tag:blogger.com,1999:blog-5233058818245130072.post9137664888307353583..comments2023-09-06T18:25:29.962-07:00Comments on Emily's Culinary Adventures: Sunday Cookbook Adventures: Momofuku Pork Bunsemmohttp://www.blogger.com/profile/03154686946588678005noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5233058818245130072.post-43409580750770818222010-06-28T10:59:17.536-07:002010-06-28T10:59:17.536-07:00Thank you. I'm going to give this a try again...Thank you. I'm going to give this a try again when I have access to better quality pork belly. Right now I'm using skin-on stuff from Chinese markets that don't hold together well when the skin is removed. Frankly the china-town belly is more amenable to simmering which I'm more used to (and is better for summer) because of my experience with Japanese cooking techniques.<br /><br />Not wanting to do dishes is not laziness, just another element of good kitchen planning.Anonymoushttps://www.blogger.com/profile/07582397654556194143noreply@blogger.comtag:blogger.com,1999:blog-5233058818245130072.post-50853074794303954782010-06-28T08:06:53.505-07:002010-06-28T08:06:53.505-07:00Hi Todd. Glad you found my little blog. =)
Answ...Hi Todd. Glad you found my little blog. =)<br /><br />Answers to your questions: <br /><br />1) I just use the silpat because I really hate cleaning off stuff that has baked onto pyrex. I almost always line my baking dish with a silpat just because everything comes off of it so easily and it leaves the baking dish clean. In summary, the silpat is there because I am lazy. =)<br /><br />2) If I recall correctly, I left the brine on for around 6 hours, then rinsed it off and patted the meat dry before throwing it in the oven. I agree that, while the meat is tender, it sometimes seems slightly dry. I made a dish from Thomas Keller's Under Pressure last week where I cooked the pork belly sous vide for 12 hours, and that will probably be my go-to method for pork belly from now on... although I think the David Chang method is pretty good.emmohttps://www.blogger.com/profile/16110893152717708067noreply@blogger.comtag:blogger.com,1999:blog-5233058818245130072.post-70417013638593979192010-06-28T07:51:56.078-07:002010-06-28T07:51:56.078-07:00Funny, great blog -- I just made this last week an...Funny, great blog -- I just made this last week and you have two other postings that are on my list for trying later this summer. Question:<br /><br />1. What's the purpose of the silpat?<br /><br />2. When I made this it seemed to be going well but n the end the meat seemed overcooked and excessively salty. Did you leave it to brine overnight or rinse the meat before cooking?<br /><br />I suspect that the oven's temperature did not drop down to 250 for a long while after I adjusted the settings. It was probably cooking at well over 300 for most of the time.Anonymoushttps://www.blogger.com/profile/07582397654556194143noreply@blogger.com