Does cooking Pork Chops too fast at higher temperatures cause all the blood ozz out into the pan and leave lumps?
"WE CAN'T FIX IT IF WE DON'T KNOW IT'S BROKE!"
I find that if you pat the chops dry and bring them to room temperature before cooking them in a in a preheated pan, you can prevent that "ooze" and sear in the flavor so that they don't dry out. Even if you marinate them, follow the same procedure. Good luck!!
The search for people who can answer your question continues for as long as needed - until you find the answer you were looking for.
When an answer is posted by someone who was invited (byYedda or by yourself) to answer your question, their answer is marked with a yellow "invited by Yedda".
To be invited to answer other people's questions in your areas of knowledge and interest, be sure to list your favorite topics:
» My Settings › My Topics.
Of course, the more helpful your answers are, the more likely you are to be invited to future questions...
Sounds yucky.
I can tell you from my Mom's experience, when she cooks things at higher tempratures to save time, we usually get a burned dinner on the outside, and not cooked on the inside.
Got an answer for Jewell? Would you like to comment on the posted answers, or vote for the one which you think is the best?
Sign up for a free account, or sign in (if you're already a member).
