all swedes are racist Posted February 18, 2016 Share Posted February 18, 2016 On February 13, 2016 at 7:58 PM, HelenaExMachina said: Link to comment Share on other sites More sharing options...
all swedes are racist Posted February 18, 2016 Share Posted February 18, 2016 So, question for cooking beef fudge.... Do I need to cook the beef before hand, or can I just fold the ground chuck into the fudge mixture? would hate for the beef to be too dry and overcooked, but of course I want that crunchy texture without the walnuts (allergies and all)... Link to comment Share on other sites More sharing options...
kairparavel Posted February 18, 2016 Share Posted February 18, 2016 10 minutes ago, R'hllors Red Lobster said: So, question for cooking beef fudge.... Do I need to cook the beef before hand, or can I just fold the ground chuck into the fudge mixture? would hate for the beef to be too dry and overcooked, but of course I want that crunchy texture without the walnuts (allergies and all)... "An elegant way to use up leftover roast beef." Elegant. Link to comment Share on other sites More sharing options...
all swedes are racist Posted February 18, 2016 Share Posted February 18, 2016 3 minutes ago, kairparavel said: "An elegant way to use up leftover roast beef." Elegant. Seriously the best thing I've read all day. I keep going back to it.... It's mesmerizing Link to comment Share on other sites More sharing options...
kairparavel Posted February 18, 2016 Share Posted February 18, 2016 3 minutes ago, R'hllors Red Lobster said: Seriously the best thing I've read all day. I keep going back to it.... It's mesmerizing You need to read about the corned beef jello mold. Serves 15! Link to comment Share on other sites More sharing options...
all swedes are racist Posted February 18, 2016 Share Posted February 18, 2016 17 minutes ago, kairparavel said: You need to read about the corned beef jello mold. Serves 15! Whoa. I am laugh-crying so hard right now (with a side of cottage cheese lime salad, extra onions for me please!) Link to comment Share on other sites More sharing options...
wolverine Posted February 18, 2016 Share Posted February 18, 2016 WTF? Beef fudge? Never heard of it. Sounds like something Andrew Zimmern has to try made from cowshit. Link to comment Share on other sites More sharing options...
Lily Valley Posted February 23, 2016 Share Posted February 23, 2016 Trying to do smothered pork chops. They're browned, in a gravy base and in the oven at 250. Down here they are supposed to be fork-tender. I just couldn't put them in without browning them first. Did I screw up? Link to comment Share on other sites More sharing options...
MisterOJ Posted February 23, 2016 Author Share Posted February 23, 2016 2 minutes ago, Lily Valley said: Trying to do smothered pork chops. They're browned, in a gravy base and in the oven at 250. Down here they are supposed to be fork-tender. I just couldn't put them in without browning them first. Did I screw up? IDK. My mom used to make them a lot when I was a kid. I don't think she ever browned them though. But, I don't think that should hurt them much either. Link to comment Share on other sites More sharing options...
Lily Valley Posted February 23, 2016 Share Posted February 23, 2016 The high temp killed them. I'm doing 200 next time and doing the pan-fry on "high". The gravy was too greasy, but it tasted delicious. Thicker roux next time and I'll trim some of the fat off the pork. Link to comment Share on other sites More sharing options...
MercenaryChef Posted February 24, 2016 Share Posted February 24, 2016 Searing things makes them delicious. Maillard reaction is our friend. You did it all right except for the overcooking of them. I would perhaps just sear my chops, cover them with my gravy and baste them stove top until the meat cooked to my liking. For me I like pork medium. For bonus points one can brine their chops to ensure moistness and enhance flavor. Oh, and I came to a horrific understanding of life recently. Almost nobody's mother or grandmother was a good cook. The nostalgia of this matron feeding us is magical. It has fooled us into these beliefs about their culinary prowess. Link to comment Share on other sites More sharing options...
Lily Valley Posted February 24, 2016 Share Posted February 24, 2016 1 hour ago, MercifulChief said: Oh, and I came to a horrific understanding of life recently. Almost nobody's mother or grandmother was a good cook. The nostalgia of this matron feeding us is magical. It has fooled us into these beliefs about their culinary prowess. I'll say a big EFF YOU to that. The whole point of cooking these smothered pork chops correctly is so that people don't have to put in their teeth to eat them. That's how OLD people here remember serving them to their OLD people. Link to comment Share on other sites More sharing options...
MercenaryChef Posted February 24, 2016 Share Posted February 24, 2016 10 minutes ago, Lily Valley said: I'll say a big EFF YOU to that. The whole point of cooking these smothered pork chops correctly is so that people don't have to put in their teeth to eat them. That's how OLD people here remember serving them to their OLD people. Old people and their memories. Give me a delicious and well cooked meal, thanks. Link to comment Share on other sites More sharing options...
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