tag:blogger.com,1999:blog-17422713.post784276661401973338..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Pork sirloin cutletsHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-17422713.post-42598457994971242432012-07-16T12:10:28.711-04:002012-07-16T12:10:28.711-04:00Sure, brine or salt in advance. Both work well.Sure, brine or salt in advance. Both work well.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-88000476681280013702012-07-16T12:06:56.944-04:002012-07-16T12:06:56.944-04:00Do you have any thoughts about brining? I like to ...Do you have any thoughts about brining? I like to salt poultry and red meat, but I tend to brine pork. <br /><br />I'm making some sirloin chops this evening.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-15623655373189594202012-01-16T17:54:33.824-05:002012-01-16T17:54:33.824-05:00Im a chef in a fine dining restaurant and we never...Im a chef in a fine dining restaurant and we never serve pork thats not mid rare unless we are asked to. The better the pork...the better it is mid-rare. "supermarket" pork isnt the best served under temp unless its a nice quality piece of meat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-4205114037908955452011-11-16T14:16:17.858-05:002011-11-16T14:16:17.858-05:00yes, at first it draws out some juice, but then th...yes, at first it draws out some juice, but then the juice gets reabsorbed. that's why you don't want to salt something 30 minutes before cooking it. the juice gets drawn out and doesn't have a chance to reabsorb yet. but if you salt your meats 2-24 hours in advance, the results will be more evenly seasoned and juicier.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-12403344208928076462011-11-13T15:39:50.986-05:002011-11-13T15:39:50.986-05:00Salting meat in advance of cooking it draws out al...Salting meat in advance of cooking it draws out all of the juices...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-5119614040419863772011-11-02T13:02:34.466-04:002011-11-02T13:02:34.466-04:00In addition, the process of freezing the meat and ...In addition, the process of freezing the meat and then defrosting serves to eliminate any threat of surviving parasites. Enjoy your pink pork worry-free after freezing it.Hilarynoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-75530877927551622772011-09-18T19:25:44.511-04:002011-09-18T19:25:44.511-04:00Trichinosis parasites were common in pork long ago...Trichinosis parasites were common in pork long ago, but they are pretty much non-existent these days. So eating pork medium-rare is no more dangerous than eating beef medium-rare.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-48707048780592628792011-09-18T15:31:32.344-04:002011-09-18T15:31:32.344-04:00Pork served "medium rare"?? What about ...Pork served "medium rare"?? What about Mom always telling us to not eat any pork unless it was cooked well?<br /><br />Thanks!<br />Marie in SCAnonymousnoreply@blogger.com