Stephen Russell wrote: > On Fri, Oct 16, 2009 at 12:34 PM, Pete Theisen <[email protected]> > wrote: >> Stephen Russell wrote: >> >> Hi Stephen, >> >>> I mentally picture the pork 100% wrapped in foil, or no exposed meat >>> at all. Is that correct? >> Yes. >> >>> If so to brown that you will need to raise >>> the temp in cooking to 350-450. Now is this pan going in the oven or >>> on top of the range? >> It was on the range. >> >>> Why not back up here and go over "Roasting 101" >>> 1) You do not have to brown your meat to start. >>> 2) There is a general min per pound @ a temp rule that varies on ovens >>> and doneness for people. >>> >>> Base line in the sand is 350 degree F 20 min per pound = med to med >>> well. >> Well, hard to achieve 350, though. Starting from room temperature "2" >> gives you 475 in 17 minutes. But "3" never goes past 275. I wonder if >> the in-between positions do anything? >> >> I suppose if I set the timer for, say, 12 minutes. The piece of meat is >> 1/4 lb. Easy to burn it or dry it out, but, don't want undercooked food >> either.
> Remove the packaging from the meat! Let it contact the skillet! Hi Stephen, Then you have this nasty mess that I am getting too old to clean up. I can't throw the skillet away after one use, but I am hard pressed to clean it. That is why I want to use non-stick foil. > Turn it once. Keep stove turned to 3 the 275F temp setting that you > mention. <not sure how you measure that> Oven thermometer. > If you want to put foil on the skillet go for it, but cover the top. You mean put the foil over the meat? Would keep the cover clean at least. > Why not add part of an onion sliced in there as well? Maybe some sort > of spices? Plenty to name off so why not think in terms of national > identity? Some oregano or basil and maybe a small amount of tomato > paste and water as a variation on the base ingredients. You could go > south to Cuba and a ton of garlic and potatoes in that pan. German > you could use sauerkraut. I can do any/all of these things, but first I want to get the meat cooked without making a mess. -- Regards, Pete http://pete-theisen.com/ http://elect-pete-theisen.com/ _______________________________________________ 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.
