"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-02-2008, 10:13 AM   #1
Executive Chef
 
GrantsKat's Avatar
 
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Trimming fat off meat....

Good Morning!
Im making a pork loin stuffed with cornbread dressing today, and as I was browsing through recipes, I noticed that some of them recommend trimming the layer of fat off of the loin. I have never done this any of the times that I have made pork loin because its such a lean meat already. So my question is what would be the benefit in trimming that layer fat off??
Thanks!!

__________________
Kathe

Babymaker
GrantsKat is offline   Reply With Quote
Old 08-02-2008, 10:24 AM   #2
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
The only reason would be to reduce the amount of fat in the dish (ie calories or people on fat free diet). The problem is that the fat can contain a lot of the flavour and also as you suggest the meat dries out. I would say it is entirely down to personal preference - you could trim off some of the fat - leaving the rest to flavour & moisten the dish.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 08-02-2008, 01:33 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,413
Miniman got it right. I never trim the fat. It's there for the flavor and protection from dryness.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-02-2008, 01:45 PM   #4
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
I've never made a fatty porkLOIN. Mine alway come pre-trimmed I guess. The only thing I've ever had to trim was a bit of silverskin. And they've always been moist and tender, stuffed or not.
quicksilver is offline   Reply With Quote
Old 08-02-2008, 02:54 PM   #5
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by quicksilver View Post
I've never made a fatty porkLOIN. Mine alway come pre-trimmed I guess. The only thing I've ever had to trim was a bit of silverskin. And they've always been moist and tender, stuffed or not.


You may have a pork loin confused with a pork tenderloin, which is entirely lean. There is no silverskin on a pork loin so that's the clue.

I don't trim the fat off the top of meat unless there is an large amount which happens very seldom. Then I just shave off a thin layer. The fat bastes the meat and gives it intense flavor, and you can cut if off before serving.
Attached Images
 
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 08-02-2008, 04:40 PM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Is a pork loin roast the same as a rolled pork roast, or Boston Butt?

And I never trim the fat off of anything I love pork fat! One of my favorite flavors.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-02-2008, 05:40 PM   #7
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Your right, DQ. I'm thinking tenderloin. Thanks.

(that's one beautiful piece of meat pic you got there. I see the diff. I bet on the grill would be fantastic!)
quicksilver is offline   Reply With Quote
Old 08-02-2008, 06:36 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,413
A loin roast is not the same as a butt. The Boston butt is the top portion of the front shoulder while the loin is along the top of the back. It's equivalent to the prime rib on a steer.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-03-2008, 04:36 AM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Andy. The way it was tied up with the string had me thinking it was.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-03-2008, 08:53 AM   #10
Executive Chef
 
GrantsKat's Avatar
 
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Quote:
Originally Posted by pacanis View Post
I love pork fat! One of my favorite flavors.
Agreed lol! I didnt trim any fat off and it was yummy
__________________
Kathe

Babymaker
GrantsKat is offline   Reply With Quote
Old 08-03-2008, 09:20 AM   #11
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by pacanis View Post
Thanks Andy. The way it was tied up with the string had me thinking it was.
I had to look again and noticed that the picture shows a boneless pork loin. When the entire bone is removed, the roast is tied back together to keep it from falling open. If you buy one with the bone there is no string. I always buy one with the bone because I think the bone adds flavor, much like chicken bones do for broth.

I also noticed that the text was double posted. I fixed it.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 08-03-2008, 09:23 AM   #12
Executive Chef
 
GrantsKat's Avatar
 
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Quote:
Originally Posted by DramaQueen View Post
I had to look again and noticed that the picture shows a boneless pork loin. When the entire bone is removed, the roast is tied back together to keep it from falling open. If you buy one with the bone there is no string.

I also noticed that the text was double posted. I fixed it.
The loin I bought was boneless but it was not tied up or even split open, in fact I had to butterfly it in order to stuff it.
__________________
Kathe

Babymaker
GrantsKat is offline   Reply With Quote
Old 08-03-2008, 09:31 AM   #13
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by GrantsKat View Post
The loin I bought was boneless but it was not tied up or even split open, in fact I had to butterfly it in order to stuff it.
You had a tenderloin. I hope you enjoyed it because that is one fine piece of meat.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 08-03-2008, 09:35 AM   #14
Executive Chef
 
GrantsKat's Avatar
 
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Yes we did, it was very good!! I thought that tenderloins were small and thin, mine was similar to the pic you posted.
__________________
Kathe

Babymaker
GrantsKat is offline   Reply With Quote
Old 08-03-2008, 11:45 AM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,413
The tied roast pictured in an earlier post above is actually two loins tied together.

The first picture below is of two pork tenderloins on the cuttingboard. A whole tenderloin will weigh between a pound and a pound and a half.

The second picture is of a pork loin. Two of these were tied together to make the roast in the earlier post.

The loin will have fat on it while the tenderloin will have silverskin.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-03-2008, 11:54 AM   #16
Executive Chef
 
GrantsKat's Avatar
 
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Thank you Andy, I was correct in my thinking : )
__________________
Kathe

Babymaker
GrantsKat is offline   Reply With Quote
Old 08-03-2008, 02:36 PM   #17
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Quote:
Originally Posted by GrantsKat View Post
Thank you Andy, I was correct in my thinking : )
There must be an echo in here.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Reply

Tags
None

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




All times are GMT -5. The time now is 03:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.