DexKitsune: TL;DW: Season, cook, serve, get sick.
Lorkal: Maybe I’m a little ignorant, but should pork be that pink? Also, I prefer my meat not to be handled by greasy fingers throughout the entire cooking process.
CommunismOrBarbarism: is this a fucking meme
critfist: This looks like your first time, so don’t be too discouraged.
Here are a few tips.
1. Be neat and tidy, even if using your hands to flip the pork is easier, don’t. People dont like seeing hands touch food in the pan. Use utensils instead.
2. Don’t darken the screen and put in bold text. It is difficult to see and covers the gif. Try using a small white font on the bottom of the gif instead.
3. Use a food thermometer if the meat is pink. You may have used it, but we don’t know that and won’t cook potentially under done food.
vidyagames: Terrible gif terrible cooking terrible handling terrible everything
AtillaTheCunt: Fatty Rims was my nickname in high school
SquidSauceIsGood: The constant fading to black is annoying.
iamajoke1: Absolutely disgusting preparation.
Moist_n_Supple_Butt: Terrible. Simply terrible
thel33tman: You’re supposed to use cooking utensils, dingus. Fuckin cavemen figured out you shouldn’t touch food that’s cooking.
just2cumment: Enjoy your worms
MightyGandhi: Yeah I’ll avoid this one.
BurritoInABowl: Looks like someone needs a camera stabilizer goddamn.
MommyWipeMe: This is what it would look like if Mr Plinkett made a video about cooking pork chops
l-DRock-l: When I cook chops this thick I reverse sear them.
~40 minutes in the oven at 300F, take them out once they hit 125-130F
Throw them on a hot cast iron pan for 3 minutes on one side
Flip and add butter, thyme, baste for an additional 3 minutes
Flip on side and render that fat for another 2-3 minutes
I consider mine done when they are at 140F, personally I don’t like much pink in my pork but it should have a slight hue to it.
That being said, I just started eating pork myself after trying to stop eating so many steaks and I have found it to be a perfectly good substitute. All you need is some salt and pepper, but make sure you take it out 20-30 minutes before hand! This is crucial from what I have read.
jbyrley: Actually, cooking chops is the opposite of cooking steak…you don’t sear in the beginning, you sear at the end. You start them at a low temp to cook throughout, both sides, then crank up the flame and sear, both sides, after you’ve properly cooked the meat.
Taurwen_Nar-ser: What good is letting the meat rest after you’ve sliced into it and let all the juice out?
