Recent content by panzerfaust0

is it true that pork tenderloin doesn't brown as easily as pork chop? anybody notices this?

I made some pork chop and spinach this morning. the pork chop was nicely browned, however it was very dry and tough. What can I do to make pan-fried pork chop tender and juicy? the only thing i can think of is to keep the lid on when cooking. is there any other way...

I just made some fish batter for my tilapia fillets. I used 1/4 cup of flour, 1/4 cup of milk, one beaten egg, and some baking soda. the batter turned out to be too runny, that's problem number 1. the second problem is, the batter didn't adhere to the fish. should i have used more eggs or...

I made it from scratch. For the crust, I used cold water, salt, cold butter, and flour. but my crust came out all tough and dry, and not at all flaky. was this because i didn't use enough butter? Or something else. What caused this? How do I make really light, flaky crust? thanks. oh i...

actually i JUST cooked the steak and it tasted GRAET!! And no I didnt rinse it off, thanks for all the replies guys

See title, thanks