[shroomgirl]

yep, I can totally relate. I cook my pork loins especially tenders until they are medium.....VERY pink.....this past summer at the family reunion my step mother and actually the majority of my immediate family thought I was trying to kill them with undercooked pig. My brother's wife grew up in Utah and has to make sure there is NO BLOOD remaining in any meat.....WELL DONE is the theme of their kitchen. They can't figure out why Aunt Julie's meats are more tender....I just don't smush down on the top of cooking meats with a spatula and cook it til it's charcoal.

[Pete]

I just don't smush down on the top of cooking meats with a spatula and cook it til it's charcoal.

You mean that's not the proper way to cook meat?!?!

[shroomgirl]

nope no smushing of the meat, no stabbing or abusing it......How many times have you watched someone cook, especially a burger and smush it repeatedly?

[castironchef]

Originally Posted by shroomgirl

nope no smushing of the meat, no stabbing or abusing it......How many times have you watched someone cook, especially a burger and smush it repeatedly?

WAY too many times. WAY too many.

[Pete]

I especially like it when they do that with a steak, especially a filet. Not like filets are already dry enough if cooked beyond medium!!!!

[Stephanie Brim]

It's bad enough that we've already killed the poor animal...the least we can do is cook it right so that it can be remembered by its awesome flavor, great texture, and incredible juicyness. Cooking meat beyond medium should be outlawed. I mean, there are times that it's okay (burgers), but when you have a good quality cut of meat that cost you a decent chunk of change in the first place, why would you want to ruin it by cooking the flavor and juice out of it? I don't understand this.

[leftychef]

thanks everyone!

also my favorite way to do it is with a beaten paste of equal parts raw garlic oregano and salt. zip that in a bag with some olive oil and vinegar... Man thats good!

[MikeLM]

Mangilaio-
Fun to find you here. I've been reading your gia-gina blog for a couple of months with great enjoyment. I recommend it to others on this site.

Sounds like you're having a nice, adventurous life in Italy. Hope you continue to enjoy.

Mike

[SushiGaijin]

i like to do pork tenderloins roman style: seared in a pan with nothing but salt and a touch of olive oil, then deglazed with milk and finished (braised) in the oven. i add a couple of cloves of crushed garlic and a twig of thyme for flavor, serve it with bread and the milk sauce to dip in. dont cook it past medium!!

Erik.