Snails - Response on Threads Part 7
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Good morning Dale, CES, Fran, Katmar, Gracie, ((Tibs)), Snails.
Thinking of you and your situation Tibs. Hope the extended family understands and helps.
I'm sure Mom is looking over you and smiling saying "I'm OK. Don't worry, you're doing great."
Thinking of you and your situation Tibs. Hope the extended family understands and helps.
I'm sure Mom is looking over you and smiling saying "I'm OK. Don't worry, you're doing great."
In the last 18 hours, officially:
... MORE snow than November+December
... MORE snow than all of March
... MORE snow than November+December
... MORE snow than all of March
Good morning Bear
Sorry about the snow, that just ain't right for you, Fran, and Atty!
Hubs doesn't like chicken but he'll eat it if cooked in a way he likes. He likes chicken parm.
Now all I have to do is get him to eat posrk. His main complaint about chops is too dry. Thinking chops baked in mushroom fravy? Any ideas?
Now all I have to do is get him to eat posrk. His main complaint about chops is too dry. Thinking chops baked in mushroom fravy? Any ideas?
Couple of ideas:
1) *** Most important tip *** BRINE the chops. Adds flavor and moisture.
2) Don't overcook chops. Think medium-well. Some pink is OK for modern chops -OR- cook the heck out of them...low and slow in LIQUID...braise...like slow cooker type of cooking. Slow cooker is like fall-apart roast, compared to steak-like cooking to medium-well.
Adding cream of mushroom or gravy or whatever is a great idea too...basically adds moisture and flavor and is a braise if cooked in the liquid for a long time, or a finishing sauce if not.
1) *** Most important tip *** BRINE the chops. Adds flavor and moisture.
2) Don't overcook chops. Think medium-well. Some pink is OK for modern chops -OR- cook the heck out of them...low and slow in LIQUID...braise...like slow cooker type of cooking. Slow cooker is like fall-apart roast, compared to steak-like cooking to medium-well.
Adding cream of mushroom or gravy or whatever is a great idea too...basically adds moisture and flavor and is a braise if cooked in the liquid for a long time, or a finishing sauce if not.
Breaded and baked ... 30 minutes for a thick chop, nice & juicyHubs doesn't like chicken but he'll eat it if cooked in a way he likes. He likes chicken parm.
^^^ and on the breading note (good point Dale)...if you brine them first, you have to blot them dry to coat them with the flour-->egg wash-->bread crumbs. Cuz the brine can be too wet and stop the coating from sticking. Ask me how I know.
Ok and thanks Now all I gotta do is get some chops.
Now all I gotta do is get some chops.
Hey Fran,
I made pork "ribs" last evening for dinner. This was an "oven" recipe, low and slow, but still not Q.
Anyway, I dried them out all to Hades...because I let the water evaporate in the oven and didn't top it off well. Stupid of me.
I salvaged it and ate it, but meh. It was a real lean cut...it was actually pork loin cut up by the butcher and On Sale! at the grocery store. Center cut pork loin is the leanest (read driest) cut...definitely should have taken my own advice on that and brined them (and not let them dry out while cooking).
Happens to all of us. :/ Modern pork is so lean. Same is true for chicken breast, particularly skinless.
I made pork "ribs" last evening for dinner. This was an "oven" recipe, low and slow, but still not Q.
Anyway, I dried them out all to Hades...because I let the water evaporate in the oven and didn't top it off well. Stupid of me.
I salvaged it and ate it, but meh. It was a real lean cut...it was actually pork loin cut up by the butcher and On Sale! at the grocery store. Center cut pork loin is the leanest (read driest) cut...definitely should have taken my own advice on that and brined them (and not let them dry out while cooking).
Happens to all of us. :/ Modern pork is so lean. Same is true for chicken breast, particularly skinless.
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