The following is a guest post by Paul from a fantastic blog The Kitchen Skinny.
How to cook a frenched rack of pork
Thinking about cooking a frenched rack of pork? Why yes. It is definitely a fantastic option. Should you decide to go down this route, here are the key points.
About me
I am passionate about learning new things. Whether it is cooking, technology, or writing. I enjoy sharing my knowledge with others and helping them learn new things. I am also keen on learning how to cook new foods. I enjoy spending time with my family and friends and am passionate about travelling.
How to cook a frenched rack of pork
Pork is a versatile meat that can be cooked in a variety of ways. However, when it comes to frenched pork, there are some things to keep in mind. First, you’ll need to french your own pork. This involves taking a rack of pork and placing it on a rack and allowing it to sit overnight. The next day, remove the rack of pork from the rack and pin it down on a table or on a board. Next, use a sharp knife to cut an opening on the back of the rack. This is where you will place the frenched rack of pork. You can either place the frenched rack of pork on a table and follow the rest of the steps to cook the pork, or you can use a cutting board and place it on the counter. The frenched pork is now ready to cook.
Recipe
Ingredients: rack of pork, salt, pepper, bay leaf, olive oil, vegetable oil, garlic, honey, tomato paste, thyme, salt & pepper Directions:
1. Sprinkle the salt on both sides of the meat.
2. Rub the meat with the olive oil.
3. Season the meat with pepper.
4. Cut a large deep pocket into the back of the rack.
5. Cover the pocket with the bay leaf, garlic, tomato paste, thyme, salt & pepper.
6. Rub the meat with vegetable oil.
7. Place the meat in the oven and roast at 400 degrees for about 40 minutes.
Links
You can’t go wrong with that. You can also buy bone in rib meat from your butcher. Just ask him to french it, meaning to slice away excess fat and gristle.
Step by step
Check out this step by step cooking tutorial for a frenched rack of pork. This recipe uses one of my favorite techniques, which is cranking your rib eye up a few notches and then slicing it into two parts before frenching it. This allows you to cut the bones out of the meat without wasting any of the rib eye or loin. This is really good for saving money, since you won’t need any additional meat to make it work. Additionally, it lets you double the recipe and use the ribs for another dish.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!