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Posted to rec.food.cooking
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Yesterday and Today
US Janet wrote:
> On Sat, 13 Mar 2021 12:02:19 -0600, "cshenk"
> > wrote:
>
> > US Janet wrote:
> >
> >> On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
> >> > wrote:
> >>
> >> > Boron Elgar wrote:
> >> >
> >> >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
> >> > >> wrote:
> >> >>
> >> >> >
> >> >> > Yesterday I made a pot of spaghetti sauce. I only made half
> of >> >> > what I usually do. Today I bagged the sauce in quart
> freezer >> >> > Zip-lok. Only 4 bags but that's enough for awhile.
> >> >> > Today I am trying out a new recipe for pork steaks. I saw
> some >> >> > beautiful pork steaks yesterday at Albertsons.
> >> >> >
> >> >> > Pork Steaks
> >> >> > 1.4 cup butter
> >> >> > 1/4 cup soy sauce
> >> >> > 1 bunch green onions
> >> >> > 2 cloves garlic, minced
> >> >> > 6 pork butt steaks
> >> >> > Melt butter in skillet and mix in the soy sauce. Saute the
> green >> >> > onions and garlic until lightly browned.
> >> >> > Place the pork steaks in the skillet, cover, and cook 8-10
> >> minutes >> > on each side. Remove cover and continue cooking 10
> >> minutes or to an >> > internal temperature of 145F.
> >> >> >
> >> >> > It sounds like something both of us will enjoy and seem simple
> >> >> > enough. I'll let you know.
> >> >> >
> >> >> > Janet US
> >> >>
> >> >> Live and learn. I have never seen anything labeled as "pork
> steak." >> >> Most flat, boned or boneless (other than tenderloin
> cuts) seem to >> be >> identified as some sort of chop around here.
> Cuts vary by >> region, of >> course, but I am guessing some sort of
> chop will do. >> And chicken >> thighs might, too, eh?
> >> >>
> >> >> How large are the steaks? The recipe, which looks quite
> appealing, >> >> calls for 10 steaks, which sounds like an lot for
> any skillet. >> >
> >> > Humm, I saw 6 steaks and yes, the name can be very confusing.
> Best >> > I can tell is she might be overcooking them? Due to
> trichinosis >> > (sp?), USA folks traditionally overcook pork. It's
> *exceptionally >> > Rare* in commercially raised pork now and has
> been for decades. >> >
> >> > She may like them well done though as used to it. Odd to me but I
> >> > accept if she likes that.
> >>
> >> Who is the "She" you are referencing? If is me, I haven't prepared
> >> this recipe before. I am showing a recipe.
> >> Trichinosis hasn't been a threat in farm raised pork in years.
> >> I think maybe you are confused about the cut of meat in the recipe.
> >> From one of many Wiki recipe mavens:
> >> "Pork steak is a cut of meat taken from the shoulder portion of the
> >> pig, and the meat from this area can be fairly tough. For this
> reason, >> marinating the meat before you cook it is one way to make
> the meat >> tender and easier to eat if you aren't using a slow
> cooking method. >> Pork steak should be marinated for at least 4
> hours for the best >> results, but marinating the meat for more than
> 24 hours can cause the >> meat to break down and should be avoided."
> >> Janet US
> >>
> >
> > Sorry, perhaps some trimming was used? Looked like Janis US posted
> > a recipe. That is the 'she' referenced.
> >
> > Wiki may have their 'version' of 'Pork Steak' but all the country
> > doesn't use the term the same.
>
> I only used the Wiki quote to simplfy describing the meat for you. It
> is not only a Wiki opinion.
> Here is just one source of delicious sounding recipes and photos for
> porks steak.
>
https://www.cdkitchen.com/recipes/in...ak/#therecipes
> It could be that they are not of interest to you as you have a greater
> interest in Japanese cooking and seasonings and that's fine.
>
> No problem with the misunderstanding, I recall that you may have
> mentioned you have dyslexia and for that reason you don't read the
> posts that you reply to. You do amazingly well with your problem.
>
> Janet US
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