499569 Sat Mar 15 21:37:48 -0700 2008 5 31 Home Cooking 0 3497095 Was at a food festival today and watched a chef grilling a bunch of individual lamb chops. They looked well seasoned. As a home cook, I would have thought they'd be perfect for serving, but he piled them in a big pot also on the grill, letting them simmer in a sauce. I asked what it was and he said it was a redcution sauce with garlic and ginger (very dark colored). It wasn't a simple dunk and serve - he let them drown. As a backyard cook, would the post-bbq swim be a good techiniq to learn? I can see how certain portions of chicken or thin pork chops (easy to dry out) might also benefit from a grill-to-sauce dunk. But at the same time I wouldn't want to mess much with a high priced piece of meat or charred lovliness. I'm simply wondering if anyone has some pointers or thoughts? Sat Mar 15 21:37:48 -0700 2008 15036 tastyjon 1 3497252 A reduction sauce should be alm0st syrupy, not swimming as in this misguided attempt. He also risks overcooking them in a braise. Sat Mar 15 23:49:45 -0700 2008 3497095 56131 jayt90 1 3497592 Tastyjon said, "As a backyard cook, would the post-bbq swim be a good technique to learn?" ........As you describe (letting them simmer etc.) NO! Why? What does/would it accomplish?? If the backyard cook wants to "dunk" his/her meat in a goopy, gloppy sauce prior to serving rather than brushing or mopping it on...maybe so. Over cooked beef, chicken, or pork (chops) would receive no beneifit from dunking in sauce. (Other than flavoring) Once the meat is over cooked (dried out)...the harm is done, and irreparable. A technique that is worthy to master is one of not over cooking (drying out) any meat! Learn to cook to the proper temperature. Enjoy & Have Fun! Sun Mar 16 07:25:19 -0700 2008 3497095 65057 Uncle Bob 1 3497910 It depends on the type of cuisine. In some cuisines the "double" cook method is integral to the dish being prepared. There is a method in Korean cooking for undercooking a meat using one method (say pan searing, or high heat grilling), then finishing with a second method (braise). Sun Mar 16 09:42:52 -0700 2008 3497095 93805 hannaone 1 3497946 For a really great meal, cook a pot of sphagetti sauce with a bunch of pork chops or a roast cut up and cook until meat falls off the bone and serve it over sphagetti. Tastes better the next day. YUMMY!! I've had a bunch of raves over it. The best tasting store bought sauce IMO is Bertolli, any type. It's so good I can eat it right out of the jar. They use Ball canning jars or at least did the last time purchased, but now Ball has given up the canning jars so I don't know what's going to be used now. Glad I bought a bunch of them at once when I found them on sale!! Sun Mar 16 10:00:46 -0700 2008 3497095 170750 Annie596 1 3497969 Here's a stupid thing I did that turned out to my advantage!!! I bought a peck of apples and used about half of them and put the rest in a plastic bag and forgot about them. Well needless to say they rotted and when I found them I almost threw them away until I smelled the vinegar. I tasted it and it was the best tasting accidental vinegar I've ever had. It had a wonderful apple taste to it so I bottled about 8 oz. that was left and am still using it. Might keep trying this since it sure beats the taste of purchased vinegar!! Sun Mar 16 10:09:31 -0700 2008 3497095 170750 Annie596