Cooking Lesson #2

[RayH]

If you are pan frying some meat, like pork chops, and dry it out in the process, pour some liquid (cream, milk, or even water if need be) in the pan. The liquid will immediate vaporize and become entrained in the meat, again making it moist.

This was a trick I learned as a demi-chef (continental water that cooks all that fancy food at table side) about 30 years ago.

[Atomic Rooster]

No way! Really?

[RayH]

Really, this thing will moisten you meat again that you pan fry! I have all these neat cooking tips, but my kids don't cook! My grad student son knows how to cook, but eats frozen! The other just lives off dorm food!

Cool! I thought it just made a mess in the pan bottom (the icky brown water)

More tips please!

[Mr. Goodbytes]

When you say "some," how much is some?

[RayH]

Mr. Goodbytes Some. The necessary liquid will be absored by the meat.

surreal The icky brown is called carmelization. Use a wisk to get it consistent. Use flour, arrow root, or cornstarch to thicken. It's gravy! Sauce if you're fancy!

[Galaxy_EGS]

Indeed, you learn something new every day. I'll try it this weekend!

Eduardo

Would that be the same as the ick on a non stick pan that doesn't have enough oil in it?

[RayH]

I don't use nonstick. Big poison. You don't need nonstick. Just heat the pan before adding oil.

[Theophylact]

The "icky brown" is the best part! It's the basis of many sauces and practically all gravies. "Deglaze" the pan you've seared a steak in with red wine, white wine, brandy, beef stock -- whatever -- and stir in a little softened butter. Yum!