Oddbean new post about login | logout Lol, your name now. I do love this clip from Wreck it Ralph. This is why I don't bake and stick to stove top 😀
I'm overfed crypto anarchist right now. It was so worth it though. Can't wait to feed my man when he comes home today. Pork chops with mushroom creamy sauce and vegetable rice. And 4yo has his big pot of Bolognese for next day or two. 5yo is ill and wanted that braided thing I shared earlier, also I took part of the dough and baked little dumplings, we'll pour vanilla sauce over them some day.
Ohh, mushroom cream sauce nice! I've been doing mine sometimes with an apple compote. For thin cuts of pork, I struggle not to overcook them but when I get it just right 🤤 Those dumplings sound good as well!
Pork will be tricky, it's quite fatty, but thin. I'm not sure how to get the fat out and not overdo the meat, I'll probably sear it and then let covered for a bit.
Yeah, your results may vary, this is what I do. I keep the fat on. On a very hot pan I flip the pork ever minute for maybe 6-8 minutes. Then I remove it and cover it in tin foil until ready foe the sauce. There's debates on this, but flipping every minute I think helps even the heat transfer.
nostr:nprofile1qqsd7dva9jdz5ckq69egcc4ucp2xd24mgzf85vs6wagty2qqpfmkepqpp4mhxue69uhkummn9ekx7mqpr3mhxue69uhkummnw3ezucnfw33k76twv4ezuum0vd5kzmqpzfmhxue69uhk7enxvd5xz6tw9ec82csugz2qt likes fat on meat, I'm more nope on that. At least it's easier his way😀 He was on some cooking lesson for steaks and they seared it and put away for a bit several times. But put away from the pan, so the beef is not done through. It helps the juice I think? Idk. I guess searing as you describe is the way for pork, do it very well and then let sit. Honestly we don't even eat much pork lately, it's birds or cows😅
Cooking is a time for play and experimentation, not for mechanical movements I say. Dobrou chuť Can't wait to hear how it goes!