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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Caught today part of the Food TV Show "French Cooking in your Home". She
was cooking some Pork Chops and told a "Little Known French Chef's secret". A small amount of sugar sprinkled like salt on both sides of the chop, to give a nice caramalised taste and appearance. Wow, it works!!! Had some pork fillets (without bone) and rubbed them with some Teriyaki sauce a few hours before cooking (I do this regularly and this doesn't add to the finished appearance but helps the taste and tenderness). A few grinds of white pepper and a sprinkle of sugar and then pan fried in a very hot pan. WONDERFUL. Served with some homemade salads. So tender and tasty!! Frenchy |
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On Jul 27, 2:52 am, "Frenchy" > wrote:
> Caught today part of the Food TV Show "French Cooking in your Home". She > was cooking some Pork Chops and told a "Little Known French Chef's secret". > A small amount of sugar sprinkled like salt on both sides of the chop, to > give a nice caramalised taste and appearance. > > Wow, it works!!! > > Had some pork fillets (without bone) and rubbed them with some Teriyaki > sauce a few hours before cooking (I do this regularly and this doesn't add > to the finished appearance but helps the taste and tenderness). A few > grinds of white pepper and a sprinkle of sugar and then pan fried in a very > hot pan. > > WONDERFUL. > > Served with some homemade salads. So tender and tasty!! > > Frenchy Not an uncommon thing. Ham is often glazed with syrupy concoctions (ugh); did you see the Bourdain show from Indonesia, where they were basting a spit-roasted pig with coconut water? BTW, teriyaki sauce contains sugar. |
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Frenchy > wrote:
>Caught today part of the Food TV Show "French Cooking in your Home". She >was cooking some Pork Chops and told a "Little Known French Chef's secret". >A small amount of sugar sprinkled like salt on both sides of the chop, to >give a nice caramalised taste and appearance. > >Wow, it works!!! Neat. Maybe she could give it a French name. Like, if her name was Barbara, she could call it Pork ala Barbique. --Blair "Sheesh." |
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