Manual Save These Instructions – for Household Use Only

Total Page:16

File Type:pdf, Size:1020Kb

Manual Save These Instructions – for Household Use Only Owner’s Manual Save These Instructions – For Household Use Only MODEL: MFC-AF-6 CAPACITY: 6 Qts. POWER: 1550W, 120V When using electrical appliances, basic safety Visit TristarCares.com precautions should always be followed. Do not use for tutorial videos, product the PowerXL Grill Air Fryer Combo until you have details, and more. read this manual thoroughly. Guarantee Information Inside PowerXL Grill Air Fryer Combo BEFORE YOU BEGIN The PowerXL Grill Air Fryer Combo will provide you many years of delicious family meals and memories around the dinner table. But before you begin, it’s very important that you read this entire manual, making certain that you are totally familiar with this appliance’s operation and precautions. Technical Specifications Model Supply Rated Number Power Power Capacity Temperature Display MFC-AF-6 AC 120V / 60Hz 1550W 6.Qts. 100° F/38° C– 500° F/260° C LED 2 PowerXL Grill Air Fryer Combo Table of Contents IMPORTANT SAFEGUARDS 4 Parts & Accessories 8 Using the Control Panel 10 Cooking Mode Presets Explained 11 Instructions for Use 12 Cooking Guidelines & Tips 14 Troubleshooting 20 Frequently Asked Questions 21 Cleaning & Storage 22 60-Day Guarantee 23 PowerXL Grill Air Fryer Combo 3 IMPORTANT SAFEGUARDS 6. CAUTION HOT SURFACES: This appliance WARNING generates heat and steam during use. To avoid When using electrical appliances, always follow injury, do not touch the hot surfaces during these basic safety precautions. operation. Proper precautions must be taken to prevent the risk of personal injury, fires, and 1. Read all instructions carefully to prevent injuries. damage to property. 2. This appliance is not intended for use by 7. DO NOT USE this appliance for anything other than persons with reduced physical, sensory, or its intended use. mental capabilities or a lack of experience and knowledge unless they are under the supervision 8. NEVER FILL THE INNER POT to more than two thirds of a responsible person or have been given capacity. Many foods increase in volume or bubble proper instruction in using the appliance. Do not vigorously while cooking and might boil over the top. leave unattended with children or pets. Keep Cooking with the lid will prevent splatter and possible the appliance and cord away from children. injury if bubbles burst and touch exposed skin. Anyone who has not fully read and understood 9. The use of accessory attachments not recommended all operating and safety instructions contained in by Tristar may cause injuries. this manual is not qualified to operate or clean this appliance. 10. A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping 3. ALWAYS PLACE UNIT ON A FLAT, HEAT- over a longer cord. RESISTANT SURFACE. Intended for counter top use only. DO NOT operate on unstable surface. DO NOT 11. NEVER plug into an outlet located below the counter. place appliance Base on or near a hot gas or electric The hanging cord may present a hazard. burner or in a heated oven. DO NOT operate the appliance in an enclosed space or under low-hanging 12. NEVER cover the steam release port on the Lid or the cabinets. Proper space and ventilation is needed to air vents on the back of the base of the appliance. prevent property damage that may be caused by use this appliance outdoors. steam released during operation. NEVER operate the 13. DO NOT appliance near any flammable materials, such as dish 14. DO NOT OPERATE if the cord or plug are damaged. towels, paper towels, curtains, or paper plates. If the appliance begins to malfunction during use, DO NOT let the cord hang over the edge of the table immediately unplug the cord from the power. or counter or touch hot surfaces. 15. DO NOT USE OR ATTEMPT TO REPAIR A 4. USE CAUTION when moving the Inner Pot during MALFUNCTIONING APPLIANCE. Contact or after a cooking cycle. Customer Service for assistance (see the back of the manual for contact information). 5. Always handle hot Inner Pots with oven mitts while cooking. Place hot cookware on heat-resistant surfaces when not seated in the appliance Base. SAVE THESE INSTRUCTIONS – FOR HOUSEHOLD USE ONLY 4 PowerXL Grill Air Fryer Combo IMPORTANT SAFEGUARDS 16. UNPLUG THE UNIT from the outlet when not in use 27. This product is for home use only. It is NOT and before cleaning. Allow the appliance to cool INTENDED for camping or commercial use. before attaching or removing parts. 28. DO NOT use aerosol cooking sprays. These sprays will 17. NEVER immerse the appliance Base and Air Fryer Lid build up on cookware and become difficult to remove in water. If the appliance falls or accidentally becomes while reducing the non-stick coating performance. immersed in water, unplug it from the wall outlet immediately. Do not reach into liquid if the appliance 29. This appliance is not intended for deep frying foods. is plugged in and immersed. Do not immerse or rinse Extreme caution must be used when moving the cords or plugs in water or other liquids. appliance when it contains hot liquids or hot oil. 18. To prevent risk of injury, replace only with authorized 30. Only use the provided vessel and approved parts to parts as recommended by Tristar. avoid damage to the appliance. 