I began this experiment with pork tenderloin, because it is the simplest thing I know how to make. All you need is four ingredients (six, if you choose to get saucy) and a little over an hour. Done & done. Here a whole bunch of thoughts that in no way contradict the simplicity.
- Rinsing the pork is a very important step. Pork tenderloin is packed in all sorts of salt solutions and whatnot that you don’t want to consume. MAKE SURE YOU DON’T BUY TENDERLOIN ALREADY IN A MARINADE. Ick. No amount of rinsing will save you then.
- I realize for some of you “if it bothers you, you figure out how to deal with it” has become a rallying cry for GSwRS, but I thought I’d go ahead and link to instructions on removing silver skin (which isn’t skin at all but connective tissue).
- As you can see in the recipe, you can use apple juice instead of bourbon. I should have mentioned that. I happen to live in a household where bourbon is much more of a staple than apple juice, so I sometimes forget that substitution. I have tried it, and the results are slightly sweeter but totally tasty.
- I have no issues with double dipping amongst family and close friends without gross mouth diseases. Charlotte feels otherwise.
- We will never again have the TV on while filming. Sorry!
- Cooking Saucy with Rebecca Scott? What a novice.
- When I said I burned myself a little, I meant a lot. It’s now three weeks later, and I’m still healing. Seriously, people. Get yourselves some good oven mitts.
- On a non-cooking-related note, it is my hope to someday make curtains with the lemon fabric hanging over the sink in that slapdash fashion. I do wish I’d thought to take it down before filming.
- I’m serious about the pork tenderloin trilogy. I have two other fab recipes to share. Stay tuned!
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