Rafael Lao Wai
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- Joined
- Jun 16, 2017
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- 1,790
Haha that's cool that they were grown with classic music :)I have the impression that the renowned Kobe beef isn't beef made from cows that roam freely. They were even grown with mellow classical music. Their muscles are not used as much and are therefore more tender.
I've also made pork chops made from pork from US supermarkets and from Philippine wet markets. The American pork chops are way more tender, and I still haven't found a way to cook pork chops that are as tender. I suspect the water content in American pork chops are way higher, lending to its tenderness, but I could be wrong.
The way I make my chops is to sear one side on high heat for a minute, and then turn over to the other side, and on medium heat, cook it for another. minute or two covered with a lid, so that the pork cooks in its own steam from its juice. I think the American pork let's off more steam, and gets the pork cooked in less time.
I suspect the American pork producers either make the pig edematous or maybe in the processing inject moisture into the pork.
Muscles that work a lot have less fat and are tougher.
Have you tried pressure cooking the pork chops with just a little bit of water( so that it doesn't burn) for 10 or 15 minutes then searing the outside on high heat? Pressure cooking meat, in my experience, always makes it more tender than other cooking methods. And it preserves more nutrients, since there is less oxygen reacting with the food inside the pressure cooker.