Here is a couple of pork loins that Jaybill and I butter poached. We used an infused clarified butter to poach, and then seared them on a hot griddle. The infusion of shallots, sage, peppercorns, garlic and bayleaf imparted such a great flavor to the butter during clarification that we have been using as much as possible over the last week. Roux, garlic bread, pate choux, poached eggs, yum yum yum yum yum. I can hear my fat…it says…butter poach bacon.
Butter Poaching
13 August 2007 | delicious, fat, food, food porn, pate choux, pictures, pig | 2 Responses
Last Modified: 11 September 2007 @ 10:41
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[...] the clarified butter that Jaybill and I made to poach pork loin? Well, when we got some ultra-delicious looking lamb sausage from New Seasons, so did we. [...]
[...] pan. Enter Maillard reaction. I whipped up a Sage Bearnaise for slathering, we still had our sage infused clarified butter in the freezer. While I was making that the protien rested in Beurre Monte, because that’s [...]