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Jersey Shore Fightin’ Texas Aggie Ring made his first ever batch of “carnitas” today. Yes, he’s eaten aplenty, but he’s never made any at home.
Aggie Ring had me drive him to the store where he selected a nice 10-pound pork shoulder (also know as pork butt, or Boston butt). “Hmmm…” said Aggie Ring. “Pork Butt. Didn’t we use that term at Texas A&M?” At .40 cents/pound, they were almost giving it away. We chose the bone-in cut because you get the good flavor from the marrow in the bone.
When we arrived home, Aggie Ring cut most, but not all of the fat off. Again, that’s where you get the flavor. He seared the “butt” on all sides to help seal in the moisture while it was cooking. Then he put it into his pressure cooker along with some mojo criollo and some extra garlic and other spices typical in Mexican cooking.
Aggie Ring brought the pressure cooker up to pressure and let it go for three hours, letting the steam release naturally once he turned off the gas. When Aggie Ring opened up the cooker, he was amazed. The meat had totally fallen off of the bone! “Well, I’ll be damned.” said Aggie Ring.
When the meat had cooled, Aggie Ring “Pulled the Hell” out of it and spread it across a baking pan. He took the pan and put it on the top shelf of the oven under the broiler to caramelize the top layer of the pork. Aggie Ring rotated the pan once or twice and left it in until the meat started hissing and popping. “It’s done.” declared Aggie Ring.
Aggie Ring took a portion of the caramelized crispy (on one side) pork and poured some salsa verde on it. Then he garnished it with raw white onion and some chopped cilantro.
The movement Aggie Ring tasted his creation, he knew he’d be making this again. “The way the pork is caramelized on one size and crispy while soft and tender on the other makes it seem that it is the love child of bacon and roast pork.” he said. The raw white onion and cilantro complemented the Mexican spices he cooked the pork shoulder with.
“You’re awesome.” I told the Aggie Ring.
“No, Sir.” said Aggie Ring. “You’re… wait for it… awesome!”
That is all
For the new year we looked at air-fryers, induction and convection ovens and slow cookers and the slow cooker won! The thing with air-fryers is that they are expensive, more expensive to use and are not very flexible and the ovens are not economic to use at all. Slow cookers on the other hand are relatively inexpensive, very economical to run and are far more flexible. 2p an hour in comparison with 50p for our main oven, 30p for our hob, 45p for an Air-fryer and at the same time we can cook 3.5l of curries, soups and casseroles! We had a slow cooker once but the bowel was dropped, but it made the best Dhal, Chana and soups and stews ever! In with the ingredients, switch it on and when we come home from a walk a few hours later, delicious bowel of steaming loveliness, bon appetit!
This season we will mostly be cooking Dhal Samba!
For cooking rice. Essential in the Chinese kitchen. Three settings: cook, warm and unplugged. Easy to use: place rice and water in the black cooking bowl, put in rice cooker, put lid on, turn switch to cook.
Ours also has a steamer on top (not in this photo), for cooking dumplings and so on.
Fry the onion golden brown in a teaspoon of oil, add mutton pieces, let it simmer a bit stir along and add tea spoon full of - turmeric powder, ginger garlic paste, red chilli powder, coriander powder, powdered coconut, salt to taste. Add chopped-tomato, potato. Stir along so that the onions and chopped pieces are finely mixed together.
The Dynasty range will suit any kitchen style, traditional or modern. The solid door construction and chunky controls provide this range with a professional feel.
looking to shop for Bigblue vary cooking utensil in Kent. Dial these days 0122-7457-643 to search out your most suitable option Bigblue vary cooking utensil at Heat style Kent with marvellous style.
Read more at heatdesignkent.co.uk/range-cookers/bigblue-range-cookers/
Here's some illegible instructions for an emergency cooker, made from a new empty quart paint can, a bottle of rubbing alcohol, and a roll of toilet paper. Maybe if you make it bigger you can read the words, I think you can see the pics. Handy little thing though, and it will burn for 6 hours, heating food to 160*.
Get the supreme quality pressure cooker at affordable rates. The organisation offers a wide range of cookers ranging from 1 Litre to 32 Litres in Inner lid cookers and up to 40 Litres in outer lid cookers.
A Wallas diesel cooker, it's expensive (~$2200) but it is compact and easy to install. We didn't want gas.
Induction cooker price is very less compared to functionality it offers. Best option when you're out of your gas cylinder, makes cooking really fast and is energy efficient.
Check more details at shop.havells.com/appliances/induction-cooktops.html