How do I cook thick pieces

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mamamami
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How do I cook thick pieces

Postby mamamami » Fri Aug 27, 2010 11:16 am

How do I cook thick pieces of meat without burning the outside? Whenever I try to cook a thick chicken breast or sausage, I end up burning the outside and not cooking the inside through. What am I doing wrong?
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Last edited by mamamami on Tue Aug 31, 2010 7:38 am, edited 1 time in total.

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TRYKER
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Re: How do I cook thick pieces

Postby TRYKER » Fri Aug 27, 2010 8:54 pm

TRY THE RACHAEL RAY FORUM :roll: :roll: :roll:
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Vagrant
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Re: How do I cook thick pieces

Postby Vagrant » Fri Aug 27, 2010 9:29 pm

If, you are frying or char-broiling - you can't, the searing of the outside "seals in" the flavor/juices, on the inside :idea:
If you are baking, use the lowest reccomended temerture and a thermometer and bake to the proper temp, for the "doneness" rare/medium/well that is reccomended.
The outside will still be "done-er" :wink:

j.a.c.

Re: How do I cook thick pieces

Postby j.a.c. » Fri Sep 17, 2010 2:02 pm

The good news is that you seems to have perfected SPAM !!!

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javacupper
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Re: How do I cook thick pieces

Postby javacupper » Sun Sep 26, 2010 1:46 am

Personally I like my SPAM pan fried :!: :lol:
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jmack1944
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Re: How do I cook thick pieces

Postby jmack1944 » Thu Jan 13, 2011 9:57 pm

javacupper wrote:Personally I like my SPAM pan fried :!: :lol:


Me too. With a side of cod tongues.

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natcherly
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Re: How do I cook thick pieces

Postby natcherly » Fri Jan 14, 2011 1:49 am

jmack1944 wrote:
javacupper wrote:Personally I like my SPAM pan fried :!: :lol:


Me too. With a side of cod tongues.

Yummers. Those tongues are a fav among Newfies. Unfortunately, the cod fishery has been greatly depleted. Still, the occasional tongue does show up here and there. These do not require searing, so Mr. mamamamamaroni need not worry...

Chrisadamley
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Re: How do I cook thick pieces

Postby Chrisadamley » Fri Jan 14, 2011 2:23 am

So is this another spammer? I can't tell whether they are real members or not.

If this guy is a spammer then his signature gave him away. Advertising all those link. But idk. SO many can't tell lol

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Re: How do I cook thick pieces

Postby jmack1944 » Fri Jan 14, 2011 3:22 am

natcherly wrote:
jmack1944 wrote:
javacupper wrote:Personally I like my SPAM pan fried :!: :lol:


Me too. With a side of cod tongues.

Yummers. Those tongues are a fav among Newfies. Unfortunately, the cod fishery has been greatly depleted. Still, the occasional tongue does show up here and there. These do not require searing, so Mr. mamamamamaroni need not worry...


So Mr. Natch you have 'hoser' genes. I know Canucks who don't know about cod tongues. I'm impressed. BTW the cod is on its way back I understand. Just have to keep those f-ing Portuguese and Spanish off the Grand Banks. Poaching bunch of a-holes.

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Viking45
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Re: How do I cook thick pieces

Postby Viking45 » Fri Jan 14, 2011 5:24 am

jmack1944 wrote: BTW the cod is on its way back I understand. Just have to keep those f-ing Portuguese and Spanish off the Grand Banks. Poaching bunch of a-holes.


I pray we can agree on this matter. I am a huge fan of cod and we need to keep these a-holes out of those waters.
I must admit I have not done the tongue thing but I could eat seafood morning,noon and night.
Trying this would be a real treat for me.
Being from the midwest we don't get a lot of fresh sea food,mostly frozen.
It is hard(impossible) to find "real" fish'n'chips so I depend on my friends in England to help me with recipes.
One tells me of a little village in North-Eastern England that on one particular avenue corner they sell the worlds best Fish'n'Chips wrapped in a cone-shaped newspaper.
You can eat while kicking the gravel she says. 8)

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Re: How do I cook thick pieces

Postby Vagrant » Fri Jan 14, 2011 5:36 am

Viking45 wrote:
jmack1944 wrote: BTW the cod is on its way back I understand. Just have to keep those f-ing Portuguese and Spanish off the Grand Banks. Poaching bunch of a-holes.


I pray we can agree on this matter. I am a huge fan of cod and we need to keep these a-holes out of those waters.
I must admit I have not done the tongue thing but I could eat seafood morning,noon and night.
Trying this would be a real treat for me.
Being from the midwest we don't get a lot of fresh sea food,mostly frozen.
It is hard(impossible) to find "real" fish'n'chips so I depend on my friends in England to help me with recipes.
One tells me of a little village in North-Eastern England that on one particular avenue corner they sell the worlds best Fish'n'Chips wrapped in a cone-shaped newspaper.
You can eat while kicking the gravel she says. 8)

Easy to agree, anyone can my share - as long as I get some Tacos in return :wink:

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Viking45
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Re: How do I cook thick pieces

Postby Viking45 » Sat Jan 15, 2011 3:59 am

:lol: Had tacos tonight

Funny thing- My friend in Hattingen Germany says Mexican food is very popular there.
I just have a hard time picturing German folk eating enchiladas and tacos :lol:

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Re: How do I cook thick pieces

Postby Vagrant » Sat Jan 15, 2011 5:33 am

Viking45 wrote::lol: Had tacos tonight

Funny thing- My friend in Hattingen Germany says Mexican food is very popular there.
I just have a hard time picturing German folk eating enchiladas and tacos :lol:

Some German mustards, can be VERY intense :idea:
One time I took some Tabasco peppers to work and shared them, with some of the "Krauts", they loved them :D But me and them were the ONLY ones to eat several :wink: and we kept it up until they were gone :)
[no static about "Krauts" I am part Kraut myself] :wink:

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tequiza
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Re: How do I cook thick pieces

Postby tequiza » Sat Jan 15, 2011 7:19 pm

Full Kraut here, and that was my nicname when I worked for the power company. :wink:
Polish a knife, cook a pig, drink several beers

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jmack1944
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Re: How do I cook thick pieces

Postby jmack1944 » Sat Jan 15, 2011 7:22 pm

tequiza wrote:Full Kraut here, and that was my nicname when I worked for the power company. :wink:


Did they call you "PowerKraut"? (sorry...couldn't resist.) :wink:


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