D
Darryl L. Pierc
Guest
When I make a pot roast using a good cut of chuck, I don't
cook to any specific temperature. Instead, I sear it on
both sides and then cook it in a 170-200F oven for at least
5-6 hours.
Tonite, I picked up a nice pork shoulder. In searching
recipes, each is calling for cooking it to a specific
temperature (~170F) and then removing it from the oven.
Would it be a bad idea to continue cooking it, or is there
no reason to do so; ie., is there not enough collagen in the
pork shoulder to require further cooking to render it?
--
Darryl L. Pierce <[email protected]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"
cook to any specific temperature. Instead, I sear it on
both sides and then cook it in a 170-200F oven for at least
5-6 hours.
Tonite, I picked up a nice pork shoulder. In searching
recipes, each is calling for cooking it to a specific
temperature (~170F) and then removing it from the oven.
Would it be a bad idea to continue cooking it, or is there
no reason to do so; ie., is there not enough collagen in the
pork shoulder to require further cooking to render it?
--
Darryl L. Pierce <[email protected]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"