[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 394 KB, 1791x932, USER_SCOPED_TEMP_DATA_MSGR_PHOTO_FOR_UPLOAD_1641692841360_6885758851290017807.jpg [View same] [iqdb] [saucenao] [google]
17245579 No.17245579 [Reply] [Original]

Should I melt cheese on my deep fried porkchops? If so, mozzarella, cheddar, Monterey jack, pepper jack, or goat cheese? Discuss amongst yourselves. You have 20 minutes to reach a consensus. I am trusting your judgment /ck/. Don't let me down.

>> No.17245584

>>17245579
The side dish will be rice with carrots, habaneros, and mushrooms mixed in.

>> No.17245586

>>17245579
To me, cheese doesn't add anything to pork chops. It's not bad but it isn't good like chicken parm. You could just melt some cheese on the side and try it on one chop to see if you like it

>> No.17245589

What's the point? Those chops are already fried and cooling. By the time your 20 limit is up they won't be warm enough to even wilt American cheese.
Unless you are implying that those might not be pork chops made by you.

>> No.17245598

>>17245589
They are in the oven for 20 minutes after a 2 minute deep fry.

>> No.17245660

>>17245579
Your pork chops should not need cheese if you cooked and seasoned them well, BUT if you want some extra fat I’d suggest mozzerella. Don’t want to overpower the pork flavor and want something that melts well.

>> No.17245661

>>17245598
Well you just lost 5 min, what's your choice?

>> No.17245662
File: 437 KB, 1791x932, USER_SCOPED_TEMP_DATA_MSGR_PHOTO_FOR_UPLOAD_1641694097242_6885764118840015682.jpg [View same] [iqdb] [saucenao] [google]
17245662

>>17245586
I melted a little cheddar on the side.
>>17245660
Would have done moz but didn't see this in time sorry.

>> No.17245682

>>17245662
Nice choice. See you at the next James Beard's awards. Good luck!

>> No.17245688
File: 310 KB, 1791x932, USER_SCOPED_TEMP_DATA_MSGR_PHOTO_FOR_UPLOAD_1641694398096_6885765380713619551.jpg [View same] [iqdb] [saucenao] [google]
17245688

>>17245661
>>17245660
Ok the results are in. The chops are yummy with cheddar but it is unnecessary and overpowering. I will try moz next time. I would do it on another chop but don't wanna risk overcooking.

>> No.17245695

>>17245579
Montery all the way maaaan

>> No.17245713

>>17245688
Swiss is the only answer.

>> No.17245714

>>17245688
Next try time some goat cheese on the side, maybe with some slightly cooked pear or apples. Slice the fruit thin, add a slight touch of salt, and then saute in bit of butter or fat until just tender.

Think of complementary and opposing flavors and textures. Crunchy breading with salty pork + tender pears and goat cheese. That's how you build a menu.

>> No.17245724

>>17245688
I would hit it with some American cheese.
>But it's not real cheese!
Yeah but it melts instantly. The texture is perfect when you need something melty.

>> No.17245804

>>17245714
This is a great idea. I will try it next time. I just had goat cheese for the first time today. Made a little spread with pepperoni, olives, cheeses, and crackers. I liked it but the flavor is so bold I was nervous to start cooking with it.

>> No.17247179

>>17245804
WHAT ABOUT MY SUGGESTION TO USE AMERICAN CHEESE?