Guest Andrea Posted February 27, 2008 Report Share Posted February 27, 2008 I have a hard time determining when meat is done frying. I actually have to take it out and cut into it. And a lot of times my pork chops and backstrap are overdone and tough. It drives me crazy. I'm a stickler for having meat cooked thoroughly though so there's no way I want any of that meat to be pink. Any suggestions??? Quote Link to comment Share on other sites More sharing options...
OJR Posted February 27, 2008 Report Share Posted February 27, 2008 Try a meat thermometer! Those digital ones work great! Another thing, don't "fry" your meat. Try a different method. Slow cooker, grill, stir-fry or poaching! Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted February 27, 2008 Report Share Posted February 27, 2008 Try a meat thermometer! Those digital ones work great! Another thing, don't "fry" your meat. Try a different method. Slow cooker, grill, stir-fry or poaching! Sorry but my husband insists on fried pork chops. We eat it other ways too but he really likes it fried. And you can't stick a thermometer in the pork chops while they're frying can you? What, do I take one out first??? Another weird thing.....whenever I fry chicken my eyes water horribly. I have no idea why. It's only when I fry chicken and no other kind of meat. LOL....I have to cut into fried chicken too to make sure it's done. Quote Link to comment Share on other sites More sharing options...
preacherman Posted February 27, 2008 Report Share Posted February 27, 2008 Me and your husband would get along real well! I love friend pork chops. I wish I could help you on knowing when they are done. My wife usually does the pork chops. Now when we do chicken, we usually only do strips. So, I just batter them and put them in our deep fryer. Usually cook them until golden brown. Quote Link to comment Share on other sites More sharing options...
OJR Posted February 27, 2008 Report Share Posted February 27, 2008 Andrea, get one of the little thermometers that you stick right in the meat, in the pan. I have one that is real small and it works great! As to frying pork chops, I did some pork chops in the slow cooker today and they came out great! None of that greasy crap the way they are when you fry them! I will try and post the recipe tomorrow! Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted February 27, 2008 Report Share Posted February 27, 2008 LOL, okay Orlan. I grill them, bake them and fry them. Frying food is a southern tradition. We eat pretty darn well down here. I just need a little help knowing how long to cook it. Quote Link to comment Share on other sites More sharing options...
Tominator Posted February 27, 2008 Report Share Posted February 27, 2008 Couple ways: 1--there are guides online that tell you degree of done when you factor in pan temp and thickness of the meat. 2--what I do, and it's very unscientific and takes practice, is take your fork, lay the back of the fork on the meat, push down on the chop and kind of wiggle it. If it feels really wiggly, that meat is rare, if it wiggles a little, medium, if there's no wiggle, that meat is well and approaching dried shoe leather. Here's a good vid if you can take the beginning commercial. http://video.epicurious.com/?fr_story=a474f6d2f5bbbe4d89951ac252c7fcfec40893f7&rf=sitemap Quote Link to comment Share on other sites More sharing options...
OJR Posted February 27, 2008 Report Share Posted February 27, 2008 LOL, okay Orlan. I grill them, bake them and fry them. Frying food is a southern tradition. We eat pretty darn well down here. I just need a little help knowing how long to cook it. Just have a good cardiologist on hand for your plugged arteries!:( Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted February 27, 2008 Report Share Posted February 27, 2008 Just have a good cardiologist on hand for your plugged arteries!:( We don't fry EVERYTHING! Truth be known....most of our stuff gets cooked on the grill. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted February 27, 2008 Report Share Posted February 27, 2008 And you can't stick a thermometer in the pork chops while they're frying can you? What, do I take one out first??? Sure you can probe a chop with a thermometer while it is cooking. Only other way to tell for sure other than cutting them open is to check the meat firmness. Learned a long time ago with steaks how to judge meats doneness by how firm it felt. Quote Link to comment Share on other sites More sharing options...
mike Posted February 29, 2008 Report Share Posted February 29, 2008 i agree with william on this one. you just get the feel for it if you pay attention to the firmness when it is done Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted March 2, 2008 Report Share Posted March 2, 2008 Yea the easiest way is to use a meat thermometer probe and then when it reaches a certain temperature, depending on what it is, take it out of the pan right away. Just make sure you don't poke through and scratch the teflon if you're using that type of pan. - Dan Quote Link to comment Share on other sites More sharing options...
matq2gs Posted March 5, 2008 Report Share Posted March 5, 2008 Get them cut nice and thick then butterfly them and stuff them with stove top pork stuffing put them in the oven to bake. You'll love them. I do the same thing with chicken breast. I pound them out till they are about 1/4" thick and put stuffing and cheese in them and roll them up and bake them. Quote Link to comment Share on other sites More sharing options...
johnf Posted March 8, 2008 Report Share Posted March 8, 2008 I was a chef when I was in college and what we did for the doneness (Sp?) of steak is used the thumb to finger technique. Very gently touch your thumb and index finger together with your palm up and feel the flesh between the bottom joint of your thumb and your wrist. That's what rare feels like, thumb to middle is medium, thumb to ring is med. well and thumb to pinkie is well done. Pork and chicken should be well done. Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted March 8, 2008 Report Share Posted March 8, 2008 I was a chef when I was in college and what we did for the doneness (Sp?) of steak is used the thumb to finger technique. Very gently touch your thumb and index finger together with your palm up and feel the flesh between the bottom joint of your thumb and your wrist. That's what rare feels like, thumb to middle is medium, thumb to ring is med. well and thumb to pinkie is well done. Pork and chicken should be well done. Yeah that was in the clip that Tominator provided. Very neat. Had never heard of that technique before. :) Quote Link to comment Share on other sites More sharing options...
Tominator Posted March 9, 2008 Report Share Posted March 9, 2008 Yeah that was in the clip that Tominator provided. Very neat. Had never heard of that technique before. :) LOL--based on earlier responses, I wondered if anyone read that. Quote Link to comment Share on other sites More sharing options...
OJR Posted March 9, 2008 Report Share Posted March 9, 2008 LOL--based on earlier responses, I wondered if anyone read that. I did and that is quite interesting! Chris, every once and awhile you come up with something worth reading! LOL!!!:D:D Quote Link to comment Share on other sites More sharing options...
Tominator Posted March 10, 2008 Report Share Posted March 10, 2008 I did and that is quite interesting! Chris, every once and awhile you come up with something worth reading! LOL!!!:D:D Thanks Orlan. Wonder if I posted that while wasting your tax dollars. Quote Link to comment Share on other sites More sharing options...
OJR Posted March 10, 2008 Report Share Posted March 10, 2008 Thanks Orlan. Wonder if I posted that while wasting your tax dollars. Probably!! LMBO!!!!:D:D Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted March 21, 2008 Report Share Posted March 21, 2008 any suggestions you say, andrea? yea, eat your steak rare or medium rare. it's more tender, easier to chew, and more flavorful... dang woman burns perfectly good meat... lol Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.