Although I haven't done this, it slunds, logically, like it should work.
If you think you're finished, you! really! are! finished!!
-----Original Message-----
From: Holly Anderson via Cookinginthedark
Sent: Friday, March 04, 2016 11:41 AM
To: cookinginthedark@acbradio.org
Cc: Holly Anderson
Subject: [CnD] question about cooking porkchops
Hi all. Tonight I am going to bake some porkchops in the oven. I normally
use nonstick foil to do this, however I have run out. I was thinking of
using regular foil, and using a bit of oil. I'm wondering if this would be
OK to do. I'm thinking that the nonstick benefits aside, the oil might help
season the pork a bit, and give it more of a fried taste? Anyone have any
thoughts about this? Thanks.
Holly
Sent from my iPhone
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