First, make sure you're using the right cut of meat. Pork capicola is typically made from the pork collar, which is located near the shoulder blade. This cut is leaner than other pork cuts, but still has plenty of flavour.
Next, marinate the meat for at least 24 hours. A traditional marinade for pork capicola includes soy sauce, brown sugar, garlic, and Korean pear juice. The marinade not only adds flavor, but also helps to tenderize the meat.
When it comes time to grill, make sure the grill is hot and the meat is cooked to an internal temperature of 145°F. The meat should be grilled for about 2-3 minutes per side, depending on the thickness of the slices.
Finally, don't forget to pair your pork capicola with the right sides. The smoky flavor of the grilled meat pairs well with a refreshing kimchi salad, steamed rice, and a cold beer.
One tip to keep in mind when cooking Korean Pork Capicola is to slice the meat thinly. This will make sure that it cooks quickly and evenly and you'll have a juicy and flavorful pork capicola in no time.
And last but not least, when it comes to enjoying your pork capicola, always make sure to eat with a side of "ssamjang" - a traditional Korean dipping sauce made of soybean paste, red pepper paste, and other flavorful ingredients.
In conclusion, with a little bit of preparation, you can create a restaurant-worthy Korean barbecue experience right in your own backyard. And best of all, you don't have to worry about making a reservation or waiting in line!
Don't want to go through the trouble? The tasty capicola is actually part of our Korean BBQ box. Get it now!
]]>One of the main benefits of buying directly from producers is that it supports local farmers and small businesses. By cutting out the middlemen, you can ensure that your food is coming from a source you trust and that your money is going directly to the people who grew and produced it. This helps to create a more sustainable food system, where local farmers can thrive and communities can be strengthened.
Another benefit of buying directly from producers is that it allows you to know where your food comes from and how it's produced. Buying directly from farmers, growers and producers gives you access to the story of your food, and how it was grown, raised or produced. This gives you more insight into the quality of your food, and the environmental and ethical standards that were followed in its production.
Additionally, buying directly from producers also allows you to try different varieties of fruits, vegetables, meats and other products that may not be available in a supermarket. This can give you a more diverse and flavorful diet, and expose you to new and exciting ingredients.
In conclusion, buying directly from producers is an important step in democratizing food. It supports local farmers and small businesses, allows you to know where your food comes from and how it was produced, and gives you access to a more diverse and flavorful diet. So next time you're buying food, consider going directly to the source and supporting your local farmers and producers.
At GoFoodie, we fully support this idea which is why we only source directly from producers, farms, and independent restaurants. Check out our selection of meals and ready-to-cook kits.
]]>One of the easiest ways to elevate your at-home dining experience is by using frozen food. These days, many restaurants are offering their dishes in frozen form, so you can enjoy restaurant-quality meals without ever leaving your house. And the best part? They take only 15 minutes to prepare!
One of my personal favourites is a frozen chicken drumstick dish that is organic, free-range and from a local farm. It's so delicious, you'll think the chicken walked up to you and begged to be eaten. Pair it with some creamy mashed potatoes and a side of green beans and you've got yourself a restaurant-worthy meal in no time.
Another great option is a fancy meat dish like beef tenderloin or lamb chops. Simply thaw them out and then sear them in a pan with some butter and herbs for a few minutes. They'll be perfectly cooked and ready to enjoy in no time at all.
And don't forget about dessert! Many restaurants also offer their desserts in frozen form, so you can enjoy a decadent treat without the hassle of making it yourself. My personal favourite is a frozen crème brulee, which is so rich and creamy, it'll make you want to cry tears of joy.
One last tip: don't forget to pair your meal with a nice bottle of wine. A good red wine like a Cabernet Sauvignon or a Malbec will complement the flavours of your meat dish perfectly.
So next time you're craving a fancy meal, don't waste your money on a pricey restaurant. Instead, head to your local grocery store and stock up on some frozen food. You'll be able to create a restaurant-worthy meal in no time and with little effort. And remember, "fine dining at home is like a boss, with no dress code, no tipping, and no waiting for a table. "
]]>When I first started cooking, I tried to stay away from chicken and turkey as much as possible. Nobody likes the cardboard texture of a dry chicken breast.
Thankfully, I’ve learned to prepare my meats so that they’ll always be juicy off the grill or out of the oven.
The secret is brining.
Brining is simply preparing your meat by soaking it in salty water. When you brine, the salt acts as a catalyst agent that breaks down proteins. This yields a meat with a more tender mouthfeel and reduced chewiness. By breaking down the protein, you also help the meat itself to absorb and retain more moisture, which ends up being juicier meat.
While brining can work with any cuts of meat, some certainly benefit from it more than others. White meat on poultry, or other drier, leaner meats all could use some serious brining. I personally love to brine poultry and pork. Meat like steak, poultry legs or thighs, or fish generally don’t require brining.
How to brine?
Fill a large bowl or soup pot with one gallon of water to one cup of kosher salt. Then soak your meat in it.
How long should I brine for?
The rule of thumb is to brine one hour per pound. So for a 14 pound turkey, an overnight brine will do the trick. However, you may brine to your taste, as some of us prefer saltier meat.
There are many items in the GoFoodie Value Series that will benefit from this technique. Order now and have them delivered straight to your home.
]]>Ramen is one of my favourite comfort dishes. I love the chewiness of the noodles, the tenderness of the chashu, and most importantly, the rich, mouth-watering flavours of the soup.
Ramen was born when the Chinese noodle dish came to Japan in the 15th century and was fused with Japanese cuisine. Just like how there are hundreds of ways to make a sandwich, there are limitless variations of ramen as well, such as soy sauce ramen, miso ramen, salty ramen, pork bone ramen, and dipping ramen.
To spot a high-quality bowl of ramen, we must start with its base ingredients.
Men 麺 (noodles)
Noodles are characterized by how they are made (hand-churned, straight, curly), the type of wheat used, thickness, the amount of water (the percentage of water added to the noodle), and the shape, which can all be changed to create an original ramen noodle.
A good ramen noodle should be slightly chewie yet not hard nor soggy. When you pick it up with your chopsticks, you should notice a slight bounce.
Dashi 出汁 (soup stock)
The soup stock is responsible for the primary rich flavour of the ramen. Its many ways of preparation deserve its own book. In general, the soup stock is formed as a combination of meat and bones (pork and chicken), seafood ingredients (konbu and dried sardines), and vegetables (garlic and onions).
Richness and depth of flavour are paramount to a good soup.
Tare 垂れ (sauce)
If the dashi contributes the richness of the flavour, tare transforms it by giving it its unique flavours extracted from meat or fish and spices. When you go to a ramen shop, tare is often what creates the different dishes on the menu. Common kinds include shoyu-dare, shio-dare, and miso-dare.
Fat
A ramen wouldn’t be complete without a generous amount of fat or oil. In a high-quality bowl of ramen, you’ll find a thin layer of oil that forms on top of the soup and keeps the ramen from cooling.
Garnishes and toppings
Just like how sushi can now have creamed cheese in it, the topping choices for ramen also expanded beyond its traditional selections. Traditional toppings include chashu (roasted pork fillet), menma, spring onions, followed by boiled eggs, nori (seaweed), cloud ear mushrooms, bean sprouts, and spinach.
All this writing makes my mouth water. Are you ready to pick up a bowl of warm, aromatic ramen for yourself?
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