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This discussion was created by the_mad_poster (640772) for no Foes, but now has been archived. No new comments can be posted.

New /HOWTO: Pork Chops More

New /HOWTO: Pork Chops

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  • ...just in case dude. maybe swallow down some old antibiotic script as a pre-emptive strike. i mean, you don't really evoke much confidence in your cooking with the "swearing to god..." statement. especially amongst us religious skeptics. :D
  • ..."Is this the 'softer side' of the_mad_poster"? Hehehe... "softer side". Is that like 'fine grade sand paper? ;P G'day mate!
  • All chops need brining before you cook them. If you brined before everything else you did, you'd find that the chops are larger and juicer than normal...
    • Is that when you let it it in a closed container to soak until its saturated? If so, yes, I agree, but I didn't have time for it :(
      • not exactly.

        Brining is done with a saltwater based solution (usually salt and sugar and a bit of cream of tarter in an equal amunt of water). It's usually performed on "white" meats (poultry breast, whole birds, pork, seafood). Osmosis occurs until equilibrium causing the cells in the meat to suck up a LOT of the liquid and then become REALLY juicy. Brining rarely affects the flavor of the meat, but instead brings out the natural taste.

        Marinating is done with acid based liquids (vinegar, wine, citrus, wo
  • to cook the chops, particularly if they're thin cut as described.

    I don't do the dressing and flour bits, but I season them and then fry 'em in a little bit of oil for about 10 minutes total. Any more and they start to get tough.

    -buf

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