Last night I cubed a pork roast and fried the cubes then pressure cooked the fried cubes to have around for snacks. I could have skipped that last step, the pressure cooking tenderized them but also added a rather unpleasant 'processed' flavor not nearly as pleasant as straight from the frying pan. The lovely depth of flavor gained by browning was altered and forfeited by diffusion throughout the steaming water. That's my guess, anyway. Plus, it wasn't at all tough to begin with so there was no good reason to pressure cook them in the first place. I will not do that again unless the meat really need it or unless I want to shove some new flavor into it, and that can be done otherwise, by using the Foodsaver®, for instance. My version of the Foodsaver doesn't handle liquids very well, but it could handle a dry-rub, and it does have this neat-o attachment that sucks the air out of an ordinary Mason jar. Anyway, these pork cubes are great, in a primal sort of way.
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