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Duvel

Duvel

On 3/28/2021 at 1:28 PM, TdeV said:

 

Duvel, did you boil the meat at the start?

I recently bought way too many pork feet, ham hocks and pork bones. Used a torch to burn off hair on pig feet. Also read that pork feet needed to be boiled for 5 minutes at the start. It did remove rather a lot of foam and crud. Same thing with hocks?


The meat is cooked first skin side down submerged in liquid. So, that would technically count as boiling.

 

I am not quite sure what your intention is. Do you want to roast the hocks ? I do not think that a preboiling makes much of a difference qualitywise other than shortening the time in the oven. The preboiling technique is usually enployed to create clear(er) stocks from protein, but has not that much advantage if you are aiming at „just“ getting it cooked ...

Duvel

Duvel

On 3/28/2021 at 1:28 PM, TdeV said:

 

Duvel, did you boil the meat at the start?

I recently bought way too many pork feet, ham hocks and pork bones. Used a torch to burn off hair on pig feet. Also read that pork feet needed to be boiled for 5 minutes at the start. It did remove rather a lot of foam and crud. Same thing with hocks?


The meat is cooked first skin side down submerged in liquid. So, that would technically count as boiling.

 

I am not quite sure what your intention is. Do you want to roast the hocks ? I do not think that a preboiling makes much of a difference qualitywise other than shortening the time in the oven. The preboiling technique is usually enployed to create clear(er) stocks from protein, but has not that much advantage if you aim at aiming to „just“ get it cooked ...

Duvel

Duvel

On 3/28/2021 at 1:28 PM, TdeV said:

 

Duvel, did you boil the meat at the start?

I recently bought way too many pork feet, ham hocks and pork bones. Used a torch to burn off hair on pig feet. Also read that pork feet needed to be boiled for 5 minutes at the start. It did remove rather a lot of foam and crud. Same thing with hocks?


The meat is cooked first skin side down submerged in liquid. So, tgat would technically count as boiling.

 

I am not quite sure what your intention is. Do you want to roast the hocks ? I do not think that a preboiling makes much of a difference qualitywise other than shortening the time in the oven. The preboiling technique is usually enployed to create clear(er) stocks from protein, but has not that much advantage if you aim at aiming to „just“ get it cooked ...

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