If you take a recipe meant for pork and use chiken will it probably turn out ok?

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If you take a recipe meant for pork and use chiken will... - 3/15/2009 11:39:42 AM

YourhandMyAss

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How different would the taste maybe be?

I'm interested in trying to switch out a recipe that calls for pork chops for instance and put chicken in it.

I am interested in trying this, there's a recipe that sounds pretty good and it calls for pork chops, and I don't have porkchops but I do have chicken. Just in case the recipe and other ingrediants matter I've included the recipe and instructions below.

This roast uses applesauce as part of the glaze and sauce.

Rating: (2)
Prep Time:    40 minutes
Cook Time:    90 minutes
Difficulty:    Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories    248.3

Total Carbs    8.9g

Dietary Fiber    0.3g

Sugars    7.9g

Total Fat    10.7g

Saturated Fat    3.6g

Unsaturated Fat    7.2g

Potassium    510.1mg

Protein    27.6g

Sodium    165.8mg

Dietary Exchanges
4 Meat, 1/4 Other Carbohydrate

See the Detailed Nutritional Analysis
Powered by ESHA
Ingredients | Makes <input ... > Servings
3 lb Pork, roast, top loin, raw (boneless)
1 cup unsweetened applesauce
1/3 cup packed brown sugar
2 tsp vinegar
1 tsp yellow mustard
1/8 tsp ground cloves
1 tbsp white all purpose flour
1/2 tsp salt
1/4 tsp sugar
1/8 tsp garlic powder
1/8 tsp black pepper , freshly ground

Directions
1 Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and clove in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture.
2 Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
3 Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan.
4 Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound).
5 Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.

Additional Information
A dish that evokes Sunday dinner in late fall.

< Message edited by YourhandMyAss -- 3/15/2009 12:04:02 PM >

Post #: 1

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 11:50:03 AM

devotedOwner19

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Howdy, from my experiance in being a trained chef, to put it bluntly it will taste like chicken and the flavors may not meld as easily becouse certain flavors while good for pork are not so much for chicken. to ask the diffrence in flavor is a little like aking the diffrence in orange and apples there going to taste like oranges and apples.

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RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 11:57:00 AM

YourhandMyAss

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Yeah, there is that consideration. It was meant for pork and pork may wield different results.

quote:

ORIGINAL: devotedOwner19

Howdy, from my experiance in being a trained chef, to put it bluntly it will taste like chicken and the flavors may not meld as easily becouse certain flavors while good for pork are not so much for chicken. to ask the diffrence in flavor is a little like aking the diffrence in orange and apples there going to taste like oranges and apples.

(in reply to devotedOwner19)

Post #: 3

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:00:51 PM

Aynne88

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It depends on what the recipe is YHMA. If it has very distinct pork seasonings or treatments, like pork saltimbocca, then probably not, but if it is something more generic like roasted pork with vegetables it should be fine. Can you give little more detail? How is it being prepared and what are the main ingedients in the dish?

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Post #: 4

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:03:43 PM

YourhandMyAss

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Aynne I thought I should of given that info in the beginning perhaps, you know cause ingredients will make a difference. I'll edit those details in right now.

quote:

ORIGINAL: Aynne88

It depends on what the recipe is YHMA. If it has very distinct pork seasonings or treatments, like pork saltimbocca, then probably not, but if it is something more generic like roasted pork with vegetables it should be fine. Can you give little more detail? How is it being prepared and what are the main ingedients in the dish?

(in reply to Aynne88)

Post #: 5

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:08:51 PM

devotedOwner19

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that recipe wouldnt go well for chicken specifically the cloves and in my opion vinger mostly becouse i hate vinger on chicken. see if you can change out the cloves for something. or just leave them out.

_____________________________

"A soldier's job is not to die for his country, it is to make the other basterd die for his" General George Patton

All things are in balance. good and evil, heaven and hell, war and peace.

Its easier to build a whole man, then to fix a broken

(in reply to YourhandMyAss)

Post #: 6

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:12:14 PM

Aynne88

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Well since apple, mustard, and the other ingedients also lend themselves nicely to chicken I think it sounds good except for the cloves and I would use a mellow aged balsamic so it won't overpower the chicken. One huge difference though is going to be the cooking time, especially if you are cooking the chicken in pieces, or boneless, but even a whole bone in chicken will not be the same as a large pork roast so make sure that you change the cooking times according the the type of chicken you are cooking or it will be dry. Other than that I think it sounds yummy. Glad to see you trying some recipes.

< Message edited by Aynne88 -- 3/15/2009 12:13:36 PM >

_____________________________

As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

(in reply to YourhandMyAss)

Post #: 7

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:12:59 PM

Termyn8or

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I would say it depends on what's in it. What is in it ? For example something tomato based goes alot better with pork than chicken, but in the absence of that the spices I use for chicken and pork are very similar. Potatoes also come to mind, but I think that a more personal preference so YMMV.

Also depending on the specific recipe, getting pork nice and tender is one thing, chicken is another. I prefer chicken to be crisp, so likely I wouldn't like something that involves alot of liquid. Again personal preference.

