gaelicque Profile - (13506946)

cook's profile


Home Town: Ballinagh, County Cavan, Ireland
Living In: Newburgh, New York, USA
Member Since: Jul. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern
Hobbies: Gardening, Reading Books, Painting/Drawing
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Recipe Reviews 5 reviews
Balsamic Roasted Pork Loin
Tried this over the weekend , followed ingredients to a tee but instead of roasting I cooked it sous-vide and it was out of this world wonderful. Thank You!!!!!

0 users found this review helpful
Reviewed On: Oct. 20, 2014
Kalua Pig in a Slow Cooker
Super , simple recipe. Some cooks ended up with dried out Pork, which is terrible. Since different models of cookers can provide different low/high temps the best way to judge doneness is with an internal temp. Pork is ready to shred at @200 deg, going to 210 will not dry it out, and a little easier to shred!!!!

7 users found this review helpful
Reviewed On: Mar. 28, 2011
Roast Sticky Chicken-Rotisserie Style
Good roast chicken recipe. I roasted it at 450 for about 30 mins in order to crisp the skin and then reduced to 250. However there is not an exact set time, more important is the internal temperature. Roast @250 until the internal temp. of the Thigh reads 165. Dont roast to 180, it is not necessary and results in drying out the chicken!

4 users found this review helpful
Reviewed On: Jan. 18, 2011

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