Cheryl J
Chef Extraordinaire
Ok, so to sum up the lessons learned here:
1) Get everything in place before starting to cook. I am assuming this means put all your seasonings next to the stove, chop all the vegetables and set next to stove, and sort out all the measuring devices, foil wrap, plastic wrap, etc...
2) Don't try to do it all at once. Proceed from one step to the next in an orderly fashion.
3) Season meat before searing.
4) Texture is not a true indicator of doneness. Get a meat thermometer.
5) If you can eat it, it's not a complete failure.
Thanks for all the help everyone, and please, keep the advice coming. At this point, I know a bit about cooking, but I don't know what I don't know if that makes sense.
Welcome again, 84! It's so nice to see a new member come back and join in!
If I may add a #6 to your list...? Remove your meats from the heat source just before you think they are done to your liking. As GG said, carry over cooking continues to cook them if they're covered.
Reading through your first post on this it sounds like you know what you're doing, and your pork dinner sounded wonderful to me.
Oh, and to add, I completely agree with those here who prep as much as possible - I do it all the time, it just makes things run so much smoother. Especially with grilling, my attention is on the grill 100% of the time until the meat comes off.
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