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File: tei.jpg -(518.3 KB, 1050x960) Thumbnail displayed, click image for full size.
530707 No.49625  
post ur kiks
>> No.49626  
the what now??
>> No.49627  
File: Jew_pixeled.png -(6.6 KB, 300x360) Thumbnail displayed, click image for full size.
>> No.49628  
Post our lols?
>> No.49630  
Apparently it's some chatting app that's mainly used for sexting and sending nude pictures.
>> No.49632  
File: hi det.jpg -(36.0 KB, 223x349) Thumbnail displayed, click image for full size.
Fuck off
>> No.49633  
File: tewi burger.jpg -(72.1 KB, 720x400) Thumbnail displayed, click image for full size.
Would you kidnap Tewi?
>> No.49634  
Yes, but she wouldn't be alive for long.
>> No.49635  
File: jews b-gone.png -(19.5 KB, 600x550) Thumbnail displayed, click image for full size.
>> No.49637  
File: Untitled.png -(13.0 KB, 533x67) Thumbnail displayed, click image for full size.
>> No.49638  
>> No.49641  
Whoa man, this Det guy seems like a total psycho, huh. And I'm guessing Reki is his girlfriend, right?
>> No.49642  
>> No.49645  
It says Him so it can't be a girlfriend
>> No.54712  
and now, for the meat that I'd sneak into people's diet.
The first step, as per usual, is to bake my raw butts until it resembles something like pic related.

That said, bake two butts and you won't be able to eat them alone. This is a butt that's been baked, then put into cold storage.

After thawing, the first thing I want to do is let it come to room temperature. Before I do this, I will also slice it.

This serves two purposes: first of all, it lets the meat dry (see: pic, clearly still moist). second of all, it comes to room temperature faster because more surface area. Lastly, coming to room temperature lets the meat have a smaller gradient to fully cooked, a key process.

I make the cuts thick, because I know for a fact that whatever room-temperature adjustments I do to the meat, it will never be the fresh-out-the-oven almost-completely-cooked temperature that's so desirable. As a fallback, I simply fry it for longer to bring it to fully cooked status, which thinner cuts of chops simply will not survive. Of note is that even if I were to use a readily baked cut, I would also make the cut thick - a thin cut would again, heat up too quickly.
>> No.54713  
File: IMG_20160729_140648.jpg -(2431.5 KB, 4032x3024) Thumbnail displayed, click image for full size.
and now the actual image, because im dumb ._.
>> No.54721  
File: IMG_20160729_214348.jpg -(2550.4 KB, 3024x4032) Thumbnail displayed, click image for full size.
And here we have the meat, a few hour later, ready to fry.

When frying, remember that our meat is only room temperature - in order to fully cook it, one would have to cook it for extended periods of time comparing to a cut fresh out of the oven, but the image results should be more or less the same (see below).
>> No.54722  
File: IMG_20160729_215406.jpg -(3056.0 KB, 3024x4032) Thumbnail displayed, click image for full size.
Now we see the first batch, ready for afterworks.

Things of note - there's no spices on the cut. This is intentional. In fact, in the background you will see what's basically half-raw meat. This is because I only cooked the meat to about half-done even after frying, because I intend to use this meat as the base for a braised curry.

And by "afterworks", I mean the finishing touches that are so crucial for the cut. For an actual run of pork chops, I would simply shake pepper, crushed chili pepper and salt onto the cut, and serve immediately. The cut should be hot enough that the spices become exquisite, with marvelous pork to back it.

Lastly, the cut in the middle is actually not as browned as I'd like. I had to put that thing back in the pan - everyone makes mistakes.
>> No.54723  
File: IMG_20160729_220352.jpg -(2962.6 KB, 4032x3024) Thumbnail displayed, click image for full size.
Now, the last batch.

On this batch you'll see a lot of uneven browning. This is because of my pathetic knife skills. If the meat is perfectly even, the meat will brown evenly. This is the basics of it, however in reality it almost never works out. Meat tends to contract as it heats, and distort even with perfect knifeworks. To further compound the problem, the edges became harder than the inside while my meat was drying, hence why a lot of the meat have nice brown edges and mild, meh middleparts.

The juices running off are, again, a regrettable loss. Note that even without cutting the meat, you will naturally lose juice to contraction. This is important because in the event that you use the method listed above regarding the spray spices on as soon as it comes out of the pan, these juices will render the spices disgusting. this is why you must serve immediately, and serve it while it's hot.

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