How to Make Traditional Korean Pork : Preparing Pork for Korean Stir Fry

For Korean stir fry, simply slice up the pork steaks into 1/4-inch strips, and trim off any excess fat.Learn more about making traditional Korean food with advice from a lifelong cook in this free video on world cuisine. Expert: Kathleen Lynch Bio: Kathleen Lynch was born in Seoul, Korea, and moved to Massachusetts with her family in 1970.



http://www.youtube.com/watch?v=4kZ79vidElk&hl=en

How to Barbeque Pork Ribs : Preparing the Grill for BBQ Pork Ribs

Learn how to prepare the grill for barbeque pork ribs and more about BBQ grills and fire pits in this free cooking video. Expert: Terry Leafty Bio: Terry Leafty is a welder at BC welding in Camp Verde, Arizona specializing in fabrication and construction. Filmmaker: Chuck Tyler



http://www.youtube.com/watch?v=U37DVaDBTho&hl=en

Preparing Your Cedar Plank For Grilling

Grilled salmon is a summer favorite, but truly fresh salmon can be quite delicate, with a tendency to flake apart the moment you try to turn it or take it off the grill. This is a sign of quality, but can be frustrating for the grill master. The simple solution is to use cedar planks for grilling. Cedar plank salmon not only makes the grilling process foolproof, but the subtle flavors of the wood have a delightful affect on your finished product. Here are some explanations and suggestions for how to grill salmon on cedar planks.

The first step is picking out the proper cedar planks for grilling. Although technically it is fine to go to your local lumber store and have some rough planks cut up for you, you need to be absolutely sure that the wood hasn't not been through any kind of chemical treatment, and of course you want to have a smooth enough board that it won't give your salmon (and hence diners) slivers. If you have a good lumber source, go for it. If not, we recommend you buy cedar planks specifically intended for grilling. These are sold at many local kitchen stores, and are widely available online.

Once you have the wood for your salmon, you need to prepare it. Before grilling, the wood should be soaked for 30 minutes to two hours. Remember, you are going to be placing this directly on the grill, and you need to make sure it is soaked enough that it is a grilling tool, rather than grilling fuel. This step can be an extra opportunity to spice up your board. If it works with the recipe you have chosen, try adding some cider or white wine to the soaking water, or perhaps include some fresh herbs in the brew.

When your plank has emerged from its bath and been patted dry with paper towels, give it a good rub with olive oil, and possibly a bit of sea salt or other seasoning. You can also give your salmon a nice bed to lie on - try putting down a layer of lemon slices or green onions. Preparing the fish in this fashion provides many chances to layer in subtle flavors, but resist the urge to use any overpowering seasonings. The sweet, woody hint of the cedar should still come through in your finished dish.

Prepare your salmon according to the recipe you have chosen. Arrange it on the plank, and then place the plank over indirect heat on the grill. Close the lid and wait, but start checking it regularly after 10 minutes. You should not flip the salmon, just watch as the meat starts to turn opaque, and take it off when it has changed all the way through. Cedar planks for grilling take the trouble out of the equation, and add a wonderful, natural flavor to your meal.

Preparing Pork LoinBack Ribs - TVWB - virtualweberbullet.com

Preparing pork loin back ribs for smoking in the Weber Smokey Mountain Cooker. Author: The Virtual Weber Bullet, www.virtualweberbullet.com



http://www.youtube.com/watch?v=Hks-J1pJ7xQ&hl=en

Preparing Pork Ribs

Pork Ribs are meaty cuts taken from the loin and belly rib sections. There are several different styles of cuts and some very tasty and proven ways of preparing pork ribs.

There are several different types of cuts that are all lumped into the general category of pork ribs. There are back ribs, country style ribs, button ribs, and spare ribs among others. Although the different cuts are taken from different sections of the animal and there is some variety in how they are cooked, most of the good recipes will work equally as well for any of the different cuts. The choice is usually made on personal taste and what is available.

Many people prefer beef ribs to pork ribs for use in their recipes. In many cases, the recipes for either are interchangeable. Again this is a matter for personal taste and each side is going to have its adherents. In the middle are the people who just enjoy good ribs regardless of the origin. The most common recipes for cooking ribs call for barbeque and slow smoking. Some people think the longer and slower they are cooked, the better the taste. This is most likely true, but many people lack the time to cook the ribs too slowly. However, especially when smoking and grilling ribs, the slower they are cooked and the longer, the better they will turn out.

