Wah kao... Swine flu still eat pork... er.... what's the link honestly? If you can say that eating pork will give u swine flu, I can also say my DAD say all food that is cooked will be killed off all its bacteria, and maybe the viruses haha.
Well.. after a long day's work and feeling rather tired, I wondered how I managed to muster enough energy to do some shallow frying (deep means alot of oil, shallow means not pan fry and not as much oil used in deep frying. Yes I Coined the term) lol. Actually, this was part of an experiment to see if I was able to baked a piece of raw breaded pork cutlet in an oven. However, the grill stand was dirty and I was too lazy to wash it. Therefore, ended up shallow frying instead.
I don't like deep frying stuff for a couple of reasons. 1) It waste my oil 2) I get oiled up after that. Not too good for socialising eh? ..But for some special reasons which will be revealed in due course, I needed to run some trials so see if I was still able to shallow fry my pork.
What I did was to slice some pork cutlets into 2mm thick slices. Marinate it, then dip it in an egg mixture and finally, frying it. It did not take long as it was thin and the use of a non-stick pan prevented it from being charred.
The verdict: Technique wise it wasn't as much of a hassle as i thought. However, I'll need to work on the taste. Something's still missing.
P.s : Getting there...
Well.. after a long day's work and feeling rather tired, I wondered how I managed to muster enough energy to do some shallow frying (deep means alot of oil, shallow means not pan fry and not as much oil used in deep frying. Yes I Coined the term) lol. Actually, this was part of an experiment to see if I was able to baked a piece of raw breaded pork cutlet in an oven. However, the grill stand was dirty and I was too lazy to wash it. Therefore, ended up shallow frying instead.
I don't like deep frying stuff for a couple of reasons. 1) It waste my oil 2) I get oiled up after that. Not too good for socialising eh? ..But for some special reasons which will be revealed in due course, I needed to run some trials so see if I was still able to shallow fry my pork.
What I did was to slice some pork cutlets into 2mm thick slices. Marinate it, then dip it in an egg mixture and finally, frying it. It did not take long as it was thin and the use of a non-stick pan prevented it from being charred.
The verdict: Technique wise it wasn't as much of a hassle as i thought. However, I'll need to work on the taste. Something's still missing.
P.s : Getting there...
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