7daysinaweek Posted November 8 Report Share Posted November 8 Mrs 7days had gone for an evening out in Liverpool, so I had a go at cooking something I have never had before. Pork fillet strip, seasoned heavily with garlic granules, paprika, salt and pepper, sealed in a hot pan. Added a mixture of dark soy ,cider vinigar, honey and chopped garlic which was then added to the selaed fillet in the pan. Put the pan in the oven gas mark 6 for 20 mins, took out the fillet to rest and reduced the liquor down to a thick sauce. I found a 200 year old bag of opened rice at the back bottom of the pantry. Voila! It was a bit tough, think I overcooked it. It was ok, that's all I can say really. Quote Link to comment Share on other sites More sharing options...
claydodger Posted November 8 Report Share Posted November 8 Looks good enough to me. Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 8 Report Share Posted November 8 bet that was tasty Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 8 Author Report Share Posted November 8 The next time I will cook it for longer on a lower heat. Filled a gap! Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 8 Report Share Posted November 8 Nothing wrong with that , look as if it had just come off the b b q and would melt in your mouth , I am alright if the package have got instructions on the side , no instructions and I would sadly shrink away to next to nothing Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 8 Report Share Posted November 8 2 hours ago, 7daysinaweek said: Mrs 7days had gone for an evening out in Liverpool, so I had a go at cooking something I have never had before. Pork fillet strip, seasoned heavily with garlic granules, paprika, salt and pepper, sealed in a hot pan. Added a mixture of dark soy ,cider vinigar, honey and chopped garlic which was then added to the selaed fillet in the pan. Put the pan in the oven gas mark 6 for 20 mins, took out the fillet to rest and reduced the liquor down to a thick sauce. I found a 200 year old bag of opened rice at the back bottom of the pantry. Voila! It was a bit tough, think I overcooked it. It was ok, that's all I can say really. what i do is what you do but i put my meat in a foil wrap so it steam roasts...then just before it is done i unwrap it and chuck it under a very hot grill......... Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 8 Author Report Share Posted November 8 1 hour ago, marsh man said: Nothing wrong with that , look as if it had just come off the b b q and would melt in your mouth , I am alright if the package have got instructions on the side , no instructions and I would sadly shrink away to next to nothing I wish it was melt in the mouth, sadly it was a bit 'wubberwy', gave my jaw a proper work out. I am sure you would survive better than most of us MM, that duck you cooked the other evening looked like good grub! 11 minutes ago, ditchman said: what i do is what you do but i put my meat in a foil wrap so it steam roasts...then just before it is done i unwrap it and chuck it under a very hot grill......... Does that tenderise it ? Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 9 Report Share Posted November 9 51 minutes ago, 7daysinaweek said: I wish it was melt in the mouth, sadly it was a bit 'wubberwy', gave my jaw a proper work out. I am sure you would survive better than most of us MM, that duck you cooked the other evening looked like good grub! Does that tenderise it ? yes Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted November 9 Report Share Posted November 9 Everyone can learn when trying new things, it does look tasty and will be better next time following the Head Chef's (DM's) advice. Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 9 Author Report Share Posted November 9 21 hours ago, ditchman said: yes 👍 15 hours ago, TIGHTCHOKE said: Everyone can learn when trying new things, it does look tasty and will be better next time following the Head Chef's (DM's) advice. 👍 Quote Link to comment Share on other sites More sharing options...
Jonty Posted November 12 Report Share Posted November 12 On 08/11/2024 at 21:37, 7daysinaweek said: The next time I will cook it for longer on a lower heat. Filled a gap! Pork fillet is a very lightly used muscle on a pig and has no fat /marbling or connective tissue so cooking it low and slow wouldn't help it as there's nothing to break down to leave the remaining meat tender. I think it looks great - whatever you did with the glaze etc looks like a winner. The way you described your cook sounds just about bob on for fillet, maybe it was in a tad too long or you were just unlucky with that particular piece of meat. Kudos for publishing the 'not so wins' along with the 'wins' Quote Link to comment Share on other sites More sharing options...
amateur Posted November 12 Report Share Posted November 12 28 minutes ago, Jonty said: Pork fillet is a very lightly used muscle on a pig and has no fat /marbling or connective tissue so cooking it low and slow wouldn't help it as there's nothing to break down to leave the remaining meat tender. I think it looks great - whatever you did with the glaze etc looks like a winner. The way you described your cook sounds just about bob on for fillet, maybe it was in a tad too long or you were just unlucky with that particular piece of meat. Kudos for publishing the 'not so wins' along with the 'wins' Yup Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted November 12 Report Share Posted November 12 On 08/11/2024 at 21:37, 7daysinaweek said: The next time I will cook it for longer on a lower heat. Filled a gap! I find one of these https://thermapen.co.uk/27-thermapen-thermometers invaluable. It is very easy to overcook things - and knowing the 'safe' internal tempertures you need to reach can enable you to be certain it is safe, and experiment a bit with how 'well done' above that it is. For example, I like steak and 'solid' beef rare, but minced beef (inc. burgers) needs to be at least minimum safe temp. Lamb and pork I like medium to well done, and pork MUST be fully done for safety. There are cheaper thermometers, but I have found the ones in the link above excellent. Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 12 Author Report Share Posted November 12 13 hours ago, Jonty said: Pork fillet is a very lightly used muscle on a pig and has no fat /marbling or connective tissue so cooking it low and slow wouldn't help it as there's nothing to break down to leave the remaining meat tender. I think it looks great - whatever you did with the glaze etc looks like a winner. The way you described your cook sounds just about bob on for fillet, maybe it was in a tad too long or you were just unlucky with that particular piece of meat. Kudos for publishing the 'not so wins' along with the 'wins' Thanks for the feedback Jonty. I am not a great cook when it comes to pork, my porcine culinary abilities extend only to a good bacon butty or a pork chop. I will give it another go as I have some frozen, I may just do it fully on the stove with basted butter and add the glaze towards the end. 👍 12 hours ago, JohnfromUK said: I find one of these https://thermapen.co.uk/27-thermapen-thermometers invaluable. It is very easy to overcook things - and knowing the 'safe' internal tempertures you need to reach can enable you to be certain it is safe, and experiment a bit with how 'well done' above that it is. For example, I like steak and 'solid' beef rare, but minced beef (inc. burgers) needs to be at least minimum safe temp. Lamb and pork I like medium to well done, and pork MUST be fully done for safety. There are cheaper thermometers, but I have found the ones in the link above excellent. Thank you John I will take a look at them and as you say you can never be too careful where pork is consumed. I think you are right, I was probably over cautious because I have never cooked pork fillet before and it was quite thick. As I have said above, I only ever cook bacon or pork chops in relation to pig cuts and because I grill the bacon or chop I can give it a good bit of heat and they are quite forgiving. The difficulty I found was finishing it off in the pan in the oven and that is were I think it got overdone a bit. Quote Link to comment Share on other sites More sharing options...
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