Cooking over a fire is fun but there can be some limitations for those who are watching their waistline. While there are a lot of meat products that taste good when cooked over a fire, some of these can be fattening. However, allnatural pastured pork is a nice change for those who may be tired of chicken, turkey or seafood.
Most people forget about the other white meat, which is not only tender but full of flavor that blends with many types of seasoning. While any type of fresh, lean meat is better than preseasoned meats or sausage links, natural pork has less fat than beef. The tenderloin and center cut chops are the best entree choices when trying to cut back on fat.
The great thing about having balanced meals is there is no special preparation. In fact, if one were to research pork recipes online, they will realize that having their old favorites is a possibility. A good example is breaded pork chops that are crispy on the outside but juicy on the inside without cooking in a cup of oil.
Lean pork also makes a good sandwich or other portable meal. Just season it before cooking in a pan or let simmer in the oven or outside grill. For those who are experienced in cooking with wood chips, this is a good time to enhance the natural flavor without adding salt. Once done, it can be sliced and covered with mustard or favorite condiments before being placed between two slices of thin cut bread.
When it comes to cooking, some novice kitchen chefs may become nervous about making their pork dish too dry. A good alternative would be to add a little beef for lubrication. For example, most meatball recipes call for a mixture of equal parts ground beef and pork. Another suggestion is to use a marinade or just cook over a low fire.
Fresh cut natural pork also makes a good slider sandwich. For a different spin, using a small packet of onion soup or Hawaiian marinade is a good seasoning to add an hour or two before placing on a grill or broiler oven. After flipping for the last time, lightly buttered burger or sweet rolls may be placed on the cooler side of the grill until the edges are caramelized.
This type of meat is also great for making kabobs. To ensure even cooking throughout, small pieces are best since vegetables do not take a lot of time to cook. The best measure is to cut pieces no larger than one inch all the way around. For those who like larger pieces, it is a good measure to lightly cook thick cuts separately before placing on a wood skewer stick. Fully cooking large pork pieces beforehand may cause the meat to become tough or unable to stay on the skewer if the heat is low.
Many tend to think that seafood or turkey is the only healthy protein that can be barbecued. While these are very tasty, one complaint that novice grillers have is having to watch over these carefully while they cook. Since no one likes a dry protein, natural pork tastes best when it is cooked slowly so the flavors can permeate and the flesh is tender.
Most people forget about the other white meat, which is not only tender but full of flavor that blends with many types of seasoning. While any type of fresh, lean meat is better than preseasoned meats or sausage links, natural pork has less fat than beef. The tenderloin and center cut chops are the best entree choices when trying to cut back on fat.
The great thing about having balanced meals is there is no special preparation. In fact, if one were to research pork recipes online, they will realize that having their old favorites is a possibility. A good example is breaded pork chops that are crispy on the outside but juicy on the inside without cooking in a cup of oil.
Lean pork also makes a good sandwich or other portable meal. Just season it before cooking in a pan or let simmer in the oven or outside grill. For those who are experienced in cooking with wood chips, this is a good time to enhance the natural flavor without adding salt. Once done, it can be sliced and covered with mustard or favorite condiments before being placed between two slices of thin cut bread.
When it comes to cooking, some novice kitchen chefs may become nervous about making their pork dish too dry. A good alternative would be to add a little beef for lubrication. For example, most meatball recipes call for a mixture of equal parts ground beef and pork. Another suggestion is to use a marinade or just cook over a low fire.
Fresh cut natural pork also makes a good slider sandwich. For a different spin, using a small packet of onion soup or Hawaiian marinade is a good seasoning to add an hour or two before placing on a grill or broiler oven. After flipping for the last time, lightly buttered burger or sweet rolls may be placed on the cooler side of the grill until the edges are caramelized.
This type of meat is also great for making kabobs. To ensure even cooking throughout, small pieces are best since vegetables do not take a lot of time to cook. The best measure is to cut pieces no larger than one inch all the way around. For those who like larger pieces, it is a good measure to lightly cook thick cuts separately before placing on a wood skewer stick. Fully cooking large pork pieces beforehand may cause the meat to become tough or unable to stay on the skewer if the heat is low.
Many tend to think that seafood or turkey is the only healthy protein that can be barbecued. While these are very tasty, one complaint that novice grillers have is having to watch over these carefully while they cook. Since no one likes a dry protein, natural pork tastes best when it is cooked slowly so the flavors can permeate and the flesh is tender.
About the Author:
You can get valuable tips on how to choose a meat supplier and more information about a reputable supplier of allnatural pastured pork at http://www.crestwoodfamilyfarms.com now.
0 commentaires:
Enregistrer un commentaire