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11-27-2006, 07:37 AM
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#1
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Assistant Cook
Join Date: Nov 2006
Posts: 1
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new girl
I need some ideas on how to work with non-smoked pork. How do I get it to be tender and have a juicy taste? Did a ham for Thanksgiving and it was dry. I took the leftovers and made barbecue pork sandwiches, which were good. But I need some ideas on the ham and bacon.
I have sjogrens and I am trying to stick to a diet of "If God made it I can eat it". I am working with coconut flour and other gluten free foods. Only using honey for sweetener until I come up with something different. Any advice is appreciated.
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11-27-2006, 08:25 AM
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#2
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Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
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Welcome to DC. I can't help you but I'm sure someone will come along and give you help.
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11-27-2006, 04:37 PM
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#3
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Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
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Hello LouSon and welcome to DC.
__________________
Jill and Jolie
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11-27-2006, 04:56 PM
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#4
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Hi welcome to the group!
I'm a very unhealthy cook so can't help you with your request but...
some one will come along and give you some advice.
__________________
Love the life you live!
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11-27-2006, 09:41 PM
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#5
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Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,380
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Welcome, glad you are going to with us. I also made a ham for Thanksgiving and it said on the package not to overcook or it will dry it out. Could that have been the problem?
__________________
A balanced diet is a cookie in each hand. Unknown
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11-27-2006, 09:42 PM
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#6
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Head Chef
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
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Welcome to DC!
__________________
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
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11-28-2006, 02:07 AM
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#7
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Executive Chef
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
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Welcome to the DC family LouSan! I am sure you will get a lot of help here.
__________________
The proof of the pudding is in the eating!
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11-29-2006, 11:40 AM
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#8
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,783
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welcome here on board, LouSon!
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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11-29-2006, 08:27 PM
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#9
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Sous Chef
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
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A couple weeks ago I did a boneless Pork Loin & a spiral ham for the homeless shelter. The pork loin was the star of the show.
I rubbed it with Ozark Seasoning from Penzey's & baked it in an Reynold's oven bag. When the temp. reached 155º , I removed it from the oven & let it sit for a little while before I sliced it. It was juicy & tender enough to cut with a fork. Very, very simple but everyone loved it! There were no leftovers.
I cooked the ham in an oven bag, too, but it wasn't as impressive.
__________________
I'm all about the food!
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11-29-2006, 11:25 PM
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#10
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,906
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Welcome aboard!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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