Saturday, December 24, 2011

How to Cook Pork Loins, the Best Part of the Pig

!: How to Cook Pork Loins, the Best Part of the Pig

Pork loins refer to cuts of meat from above the pig's rib cage, along both sides of the backbone, and running from the shoulders to the hind legs. This is the tenderest part of the pig, and also the leanest.

When you buy pork loins from the butcher, you will probably need to specify the cut more specifically. "Pork loin" really refers to a wholesale cut; the retail pork loin cuts that a shopper will encounter include pork roasts, pork chops, back ribs, pork rack, pork tenderloin and pork steak, among others.

It's a matter of subjectivity, but in my opinion, the best tasting pork loin cut is a roast that is cut from the rib end of the pig. It tends to be more marbled than cuts from other locations, and usually juicier and more flavorful.

The main thing to guard against when cooking pork loins is overcooking them. Because they're relatively lean to begin with, overcooking can dry them out. On the other hand, pork of any kind should always be cooked thoroughly for safety's sake. There's a fine balance between too much and too little cooking when you're dealing with pork!

Fortunately, most of the pork loin recipes that you'll come across have taken this dilemma into consideration. Usually, if you follow the recipes closely as to cooking time, you will be fine.

Pork loins lend themselves to cooking in so many ways that I can't begin to cover them all in one article. If you've never cooked pork loin before, here's a basic recipe to get your started on discovering one of the world's great meat cuts. This is for cooking a pork loin roast, which does require a fairly long cooking time--2 hours.

Aside from the time required, it's an easy recipe. Don't let its simplicity fool you; follow the directions carefully and your taste buds will be well pleased.

Ingredients

4 cloves garlic

2 tablespoons dried rosemary

1 teaspoon salt

1 teaspoon coarse-ground black pepper (or more or less, according to taste)

2 pounds boneless pork loin roast

1/3 cup olive oil

2/3 cup cabernet sauvignon or other red wine

Directions

1. Preheat oven to 360 degrees.

2. Mince garlic into a small bowl. Add rosemary, salt and pepper, and mix thoroughly with a fork or a miniature whisk.

3. Use a fork or knife to pierce the pork loin roast in a number of places. Rub the garlic mixture over the meat , being sure to press some of the mixture into the piercings. Brush olive oil over the meat.

4. Place pork loin roast onto a baking dish. Cook for 2 hours, turning at least once during that time. Baste frequently with pan drippings. With about 10 minutes of cooking time left, pour half of the wine over the meat.

5. After the meat is cooked, remove it onto a serving platter.

6. Pour the remaining wine into the baking pan and stir it in with the pan drippings, then pour this liquid over the meat.


How to Cook Pork Loins, the Best Part of the Pig

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Saturday, December 3, 2011

Serve Up a Party - Perfect Buffet Table in a Small Space With These Five Easy Tips

!: Serve Up a Party - Perfect Buffet Table in a Small Space With These Five Easy Tips

Have you ever been to a party with great food on a beautifully arranged buffet table all served up by an unruffled host? If you're like me, you've probably left a few of these parties wondering just how they pulled it off.

While the host who throws perfect parties time after time may seem a magician, there's certainly no spell needed to lay out a great buffet table. From weddings and showers to birthdays and family get-togethers, any space large or small can easily serve a crowd if you know these few simple tricks of the catering trade.

Tip 1: Start with a Plan... Ahead of Time

The first and probably most important tip is to make your serving plan a few days in advance - maybe even before you finalize your menu. Knowing which foods go on each dish or platter and where those pieces fit on the serving table beforehand can make party day setup a breeze.

Tip 2: Give Yourself Some Space

Next take a look at your space and furniture arrangement. What works for everyday may not work for a crowd, so don't be afraid to rearrange your furniture. When it comes to buffet table placement, remember this simple rule: If two people can't easily pass along the sides of the table, it's better to move the table and serve from the front. In tight kitchen or dining areas this usually means moving chairs to other spaces for additional seating and placing the table against a wall. This open arrangement gives guests plenty of mingle room and table access.

Tip 3: Pick Your Platters, Plates & Trays

Once you're happy with the serving table placement, take a look at your serving pieces. If you're short on the types of platters or bowls you need to serve your party foods, now is the time to hit the party store. And remember, plastic trays and bowls are always ideal choices for a worry-free buffet table. You can also get creative with what you have on-hand. Repurpose a few casserole dishes to hold rows of crackers or cookies and use napkin-lined baskets to serve breads or muffins. Even wooden or bamboo cutting boards make great bread or cheese boards - just give them a good washing first.

Tip 4: Arrange Your Buffet Table Like the Pros

Next arrange your buffet table using the selected serving pieces. And remember the secret catering pros use to make it all fit and look fabulous - create height! It's easy if you have a few cake pedestals or serving sets with stands. If not, you can easily make your own using stemware. To do this, simply turn over two to four stemmed glasses to create stands and set platters or trays on top. Martini and margarita glasses work best since the wide rims create a stable base. Wine glasses work, too, but you might want to use more for stability. Create shorter stands for small bowls or plates using upturned bowls or tumblers. On party day, use double-sticky tape or removable glue dots to keep the raised pieces in place on their stands.

Lay out your buffet table placing taller pieces toward the back of a front-serve table, or along the center of a two-sided serving table. Then place shorter platters, large bowls, and finish off with smaller pieces. Remember to place crackers, dips and other complimentary foods close together on the table.

Tip 5: Pull in Extra Pieces to Make it All Work

Last, don't forget to put other pieces to work. If you have shelves, a bakers rack or a side table available, set that up adjacent to the buffet table for plates, utensils and napkins. This maximizes serving space on the buffet table and creates a flow that works well with any size crowd.


Serve Up a Party - Perfect Buffet Table in a Small Space With These Five Easy Tips

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