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Should You Eat Toast Before Or After Cooking? - Yahoo Recipe Search
YummlyWhether you're planning a week's worth of lunches, you need weeknight dinner recipes, or a cookout is on the calendar, you can shift from reliable chicken recipes to the elegant pork roast to make things interesting. But what makes this easy recipe interesting isn't just the meat, it's also the rub. ## Dry Rubs Vs Marinades Vs Sauces _Dry Rub:_ There are a few different options when it comes to adding flavor to meat. If you've never worked with a dry rub before, dry rubs are spice mixtures that act like dry marinades. It adds flavor to the outside and penetrates the inside to create a flavorful, juicy cut. You can buy pre-made dry rubs, but one of the benefits of this recipe is that it's made up of spices you probably already have in your cupboard. _Marinade:_ A marinade is liquid to add flavor. It's typically made with oil, vinegar, citrus juice, or wine, as well as dried herbs and spices. A marinade helps to create a tender cut of meat, and only affects the outside of the cut. It doesn't penetrate the inside, as a rub does. _Sauce:_ A sauce is also liquid and can add flavor to meat. It's not necessarily used in the preparation of meat -- it's typically added after the meat is cooked and is ready to be served. While sauces an occasionally be used as a marinade, such as barbecue sauce or teriyaki sauce, marinades are rarely used as sauces. ## Dry Rub Ingredients While many meat recipes require little more than salt and pepper as seasoning, using a spice mixture can wake up your pork loin. The zesty paprika and fiery cayenne pepper pack a punch, while the brown sugar and sugar bring a subtle sweetness to balance out the heat. Feel free to swap out any ingredients you may not like or substitute with whatever you have on hand. For example, you could easily replace the cayenne pepper with chili powder, or the dried thyme with dried rosemary. There are plenty of options to customize this recipe with your favorite dry ingredients. Keep in mind that most rubs taste different after they are cooked. You may find the taste of the rub before applying it to the meat very different compared to how it tastes after roasting. Now that you know a little more about rubs, it's time to try it out on a pork loin. If you've never worked with pork loin, it's very easy — almost as easy as making toast, so you really have nothing to worry about, but there are two things you should know: 1. Though the safe internal temperature for chicken is 165 degrees Fahrenheit, pork is much cleaner, so it can safely be eaten when it reaches an internal temperature of 145 degrees Fahrenheit. Pork is best when it's cooked to this temperature, but you can cook it until it reaches 165 degrees Fahrenheit, if that's what you prefer. 2. Let the meat rest before slicing. When you let meat rest, the meat draws back some of the liquid that's lost when you slice it immediately. This is a very simple recipe using a simple cut of pork, but the flavors are complex enough that you can serve it at a dinner party or include it with your holiday recipes. In short, it's a pork recipe you'll want to refer to again and again!Food52There is never a bad time for dumplings. The day after Thanksgiving? It's an especially great day for them. After what feels like days of preparing and cooking traditional Thanksgiving fare, my palate is usually craving Asian flavors. But what to do with the mishmash of leftovers? Of course you can reheat them or make turkey sandwiches (the destiny for most T-Day leftovers). Or you can take these pan-fried dumplings (with wings!) for a spin. This recipe for pan-fried dumplings makes use of some of the most common Thanksgiving leftovers, but feel free to use what you have. You can easily swap in things like sweet potato mash, green beans, and mushroom stuffing, provided you follow the rough ratio of components. You'll still need to introduce a few Asian ingredients like scallions, garlic, and a touch of ginger, to make the culinary bridge over from Turkey Day. You can easily adjust the soy-vinegar dipping sauce to suit your taste buds, omitting the chili oil entirely, for spice-shy eaters. As for the added flourish of the "wings" (or "skirt"), I was inspired by one of my favorite izakaya eats, hanetsuki gyoza, whose thin, crispy skirt makes eating dumplings an even more enjoyable experience. You create the wings with a simple slurry mix composed of water and corn starch, kept in a measuring cup with a spout for easier (and safer) pouring. After giving the dumplings an initial pan-fry, lower the heat and pour some of the slurry mix in and around the sundial pattern of the dumplings. Cover tightly with a lid and steam until done; when you remove the lid, there should be a thin film forming on the bottom of the pan. Make sure all the liquid has evaporated before seasoning ever so lightly with a drizzle of toasted sesame oil and carefully easing the sides of the wings off of the pan with a thin spatula (a fish spatula works great here). Carefully transfer to a plate and enjoy these Thanksgiving leftovers pan-fried dumplings with dipping sauce and an ice cold beer.Food52While you’ll often find this rustic countryside salad with stale bread, ripe tomatoes, cucumber, onion, and basil, the original version did not in fact have tomatoes. The Italian peninsula didn’t get tomatoes until the sixteenth century (from the Americas via Spain). For another century, the Italians didn’t cook or eat them since they were suspicious of them and only use them as ornamental plants. During this time, the Florentine Mannerist painter Bronzino (a contemporary of Michelangelo) penned a sort of recipe-poem about a dish that in all ways resembles a tomato-less panzanella, a dish he compares to a “trip across the stars.” It combined stale bread, arugula, basil, cucumber, and onion. The key to this salad is the stale Tuscan bread, which should take up half the salad. It has an incredible consistency when soaked in water: Rather than becoming soggy, it holds its shape and springiness. The best breads to use are country breads that have a good, dark crust on them—if possible, even wood-fired. Sourdough is a good consistency, but the flavor can be overpowering in this salad (Tuscan bread is saltless and therefore very neutral in dishes). Many non-Italian recipes for panzanella call for toasting the bread, but this is unorthodox and won’t produce the same results. If you can, plan for this salad and buy the bread at least 2 days before you need it, perhaps even slicing it so that it can start drying out. However you choose to make this—with a little more of this, a little less of that—keep in mind that the bread should make up half of the volume of this salad. NOTE: This dish is best eaten about an hour after preparing, to give time for the flavors to combine. That said, it does not keep well for more than a day because the fresh ingredients tend to get ruined by the vinegar.
