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Taleo's Carnitas

JAB Sep 2, 2008 03:31 PM

I do beleive that I tasted the tell tale sign of the short cut known as par boiling. Anyone else?

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    Burger Boy RE: JAB Sep 2, 2008 04:07 PM

    and what is that sign, so i can learn? TY

    1 Reply
    1. re: Burger Boy
      JAB RE: Burger Boy Sep 2, 2008 09:15 PM

      Par boiled pork takes on a particular flavor that I really can't describe. Try it at home and I bet you will be able to spot it in the future.

    2. kevin h RE: JAB Sep 2, 2008 04:20 PM

      Par boiling is just the pre-boiling of the meat right? How did you tell? I'd heard a lot of good things about the carnitas there, but I wasn't too impressed with them on my last visit: http://www.kevineats.com/2006/12/talo...

      1 Reply
      1. re: kevin h
        JAB RE: kevin h Sep 2, 2008 09:19 PM

        That's correct. As stated above, par boiled pork takes on a distinct flavor.

      2. janetms383 RE: JAB Sep 2, 2008 04:44 PM

        I don't think you know what you're talking about. Carnitas is made by covering pork (usually butt cuts) with a liquid - can be melted lard or even water and simmering until the pork is fork tender, then you turn up the heat and brown until crisp. How would you even be able to tell "par-boiled" Ridiculous

        1 Reply
        1. re: janetms383
          JAB RE: janetms383 Sep 2, 2008 09:26 PM

          Ridiculous indeed. My experience in BBQ most certainly tells me that I know what I'm talking about. For example, I BBQ'd 4 slabs of spare ribs for 5 hours on Labor Day. No par boiling.

        2. janetms383 RE: JAB Sep 2, 2008 04:52 PM

          Here is a recipe from Rick Bayless - Renowned Mexican chef

          He uses country style pork ribs

          The boil-then-fry method: Place the meat in a single layer in a wide, heavy saucepan, add enough water to cover the meat by 1/2-inch, measure in the salt, and set over medium heat. Simmer, partially covered, turning the pork occasionally, until the meat is barely tender, about 40 minutes. Uncover, raise the heat to medium-high, and quickly boil away the liquid.

          When you hear the meat begin to fry in its own rendered lard (once the water is gone), turn the heat down to between medium and medium-low. Let the pork fry, turning frequently, until evenly browned, about 30 minutes. Remove the ribs from the pan, drain on paper towels, and sprinkle with a little salt. Cut into bite-size pieces or shred with fork.

          1 Reply
          1. re: janetms383
            JAB RE: janetms383 Sep 2, 2008 09:35 PM

            And this proves what? That Rick Bayless and Taleo par boil for a short cut to tenderness that imparts this particular flavor? I'll bet that no taqueria uses this method with water.

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