8.142 Katsudon


27 (Sat) May 2017



by me

at home

-One Serendra, BGC-

with the Family

On occasion, I make tonkatsu from scratch (see 4.129 Tonkatsu [with recipe]).

For the first time, I tried brining the meat.  The cutlets did retain moisture to turn out much juicier, but perhaps too juicy – being pork, the meat seemed ickily undercooked.

But at least I know the technique works.

Brining would seem most useful for things like 24-pound turkeys, which take so long to cook through the dark meat that the white meat ends up horribly dry (see for example 3.359 Roast Turkey…).
From Cook’s Illustrated: The Science of Good Cooking by America’s Test Kitchen – my favorite source of recipes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s