"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 03-03-2014, 12:30 AM   #11
Executive Chef
Somebunny's Avatar
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,535
Originally Posted by Rocklobster View Post
Was it thick, beige and cloudy? Could it have been coagulated blood proteins? If a lot of moisture leached out while it was cooking it probably was...

Rock, I thought so too, but usually the coagulated material isn't smooth. I think the wine may have broken down the coagulants and also the fat and formed a thick smooth fond/sauce.

If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 03-03-2014, 11:28 AM   #12
Executive Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 4,502
Originally Posted by Somebunny View Post
Oh dear, Mad Cook.....I should have been clearer. What I meant was the roast was still slightly frozen In the middle when I began roasting it ;) lol! It roasted for several hours. Oh and I did use the drippings for gravy. Thanks for your concern though :)
Oh dear, sorry. I tend to be a bit obsessed about this sort of thing

Mad Cook is offline   Reply With Quote

pork, roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:07 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.