19. NEVER leave cookware or Inner Pot empty over a hot 31. Do not put any food or liquid in the base of the burner. This could ruin the Inner Pot. appliance. 20. NEVER put your cookware in the microwave or 32. Do not place any metal objects inside (or on) the toaster oven. This is a hazard that can cause electric base of the appliance. Metal will activate the sparks or fire and could possibly damage the induction pads. Do not place your hands on the appliances and your cookware. induction heating element when hot. It will retain heat and burn you. 21. NEVER leave your cookware unattended. This helps to avoid potential injury to children or the risk of fire. 33. Do not touch hot surfaces. Use the handles or knobs. 22. ALWAYS supervise children who are near cookware 34. Risk of electrical shock. Cook only in removable when in use, or injury may result. container. Only use the Base with the Inner Pot. 23. DO NOT handle hot cookware without hand 35. Before using your new appliance on any countertop protection, especially when using the Inner Pot inside surface, check with your countertop manufacturer the oven. Use oven mitts because the Inner Pot and or installer for recommendations about using handles will be very hot. appliances on your surfaces. Some manufacturers and installers may recommend protecting your surface 24. Exercise caution when using the Glass Lid. As with any by placing a hot pad or trivet under the appliance glassware used for cooking, the Lid could shatter due for heat protection. Your manufacturer or installer to sudden temperature changes or due to impact if it may recommend that hot pans, pots, or electrical is dropped or knocked against a hard object. appliances should not be used directly on top of the countertop. If you are unsure, place a trivet or hot pad 25. If the Glass Lid should crack, chip, or become under the appliance before using it. damaged, STOP USING it immediately. 36. To disconnect, turn any control to "off" and then 26. DO NOT attempt to repair cookware if it is damaged. remove the plug from the wall outlet. SAVE THESE INSTRUCTIONS – FOR HOUSEHOLD USE ONLY PowerXL Grill Air Fryer Combo 5 IMPORTANT SAFEGUARDS 37. Oversized foods or metal utensils/containers must Please note that changes or modifications of this not be inserted into the appliance as they may create product is not expressly approved by the party a fire or risk of electric shock. responsible for compliance could void the user's authority to operate the equipment. 38. A fire may occur if the appliance is covered or touching flammable material, including curtains, FCC: This equipment has been tested and found to draperies, walls, and the like, when in operation. comply with the limits for a Class B digital device, Do not store any item on top of the appliance pursuant to Part 15 of the FCC Rules. These limits are when in operation. designed to provide reasonable protection against harmful interference in a residential installation. This 39. Do not clean with metal scouring pads. Pieces can equipment generates, uses and can radiate radio break off the pad and touch electrical parts, which frequency energy and, if not installed and used in involves a risk of electric shock. accordance with the instructions, may cause harmful interference to radio communications. However, there 40. Extreme caution should be exercised when using containers constructed of material other than metal is no guarantee that interference will not occur in a or glass. particular installation. If this equipment does cause harmful interference to 41. Do not place any of the following materials in the appliance: paper, cardboard, plastic, and the like. radio or television reception, which can be determined by turning the equipment off and on, the user is 42. Do not store any materials, other than accessories encouraged to try to correct the interference by one or included with the appliance, in the appliance when more of the following measures: not in use. • Reorient or relocate the receiving antenna. 43. Press the "Cancel" button to turn off the appliance. • Increase the separation between the equipment and receiver. • Connect the equipment into an outlet on a circuit WARNING: Spilled food can cause serious burns. different from that to which the receiver is connected.
Recommended publications
  • Variocookingcenter Application Manual Foreword
    ® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen.
    [Show full text]
  • 2009 Goat Meat Recipes
    GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs.
