[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.

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

Re: [CnD] Recipe needed for Beef Potpie

I made this last night and it was awesome! Johna -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, April 6, 2016 7:44 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] Recipe needed for Beef Potpie CHICKEN POT PI

Re: [CnD] shake and bake

That sounds like a really high temperature to me. I always did my shake and bake chicken at 350 for an hour. > On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark > wrote: > > If I want to bake 9 drumb sticks. After coding the shake and bake on the > chicken, the box says 25 minutes on 425

Re: [CnD] shake and bake

Yeah, I agree with Kathy. Cook it for an hour at 350. Brenda Mueller Sent from my iPhone > On Apr 8, 2016, at 2:35 PM, Kathy Brandt via Cookinginthedark > wrote: > > > That sounds like a really high temperature to me. I always did my shake and > bake chicken at 350 for an hour. > >>

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

Re: [CnD] shake and bake

I do the same thing. - Original Message - From: "Brenda Mueller via Cookinginthedark" To: Cc: "Brenda Mueller" Sent: Friday, April 08, 2016 2:51 PM Subject: Re: [CnD] shake and bake Yeah, I agree with Kathy. Cook it for an hour at 350. Brenda Mueller Sent from my iPhone > On Apr

Re: [CnD] shake and bake

Maybe my oven is different, or maybe it is because I bake 5 pounds per batch, which varies between 13 to 15 very large drumsticks, but the time doesn't seem long enough. Any thoughts? If you think you're finished, you! really! are! finished!! -Original Message- From: Kathy Brandt v

Re: [CnD] shake and bake

I think the brands differ. High temp will produce crspier chicken. I'd follow the box unless you hate crispy. Then lower temp and cook longer. Check to see if it says large or medium drumsticks. You might want to test with a meat thermometer to make sure they are done the first time around. *sm

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 tho

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: