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PeterL[_4_]

wrote in news:1180479845.282318.303580
@k79g2000hse.googlegroups.com:

> Maybe I don't watch enough cooking shows, but I would like to know
> what that stuff is that globs around pork chops when I fry them. I
> think it does it sometimes in steaks too. It is brownish and kinda
> wobbly and it accumulates in little congealed puddles around the meat
> in places while cooking.... what is this and how does one stop this
> from ruining the look of the cooked meat?
>
> Thanks
> CH.
>
>

It's blood, and the best way to stop it is to raise the temp that you're
cooking the meat at.

I usually only get that happening if I have the pork chops under the
griller and don't have the temp up high enough.

If you're frying your steak, have the pan red hot and sear the meat on
both sides until you achieve your 'doneness', then let the meat sit in a
warm spot (covered with some alfoil) for about 4-5mins.

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-