This is not for everyone.
I pickle, or rather, season, meat, again, sometimes, only after having already cooked it.
It seems a backward thing to even think of doing, but beileve it or not, there are reasons for it.
I don't really think of it, strictly, as a leftover, because I do something else with it, during refrigerated storage, that transforms it.
Say you have a portion of a beef, lamb, or pork roast. What do you do with it. You can simply refridgerate it as is. That is one option.
What I do, sometimes, is to place some of it, chunks of it, fitted tightly into a big jar, into which I pour some leftover pickle juice from pepperoncinis, capers, artichokes, pickles, or even active probiotic sauerkraut juice, some raw onion, garlic, spices, or something else, even also a little wine or sherry maybe, to cover, and just let that sit, at least overnight, in the fridge.
What do you then do with it?
You treat it like pastrami, salami, corned beef, sauerbraten, or chunked pate, or even, say, pork cassoulet without the beans (sacrilege!)
Why do I do such a cray thing? One reason is that the pickle or probiotic juice breaks down the meat and makes it more digestible. it also makes it more flavorful than if such liquids are cooked with the meat and thus lose their flavor and probiotic qualities.
Anyway, most people won't follow this, or ever see it anyway.
Why do I do such a cray thing? One reason is that the pickle or probiotic juice breaks down the meat and makes it more digestible. it also makes it more flavorful than if such liquids are cooked with the meat and thus lose their flavor and probiotic qualities.
Anyway, most people won't follow this, or ever see it anyway.
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