    [Show full text]
  • Wild Ducks and Coots Make Good Eating
    Volume 3 Article 1 Bulletin P83 Wild ducks and coots make good eating 1-1-1947 Wild ducks and coots make good eating Anna Margrethe Olsen Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletinp Part of the Food Science Commons Recommended Citation Olsen, Anna Margrethe (1947) "Wild ducks and coots make good eating," Bulletin P: Vol. 3 : Bulletin P83 , Article 1. Available at: http://lib.dr.iastate.edu/bulletinp/vol3/iss83/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin P by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Olsen: Wild ducks and coots make good eating JANUARY, 1947 BULLETIN P83 Make Good Eating! AGRICULTURAL EXPERIMENT STATION— AGRICULTURAL EXTENSION SERVICE FISH AND WILDLIFE SERVICE, UNITED STATES DEPARTMENT OF THE INTERIOR IOWA STATE CONSERVATION COMMISSION AND WILDLIFE MANAGEMENT INSTITUTE Cooperating Published by IOWAIowa State STATE University COLLEGE Digital Repository, 1947 AMES, IOWA 1 Bulletin P, Vol. 3, No. 83 [1947], Art. 1 CONTENTS Page Handling wild ducks and coots in the field 735 Wild ducks and coots in the kitchen and at the table 736 Broiled wild ducks or coots •-•ft- ■... •_____ 740 Oven-grilled wild ducks or coots ________________ 741 Wild duck or coot kabobs ' ■ & ' . ' . •_______ 742 Fried wild ducks or coots ______________1.._____ 742 Barbecued wild ducks or coots .... .... 743 Smothered wild ducks or coots ____________ _ _ 744 Breaded wild ducks or coots __ ___jj| \ ’ 744 Southern fried wild ducks or coots 744 Baked wild ducks or coots ||___ ■ 74g Potted wild ducks or coots ____ jRI---*-_• 74g Roast wild ducks or coots ^ ___________ _ 74g Wild duck or coot pie ___■____ :_________ _ - 746 Duck or coot and bean casserole ____ V v .
    [Show full text]
  • Barbecue Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Barbecue and Food Safety ooking outdoors was once only a summer activity shared with family and friends. Now more than half of CAmericans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely. From the Store: Home First However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a When shopping, buy cold food like meat and poultry boil first to destroy any harmful bacteria. last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To Transporting guard against cross-contamination — which can happen when raw meat or poultry juices drip on When carrying food to another location, keep it cold other food — put packages of raw meat and poultry to minimize bacterial growth. Use an insulated cooler into plastic bags. with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator Plan to drive directly home from the grocery store. into the cooler immediately before leaving home. You may want to take a cooler with ice for perishables. Always refrigerate perishable food Keep Cold Food Cold within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F. Keep meat and poultry refrigerated until ready to use.
    [Show full text]
  • COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
    COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes).
    [Show full text]
  • The World of Duck Processing the World of Duck Processing
    The world of Duck processing The world of Duck processing In many markets duck products are becoming more popular. Duck meat is tasty and offers a good and healthy source of protein. With the increase in world population, the increase in per capita consumption of proteins and the open world market, expectations for growth are positive. Markets demand more, safer and an ever greater variety of end products. In many markets this leads to centralization, up-scaling and a more automated production. Producers are striving for higher efficiency and a reduction in costs. Everyday production must be able to run without problems with the highest possible up-time, the best yields achievable and predictable, lowest possible cost of ownership. A lot of attention is also being paid to food safety and quality and of course to producing in a responsible way. Animal welfare, water and energy consumption, full traceability and good care of the raw material are important starting points. High speed, high quality For over more than 50 years, we at Marel are proving our strength in the global poultry industry, with technology for all poultry species, all production speeds and every level of automation. We offer transparent, efficient and controllable processing that offers full traceability of products. Of course our dedicated duck processing technology takes into account all unique aspects of a duck’s anatomy and the common product and market requirements. The result is a unique, modular and in-line solution, with an unrivalled level of automation, suitable for the highest possible production capacity, being 6,000 ducks per hour on one production line.
