Cured pork belly soon to be pancetta I was so impressed with the results of our home-smoked bacon I thought I’d try my hand at the Italian version of cured pork belly–pancetta. The process starts out much the same, with a five-pound slab of cross-cut belly acquired at the Dupont Circle farmers market from […]
Irish-born local chef Cathal Armstrong of Restaurant Eve was on Kojo Nnamdi’s show yesterday explaining that our American version of St. Patrick’s Day is a bit off the mark. Apparently plates groaning with corned beef and cabbage, and long nights of Guinness and Bushmills, are not how the Irish mark this occasion. In Ireland, St. […]
Tags:beef·brining·Charcutepalooza
Would-be briner’s take heed: Using salt and herbs to infuse flavor into meats is an art, not a science. Much depends on guaging how long your meats need to sit in the brine to develop the flavor you’re looking for. As part of this month’s Charcutepalooza project I’ve been brining pork chops and I have […]
Tags:brining·Charcutepalooza·meat·pork
© 2010 The Slow Cook — Design by Keri Marion Design
