Pork chops

DJ... said:
It just looks long because I've attempted to explain each process, and have offered three different cooking methods. Pick one and it's simple. Just remember the rules:

Boiling water to detach rind from fat
Score to prevent it curling up as the proteins denature
Before cooking, all parts of the pork, especially the fat must be absolutely bone-dry. The only things on the fat should be salt and a little oil.
Sear the meat first to induce the Maillard reaction.
Cook until juices run clear and the centre is still slightly pink.
Allow your meat to rest before eating it, but never rest it covered or the crackling will turn to leather.

Simple...
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I was taking the piss, but I know you know that.
Now, I will print your amended instructions & goose-step my way down the corridor to the kitchen & proceed as directed.
 
grantza said:
the what ?????
what is with you and this sorcery & witchcraft
Click to expand...

So you didn't actually read my long post yet. I see.

It's the complex interaction of sugars and amino acids that results in delicious browning. The reason why fried, roasted, grilled and braaid meats taste better than boiled meats...
 
I will never be confident enough ever to invite DJ... over for dinner. Feck me, I still burn rice.
 
IzZzy said:
I will never be confident enough ever to invite DJ... over for dinner. Feck me, I still burn rice.
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There are two things that I hate to cook. Rice, because it is so easy to cock up and can destroy a dish. I still do so on occasion. And boiled eggs. because I am awful at peeling them...
 
riiight
followed instructions to the letter
crackling surpassed the pedestrian level of sublime !

crackling was crisp like never before on the outside & like butter inside

could eat a whole plate of the stuff !
 
DJ... said:
There are two things that I hate to cook. Rice, because it is so easy to cock up and can destroy a dish. I still do so on occasion. And boiled eggs. because I am awful at peeling them...
Click to expand...

I can't do rice either but there's a trick to boiled eggs. It's a two stage process, boil them, soak them in really cold water and then boil them again. When ready crack the entire shell by rotating the egg around while tapping it against some surface. The cold water does something to that membrane that sticks to the egg making it easier to peel.
 
ponder said:
I can't do rice either but there's a trick to boiled eggs. It's a two stage process, boil them, soak them in really cold water and then boil them again. When ready crack the entire shell by rotating the egg around while tapping it against some surface. The cold water does something to that membrane that sticks to the egg making it easier to peel.
Click to expand...

+ 1 although you dont have to boil them twice, just take the pot you boiled the egg/s in and run it under the cold tap for short while and then as Ponder suggests , tap and rotate to crack the shell.

For rice get a rice cooker it makes life very easy.
 
I;ve been doing that for years - the temperature difference forces the membrane away from the albumen. But I think I'm just too impatient with the bloody things...:D
 
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