curling up when you fry them?
2007-12-11 09:33:04 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
You slit the pork chop in the middle to the bone. It gives the pork chip a fanned look and no more curling.
nfd♥
2007-12-11 09:34:54 · answer #1 · answered by fishineasy™ 7 · 1⤊ 6⤋
if you don't feel like slitting it, there is a tool that specifically lays on top of meat to keep it from curling. its basically a peice of metal with a handle. its heavy so when you place it on top of the meat it holds it down.
I just flip the meat over when I see it start to curl that way the other side cooks and tightens up on the other side.
2007-12-11 17:36:44 · answer #2 · answered by Ray E 5 · 2⤊ 3⤋
That means you got the thin ones.Set a heavy skillet on top of them while they cook or get the big fat juicy ones next time.yummy!
2007-12-11 17:37:20 · answer #3 · answered by debbie.sims 3 · 2⤊ 1⤋
make a small cut into them in that area where they are curling, also try not to cook (or brown) quickly, this "draws the meat into curling".
2007-12-11 17:36:47 · answer #4 · answered by do.drop 4 · 1⤊ 2⤋
Put a book on top (and two cans of peaches to ad some weight)
2007-12-11 17:36:46 · answer #5 · answered by Anonymous · 0⤊ 3⤋
cut it a slit up the middle is correct.
2007-12-11 17:40:49 · answer #6 · answered by beachy 6 · 1⤊ 1⤋
Yeah slit the side or the top either or
>:D
2007-12-11 17:36:08 · answer #7 · answered by spiralls 3 · 1⤊ 3⤋
Slit the edges like when you do bologna.
2007-12-11 17:35:07 · answer #8 · answered by char__c is a good cooker 7 · 3⤊ 3⤋
cut it between the ribs the way its bending
2007-12-11 17:36:45 · answer #9 · answered by someone 2 · 0⤊ 2⤋
use breaded shake and bake,or try simmering them covered,it will take longer but ,you can add flavorings when covered.
2007-12-11 17:38:06 · answer #10 · answered by offline 2 · 1⤊ 2⤋