By Ruxley

Re: Water in meat
05 Nov 2008 14:08

To remove excess water from pork chops before grilling. Salt, wrap in kitchen towel and then in plastic sandwich bag. Leave in fridge between 2 plates. Replace paper if they get too wet.
Scrape chops before grilling. They cook in half the time and are very tender (don't over cook!!). Use other dry marinades ingredients as well as salt if desired.

Replies

By Jameseybaby!!!

Re: Water in meat
05 Nov 2008 21:51

Does ti have much water in anyway Ruxley? I thought that was only battery chicken, cheap bacon etc, where they use water to bulk it up?

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By gerry

Re: Water in meat
06 Nov 2008 14:48

I don't think butcher use water, just cheap supermarket stuff. Anyone know?

By Crafty Cookie

Re: Water in meat
08 Nov 2008 13:49

Maybe Ruxley meant when they were defrosted after freezing?

By gerry

Re: Water in meat
09 Nov 2008 11:47

Silly me, CC, hadn't thought of that. I just defrost slowly and dry with kitchen towels in usual way.

By Jameseybaby!!!

Re: Water in meat
09 Nov 2008 11:52

I'd not thought of that either CC!

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By Ruxley

Re: Water in meat
21 Nov 2008 11:54

When using a dry marinade on pork, which can take 2 days, the salt draws water out of the meat. Wrapping in kitchen towel soaks this up.