LAYGO wrote:ddstuder wrote:Not sure about the cider, but I cooked a pork loin once that stuffed with Pineapple and then stuffed the loin in the pineapple shell.
Looked real nice, but the meat turned out to be the consistency of pate. Did not taste too good.
I assumed it was the acid in the pineapple that caused the muscle tissue to break down.
If you go to a La Michoachana or La Azteca & get your pre-marinaded fajita meat, it is soaked using some canned pineapple juice in a blue can & some dry powder sprinkled over it. This meat is incredibly tender once cooked, yet very much not pate like. Some of my most favorite meat to cook! All the hard work is done, add heat, bam, done. I don't eat fajitas out anymore because of it. For $25 at the meat market, I can feed 6-8 for the cost of a dinner for two . . . and it be better! ;) (yes, that's typical with any grocery situation, but . . .)
I agree! La Michoachana has the best marinated fajita meat! I think that beef is more resilient to the marinade than pork!
OK Here is my Pig-Apple experiment!
Like I said, it was beautiful, but did not taste very good! This was my biggest culinary mistake in years!
