Well-done (160☏ 71☌): The meat is completely well-done, with a texture that's reminiscent of the pork chops I ate as a kid, albeit juicier than if they were cooked via more traditional methods.The pork will still be flavorful, but it'll have lost a lot of its tenderness by this stage. Medium-well (150☏ 66☌): The muscle fibers continue to toughen up and expel juices. In a measuring cup, combine miso, sake, mirin, soy sauce, and sesame oil.They come out extremely juicy and tender, but have a natural meaty bite to them, without the off-putting slipperiness of 130☏ meat. This is my favorite temperature for pork chops. You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness. Medium-rare (140☏ 60☌): Muscle proteins have begun to tighten and firm up.PRO TIP: A pork chop brine is a step that adds flavor and juiciness to any pork chop recipe but. The meat will be extremely juicy, but it'll be hard to break down muscle fibers between your teeth, as the meat won't have enough firmness to stand up to chewing. Your email address will not be published. Muscle proteins have not started to contract much and will have a slippery, wet texture.
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