Dh is pulling his hair over the recycling that is still sitting here, too. I feel your pain. :-(
Within' budget? That's fantastic! :-)
If it keeps up, you may have to eat her food in the freezer, for self-preservation - sheesh!
Yes, re: pork chops - braise. First, brown them in a pan, then add liquid of choice, and finish slowly, maybe with a lid to prevent too much evaporation.
When you are getting close to eating, take off the lid and let the liquid cook down. When there's about 1/3 left to evaporate, check the seasoning.
Be careful of the seasoning at the beginning, though do add some. The danger of going by taste is the beginning, is that as it concentrates, so too will the salt, etc.
What to braise in...it depends on the flavor profile that you want.
Tomato - canned chopped - + salt, pepper, herbs, garlic and onion powder, etc.;
Broth - again, seasonings like salt, pepper, garlic and onion powder, and herbs, such as Italian, or poultry seasoning;
Fruit - a little jam thinned, canned, cut up fresh, etc. with appropriate spices like cinnamon, etc., test for sweetness and counter balance savory notes, not forgetting the S&P, and even savory herbs if you like.
Because you want some liquid to braise, add water, as it will cook out when you are ready for it to. You can leave some liquid inside if you like, or cook down until it's a nice, thick, coating. That would go well with mashed potatoes or rice.
I hope that helps. I use what I call the dry-wet method to cook buffalo. Some can be tough, so I brown it with salt and pepper on it in olive oil, then add spices and liquid, which, as I described, I cook out or down. It goes from tough, to a nice consistency. :-)
Thank you, the same to you!
Message Thread
« Back to index