[CnD] perplexing problem.
sugar1991 at earthlink.net
Sat Apr 9 03:26:34 CEST 2016
I was just thinking! Marinate the chops in Italian dressing before grilling.
Fear is just excitement in need of an attitude adjustment!
From: Curtis Delzer via Cookinginthedark
[mailto:cookinginthedark at acbradio.org]
Sent: Friday, April 08, 2016 1:56 PM
To: cookinginthedark at acbradio.org
Cc: Curtis Delzer
Subject: Re: [CnD] perplexing problem.
thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
At 04:00 AM 4/8/2016, you wrote:
>Try a meat mallot like this one.
>Before cooking the meat, put it on a cutting board and cover it with
>either plastic wrap or wax paper. Now pound the heck out of it with the
>meat tenderizer. The pounding helps to breakdown the fibers and makes
>the meat more tender. You can do this with any meat though I mostly use
>mine for chicken.
>I am not especially recommending this particular meat mallot, so shop
>around and find one you like.
>I hope that helps.
>On 4/8/16, Curtis Delzer via Cookinginthedark
><cookinginthedark at acbradio.org> wrote:
> > Hi all! I am having issues getting meat tender. My butcher comes up
> > with these beautiful center cut pork chops, I put them on the grill,
> > and yet, they sure are TOUGH! What can be done to tenderize them?
> > I've tried soaking in ginger ale? I sure wish I knew what to do.
> > THANKS
> > Curtis Delzer
> > H.S.
> > K6VFO
> > San Bernardino, CA
> > SWAP NET TIMES:
> > Wednesday evenings, 7 PM local time, on the Keller peak repeater,
> > 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
> > 447Mhz- PL 123Hz
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