But I’m not hear to get into the science. Brining meat actually changes the cell structure of the meat. I knew I would need to brine these babies to make them tolerable. So I did learn some of the science behind cooking, which I needed for these chops. Believe it or not, you have to take cooking classes in college to become a dietitian. I did pick up a few cooking skills in college. I could at least give the pork chops a try, right?! Not like I couldn’t heat myself up something separate should they backfire. You can imagine the eye roll I gave him.īut the guy doesn’t ask for much. Shortly after we got married, he requested pork chops. Mostly a red meat guy, but a meat guy nonetheless. Just don’t get me started on the ham steak. When it came to pork, I opted for tenderloin or roasts, versions I liked as a kid. There was not enough barbeque or ketchup in the world to make them juicy. I remember them as super tough, dry and tasteless. And if you know my dad, you know he’s generally a pretty bomb cook. I always remember my dad heading out to the grill to throw on some pork chops.īless his heart, but they were the worst. This is one of the not so great, nostalgic memories I have about food. Not one thing was appealing to me about them. Or maybe even the food you had to choke down before you could leave the dinner table.įor a long time, I wouldn’t be caught dead with pork chops in my grocery cart. Maybe some of your favorite meals shared with family. Do you ever get a bit nostalgic thinking about food as a child.
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