Keith OctoForks Posted June 1, 2017 Report Posted June 1, 2017 Pork chop on stick is good but when you inject cheese into the mix then....well! 4
Paul Posted June 1, 2017 Report Posted June 1, 2017 That looks delicious. Not sure about the cheese but, the chops look great. 1
Keith OctoForks Posted June 1, 2017 Author Report Posted June 1, 2017 1 hour ago, Paul said: That looks delicious. Not sure about the cheese but, the chops look great. I experimented with cheese injected pork loin and loved it. This time I used pepper jack and it wasn't as cheesy as when I used cheese melt. Cheese melt and pork are like peanut butter and jelly. You gotta try it! 1
tony b Posted June 2, 2017 Report Posted June 2, 2017 Sounds tasty, Keith, but give us the details on the actual prep. What cheese blend and how did you inject it into the chops?
Keith OctoForks Posted June 2, 2017 Author Report Posted June 2, 2017 13 minutes ago, tony b said: Sounds tasty, Keith, but give us the details on the actual prep. What cheese blend and how did you inject it into the chops? Well I used pepper jack and a little monterey jack (not good melters) but here's some tips that will help. http://www.finecooking.com/article/the-science-of-melting-cheese Grate them, room temp...added white wine and corn starch. I used a simple injecting needle for the injecting.
tony b Posted June 2, 2017 Report Posted June 2, 2017 I'm a molecular gastronomy nerd, so I'm thinking sodium citrate, to make a nice smooth cheese mix. 1
Keith OctoForks Posted June 2, 2017 Author Report Posted June 2, 2017 13 hours ago, tony b said: I'm a molecular gastronomy nerd, so I'm thinking sodium citrate, to make a nice smooth cheese mix. Nice tip!
CeramicChef Posted June 2, 2017 Report Posted June 2, 2017 To borrow a phrase .... "Yummy, yummy, yummy I got love in my tummy ..." Anyone know the tune? 2
tony b Posted June 3, 2017 Report Posted June 3, 2017 Thanks, Ken. Now I've got that bad ear worm stuck in my head! 1
