Queezle_Sister's Profile

From: Salt Lake City, UT USA

Joined: March 29th, 2010

About me: I enjoy cooking, and my favorite internet COOKING community is the one here at cookbooker. If you want to connect about my other non-academic passion, you can find me as QueezleWeaver on Ravelry, and mostly Warped Weavers. But I've miss you cookbooker, and so here I am again, and happy to contribute.

Favorite cookbook: Savory Way

Favorite recipe: roasted anything (most recently grapes)

Stuffed Zucchini with spiced beef or lamb from Zaitoun

When it is zucchini time, it can be difficult to find something interesting. But this was both different and a total delight! Zucchini are scraped out and roasted. The "meat" from within the zucchini... read more >

recipe reviews (1403)
book reviews (39)
useful review votes (961)

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Queezle_Sister's Reviews

1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo
Chronicle Books - 2009

This produced a tender and delicious pork roast, and one with unmistakable chinese flavor. The roast is rubbed with double-dark soy sauce, shaoxing rice wine, sugar, and sprinkled with pieces of ginger, star anise, and ginger.
I was not able to source the red rice powder, yet despite deviating from the roasting instructions, mine came out looking almost exactly like the photo on page 310, albeit a bit less red.
Instead of the long drawn out temperature adjustments suggested in the book, I first roasted at 425 for 30 minutes, then tented it with foil, stuck in the probe, and cooked it at 275 (to an internal temperature of 190). It was basted several times, and at the end I added 1C boiling water to the pan juices to make the suggested sauce.
You could do a lot worse to your pork than this - in fact if you like big roasts, this one is an excellent choice.

useful (1)