/ck/ - Food & Cooking

>>9820255
Greasing the skillet with some bacon fat for extra flavor

>>9820260
First one on.

>>9820268
First side looking good.

>>9820275
Olive oil in the baking dish awaiting her champions.

so far so good

>>9820288
Time skipped. All three are seared on each side. Now they will rest while I do the sprouts.

>>9820325
Using frozen because I’m pretty sure these are out of season. The fresh ones were expensive as hell and didn’t look too good at least.

>>9820331
These look okay. Added more bacon fat, hopefully they’ll get a good sear and not fall apart too much. Plus they’re picking up those nice porky brown bits.

>>9820339
Is this, dare I say, F L A V O R T O W N? Also I remembered my range hood has a light.

doing well, but i think that you cook on too low of heat. I would also recommend blanching and shocking the sprouts before browning them. but keep going, you're doing great

>>9820345
Do you have a cat? Wipe your damn stove top down.

>>9820345
It’s beginning to come together.

>>9820325
>Utter lack of sear
You fucked up again. Practice with one steak at a time so you stop cooking them like chicken breasts

>>9820358
Are oyu gonna sear those more later on?

>>9820356
No but my roommates have two. They like me tho.

>>9820360
Guess I just don’t know what a sear looks like. I thought that level of browning was about at a light sear.

>>9820350
Perhaps. I’ve burned enough things in the past that I’m a little tentative to go too high on the heat.

>>9820378
You*

>>9820384
This is basically the minimum for a steak sear colour-wise

>>9820384
Anyway, added red potatoes and yellow onions. I bake it all together in one dish for maximum convenience and flavor. Kind of a broke college kid meal but it’s comfy and relatively wholesome.

>>9820378
They’re gonna get a little more browned when I go to the oven in a sec.

>>9820384
Literally the first result off of Google images
See how you can't see any white? You want it to at least be light brown all over. Any white and you're way under.

>>9820384
When you're doing a pan sear and finishing in the oven (which is what I assume you did), you want your sear to look much closer to this. It helps keep the steaks nice and juicy without letting it all seep out while in the oven.

>>9820384
>>9820396
>>9820358
pork sears a bit different from beef
looks fine for a thin porkchop
Its easier to get a nice deep sear on a bigger peice of meat

>>9820403
I would roast the veggies by themselves
The chops look cooked enough
Add some oil or butter on the veggies too
Plz salt/pepper

>>9820405
Beef sears much better as it has fat that renders out a bit
pork is much harder to get a nice sear on it as its very lean for the most part

>>9820396
Hmm, well good thing these are porkchops and not steak

>>9820403
Spice time. Added sage, thyme, paprika, mustard powder, a smashed garlic clove, and more s&p.

>>9820423
Yeah I didn't even realize those were pork chops, I thought it was steak. They look fine for pork chops OP. Ignore my retardation.

>>9820429
Finally, added basalmic, Worcestershire, and about half a cup of beef stock. Going in to the oven at 350 until it’s done, I’m gonna use the potatoes as an indicator.

>>9820429
Ya i didnt read the whole post

>>9820444
Here we go.

>>9820431
You’re good my man. I appreciate criticism because it helps me improve.

>>9820448
Your porkchops will be overcooked but will taste fine
Dont sweat it we can fix this next time

>>9820255
Aren’t you the cunt that made that horrific abomination you called fish and chips?

>>9820473
I’m pretty okay with overcooked porkchops. They get tough but still taste good and hold most of their moisture, unlike chicken or turkey. But yes, I’m definitely seeing how this could be improved by doing the vegetables seperate. Perhaps they could be finished together, but not for as long as I’m going to have to bake it to get the vegetables done. Regardless, I’ll soon have a couple meals worth of food for tonight and the near future that beats the hell out of more Taco Bell.

>>9820510
I’m gonna call this done.

>>9820719
You need to add more oil to the vegetables

>>9820719
Forgot to use my name. But yeah I’m about to fuck this with my mouth. Got some homemade whole wheat bread and some rum to round out the meal.

>>9820743
You know what? It’s not even tough. Flavors pretty gud too. The sprouts are the best part though.

Not quite there OP, but youre getting better. Keep at it!

>>9820384
You are looking for a good crust, should be just a tad before it burns. You want to cook it almost entirely on one side, flip, and go just a few minutes more. Don't be afraid of high heat and try to not mess with it once it is in the pan. It won't get a good crust if you mess with it.