Most people overcook their pork chops -- hence the dryness. No matter how you season them, they will dry out if overcooked. Years ago we were told to cook pork until it had no pink left, but that isn't the case any more. Try to cook them to medium or medium rare and see what you think.
What's For Dinner?
#31
Posted 23 July 2008 - 04:40 PM
Most people overcook their pork chops -- hence the dryness. No matter how you season them, they will dry out if overcooked. Years ago we were told to cook pork until it had no pink left, but that isn't the case any more. Try to cook them to medium or medium rare and see what you think.
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#32
Posted 23 July 2008 - 04:44 PM
Thanks, resumelady. You're right. It was drilled into my head that you don't leave even a whisper of pink in pork chops so I've probably been overcooking them.
#33
Posted 23 July 2008 - 05:02 PM
Tailored Resume Services
(916) 984-0855
Volunteer, Court Appointed Special Advocate for Sacramento CASA * I Am for the Child
Making a Difference in the Life of Abused and Neglected Children in Foster Care
http://www.sacramentocasa.org/
I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do. ~ Edward Everett Hale
"How wonderful it is that nobody need wait a single moment before starting to improve the world." ~ Anne Frank
#34
Posted 23 July 2008 - 05:04 PM
Yep, that's the ticket. My pork recipes used to be too dry, too, until I heard Alton Brown a few years ago talking about the "pink thing" on the Food Network. He said trichonosis is all but vanished from pork, with fewer than a dozen cases reported each year.
Tailored Resume Services
(916) 984-0855
Volunteer, Court Appointed Special Advocate for Sacramento CASA * I Am for the Child
Making a Difference in the Life of Abused and Neglected Children in Foster Care
http://www.sacramentocasa.org/
I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do. ~ Edward Everett Hale
"How wonderful it is that nobody need wait a single moment before starting to improve the world." ~ Anne Frank
#35
Posted 23 July 2008 - 05:57 PM
#37
Posted 23 July 2008 - 08:12 PM
#38
Posted 23 July 2008 - 08:23 PM
#39
Posted 23 July 2008 - 08:45 PM
it got pretty packed tonite, that was good to see
wish I had the mullah to buy that place
Travel, food and drink blog by Dave - http://davestravels.tv
#40 (Gaelic925)
Posted 24 July 2008 - 06:15 AM
#41
Posted 24 July 2008 - 07:54 AM
#42
Posted 24 July 2008 - 09:09 AM
#43
Posted 27 July 2008 - 07:47 AM
Tailored Resume Services
(916) 984-0855
Volunteer, Court Appointed Special Advocate for Sacramento CASA * I Am for the Child
Making a Difference in the Life of Abused and Neglected Children in Foster Care
http://www.sacramentocasa.org/
I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do. ~ Edward Everett Hale
"How wonderful it is that nobody need wait a single moment before starting to improve the world." ~ Anne Frank
#44
Posted 07 October 2008 - 10:55 AM
Is it a Ham & cheese omelette for dinner, or spaghetti & meatballs?
#45
Posted 07 October 2008 - 11:05 AM
Is it a Ham & cheese omelette for dinner, or spaghetti & meatballs?
Night before last we did a (vegan, of course) meatball sandwich. We hollowed-out a sourdough round and filled it with meatballs, soy mozzarella, and a spicy marinara that my SO made. It was really good, so I'm suggesting the spaghetti & meatballs.
We're going to make homemade pizza tonight.
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