What Temperature To Cook Pork : Cookie Monster And The Letter C : Slow Cooker Breakfast
What Temperature To Cook Pork
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- The degree of internal heat of a person's body
- A body temperature above the normal; fever
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- the somatic sensation of cold or heat
- Heat food and cause it to thicken and reduce in volume
- prepare a hot meal; "My husband doesn't cook"
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- (of food) Be heated so that the condition required for eating is reached
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- someone who cooks food
- The flesh of a pig used as food, esp. when uncured
- Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries.
- meat from a domestic hog or pig
- pork barrel: a legislative appropriation designed to ingratiate legislators with their constituents
276/365 - The Killer.
I get woken up at 4am today by some evil migraine, I bear it for 1 and a half hours...then take a panadol, I go back to sleep. I wake up feeling alright, so I go to school (after my mum advised me not to).
School's alright till I get to period 3 and 4, Japanese. The first half is ok, doing normal stuff then for the second half, we head down to the kitchen to cook some tonkatsu. The migraine's start to kick in again, I get forced to drink water (Brooke) and rest (Brooke). There is some discussion whether I have a mirgaine or headache (Taylor), we came to a conclusion that it was a splitting migraine. I barely manage to eat the whole bowl of oily pork cutlets and rice, it really did make my stomach churn.
Comes lunchtime, I feel really bad. I'm unable to eat my lunch. So I get escorted to the nurse (Sofie). There is a sign on the door with all the swine flu symptoms listed, saying to knock if I have any. I have 3 out of 4, how convenient. We knock and the nurse comes wearing something close to a chemical warfare mask (I exaggerate). My temperature is taken (thirtyeightpointsomethingdegreescelcius). Sofie screams "You swine!", the nurse puts a mask on me and Sofie and I virtually hug.
I'm standing in the treating room (I don't know what it's called), when some idiots are looking through the blinds trying to take photos of me with their cellphones, argh. I then get taken into a very moody room to rest until my mum arrives. Argh. A few more people come in the next 20 minutes. After what seemed like too long, my mum arrives. She talks to the nurse, who decides to exaggerate all of the symptoms I told her I had (I exaggerate). Then we go home.
Stir Fry Baby Pork Ribs in Honey
I tried his last weekend. Absolutely delicious!
Usually, you will see a recipe after my food photo. But then, you know what? I forget! Give me a few moments to recall.
TGIF !! Wish all a great weekend! :D
OK, I recalled. Here is the recipe :-)
1) Marinate slices of baby pork ribs in a bag with Terriyaki sauce, chilly oil, black pepper, salt, sugar, paprika and Chinese 5 spices as seasoning and left in fridge to marinate overnight.
2) Heat up wok in medium heat.
3) Add a generous dose of honey ( yes, honey, not oil ) into wok. Add sweet and sour sauce on top of honey. Stir fry for a while until honey camalize and become sizzling.
4) Add in pork ribs. Stir fry until meat starts to brown.
5) Pour in some ( but not all ) remaining marinate into wok. Thicken with corn starch. Then add in dark soya sauce ( just a pinch ) and a bit of seasame oil. This has to be done in quick succession. Stir fry for a moment.
6) Add some chop onions.
7) Raise temperature and stir fry until meat turns golden brown like in photo.
8) Remove and serve
That's ALL :D BTW, this recipe was inspired and adapted from Martin Yan's cooking program on AsianFoodChannel. Except his version is deep fry pork loins. Honey and Pork just goes so well together.
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