    [Show full text]
  • Deep-Frying with Avocado Oil Plus Falafel Recipe
    Deep-Frying with Avocado Oil Plus Falafel Recipe Deep-frying is not something I tend to do at home, but I’ve tried it with my avocado oil. My results have been mixed, but I recently came across a winner, which I’ll share with you below. If you’ve ever tried to cook something over high heat with extra-virgin olive oil, you know that it doesn’t always work well because it doesn’t have a high smoke point, which is necessary for successful deep frying. It can smoke up your kitchen, but also can create compounds that are not so great for you. You extra-virgin avocado oil has all the flavor points and a similar nutritional profile as a fine olive oil, with one exception — it has a much higher smoke point at 480 degrees F. I’ve deep-fried a few different foods like potatoes, doughnuts, and shrimp. These all came out okay texture-wise, but some foods really need a neutral tasting oil. Since deep- frying isn’t something I do anyway, and it’s not the best use of a fine oil, I kind of gave up on that idea until recently. One of my favorite types of food is Mediterranean, and my favorite Mediterranean food is falafel. If you’ve never had falafel, it’s basically a dough made of chickpeas mixed with herbs and spices that is deep-fried until crunchy. I’ve made them a few times by baking them, but it’s just not the same. Recently, I made some falafel and before I was ready to bake them, I spied my bottle of avocado oil in the counter and decided to give deep-frying another shot — and I’m so glad I did.
    [Show full text]
  • Deep Square Pan Recipes
    DEEP SQUARE PAN RECIPES GOTHAM™ STEEL Recipe Book Item#:0000 Distributed By EMSON® NY, NY 10001 ©Copyright 2016 EMSON® All Rights Reserved. Printed in China. DELICIOUS APPETIZERS, DIPS, SOUPS, STEWS, MAIN AND SIDE DISHES, SWEETS AND MORE. QUICK & EASY RECIPES Fabulous Fried Chicken 39 Appetizers Irresistible Guinness Beef Stew Recipe with Carrots 40 Chili Cheese Party Dip 3 Healthy Stuffed Peppers with Monterey Jack Cheese 41 Beer-Battered Kosher Dill Pickles 4 Irene’s Shepherd’s Pie 42 Horseradish Buttermilk Dip 4 Lamb and Pear Stew 43 Cajun Crab Fondue 5 Mediterranean Beef Stew 44 Autumn Reuben Dip 5 Puff Pastry Pot Pie 45 Best Buffalo Chicken Wings 6 Salmon Kedgeree 46 Chipotle Popcorn Chicken 7 Spicy Mussels with Chorizo Sausage 46 Italian Herbed Pull-Apart Bread 8 Two Bean Tamale Pie 47 Good Ole Southern Fried Shrimp 9 Succulent Short Ribs 47 Fried Pickle Wonton Poppers 10 Vegetable Lasagna 48 Deep Fried Bell Pepper Rings 10 Turkey Tetrazzini 49 Hot Tuna and Artichoke Dip 11 Sundried Tomato, Tuna and Basil Baked Pasta 50 Korean Fried Broccoli 12 Tuna Zoodle Casserole 50 St. Louis Toasted Ravioli 12 Vegetable Stuffed Cornish Game Hens 51 Whiskey Wings 13 Venison Bourguignon 51 Soups Sides and Vegetables Creamy Salmon Soup 15 Arancini (Rice Balls) with Marinara Sauce 53 Cheese Shrimp Chowder 16 Bacon and Sardine Penne 54 Chicken Avocado Lime Soup 16 Corn Bread Pudding 54 Corn and Wild Rice Chowder 17 Cauliflower Fontina Gratin 55 Asian Salmon Soup Bowl 17 Cabbage, Ham and Hash Brown Bake 55 Creamy Basil Parmesan Soup 18 Caponata Casserole
    [Show full text]
  • Haitian Creole – English Dictionary
    + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan.
