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RockHopper
Site Supporter
Location: Tulsa, Ok Joined: Mon Nov 25, 2013 Posts: 2324
Real Name: Jeremy
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I decided to make dinner for my girlfriend for the first time last night. I don't cook very well, but it was just Pork chops, who could ruin that? First I scorched the vermicelli...and then the Pyrex dish I was using to bake the chops decides to explode in the oven. WTF...over! The oven was at 425, and it was right at the 25 min mark. How in the hell does that even happen?
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Tue Mar 07, 2017 7:07 am |
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L_O_G
Site Supporter
Location: South Seattle Joined: Thu Sep 22, 2011 Posts: 13486
Real Name: JP
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Pork Chops can be easily ruined. There is minimal wiggle room between being cooked perfectly, and being overcooked and dry.
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Tue Mar 07, 2017 7:16 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52064
Real Name: Steve
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Moved to WaGrubs . . . but it was a tough call between that and "Services Needed."
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Tue Mar 07, 2017 7:17 am |
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RusoArmo
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Location: Lynnwood Joined: Thu Dec 6, 2012 Posts: 5446
Real Name: Sergey
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MadPick wrote: Moved to WaGrubs . . . but it was a tough call between that and "Services Needed." Admin dick move was successful.
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Tue Mar 07, 2017 7:59 am |
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KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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Smoke the pork chops. That fine line of done/overcooked becomes a wide margin.
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Tue Mar 07, 2017 8:21 am |
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kf7mjf
Site Supporter
Location: Olympia Joined: Sat Oct 29, 2011 Posts: 16044
Real Name: Steve
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RockHopper wrote: I decided to make dinner for my girlfriend for the first time last night. I don't cook very well, but it was just Pork chops, who could ruin that? First I scorched the vermicelli...and then the Pyrex dish I was using to bake the chops decides to explode in the oven. WTF...over! The oven was at 425, and it was right at the 25 min mark. How in the hell does that even happen? Because most modern Pyrex dishes are actually common tempered soda lime glass instead of the superior (and expensive) borosilicate glass which is what Pyrex originally was. The tradename was licensed out a few years back I believe and the license holder has been selling shitty soda lime glass to improve profit.
_________________ "I won't insult your intelligence by suggesting that you really believe what you just said." - William Buckley, Jr.
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Tue Mar 07, 2017 8:29 am |
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deadshot2
Site Supporter
Location: Marysville, WA Joined: Fri Jul 22, 2011 Posts: 11581
Real Name: Mike
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Today there are some really good Frozen Entree's that one can merely put in the oven and have ready in an hour or so. Some ready made deli sides and you're good to go. Just make sure the plastic containers are disposed of in advance. Do a good job of disquising things and who'll know. Lots of wine before dinner can help too.
_________________ "I've learned from the Dog that an afternoon nap is a good thing"
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"For he to-day that sheds his blood with me Shall be my brother" - William Shakespeare
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Tue Mar 07, 2017 8:31 am |
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Mediumrarechicken
Location: Puyallup Joined: Thu Aug 16, 2012 Posts: 9065
Real Name: Richard Fitzwelliner
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You just need to learn temperature control. When you cook those boxed pasta things you need to turn the stove down to 3 or under generally, and stir every couple of minutes. Here is a stupid easy recipe I came up with that you can try.
Garlic lemon children and pesto
2 chicken titties sliced like teriyaki chciken 2 or 3 cloves of garlic minced 1/2 a lemon Olive oil Salt and pepper
Prep all your food the. Boil your water for your pasta. When you throw the pasta in set the timer for the proper time the box says, Grab a frying pan and set the stove to 5 Add 3 tablespoons of oil to frying pan, throw in your garlic cook it down for 2 minutes moving the garlic often. Add your chicken and salt and pepper, when that's almost cooked through add the juice from the lemon. THIS PART IS REALLY IMPORTANT, don't add too much lemon, too much and it's ruined, but the right amount makes it great I'd start with a couple of squeezes and taste it, then if you want more do little squirts till it's tangy enough. Pull off the heat. Drain your pasta add pesto sauce to your liking. Plate the pasta then top with the chicken drizzle the oil from the pan on top and add grated parmeasn.
I tried to get the timing in there for you but might have made it sound complicated. It really isn't if you have everything out and cut up before you start. Maybe have the old lady cook the pasta so you can just focus on the chicken.
There is an "Italian salsa" that you can put on top of the chicken too. Just chop up a 1/4 or a red onion or a whole shallot a couple Roma tomatoes and 4 basil leaves. Cut everything up small and drizzle in a touch of extra Virgin olive oil and balsamic vinegar. Season with salt and pepper.
Cooking is really easy when you figure out the basics. Just don't turn the heat up too high on the chicken and it will come out tender and you don't have to worry about burning it.
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Tue Mar 07, 2017 9:06 am |
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Captain90s
Site Supporter
Location: Olympia Joined: Wed Feb 6, 2013 Posts: 5365
Real Name: Reid
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I concur with MRC. 425 is way too high for pork in the oven. As stated before, pork has a razor thin line between "perfect" and "fucking ruined".
As to the pyrex, I stopped using it for the exact reason that KF7 gave. Metal may make things stick to it ocassionally, but that can be easily solved with the application of a little butter or (BARF) non-stick spray. Or just a lining of tin foil.
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Tue Mar 07, 2017 9:16 am |
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deadshot2
Site Supporter
Location: Marysville, WA Joined: Fri Jul 22, 2011 Posts: 11581
Real Name: Mike
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Captain90s wrote: Or just a lining of tin foil. Being the lazy bastard I am, this is the way to go. No more soaking a baking dish for a week and trying to get burned on food off. Non-Stick Foil is my friend.
_________________ "I've learned from the Dog that an afternoon nap is a good thing"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"For he to-day that sheds his blood with me Shall be my brother" - William Shakespeare
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Tue Mar 07, 2017 9:39 am |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17819
Real Name: Chuck
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Start watching Good Eats on the cooking channel. Alton Brown breaks it down so that if you pay attention you can make some good stuff.
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Tue Mar 07, 2017 10:14 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28186
Real Name: Ace Winky
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If you tell yourself you can't do something. .....
First of all cook for yourself, no pressure as you learn. Easy things first. Follow recipes word for word. Start varying when you know what and how it will change the finished product.......it will take time. Alton Brown is good with the why part.
Oh and now you know why we go to some old crusty garage sales and buy glassware and cast iron.
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Tue Mar 07, 2017 10:19 am |
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Raygun74
Site Supporter
Location: Somewhere in, WA Joined: Wed Apr 23, 2014 Posts: 447
Real Name: RickSanchez
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You guys cook meat in that big open space under the burners, where cakes and cookies come from? Pan fry those chops, if there is no grill or smoker
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Tue Mar 07, 2017 12:39 pm |
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KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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Raygun74 wrote: You guys cook meat in that big open space under the burners, where cakes and cookies come from? Pan fry those chops, if there is no grill or smoker Normally I'd agree. There is however a couple acceptable ways to bake them. Put about a 1/4 lf vinegar in the bottom of the pan. Nice and tangy, and stays very moist and tender. Coat top of chop with mayo. Plays sliced mushrooms and/or other vegg, sprinkle cheese. Bake. Use cream of something soup. Make a this sauce. Add mushrooms, peppers, etc, place chops in misture. Cover, bake. Thank me after trying these.
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Tue Mar 07, 2017 1:11 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15234
Real Name: chris
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just crock pot the bitch...it will fall apart when done
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Tue Mar 07, 2017 3:39 pm |
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