How To make Pork Oyster Pie
-Waldine Van Geffen VGHC42A 1/4 c Vegetable Oil
1/4 c Flour
1 lb Lean Ground Beef
1/2 lb Lean Ground Pork
1 c Onion; Minced
1/2 c Celery; Minced
1/2 c Bell Pepper; Minced
1 ts Garlic; Minced
1/4 c Green Onionns; Chopped
1 tb Flat-Leaf Parsley, Minced
24 Oysters; Drained
x Salt and Cayenne Pepper 2 9" Pie Shells
Make a dark brown roux with the oil and flour. In a large skillet brown the beef and pork. Add the onions, celery, bell pepper, garlic, green onions and parsley and cook until veggies are soft. Drain off any excess oil. Combine the roux with the meat-vegetable mixture. Add some of the oyster liquid if mixture is too stiff. You want to achieve a thick consistency. Then add the oysters. You may want to chop the oysters; it's a matter of taste. Season with salt and cayenne pepper. Place mixture in a 9" pie shell; then top with another 9" pie shell and crimp the edges. Make several slashes
in the pie shell. Bake in a preheated 375~ oven for 35 to 45 minutes or until pie shell is golden brown. Source: Marcelle Bienvenue, Times-Picayune. (wrv) -----
How To make Pork Oyster Pie's Videos
Breville Presents: Heritage Cookbook Recipe Brown Oyster Stew with Benne
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Taiwanese Street Food 4K：Oyster Fritter , Scallion Pancake（with pork）, Wheel Pies - Chiayi Minxiong
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Steak & Guinness Pie - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a gorgeous Steak Pie with a twist....
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All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Thumbnail photography by David Loftus
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Pork and Pearls Oyster Roast
Pork and Pearls Oyster Roast
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
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Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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