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So weirdly my grocery store was pretty ok on produce, more than plenty for all the canned goods and pasta etc, but the meat section was fuuuuuuuucked. Nothing left but party packs of chicken wings, sausage, and some of the weirder roast cuts. Does anyone know if a pork sirloin tip roast will shred easily when cooked or is this going to be a slice thing? Also can I slice off some before cooking to make tonkatsu or is that just crazypants? This is probably the first time I've entered a grocery store and not walked out with a baguette or something similar. I'm committed to trying the artisan bread in 5 min a day trick while I'm unemployed and have a few buddies doing it along with me so we can compare notes and pretend like its human contact.
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Mar 19, 2020 01:47
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| # ¿ May 13, 2024 09:03 |
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SubG posted:Sliced pork sirloin should work just fine for tonkatsu, just slice thin and pound like you would with a cutlet. If you're trying to make pulled pork with a sirloin roast that'll work, but it'll be drier than e.g. butt or shoulder so if you're roasting it in a pan watch it and/or use more braising liquid. If you're doing it in a slow cooker you might want to add a little more liquid but it should work out more or less the same. I was going to pressure cook it, so moisture hopefully won't be an issue. Glad to hear I can still get both my plans off the ground. Bread dough is mixed! Hardest part of this whole process apparently is finding a 6 qt container. I am using a stock pot as is tradition. Hopefully my bread curse is over and it rises with no problems.
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Mar 19, 2020 03:25
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 My bread is swollen and fat
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Mar 19, 2020 08:45
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