What about removing fat from pork roast and giving a burst in microwave
to remove moisture then replacing on roast before slow cooking?

On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
>
> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
>
> > What about removing fat from pork roast and giving a burst in
> > microwave to remove moisture then replacing on roast before slow
> > cooking?
> >
>
> Why would you do that?
>
>
I don't understand the question about "remove moisture." Doesn't make
sense to me.

> wrote in message
...
> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
>>
>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
>>
>> > What about removing fat from pork roast and giving a burst in
>> > microwave to remove moisture then replacing on roast before slow
>> > cooking?
>> >
>>
>> Why would you do that?
>>
>>
> I don't understand the question about "remove moisture." Doesn't make
> sense to me.


To me, it means that the person thinks it would produce a crisper result to
remove the moisture, I could be wrong since I have never heard of removing
moisture from fat in the MW.

Cheri

On 10/5/2018 5:02 AM, FMurtz wrote:
> What about removing fat from pork roast and giving a burst in microwave
> to remove moisture then replacing on roast before slow cooking?


Seems like a needless step and could result in a dried out roast.

FMurtz wrote:

> What about removing fat from pork roast and giving a burst in
> microwave to remove moisture then replacing on roast before slow
> cooking?

Uh, why? Porper cookering most of the fat will leach out and your
method may make for a very dry tough roast.

On Friday, October 5, 2018 at 7:35:34 PM UTC-4, cshenk wrote:
> FMurtz wrote:
>
> > What about removing fat from pork roast and giving a burst in
> > microwave to remove moisture then replacing on roast before slow
> > cooking?
>
> Uh, why? Porper cookering most of the fat will leach out and your
> method may make for a very dry tough roast.

His mention of "slow cooking" suggests a crockpot, or perhaps
low and slow. He hasn't said what cut of pork he's using, but
if it's a supermarket loin roast, that'll have a fat cap that
wouldn't render out at low temps.

More information from the OP is definitely required.

Cindy Hamilton

On Saturday, October 6, 2018 at 5:13:22 AM UTC-5, Cindy Hamilton wrote:
>
> More information from the OP is definitely required.
>
> Cindy Hamilton
>
He only shows up to post every few months and probably won't be back until
Christmas so I don't think we'll be getting any more information.

wrote:
> On Saturday, October 6, 2018 at 5:13:22 AM UTC-5, Cindy Hamilton wrote:
>>
>> More information from the OP is definitely required.
>>
>> Cindy Hamilton
>>
> He only shows up to post every few months and probably won't be back until
> Christmas so I don't think we'll be getting any more information.
>
Often get no answer so don't post back.
Almost all the things I have seen say the skin must be dry, some hints
involve hot water, almost all others say leave in fridge uncovered as
fridges remove water
even hairdriers
http://www.96fm.com.au/lifestyle/foo...ing-every-time.
Just wondering about bursts in microwave then tying back on roast.

On Sunday, October 7, 2018 at 4:36:45 AM UTC-10, FMurtz wrote:
> Often get no answer so don't post back.
> Almost all the things I have seen say the skin must be dry, some hints
> involve hot water, almost all others say leave in fridge uncovered as
> fridges remove water
> even hairdriers
> http://www.96fm.com.au/lifestyle/foo...ing-every-time.
> Just wondering about bursts in microwave then tying back on roast.

You might want to read up on how the Chinese do their crispy pork. They are experts at it. They use pork belly for this purpose. I've never seen a pork loin or rib roast with the skin on but it sounds like it might be a good idea.

https://thewoksoflife.com/2015/03/ca...st-pork-belly/

On 10/5/2018 12:08 PM, wrote:
> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
>>
>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
>>
>>> What about removing fat from pork roast and giving a burst in
>>> microwave to remove moisture then replacing on roast before slow
>>> cooking?
>>>
>>
>> Why would you do that?
>>
>>
> I don't understand the question about "remove moisture." Doesn't make
> sense to me.
>
No one would want to remove moisture from a pork roast. The most common
complaint about modern day pork is it has been bred to be too lean.

Jill

jmcquown wrote:
> On 10/5/2018 12:08 PM, wrote:
>> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
>>>
>>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
>>>
>>>> What about removing fat from pork roast and giving a burst in
>>>> microwave to remove moisture then replacing on roast before slow
>>>> cooking?
>>>>
>>>
>>> Why would you do that?
>>>
>>>
>> I don't understand the question about "remove moisture."Â* Doesn't make
>> sense to me.
>>
> No one would want to remove moisture from a pork roast.Â* The most common
> complaint about modern day pork is it has been bred to be too lean.
>
> Jill
Only the rind, not the meat. Read up on crackling they all say to dry
the skin.

