A PIG IN A POT, mmmm good!
Boneless pork chops braised in a crockpot is actually what I’m talking about.
The slow cooking of meat has been around since the Stone Age. Cave men realized that by slow cooking meat and fibrous roots they became tender and were easier to eat. The heat broke down the collagen in the muscle to tenderize the meat. Of course, being cavemen and not Alton Brown, they didn’t understand the science behind this.
Later cooks and chefs realized that by first searing the meat and then slow cooking it in a liquid tenderized the meat and added more flavor. The flavor depended on the spices and the liquid used for the braising.
08 January, 2013