6 min listen
Unavailable
ratings:
Length:
1 minute
Released:
Apr 9, 2020
Format:
Podcast episode
Description
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins.
Find recipes and more at https://www.ciaprochef.com/americanbbq/
Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins.
Find recipes and more at https://www.ciaprochef.com/americanbbq/
Released:
Apr 9, 2020
Format:
Podcast episode
Titles in the series (100)
Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing: With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredien... by The Culinary Institute of America