Sunday, June 28, 2009

That's a cracker

I can't remember where I got this tip, but a foolproof way to finish off your pork cracking is to remove the rind from the joint after cooking and stick it in the microwave for a couple of minutes.

It save all the aggravation of starting or finishing your roast a very high temperature.


John said...

This does not tie in with your Triathblog menu ?
That makes it suitably left field to be a tactical aide memoir accessable to you alone !

Nick Browne said...

The pork was actually roast last week.

By the way thanks for the birthday presents. The genius of the book is that I put it on my wishlist to remind me to buy it for you.

John said...

I liked the idiosyncratic polarity of the book and the music