 degrees F tastes different than cooked at 212 degrees.

I didn't put anything in the abelskivers because I wanted to save some fro breakfast. I did want to make them savory or sweet. They are so easy to make.

Posted by ann_t "The pork "cracklins" did it for me too. I love pork cracklins. Ann"

Thanks Ann. The cracklins also was very easy to make. Salt, pepper and bake at 450 degrees. No skill required.

Posted by lyndaluu2 "Yummy!! great pics! Love it all.
DH and I are dieting right now, trying to lose a few for summer. Linda"

Thanks Linda. Actually, the entire meal was very healthy. You will notice that the pork is extremely lean. After baking at 450 degrees in the oven, I think every drop of fat was rendered out from the pork rind.

Does the pork actually TASTE different, or is it simply the texture that is different? For instance, I seldom eat pork chops because they tend to be dry and chewy if not cooked carefully. They still taste like pork, but the texture is bad. Today's pork is so lean and people still cook it as though it's the fat-laden product we had 25 years ago.

Seasonings aside, I didn't think that a cooking method would actually alter the flavor of meat, only the texture of the finished product. Barring seasonings, of course.

Not that it matters, I won't buy a sous vide oven and I'm sure that my local Subway doesn't have one, LOL.

Annie

Dang, dcarch! If we lived closer I'd be trying to invite myself over and I'd even bring dessert!
Smiles,
Sooz

I'll swap with you, Annie! :-) I love pork but my DH isn't nuts about it, so we rarely have it :-(

fortunately, Colleen, Cooper and Pancho love it, no matter how it's cooked.

My homegrown pork is better than the supermarket stuff, but still, I can only eat it for so long!

Annie

Wow! sooz, that is a great looking dessert. Wrap it in a box and mail it to me. :-)

"----- Seasonings aside, I didn't think that a cooking method would actually alter the flavor of meat, only the texture of the finished product. Barring seasonings, of course. -----"

Annie, that is very true. Cooking does not change taste. If you buy a slab of expensive prime dry-aged steak and cook it at high-heat for a few hours, it will still taste like beef.

To me, all cooking is about texture control and not about seasoning, that's what takes the most skill. But that is another topic all together.

Pork cooked at low temperature, 141 degrees vs. 212 degrees has a different texture, tender, moist and succulent. I enlarged the picture to show some details of the pork. You may notice the translucent pinkish and juicy look of the meat.

dcarch

That looks almost like ham, dcarch, I suppose because of the long cooking method, much like smoking is a longer cooking method....

As for the dry aged beef, I'd never cook beef for a couple of hours, LOL. I like it rare-bordering-on-raw. The last pot roast I made sat in the refrigerator until it became dog food because I'm just not crazy for well done beef, no matter what the cooking method.

This conversation has made me think, though. I'm tired of pork, never did care for white meat chicken. I havne't had beef since sometime last week. I like seafood and turkey's good every couple of months. I think I could almost join Lpink and become a vegetarian. So, does that make me a "flexitarian"?

Annie