Comments on: Roasted Pork Loin with Thyme & Pancetta Fat

By: quiapo

quiapo — Sat, 18 Apr 2009 22:20:17 +0000

I note MLee’s comment on replenishing charcoal. I use a mixture of briquettes and wood charcoal – the briquettes last for weveral hours. I also found that converting some large pieces of wood to charcoal in advance means you never need to replenish,so I keep a stock of charcoal wood logs under the Weber. When I fire up the charcoal in the cylindircal fire tube starter, I put in a lump of large wood at the top for some partial burning, and this is burned further each time the fire is started. For Easter the Weber cooked some salmon steaks marinated in olive oil thyme and lemon juice, as well as several inasal na manok.

By: quiapo

quiapo — Sat, 18 Apr 2009 22:07:28 +0000

Take a Weber to Batangas . .I guarantee you wont regret it. I rarely bake/roast in the oven now. Use indirect heat. Some Webers have a useful temperature gauge, which , though not accurate, give you a workable clue on controlling the fire.
I often add fragrant leaves – euycalyptus, olive, or pieces of of soaked hickory. There is also a cast iron device to put wood pieces, or wine amongst the roasting potatoes to infuse flavours better. Sometimes I prefer to use a kamado, but the Weber is so easy to use ( I have about 6).

By: chinachix

chinachix — Fri, 17 Apr 2009 11:34:13 +0000

im sure this must have tasted as beautifully as it looks!

By: Marketman

Marketman — Fri, 17 Apr 2009 05:08:06 +0000

jun b, 5 minutes? really. Wow. I think it takes longer than that in a microwave! I haven’t seen the episode, but it certainly sounds intriguing. I guess the heat is so intense, say 700F+ but the slow cook time is still unusual.

By: Jun b

Jun b — Fri, 17 Apr 2009 02:29:55 +0000

I’ve just seen a version of tablescapes @ AFC where they put a whole chicken in a skewer then put it standing into a sand cover with an empty big cooking oil can. Then they cover the whole can with a dried rice stalks then set in on fire. After 5 mins remove the fire and the can. Then it shows a well done roasted chicken. Imagine 5 mins this is really amazing… The marinate is so simple onion, garlic, black pepper, vinegar and soy sauce. Then they put everything inside the chicken cavity. I will do this if I find dried grass here in singapore…. MM You should do this the next time you go to the beach.

By: Marketman

Marketman — Fri, 17 Apr 2009 01:32:48 +0000

fried neurons, I have a bias (justified or not) for gas ovens as I believe they have a drier heat but can’t really explain why. Maybe it’s just the caveman hough of flames that causes the bias. But then again, I could be dead wrong. But if we had a fully electric oven, we wouldn’t have had dinner that night… Mlee, we almost did, but the electricity kept returning after a few minutes… Doddie, not sure which is more costly, but I would believe that electricity might cost more. Our oven has electric STARTERS only which means the trigger to “open” the gas flow is electronic, so even though it is a gas oven, it needs electricity to operate it properly. Jun, it is gas, just needs electrical starters… one of the first world features that doesn’t do well in blackout prone locations. siopao, prosciutto fat that I had leftover from slicing into a new leg of prosciutto. connie C, thanks for the link. diedregurl, thanks, that’s very flattering… :)

By: fried-neurons

fried-neurons — Thu, 16 Apr 2009 23:08:57 +0000

OMG that just made me so hungry!

Speaking of heat sources, I personally like gas cooktops and electric ovens. Seems to me that electric ovens are better at holding the programmed temperature constant. Or maybe I’ve never tried to cook in a really good gas oven. haha

By: Doddie from Korea

Doddie from Korea — Thu, 16 Apr 2009 16:06:55 +0000

MM,

Isn’t it more costly to use electricity for cooking instead of gas?

By: MLee

MLee — Thu, 16 Apr 2009 15:37:58 +0000

I am surprised you didn’t throw it on the Weber grill at that point…I’ve done roasts on it and it works well. Just have to keep the charcoal replenished to maintain heat.

By: Jun b

Jun b — Thu, 16 Apr 2009 14:40:50 +0000

maybe you should have a stand by gas oven for emergency :)