11/22/2023 0 Comments Cash stuffing binder![]() Once the roux was browned to the color of milk chocolate, we added the trinity, garlic, and some chopped bacon for another layer of smoky pork flavor. ![]() We started our slow-cooker version of grillades by making a roux in a saucepan on the stovetop there’s simply no way to shortcut this process and still have the grillades taste right. ![]() To adapt this classic recipe for a slow cooker, we used cubed pork shoulder (aka pork butt roast) instead of chops, yielding tender chunks of pork (thin chops eventually fell apart during cooking). You thin it out with broth and tomato to make a sauce that you then braise the chops in. To make grillades, you cook a roux of flour and oil until it’s dark and fragrant to help form a rich, toasty sauce base, and then you add the trinity (chopped bell pepper, onion, and celery), plenty of garlic, and Louisiana seasoning. Pork grilades is a Louisiana favorite of sliced pork (usually chops) braised in a spicy tomato gravy. The hot oven and constant direct heat of the steel resulted in a strong oven spring and exceptional browning. After topping the pie with a potent stir-together tomato sauce, generous amounts of Parmesan and mozzarella (all the way to the sides for crispy lacy edges), and sliced pepperoni, we baked it at 500 degrees on a pizza steel that had been preheated in the oven for a full hour on the bottom rack (closest to the heating element). Greasing the pan with both olive oil and vegetable oil spray ensured that the dough never stuck during the process. Then we simply transferred the sticky dough straight to a well-oiled rimmed baking sheet, eliminating the need for extended handling or rolling of the dough and helping to yield a rich, unfailingly crisp crust. Briefly resting the dough before adding salt allowed the flour to fully hydrate (salt inhibits flour hydration), strengthening the gluten and making it better able to trap carbon dioxide during rising. We started with a simple, highly hydrated dough, which yielded a light, tender crumb. We wanted a stunning, easy-to-make sheet-pan pizza with a crisp, airy, focaccia-like crust.
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