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Dec 21, 2006 10:51 PM

2 items; 2 temps; 1 oven. HELP!!!

I didn't plan our Christmas Eve meal very well. We're having a bone-in rack of pork (about 6lb) and a Zuni panade. The pork is supposed to cook at 400 for about and hour and the panade is supposed to cook low and slow (I usually do 300 for 2.5 hours and then turn up the heat and brown it). The menu can't be changed at this point. Any suggestions??? I was thinking about cooking the panade at the usual temp, removing it and cooking pork at 400, and just putting the panade back in to brown/re-heat. Would this work?
Thanks a lot!

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  1. There's always "low and slow" cooking. What you are looking for in the pork is a "final" temperature that says it's done, probably something in the 165F range. Use a probe thermometer and cook the pork at 300F or maybe 325F, I'm sure that wouldn't hurt the panade.

    I'm sure your idea would work also, reheating. I too only have one oven so I go through these gyrations all the time with Thanksgiving and Christmas. Have to be flexible.