On Mon, 8 Oct 2018 10:16:45 +1100, FMurtz > wrote:

>jmcquown wrote:
>> On 10/5/2018 12:08 PM, wrote:
>>> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
>>>>
>>>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
>>>>
>>>>> What about removing fat from pork roast and giving a burst in
>>>>> microwave to remove moisture then replacing on roast before slow
>>>>> cooking?
>>>>>
>>>>
>>>> Why would you do that?
>>>>
>>>>
>>> I don't understand the question about "remove moisture."* Doesn't make
>>> sense to me.
>>>
>> No one would want to remove moisture from a pork roast.* The most common
>> complaint about modern day pork is it has been bred to be too lean.
>>
>> Jill
>Only the rind, not the meat. Read up on crackling they all say to dry
>the skin.

Which cut of pork are you refering to... I roast bone on center cut
pork loin all the time, I've never heard about drying nor have I ever
and it turns out perfect every time. At holiday time I roast fresh
ham, again I've never heard of drying and turns out perfectly
succulant every time. WTF would anyone want to dry fresh meat... it
dries as it roasts... sometimes to keep roasts moist I tent with foil.
Some pork cuts are naturally lean like boneless loin, then it helps to
tie on a fat cap or add lardons. Rubbing with a coat of olive oil
adds moisture too. Also roast at a lower heat, like 340ºF rather than
375ºF. Another trick with pork is to roast it while half frozen...
learned that and other tricks from a huge bosomed Puerto Rican woman.
Dolores Sanchez had boobs to die for but unfortunately she was too
into born again.

On Sunday, October 7, 2018 at 2:36:37 PM UTC-10, Sheldon wrote:
>
> Which cut of pork are you refering to... I roast bone on center cut
> pork loin all the time, I've never heard about drying nor have I ever
> and it turns out perfect every time. At holiday time I roast fresh
> ham, again I've never heard of drying and turns out perfectly
> succulant every time. WTF would anyone want to dry fresh meat... it
> dries as it roasts... sometimes to keep roasts moist I tent with foil.
> Some pork cuts are naturally lean like boneless loin, then it helps to
> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
> adds moisture too. Also roast at a lower heat, like 340ºF rather than
> 375ºF. Another trick with pork is to roast it while half frozen...
> learned that and other tricks from a huge bosomed Puerto Rican woman.
> Dolores Sanchez had boobs to die for but unfortunately she was too
> into born again.

You should try reading the posts before declaring an opinion. Otherwise, everything you say is for nought, maybe even less than nought. The poster is from a place that's probably not in the states. A special place where a loin roast has the skin still attached. Perhaps it's somewhere over the rainbow. Wherever it is, it sounds like a wonderful idea.

https://arnweb.blob.core.windows.net...544d234869.jpg

As far as Ms. Sanchez goes, it's a wonder you didn't let Jesus into your heart and accept him as your personal savior - so you could have had your way with her boobs.

On Sunday, October 7, 2018 at 7:16:54 PM UTC-4, FMurtz wrote:
> jmcquown wrote:
> > On 10/5/2018 12:08 PM, wrote:
> >> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
> >>>
> >>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
> >>>
> >>>> What about removing fat from pork roast and giving a burst in
> >>>> microwave to remove moisture then replacing on roast before slow
> >>>> cooking?
> >>>>
> >>>
> >>> Why would you do that?
> >>>
> >>>
> >> I don't understand the question about "remove moisture."Â* Doesn't make
> >> sense to me.
> >>
> > No one would want to remove moisture from a pork roast.Â* The most common
> > complaint about modern day pork is it has been bred to be too lean.
> >
> > Jill
> Only the rind, not the meat. Read up on crackling they all say to dry
> the skin.

Your initial post said "fat"; nothing about skin. How can we advise you
if you only give us half the story?