So what is the recipe ? Some could indeed be adjusted to make the switch.I am near famous for my chicken paprikash, and I would not try to make pork kash, similarly I would not try to make chicken and saurkraut. Some things just don't seem like they would work. If you're talking about something like with and alfredo sauce, sure the taste would differ but I think it would be just as good either way. Other things no.

So comeon, what is this secret recipe ! :-)

T

(in reply to YourhandMyAss)

Post #: 8

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:14:27 PM

Aynne88

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Termy she edited it to put it in at the top.

_____________________________

As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

(in reply to Termyn8or)

Post #: 9

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:19:37 PM

YourhandMyAss

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From: Sacramento
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So how would you adjust it from pork cooking time to chicken cooking time, what's the method to find out the new cooking time?

quote:

ORIGINAL: Aynne88

Well since apple, mustard, and the other ingedients also lend themselves nicely to chicken I think it sounds good except for the cloves and I would use a mellow aged balsamic so it won't overpower the chicken. One huge difference though is going to be the cooking time, especially if you are cooking the chicken in pieces, or boneless, but even a whole bone in chicken will not be the same as a large pork roast so make sure that you change the cooking times according the the type of chicken you are cooking or it will be dry. Other than that I think it sounds yummy. Glad to see you trying some recipes.

(in reply to Aynne88)

Post #: 10

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:22:18 PM

Aynne88

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is it boneless or bone in pieces or a whole chicken?

http://www.recipetips.com/kitchen-tips/t--911/chicken-cooking-times.asp

Find the type of chicken on here then make the recipe the same way, dividing the steps into the same proportion for the proper chicken cooking time. You may want to invest in a cheap meat thermometer, I love mine. They are like a few bucks at most grocery stores.

< Message edited by Aynne88 -- 3/15/2009 12:26:43 PM >

_____________________________

As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

(in reply to YourhandMyAss)

Post #: 11

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:25:08 PM

FullCircle

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I'd like my chicken steak medium rare.

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RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:25:44 PM

YourhandMyAss

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From: Sacramento
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It's boneless pieces of breast.

quote:

ORIGINAL: Aynne88

is it boneless or bone in pieces or a whole chicken?

(in reply to Aynne88)

Post #: 13

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:28:34 PM

Aynne88

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FullCircle when I worked at an asian restaurant the owners in the evening would often dine on extremely rare chicken. I usually said no thanks to that meal.

YHMA I edited my answer to include the chicken cooking time.

RIGINAL: FullCircle

I'd like my chicken steak medium rare.

[/quote]

_____________________________

As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

(in reply to FullCircle)

Post #: 14

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:35:56 PM

Termyn8or

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FR, sorry my lame ass missed it.

OK, I think the applesauce and brown sugar would be the main problems, things to eliminate, replace or reduce. Also glazing chicken is vastly different than pork.

I can't believe I missed the recipe right there in the OP.I suspect that when I clickled the scroll bar the mouse clicked twice, bringing me to the next post. I think when I get a new PC EVERYTHING will be new. This drive will be a slave, see how it likes it.

T

(in reply to Aynne88)

Post #: 15

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:39:19 PM

Aynne88

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No, it probably wasn't there the first time Termy, she added it in later after I asked her too.

I think with the applesauce it is a personal preference thing, if you like it it should be fine, but Termy is right, glazing chicken is way different than pork, make sure you keep it moist and don't over cook it. Baste it lot while it is cooking and instead of cooking it open like the pork, you might want to cover with foil and uncover to baste it.

_____________________________

As long as people will shed the blood of innocent creatures there can be no peace, no liberty, no harmony between people. Slaughter and justice cannot dwell together.
—Isaac Bashevis Singer, writer and Nobel laureate (1902–1991)

(in reply to Termyn8or)

Post #: 16

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 12:51:39 PM

YourhandMyAss

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Joined: 6/25/2006
From: Sacramento
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that's the biggest pet peeve about my mom when she cooks she almost always over cooks the chicken and any other meats and then its dry and like uck lol.

quote:

ORIGINAL: Aynne88

make sure you keep it moist and don't over cook it. Baste it lot while it is cooking and instead of cooking it open like the pork, you might want to cover with foil and uncover to baste it.

(in reply to Aynne88)

Post #: 17

RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 1:45:03 PM

CatdeMedici

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Applesauce and chicken with a glaze do not mix, as most chicken glazes lean toward orange as the base for a glaze---it will indeed taste funny.

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RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 3:41:56 PM

RealSub58

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I always switch out my meats.
I pay attention to the seasonings tho.
Pork seasonings are not meant for chix or beef or fish.

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RE: If you take a recipe meant for pork and use chiken ... - 3/15/2009 3:48:04 PM

slaveboyforyou

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I've never switched out pork for chicken. I have used pork instead of veal in some recipes. I don't think it would hurt to try it. Cooking is trial and error anyway; at least it is for me.

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Post #: 20

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