[CnD] perplexing problem.
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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
Try a meat mallot like this one. http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I 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. Kimber On 4/8/16, Curtis Delzer via Cookinginthedark 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 > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
thanks, I've thought of this, just hadn't yet done it, but I sure will! :) THANKS At 04:00 AM 4/8/2016, you wrote: Try a meat mallot like this one. http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I 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. Kimber On 4/8/16, Curtis Delzer via Cookinginthedark 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 > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
Marinating does wonders too. Regina Marie -Original Message- From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 11:56 AM To: cookinginthedark@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! :) THANKS At 04:00 AM 4/8/2016, you wrote: >Try a meat mallot like this one. > >http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I > >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. > >Kimber > >On 4/8/16, Curtis Delzer via Cookinginthedark > 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 > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Kimberly >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
You are probably over cooking them. On 4/8/16, Regina Marie via Cookinginthedark wrote: > Marinating does wonders too. > Regina Marie > > > -Original Message- > From: Curtis Delzer via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, April 08, 2016 11:56 AM > To: cookinginthedark@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! :) > THANKS > > At 04:00 AM 4/8/2016, you wrote: >>Try a meat mallot like this one. >> >>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I >> >>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. >> >>Kimber >> >>On 4/8/16, Curtis Delzer via Cookinginthedark >> 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 >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> > >> >> >>-- >>Kimberly >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
Or ask the butcher for tips or why the meat is not grilling tender! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Kimber Gardner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 6:01 AM To: cookinginthedark@acbradio.org Cc: Kimber Gardner Subject: Re: [CnD] perplexing problem. Try a meat mallot like this one. http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I 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. Kimber On 4/8/16, Curtis Delzer via Cookinginthedark 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 > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
I was just thinking! Marinate the chops in Italian dressing before grilling. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 1:56 PM To: cookinginthedark@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! :) THANKS At 04:00 AM 4/8/2016, you wrote: >Try a meat mallot like this one. > >http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I > >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. > >Kimber > >On 4/8/16, Curtis Delzer via Cookinginthedark > 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 > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Kimberly >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
Some George Foreman grills only have one temperature setting, so you might cook it for less time. if yours has a temperature select choice, lower the temperature. Fear is just excitement in need of an attitude adjustment! -Original Message- From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 3:27 PM To: cookinginthedark@acbradio.org Cc: John Diakogeorgiou Subject: Re: [CnD] perplexing problem. You are probably over cooking them. On 4/8/16, Regina Marie via Cookinginthedark wrote: > Marinating does wonders too. > Regina Marie > > > -Original Message- > From: Curtis Delzer via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, April 08, 2016 11:56 AM > To: cookinginthedark@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! :) THANKS > > At 04:00 AM 4/8/2016, you wrote: >>Try a meat mallot like this one. >> >>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I >> >>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. >> >>Kimber >> >>On 4/8/16, Curtis Delzer via Cookinginthedark >> 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 >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> > >> >> >>-- >>Kimberly >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
You could be overcooking them. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 09, 2016 3:01 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] perplexing problem. Or ask the butcher for tips or why the meat is not grilling tender! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Kimber Gardner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 6:01 AM To: cookinginthedark@acbradio.org Cc: Kimber Gardner Subject: Re: [CnD] perplexing problem. Try a meat mallot like this one. http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I 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. Kimber On 4/8/16, Curtis Delzer via Cookinginthedark 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 > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
Italian dressing works really well for a marinade. I've used it with chicken, pork and beef. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 09, 2016 3:27 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] perplexing problem. I was just thinking! Marinate the chops in Italian dressing before grilling. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 1:56 PM To: cookinginthedark@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! :) THANKS At 04:00 AM 4/8/2016, you wrote: >Try a meat mallot like this one. > >http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I > >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. > >Kimber > >On 4/8/16, Curtis Delzer via Cookinginthedark > 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 > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Kimberly >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
How long do you marinade the meat for? -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 9, 2016 3:23 AM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] perplexing problem. Italian dressing works really well for a marinade. I've used it with chicken, pork and beef. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 09, 2016 3:27 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] perplexing problem. I was just thinking! Marinate the chops in Italian dressing before grilling. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 1:56 PM To: cookinginthedark@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! :) THANKS At 04:00 AM 4/8/2016, you wrote: >Try a meat mallot like this one. > >http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I > >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. > >Kimber > >On 4/8/16, Curtis Delzer via Cookinginthedark > 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 > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Kimberly >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
I usually do it overnight, but a few hours is probably enough. On 4/11/16, Kimsan via Cookinginthedark wrote: > How long do you marinade the meat for? > > -Original Message- > From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, April 9, 2016 3:23 AM > To: cookinginthedark@acbradio.org > Cc: Jan > Subject: Re: [CnD] perplexing problem. > > Italian dressing works really well for a marinade. I've used it with > chicken, pork and beef. > > -Original Message- > From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, April 09, 2016 3:27 AM > To: cookinginthedark@acbradio.org > Cc: Sandy > Subject: Re: [CnD] perplexing problem. > > I was just thinking! Marinate the chops in Italian dressing before > grilling. > > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Curtis Delzer via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, April 08, 2016 1:56 PM > To: cookinginthedark@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! :) > THANKS > > At 04:00 AM 4/8/2016, you wrote: >>Try a meat mallot like this one. >> >>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I >> >>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. >> >>Kimber >> >>On 4/8/16, Curtis Delzer via Cookinginthedark >> 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 >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> > >> >> >>-- >>Kimberly >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Kimberly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] perplexing problem.
I agree. I like Italian dressing. There ar other very good marinades on the market such as teriyaki and sweet n sour. I also like using salsa which also works with pork, beef and chicken. As for length of time, overnight is best, but as many hours beforehand as you can will work and no less than 3 hours. Just my opinion. *smile* Regina Marie -Original Message- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 11, 2016 9:10 AM To: cookinginthedark@acbradio.org Cc: Kimsan Subject: Re: [CnD] perplexing problem. How long do you marinade the meat for? -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 9, 2016 3:23 AM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] perplexing problem. Italian dressing works really well for a marinade. I've used it with chicken, pork and beef. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 09, 2016 3:27 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] perplexing problem. I was just thinking! Marinate the chops in Italian dressing before grilling. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 1:56 PM To: cookinginthedark@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! :) THANKS At 04:00 AM 4/8/2016, you wrote: >Try a meat mallot like this one. > >http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I > >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. > >Kimber > >On 4/8/16, Curtis Delzer via Cookinginthedark > 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 > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Kimberly >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
