dubobfzxdoc
These were in the fridge for maybe an hour. The tortillas were a lilltle warm when I sealed them. I just needed them to settle down for a few. No biggie. You can go right into the pan. I don’t always seal them. You can also open the bag straight away too and just use it for the compression. Again... no biggie.
This simple food will teach a few things like:
1. Pork comes out very tight, meaning like "the crumb." It will be an "Al Dente" type of firm bite no matter how juicy. I use pork for dipping rather than adding sauce/moisture to the interior. I was all about wanting some type of sauce yesterday.
2. Fewer ingredients are better.
3. things like Garlic oil, toasted sesame oil, Shoyo, horseradish etc.. Should be well considered. Their profile elevated and can dominate.
4. Reheated things allow you to add flavor like tossing that pork in sauce before wrapping or chicken thighs in garlic oil etc...
5. a lot can be done with flavor so the few things that are in there should be well seasoned.
6. Do not leave long stands of things like pulled pork, shredded chicken, fajita strip and the like. They should all be cut or chopped for easier rolling and cleaner bites.
it’s terrible when you take a bite and the meat pulls out then scorching you with sauce or hot cheese.
7. I don’t care for blues hog on the inside, it tastes weird but A thin line of sweet baby rays on some pulled ribs is amazing.
one of my favorites is Carne Asada tossed in a guajillo sauce with green onion, cilantro and fresh jalapeño, no seeds.
breakfast flautas are amazing. Crunchy garlic patatos, chopped bacon and brisket. Dip that in your runny eggs. So good.
Anyhow you get the jist.
a PSA.... Please, please and please pan fry in lard. I find that shallow pan fry in lard far superior to anything I’ve done in a professional setting. IMHO you need to try that once as your index.
These were in the fridge for maybe an hour. The tortillas were a lilltle warm when I sealed them. I just needed them to settle down for a few. No biggie. You can go right into the pan. I don’t always seal them. You can also open the bag straight away too and just use it for the compression. Again... no biggie.
This simple food will teach a few things like:
1. Pork comes out very tight, meaning like "the crumb." It will be an "Al Dente" type of firm bite no matter how juicy. I use pork for dipping rather than adding sauce/moisture to the interior. I was all about wanting some type of sauce yesterday.
2. Fewer ingredients are better.
3. things like Garlic oil, toasted sesame oil, Shoyo, horseradish etc.. Should be well considered. Their profile elevated and can dominate.
4. Reheated things allow you to add flavor like tossing that pork in sauce before wrapping or chicken thighs in garlic oil etc...
5. a lot can be done with flavor so the few things that are in there should be well seasoned.
6. Do not leave long stands of things like pulled pork, shredded chicken, fajita strip and the like. They should all be cut or chopped for easier rolling and cleaner bites.
it’s terrible when you take a bite and the meat pulls out then scorching you with sauce or hot cheese.
7. I don’t care for blues hog on the inside, it tastes weird but A thin line of sweet baby rays on some pulled ribs is amazing.
one of my favorites is Carne Asada tossed in a guajillo sauce with green onion, cilantro and fresh jalapeño, no seeds.
breakfast flautas are amazing. Crunchy garlic patatos, chopped bacon and brisket. Dip that in your runny eggs. So good.
Anyhow you get the jist.
a PSA.... Please, please and please pan fry in lard. I find that shallow pan fry in lard far superior to anything I’ve done in a professional setting. IMHO you need to try that once as your index.
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