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ElsieD

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Pork tenderloin schnitzel cross-posted from schnitzel thread.

375 F 4 minutes till 140 F

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Fooling around with chicken skin stuffed with a sausage-like mix. 

 

375F 20 min in the BSOa

 

The result was crispy and firm enough to take several bites through without it falling apart.  There is something to this I think. Now if I only had more chicken skin...

 

Before

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After

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@gfweb

 

if short of CSkin

 

consider  rice-paper wrapper and won-ton wrappers.

 

Test Kitchen did s show recently w buffalo cauliflower bites

 

those looked very very good.

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Fooling around with breaded pork tenderloin thickness... The ideal thickness is 1/4 inch at most.  Any thicker and the juices will make the breading soggy on the plate.

 

Perhaps you could cook it past MR and avoid this issue.

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I did mine at 1/8th inch and they were over done before the coating got crispy so I also think your 1/4 inch is ideal.

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8 minutes ago, Okanagancook said:

Pan frying to 145f might be different. It might be well dried out and not wet the crust. 

 

 I airfried to 130 ...still very juicy and crust-wetting. 

 

But I wonder about pan frying to 145 anyway.  The edges have to be way overcooked to get 145 in the center.  


Edited by gfweb (log)

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145F = why people don't like pork.

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A heads up if you are thinking of getting a BSOA.  Williams-Sonoma has them on a rare sale at $319.99.  Usually Amazon drops the price to match, which is where I got mine, but so far they haven't - they are at $375.

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Amazon has matched the $320 price. 

 

 

20 hours ago, mgaretz said:

A heads up if you are thinking of getting a BSOA.  Williams-Sonoma has them on a rare sale at $319.99.  Usually Amazon drops the price to match, which is where I got mine, but so far they haven't - they are at $375.

 

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BB&B also has it for $319.99 and if you use a 20% off coupon it comes down to $255.99!

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