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The pork didn't turn out as well as I thought it did. My earlier… - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
The pork didn't turn out as well as I thought it did. My earlier entry left out an ingredient - it also got a bottle of BBQ sauce. And the sauce came out pretty bad. It tasted like it had been simmered 10 hours - it was over caramelized, and generally icky. The meat was still good, though, so next time I'm going to use more onions, more garlic, some hot peppers, and some vegetable stock instead of the BBQ sauce. Then I'll make a separate sauce for it.

Next cooking project, though, is pesto. I have enough fresh basil to do a batch - I just need to toast some nuts.

I had to buy a new crockpot yesterday - my old one got put too close to the stove in the old place, and I discovered I'd burnt through the cord insulation. I tried cutting the cord and putting a replacement plug on it, but the biggest one I could find was a 10amp, and I'm pretty sure the crockpot pulls more then that. I got an oval West Bend, with a programmable timer. We'll see how it does.

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rattleback From: rattleback Date: June 21st, 2006 01:20 am (UTC) (Link)
I've never found a bottled barbeque sauce that works well for this kind of thing*; I think maybe the mustard and Worcestershire elements don't hold up to long cooking.

I've taken to braising pork with as much low-salt chicken stock as it takes to do the job, plus garlic and so forth, and keeping the sauce on the side. Or throw the pork in a really hot oven for ~20 minutes once it's fork-tender and call it carnitas.


*but I use a pressure cooker rather than a crock pot - the principles are the same, just divide the time by about about fifteen and try to ignore the sinister chugging noise.

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