    [Show full text]
  • United States Patent (19) 11) Patent Number: 5,158,794 Halden Et Al
    III US005158794A United States Patent (19) 11) Patent Number: 5,158,794 Halden et al. (45) Date of Patent: Oct. 27, 1992 54 MARINATING OR PICKLING OF MEAT 58) Field of Search ............... 426/281, 641, 652, 643, (75) Inventors: Jonas P. Halden; Carl-Henrik 426/644 Mathiesen, both of Helsingborg, (56) References Cited Sweden; Michael S. Proctor, Louth, England U.S. PATENT DOCUMENTS 3,506,455 4/1970 Savage et al. .................. 426/641 X 73) Assignee: Nestec S.A., Vevey, Switzerland 3,537,864 11/1970 Magiera .............................. 426/641 3,770,463 11/1973 McSweeney et al. ... 426/641 X (21) Appl. No.: 625,778 4,071,635 l/1978 Lindl et al. ........... ... 426/652 X 4,746,522 5/1988 Wofford et al... ... 426/281 X (22 Filed: Dec. 7, 1990 4,780,327 10/1988 Carini et al. ................... 426/641 X Related U.S. Application Data Primary Examiner-Arthur L. Corbin 63 Continuation of Ser. No. 387,790, Aug. 1, 1989, aban Attorney, Agent, or Firm-Vogt & O'Donnell doned. 57 ABSTRACT (30) Foreign Application Priority Data Meat is marinated or pickled in a marinating or pickling medium which contains a heat stable starch in an Aug. 11, 1988 EP European Pat. Off. ........ 8813048.8 amount of from 0.1% to 5.0% by weight based upon the (51 int. Cl. ............................................... A23D 1/31 weight of the meat. 52 U.S. C. .................................... 426/281; 426/641; 426/643 16 Claims, No Drawings 5,158,794 1 2 more usually from 10 to 35% and preferably from 15 to MARINATING OR PICKLING OF MEAT 30% by weight based on the weight of meat.
    [Show full text]
  • Two Steps to Moist Pork Chops Today’S Lean Pork Needs Extra Care to Keep It Juicy
    Two Steps to Moist Pork Chops Today’s lean pork needs extra care to keep it juicy BY CHARLES SAUNDERS Succulent chops are a breeze when cooked in two stages. Sea- soned with one of the author’s spice mixes, the chops are quickly seared on the stove and then finished in the oven. he good news is that pork has less fat in it than HOW YOU CHOP IT Tever before. That’s the bad news, too. Though All pork chops come from what’s considered the decreased fat sounds great, the leaner pork is, the less loin, which on a pig is anything from the shoulder moist it is. The cook is faced with a challenge—how to down to the hip. Chops cut from near the shoulder cook delicious, moist pork dishes with leaner meat. end can be identified by a piece of the shoulder blade I’ve found that the best way to seal the moisture in them, and they’re labeled blade chops. Blade into pork is to first sear the meat on top of the stove chops have a lot of tough collagen in them that only in a very hot skillet and then finish cooking it in the softens through long cooking, so I don’t think oven. While this process can be used for just about they’re very good as quick-cooked chops. any cut of pork, I find it especially useful for chops. Further down come the rib chops, and where Before cooking the chops, I sprinkle on a little bit of the ribs end come the loin chops.
    [Show full text]
  • Goat Recipes
    Goat Recipes Goat and Cheese Nachos 1 lb ground goat meat 1 32 oz package of Velveeta Queso Blanco 1 8 oz package of cream cheese 1 medium onion, finely chopped 1 or 2 small cans of mild green chilies (depending on how hot you’d like it) 1 12 oz can condensed milk 1 pickled jalapeno pepper, chopped (optional) Tortilla chips Chopped green onions and/or chopped tomatoes In a heavy Dutch oven or a deep non-stick skillet, over a low flame, cook the ground goat meat and the chopped onion until meat is no longer pink and onion is translucent. Add the green chilies and condensed milk. Cut the cream cheese and the queso blanco into 1 inch cubes and add to the meat and milk mixture. Stir the mixture constantly so the cheeses melt and the contents do not stick to the bottom of the pan, about 15 minutes Taste the mixture, and if desired, add the chopped jalapeno pepper to make it spicier. Mixture will be whitsh tan (rather than the bright orange color associated with the cheese goop) and rather thick. Serve with tortilla chips ad garnish with chopped green onions and/or chopped tomatoes. Hard to estimate how many this will serve as it is a crowd pleaser and disappears quickly. Goat and Cheese Stuffed Poblanos 1 lb ground goat meat 4 medium poblano peppers ¼ tsp salt 1 (14.5 oz) can petite diced tomatoes, drained 2 cloves garlic, minced 1 cup rice, cooked 1 tsp cumin 1 cup corn kernels ½ tsp chili powder 1 cup Monterey-Jack cheese, shredded ½ tsp paprika ¼ cup fresh cilantro, chopped fine ¼ tsp salt ½ cup cotija cheese, crumble ¼ tsp black pepper ¼ to 1/3 cup water Over low heat in a large skillet, saute the ground goat until cooked through (about 5-7 minutes).
    [Show full text]