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Saturday, December 4, 2010


         Every cookbook has a recipe for pork roast and they all say add salt, pepper, onion, celery, carrot and potato and liquid. The adventurous say add garlic. That is the basic how to for making a pork roast. The more onion added the sweeter the sauce, the less liquid a burnt pot thus the name pot roast although pot roast refers to a beef roast the same result ensues when less water is used for any meat.

       Cookbooks vary as to the liquid of choice depending upon the pocketbook they are targeting, water, wine, brandy, port, and apple juice. Some cookbooks use cola as the liquid of choice, again targeting a specific demographic.

       All the books say three hundred fifty degree oven.

      No where is it published to use three hundred twenty five degrees to make an exceptionally moist  tender meal. This oversight is worth pondering. There is no reason to cook a roast at three hundred fifty degrees, it leaves the meat dry and tough. Three hundred degrees works too.

     It will take longer for the pork to cook at three hundred twenty five degrees and allowances should be made for the extra length of time.

     The cook and the cook's guests will be pleased with the results and wonder why all cookbooks use three hundred fifty degrees to make the meal. "The proof is in the pudding" and you too will agree a better meal to serve and be served.

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