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Omelet[_7_]

In article >,
(Steve Pope) wrote:

> Ed Pawlowski > wrote:
>
> >"Steve Pope" > wrote in message
>
> >> Brining is used to help tenderize a tough, but flavorful
> >> piece of meat. It's not a flavoring technique, at least
> >> in its basic form.
>
> >I've never heard that. It does add moisture through osmosis and adding
> >moisture may make what would otherwise have been a dried out chicken breast
> >or pork chop seem more tender. I've brined many a corned beef and until
> >properly cooked like any other brisket, it is still tough.
>
> Okay, thanks for this datapoint. So your thinking is it
> will make like a pork chop seem more tender, because it
> makes it moister, but it doesn't really tenderize the connective
> tissue in any real way?
>
> I'll believe this however the results can be pretty good,
> in terms of faux-tenderizing.
>
> Steve

I get the best results from pork chops cooking them unbrined in the
Hamilton grill!

Hot and fast.

Seems to work better I think in keeping them juicy as it cooks top and
bottom at the same time. I never get a tough chop out of that thing.

It's one of my few gadgets that (imho) is actually worth the space.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous