or Connect
New Posts  All Forums:Forum Nav:

Temp testing pork chops

post #1 of 7
Thread Starter 

Currently I have pan-fried pork chops on the menu, about an inch thick, rind on. They're very popular, as I treat them differently to what your average home cook does, i.e. a bit like a beef steak. I attempt to cook them so they're still somewhat pink next to the bone, which keeps a thick chop like this incredibly juicy. I sear them on both sides with garlic and thyme and stick them in the oven for 8 minutes.

 

Problem is: I find the temp testing by finger a bit hit-and-miss, as chops simply don't feel like beef steaks. The outside tends to be a lot harder, and the individual muscle strands feel very different to the touch.

 

Any pointers from my fellow chefs on how to test more reliably?

 

Thanks very much,

Recky

post #2 of 7

Pocket thermometer????

post #3 of 7

Thermoworks Thermapen

 

Any color you want - splash proof and fast.

 

http://www.thermoworks.com/products/thermapen/

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #4 of 7

Thermapen  was the best investment I made for the kitchen.  Expensive yes, but fast readings, easy reading for meat or anything you need to check the temperature.

post #5 of 7

Just picked up a Thermopen for only $74 during their open box sale. May still be available. Worth it, IMO, even if full price.

post #6 of 7
Thread Starter 

It might sound weird, but it's never occurred to me to use an instant-read thermometer on a slice of meat! A roast, yes. You live and learn... :)

 

Thanks!

post #7 of 7

pick it up with tongs and insert into the side towards the bone stop about 1/2" from the bone... this will be the 'least' cooked area.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs