I think it was overcooked. Browning comes from higher heat. Start at a higher setting for the first 3-4 minutes on each side, then reduce the heat.
On 10/16/09, Pete Theisen <[email protected]> wrote: > Stephen Russell wrote: >> On Thu, Oct 15, 2009 at 3:52 PM, Gene Wirchenko <[email protected]> wrote: > > Hi Stephen, > >> Food out of plastic? Put food on Griddle, or thick walled steel or >> aluminum skillet or pot This will act as a heat sink to help push >> heat energy into the frigid item. > > I just finished a 4oz. piece of fresh (not frozen) pork steak. I wrapped > it in foil, put in the pan on "3" for about 12 minutes and then flipped > it over for another 28 minutes. At that time it was 260 F in the pan > (oven thermometer) and the meat was kind of resistant to the fork, not > to use the word "tough". Not very browned, however. > > I suppose if I had started with a hotter pan it would have browned more. > But, I seem to out-and-out burn the meat with hot pans. > > It tasted OK. > -- > Regards, > > Pete > http://pete-theisen.com/ > http://elect-pete-theisen.com/ > > [excessive quoting removed by server] _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[email protected] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
