Perfect Pork Chops - How to Make Dry-Brined Pork Chops
video description
Date: 2019-07-25
Related videos
Comments and reviews: 9
King Pluto
Ok you want to play like that? Breyers 2 in 1 Oreo Chips Ahoy ice cream is horrible. Worst possible ice cream there is. There was worms in my ice cream. The Breyers company are actively involved in financial crimes and are racist. YouTube is collaborating with them in these crimes. The ice cream had 1. 2% milk puss from infected cow udders. 8 out of 9 Breyers ice cream will have at least 1. 5% milk puss from infected udders. They also use abused animals for their milk. The sugar they use is from conflict striken countries
reply
Ok you want to play like that? Breyers 2 in 1 Oreo Chips Ahoy ice cream is horrible. Worst possible ice cream there is. There was worms in my ice cream. The Breyers company are actively involved in financial crimes and are racist. YouTube is collaborating with them in these crimes. The ice cream had 1. 2% milk puss from infected cow udders. 8 out of 9 Breyers ice cream will have at least 1. 5% milk puss from infected udders. They also use abused animals for their milk. The sugar they use is from conflict striken countries
reply
Braaidude
I discovered this method by accident whilst extremely inebriated and too intoxicated to cook. I seasoned my chops and then covered them in a paper towel for about 24 hours. Fried as usual in a grill pan with butter before I decided to see if this had been done before. My God They were amazing Did a simple Raymond Blanc jus (water) and added some sugared tomatoes along with chips inspired by Kvalifood. I'm a good cook, but this ranks as one of my favorite meals EVER Guys (and girls, you HAVE to do this Simply incredible.
reply
I discovered this method by accident whilst extremely inebriated and too intoxicated to cook. I seasoned my chops and then covered them in a paper towel for about 24 hours. Fried as usual in a grill pan with butter before I decided to see if this had been done before. My God They were amazing Did a simple Raymond Blanc jus (water) and added some sugared tomatoes along with chips inspired by Kvalifood. I'm a good cook, but this ranks as one of my favorite meals EVER Guys (and girls, you HAVE to do this Simply incredible.
reply
Lynn Kramer
Is there a such a thing as salt-less brining? I have a wife who abhors salt on nearly anything. She feels it increases blood pressure etc. She also is from UK so that means she want it cooked well done and dry as a boot. I being a rancher all my life, like my meat minimally cooked at all. So I cook hers most of the way 1st then throw mine on the grill later so they get finished about the same time. I have brined chicken before and found it to be salty to the taste as well. Juicy is good, salty is not.
reply
Is there a such a thing as salt-less brining? I have a wife who abhors salt on nearly anything. She feels it increases blood pressure etc. She also is from UK so that means she want it cooked well done and dry as a boot. I being a rancher all my life, like my meat minimally cooked at all. So I cook hers most of the way 1st then throw mine on the grill later so they get finished about the same time. I have brined chicken before and found it to be salty to the taste as well. Juicy is good, salty is not.
reply
Em Jay
I think I've previously tried something similar with beef. thick cut steaks slathered with a minuscule layer of finely ground salt and spice on one side. then rest in the fridge on a non reactive rack exposed to the circulating air and drying environment. after a day flip the steaks and coat the other side with sufficient layer to draw out moisture that will be evaporated by the fridge. another day later the pellicle provides a patina on both sides and it's ready to pan fry or grill.
reply
I think I've previously tried something similar with beef. thick cut steaks slathered with a minuscule layer of finely ground salt and spice on one side. then rest in the fridge on a non reactive rack exposed to the circulating air and drying environment. after a day flip the steaks and coat the other side with sufficient layer to draw out moisture that will be evaporated by the fridge. another day later the pellicle provides a patina on both sides and it's ready to pan fry or grill.
reply
Ramirez
my comment is only to REMIND the believers. For the unbelievers, please IGNORE this comment. Pork is one of non-kosher foods. God forbids non-kosher food in the Last Testament of God. For those who touch non-kosher food, they will become unclean. For those who eat non-kosher food, they will become unclean& their heart will become dark (become hard to accept the truth. Eating non-kosher food is one of major sins. May God protects the believer from eating non-kosher food, Ameen.
reply
my comment is only to REMIND the believers. For the unbelievers, please IGNORE this comment. Pork is one of non-kosher foods. God forbids non-kosher food in the Last Testament of God. For those who touch non-kosher food, they will become unclean. For those who eat non-kosher food, they will become unclean& their heart will become dark (become hard to accept the truth. Eating non-kosher food is one of major sins. May God protects the believer from eating non-kosher food, Ameen.
reply
indika amaratunga
There are many factors in weight loss - exercise, diet, motivation etc. But probably the most important is actually making the food you have appealling so you wont be attracted to keep having additional snacks as well. One resource I discovered that achieves this is the Paleo Secret Blueprint (google it if you're interested) without a doubt the most helpful paleo recipes i've seen. Check out the pics and great recipes.
reply
There are many factors in weight loss - exercise, diet, motivation etc. But probably the most important is actually making the food you have appealling so you wont be attracted to keep having additional snacks as well. One resource I discovered that achieves this is the Paleo Secret Blueprint (google it if you're interested) without a doubt the most helpful paleo recipes i've seen. Check out the pics and great recipes.
reply
Malte McFly
Hey Chef John, i'm from germany, and german TV-Chefs or german cookbooks usually tell people to put the salt on the meat just a second before roasting it, because otherwise the salt will cause all the meat-juices to run out. Now you are doing the exact opposite and load a lot of salt on the rare meat for a lot of time, and the result looks amazing. Are german TV-Chefs all wrong?
reply
Hey Chef John, i'm from germany, and german TV-Chefs or german cookbooks usually tell people to put the salt on the meat just a second before roasting it, because otherwise the salt will cause all the meat-juices to run out. Now you are doing the exact opposite and load a lot of salt on the rare meat for a lot of time, and the result looks amazing. Are german TV-Chefs all wrong?
reply
steve thompson
Good technique. I also use the bricks for a grill. I think they work better than conventional grill. If you go 1 just one brick wide but longer and leave a little space right at the bottom it works just like a Japanese Yakatori grill with minimal flare up, not sure why but they figured that out long ago and it sure works.
reply
Good technique. I also use the bricks for a grill. I think they work better than conventional grill. If you go 1 just one brick wide but longer and leave a little space right at the bottom it works just like a Japanese Yakatori grill with minimal flare up, not sure why but they figured that out long ago and it sure works.
reply
John Smith
IVe done this with sea salt flakes on a thick cut of rump steak, salted each side well then let the salt dissolve before overnight in the fridge. Pan fried on a searing hot steel pan, then finished with butter, rosemary and a garlic clove whilst pan basting with a spoon. greatest way to prepare a pan fried meat by far.
reply
IVe done this with sea salt flakes on a thick cut of rump steak, salted each side well then let the salt dissolve before overnight in the fridge. Pan fried on a searing hot steel pan, then finished with butter, rosemary and a garlic clove whilst pan basting with a spoon. greatest way to prepare a pan fried meat by far.
reply
Add a review, comment
Other channel videos
