Granny's gone and done it again

[Granny Hatchet]

Put it in aluminum foil packet.

I used to do that with potatoes,onions, butter and salt&pepper

 

[CapricornFarm]

I used to do that with potatoes,onions, butter and salt&pepper

Fish cooks well like that. Bones may dissolve!

 

[CapricornFarm]

I guess I will go over to the studio , clean up a bit and work on some of the pieces I am working on.

 

[Granny Hatchet]

I guess I will go over to the studio , clean up a bit and work on some of the pieces I am working on.

I need a hobby too

 

[troyer]

My pork on the grill was always dry.

I like my pork chops the opposite of most. I like them no thicker than one half inch. That way they fry quickly and retain their moisture better. My way of doing it is to take them out of the frying pan a little bit before I think they're done, the result is a tender moist piece of pork.

 

[Granny Hatchet]

I like my pork chops the opposite of most. I like them no thicker than one half inch. That way they fry quickly and retain their moisture better. My way of doing it is to take them out of the frying pan a little bit before I think they're done, the result is a tender moist piece of pork.

I thought pork had to be well done or it would make you sick?

 

[BigBlueHen53]

I found this:

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

It will be safe, but not so thoroughly cooked that it is tough and dry.

 

[BigBlueHen53]

We got a new gas grill for my son to cook on when he comes, and I stocked up the freezer on beef and chicken. Looking forward to eating his cooking, he's quite good. One of his first jobs was at a very nice surf n turf restaurant.

 

[twisted-acres-farm]

Wow what is that?

"temptation" is what it is.

 

[twisted-acres-farm]