And Last...
Sep. 4th, 2007 12:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lwoodGiven this recipe for Beef Tenderloin in Salt Crust.
On viewing it, it immediately struck me as something that would work dandily with a pork tenderloin--let us grant this, no argument needed.
But!
What if, inside that very salty dough, you had an intermediate layer of leek leaves? Would it delicately scent the meat, prevent the salt from doing its work, or simply be redundant?
Please discuss.
-- Lorrie
On viewing it, it immediately struck me as something that would work dandily with a pork tenderloin--let us grant this, no argument needed.
But!
What if, inside that very salty dough, you had an intermediate layer of leek leaves? Would it delicately scent the meat, prevent the salt from doing its work, or simply be redundant?
Please discuss.
-- Lorrie
no subject
Date: 2007-09-04 11:16 pm (UTC)But I also use hamburger buns as makeshift patty-holders, so am probably not capable of advisement.
The leeks would probably do what you're after, though.
no subject
Date: 2007-09-06 06:44 pm (UTC)