Sunday, October 08, 2006

scald milk

To scald milk or cream: heat until small bubbles appear around the edges of the sauce pan and steam rises, but not so the milk/cream is boiling!

Made a nice pulled pork last Friday. It took approximately 4 hours from the lighting of the charcoal to the pulling of the pork. Used Wolfgang Puck's rub, and America's Test Kitchen recipe. Smoked over mesquite charcoal and hickory chunks for about 3 hours. Roasted in a covered pan in the oven at 325 for another 2 hours. Deelicious, especially the ATK Mustard Sauce.

Last night we went out to a local wine bar, which was surprisingly good.

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