Cindy Hamilton

l not -l wrote:
> On 8-Oct-2018, wrote:
>
>> On Sunday, October 7, 2018 at 2:36:37 PM UTC-10, Sheldon wrote:
>>>
>>> Which cut of pork are you refering to... I roast bone on center cut
>>> pork loin all the time, I've never heard about drying nor have I ever
>>> and it turns out perfect every time. At holiday time I roast fresh
>>> ham, again I've never heard of drying and turns out perfectly
>>> succulant every time. WTF would anyone want to dry fresh meat... it
>>> dries as it roasts... sometimes to keep roasts moist I tent with foil.
>>> Some pork cuts are naturally lean like boneless loin, then it helps to
>>> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
>>> adds moisture too. Also roast at a lower heat, like 340ºF rather than
>>> 375ºF. Another trick with pork is to roast it while half frozen...
>>> learned that and other tricks from a huge bosomed Puerto Rican woman.
>>> Dolores Sanchez had boobs to die for but unfortunately she was too
>>> into born again.
>>
>> You should try reading the posts before declaring an opinion. Otherwise,
>> everything you say is for nought, maybe even less than nought.
> Past experience suggests that, whether he read the original post or whole
> thread, his reply is likely to be equally useless.
>

But he told us about good ole Delores ... again.

On Sun, 7 Oct 2018 23:15:26 -0700 (PDT), dsi1 >
wrote:

>On Sunday, October 7, 2018 at 2:36:37 PM UTC-10, Sheldon wrote:
>>
>> Which cut of pork are you refering to... I roast bone on center cut
>> pork loin all the time, I've never heard about drying nor have I ever
>> and it turns out perfect every time. At holiday time I roast fresh
>> ham, again I've never heard of drying and turns out perfectly
>> succulant every time. WTF would anyone want to dry fresh meat... it
>> dries as it roasts... sometimes to keep roasts moist I tent with foil.
>> Some pork cuts are naturally lean like boneless loin, then it helps to
>> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
>> adds moisture too. Also roast at a lower heat, like 340ºF rather than
>> 375ºF. Another trick with pork is to roast it while half frozen...
>> learned that and other tricks from a huge bosomed Puerto Rican woman.
>> Dolores Sanchez had boobs to die for but unfortunately she was too
>> into born again.
>
>You should try reading the posts before declaring an opinion. Otherwise, everything you say is for nought, maybe even less than nought. The poster is from a place that's probably not in the states. A special place where a loin roast has the skin still attached. Perhaps it's somewhere over the rainbow. Wherever it is, it sounds like a wonderful idea.
>
>https://arnweb.blob.core.windows.net...544d234869.jpg
>
>As far as Ms. Sanchez goes, it's a wonder you didn't let Jesus into your heart and accept him as your personal savior - so you could have had your way with her boobs.

I had my way with her boobs and all her other parts until I discovered
that at her bible readings she shared her parts with jesus and all the
men who believed... got rid of her quick.

On Monday, October 8, 2018 at 2:07:01 PM UTC-10, Sheldon wrote:
>
> I had my way with her boobs and all her other parts until I discovered
> that at her bible readings she shared her parts with jesus and all the
> men who believed... got rid of her quick.

Praise the Lord!!!

wrote:
> On Sun, 7 Oct 2018 23:15:26 -0700 (PDT), dsi1 >
> wrote:
>
>> On Sunday, October 7, 2018 at 2:36:37 PM UTC-10, Sheldon wrote:
>>>
>>> Which cut of pork are you refering to... I roast bone on center cut
>>> pork loin all the time, I've never heard about drying nor have I ever
>>> and it turns out perfect every time. At holiday time I roast fresh
>>> ham, again I've never heard of drying and turns out perfectly
>>> succulant every time. WTF would anyone want to dry fresh meat... it
>>> dries as it roasts... sometimes to keep roasts moist I tent with foil.
>>> Some pork cuts are naturally lean like boneless loin, then it helps to
>>> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
>>> adds moisture too. Also roast at a lower heat, like 340ºF rather than
>>> 375ºF. Another trick with pork is to roast it while half frozen...
>>> learned that and other tricks from a huge bosomed Puerto Rican woman.
>>> Dolores Sanchez had boobs to die for but unfortunately she was too
>>> into born again.
>>
>> You should try reading the posts before declaring an opinion. Otherwise, everything you say is for nought, maybe even less than nought. The poster is from a place that's probably not in the states. A special place where a loin roast has the skin still attached. Perhaps it's somewhere over the rainbow. Wherever it is, it sounds like a wonderful idea.
>>
>> https://arnweb.blob.core.windows.net...544d234869.jpg
>>
>> As far as Ms. Sanchez goes, it's a wonder you didn't let Jesus into your heart and accept him as your personal savior - so you could have had your way with her boobs.
>
> I had my way with her boobs and all her other parts until I discovered
> that at her bible readings she shared her parts with jesus and all the
> men who believed... got rid of her quick.
>

Popeye, was she as good as yoose aunt that yoose had sex with?