The first step in preparing pork ribs for barbeque is to let them come up to room temperature. Then, remove the membrane carefully from the back of the cut. Some people do not bother with removing the membrane and most recipes do not mention it, but when the meat is going to be seasoned and slow cooked, the membrane tends to block the absorption of the seasoning and smoked flavor from penetrating into the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers.

Marinating is another of those preference things. Many people recommend marinating the ribs overnight in your favorite marinate before cooking. There are literally thousands of recipes for marinates if you do not have a favorite. Garlic, onion, Worcestershire sauce, and even Tabasco sauce are used in different combinations. One good recommendation is to coat the meat with yellow mustard just before putting on the grill and after any other seasonings have been applied. This tends to create a very tasty crust that seems to seal in the seasonings.

The meat should be cooked at about 200 degrees. Smokers are best, but kettle grills will work too. In a kettle grill turn the meat frequently and do not allow them to cook too fast. Pork ribs can be cooked in the oven, of course. Many people parboil the ribs before grilling as well. This can be helpful when you know you are not going to be able to take the four hours or so that are required as a minimum for the best grilling.

Preparing Piranha: Four Delicious Recipes for Adventuresome Eating

Prepare your freshly-caught Piranha native style, with these Brazilian recipes. Cachama, a Piranha-related farm-raised species, is often used where Piranha are not locally available. Cachama (in Colombia) and Tambaqui or Pacu (in Brazil) which also originate in the Amazon and Orinoco River basins can likewise be used. Two Cachama species cultivated commercially in Central and South America are the white one (Piaractus brachypomus) and the black one (Colossoma macropomum). If one of these is not available where you live, any firm white-fleshed fish or fillets will amply suffice. Here are four delicious ways to prepare your Piranha:

Piranha in Tomato Sauce

Ingredients:

Piranha, whole, cleaned and scaled

4 firm, ripe tomatoes

1 finely chopped medium-sized onion

2 tablespoons of finely chopped fresh parsley

half a cup of water

2 tablespoons of margarine

salt and pepper to taste

Directions:

Peel and cut tomato into small cubes. Put half the tomatoes and onion into a large frying pan, place the cleaned Piranha on top then cover it with the rest of the tomato, onion and parsley. Add the salt and pepper.

Add half of the water and cook covered over a low fire for about 20 minutes or until the fish can be easily pierced with a fork.

Carefully remove the Piranha from the pan and place on a warm serving dish.
Reduce the mixture in the frying pan for an additional 5 minutes until thickened and pour over the Piranha.

Brazilian Piranha Soup

Ingredients:

Piranha, whole fish (or heads)

green vegetables in season or to taste

carrots, peeled and sliced or diced

yams, peeled and cut up

onions, whole small or quartered

salt and pepper to taste

1 or 2 small chilies to spice things up a bit

small ginger root, coarsely chopped

1 or 2 sliced or wedged lemons or limes

Directions:

Boil whole fish in vegetable stock with spices and pieces of ginger. Add fresh cut up vegetables. Remove bones and larger fins from the fish. Slice lemon or lime as garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be made entirely from Piranha heads if desired.

Fried Piranha

Ingredients:

A medium-sized whole Piranha for each serving

2 or 3 cloves of garlic

salt and pepper

sprig of fresh parsley

whole lemon or lime

1 or 2 whole ripe tomatoes, sliced

small quantity of seasoned flour or corn meal

Directions:

Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.

Grilling Piranha Amazon Style

Grilling fresh-caught fish on an open fire is always a tasty way to enjoy a fresh catch. Use a whole cleaned and scaled fish, rub it lightly with oil, season it with salt and pepper or other available spices, then place it on a grill, about 4 - 6 inches from the heat. In the wild you can use a framework of small twigs and shaved saplings to position the fish over the fire. Cover the fish with a banana leaf (or foil), and cook until the fish is brown on the underside, approximately 6 - 8 minutes. Turn the fish carefully and continue until the flesh near the bone is (check with the tip of a small knife or long fork), in approximately 8 to 10 minutes. Smaller fish usually work best using this method, especially in the jungle.

Modifying these procedures slightly will allow you to adapt them for use with a barbeque grill. If you haven't already, be sure to read the article "Piranha: Deadly and Delicious" which is online at: http://EzineArticles.com/?id=72722 . Buen Provecho!