Comments on: Frog Legs and Crispy Pork http://laocook.com/2008/01/10/frog-legs-and-crispy-pork/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Mon, 30 Aug 2010 23:51:30 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Vienne http://laocook.com/2008/01/10/frog-legs-and-crispy-pork/comment-page-1/#comment-19835 Vienne Thu, 17 Jan 2008 23:40:34 +0000 http://laocook.com/2008/01/10/frog-legs-and-crispy-pork/#comment-19835 Nowadays raw Pork (though not Iberian Pork) should be cooked until it is well-done, which means that it tends to be on the "dry side", thats why we like to choose cuts which have some fat. If this is reheated, the melting fat cannot penetrate the meat, as it is already sealed and tough, hence the flavour of the cooked fat will stay on the outside, which can give you that "fatty after taste". A lot of fast food places reheat their pork, with a fondness of deep frying them (even more fat! likely used to deep fry loads of other meats). Placing cuts of cooked Pork on warm rice, will just warm it through, which is not the same as reheating it, in a sense. Nowadays raw Pork (though not Iberian Pork) should be cooked until it is well-done, which means that it tends to be on the "dry side", thats why we like to choose cuts which have some fat. If this is reheated, the melting fat cannot penetrate the meat, as it is already sealed and tough, hence the flavour of the cooked fat will stay on the outside, which can give you that "fatty after taste". A lot of fast food places reheat their pork, with a fondness of deep frying them (even more fat! likely used to deep fry loads of other meats).

Placing cuts of cooked Pork on warm rice, will just warm it through, which is not the same as reheating it, in a sense.

]]> By: Nexus http://laocook.com/2008/01/10/frog-legs-and-crispy-pork/comment-page-1/#comment-19834 Nexus Wed, 16 Jan 2008 10:29:24 +0000 http://laocook.com/2008/01/10/frog-legs-and-crispy-pork/#comment-19834 The Laocook said: "<em>It should never be reheated, that would just make the fat run out and give the pork that “unnatural fatty after-taste</em>”. Interesting. So is the reverse also true, that whenever I taste a fatty after-taste of pork it has very likely been reheated? I get that after-taste a lot at a Chinese take-out where I live.... The Laocook said: "It should never be reheated, that would just make the fat run out and give the pork that “unnatural fatty after-taste”.

Interesting. So is the reverse also true, that whenever I taste a fatty after-taste of pork it has very likely been reheated?

I get that after-taste a lot at a Chinese take-out where I live….

]]> By: panyafe http://laocook.com/2008/01/10/frog-legs-and-crispy-pork/comment-page-1/#comment-19828 panyafe Sun, 13 Jan 2008 01:41:44 +0000 http://laocook.com/2008/01/10/frog-legs-and-crispy-pork/#comment-19828 Mmmm Jéow Bong... delicious with sticky rice and the famous Luang Prabang sausage... could you give me the recipe of the Jéow Bong? Thanks! Mmmm Jéow Bong… delicious with sticky rice and the famous Luang Prabang sausage… could you give me the recipe of the Jéow Bong?

Thanks!

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