On Mon, 8 Oct 2018 19:45:32 -0500, Hank Rogers >
wrote:

wrote:
>> On Sun, 7 Oct 2018 23:15:26 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> On Sunday, October 7, 2018 at 2:36:37 PM UTC-10, Sheldon wrote:
>>>>
>>>> Which cut of pork are you refering to... I roast bone on center cut
>>>> pork loin all the time, I've never heard about drying nor have I ever
>>>> and it turns out perfect every time. At holiday time I roast fresh
>>>> ham, again I've never heard of drying and turns out perfectly
>>>> succulant every time. WTF would anyone want to dry fresh meat... it
>>>> dries as it roasts... sometimes to keep roasts moist I tent with foil.
>>>> Some pork cuts are naturally lean like boneless loin, then it helps to
>>>> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
>>>> adds moisture too. Also roast at a lower heat, like 340ºF rather than
>>>> 375ºF. Another trick with pork is to roast it while half frozen...
>>>> learned that and other tricks from a huge bosomed Puerto Rican woman.
>>>> Dolores Sanchez had boobs to die for but unfortunately she was too
>>>> into born again.
>>>
>>> You should try reading the posts before declaring an opinion. Otherwise, everything you say is for nought, maybe even less than nought. The poster is from a place that's probably not in the states. A special place where a loin roast has the skin still attached. Perhaps it's somewhere over the rainbow. Wherever it is, it sounds like a wonderful idea.
>>>
>>> https://arnweb.blob.core.windows.net...544d234869.jpg
>>>
>>> As far as Ms. Sanchez goes, it's a wonder you didn't let Jesus into your heart and accept him as your personal savior - so you could have had your way with her boobs.
>>
>> I had my way with her boobs and all her other parts until I discovered
>> that at her bible readings she shared her parts with jesus and all the
>> men who believed... got rid of her quick.
>
>Popeye, was she as good as yoose aunt that yoose had sex with?

Actually my aunt was more pleaurable... she had a squirting
pussy and was a much better cocksucker.

On Sunday, October 7, 2018 at 7:36:37 PM UTC-5, Sheldon wrote:
> On Mon, 8 Oct 2018 10:16:45 +1100, FMurtz > wrote:
>
> >jmcquown wrote:
> >> On 10/5/2018 12:08 PM, wrote:
> >>> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
> >>>>
> >>>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
> >>>>
> >>>>> What about removing fat from pork roast and giving a burst in
> >>>>> microwave to remove moisture then replacing on roast before slow
> >>>>> cooking?
> >>>>>
> >>>>
> >>>> Why would you do that?
> >>>>
> >>>>
> >>> I don't understand the question about "remove moisture."Â* Doesn't make
> >>> sense to me.
> >>>
> >> No one would want to remove moisture from a pork roast.Â* The most common
> >> complaint about modern day pork is it has been bred to be too lean.
> >>
> >> Jill
> >Only the rind, not the meat. Read up on crackling they all say to dry
> >the skin.
>
> Which cut of pork are you refering to... I roast bone on center cut
> pork loin all the time, I've never heard about drying nor have I ever
> and it turns out perfect every time. At holiday time I roast fresh
> ham, again I've never heard of drying and turns out perfectly
> succulant every time. WTF would anyone want to dry fresh meat... it
> dries as it roasts... sometimes to keep roasts moist I tent with foil.
> Some pork cuts are naturally lean like boneless loin, then it helps to
> tie on a fat cap or add lardons. Rubbing with a coat of olive oil
> adds moisture too. Also roast at a lower heat, like 340ºF rather than
> 375ºF. Another trick with pork is to roast it while half frozen...
> learned that and other tricks from a huge bosomed Puerto Rican woman.
> Dolores Sanchez had boobs to die for but unfortunately she was too
> into born again.

It is sickening the way you characterize a woman by her ample boobs! :-(

Of course rubbing the huge breasted Puerto Rican woman's breasts with that olive oil would be hmmmmmmm.... Saucy! As she called for Jesus! :-)

John Kuthe...