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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3907.0. "How to prevent pork chops from "curling" when frying?" by TOOK::MORRISON (Bob M. LKG1-3/A11 226-7570) Mon Feb 07 1994 16:02

  When I cook boneless pork chops in a frying pan, they become concave, such
that the edges cook and the middle doesn't. When I flip them over, they then
cook in the middle and not on the edges. The result is that it's very difficult
to get them thoroughly cooked.
  I have tried cutting slots (or whatever you call them) around the edges and it
doesn't help much. Any ideas on how to prevent pork chops from "curling up"?

T.R	Title	User	Personal Name	Date	Lines
3907.1	fat is the gilty party here...	MR4DEC::MAHONEY		`Mon Feb 07 1994 16:32`	8
	I always cut thru the fatty membrane on edges... and it works very well. I also trim chops all I can and discard all visible fat that is what it curls. If you must leave fat on make sure you cut through it to the meat in several places all around chops... it won't curl up. I hope this helps. Ana
3907.2		WAHOO::LEVESQUE	treize c�pages pour une symphonie	`Tue Feb 08 1994 07:55`	5
	If you make slices thought the fat around the perimeter of the chop and turn the pork chop after about a minute, they shouldn't curl up much. By turning the pork chop quickly you reduce the effect of the meat contracting on the cooked side while remaining the same size on the uncooked side. This size differential causes the meat to buckle as you've described.
3907.3		GEMGRP::WINALSKI		`Tue Feb 08 1994 12:29`	7
	RE: .1 Actually, it's not the fat, but rather the connective tissue muscle sheath that forms a band between the fat and the meat, that you need to cut to prevent curling. --PSW
3907.4		PATE::MACNEAL	ruck `n' roll	`Mon Feb 14 1994 15:59`	1
	Use a bacon press?
3907.5	Answer to 3907	IAMOK::SAMSON		`Tue Feb 22 1994 12:44`	5
	How about hammering the meat with one of those "tenderizing gadgets" so as to disconnect the tissues. I agree with a previous noter, I think it's the tissues that make it curl. I've tried it with beef.