@@RobinDude I use this technique (brine, brown, bake) and the chops turn out so good that I now make three at a time. By the by, I use less salt and suger for the three chops.
Reevun you are toxic. There is nothing at all for being a stoner. Especially when it's used for medical conditions. I use it for my anxiety and chronic back and knee pain + mild/severe arthritis. Don't judge like that. Before you insult me by saying it's self diagnosed, no it is not. It's all diagnosed from my primary doctor. Be respectful and respect shall be returned.
People need to leave when brad is being filmed... even when he is not and Molly and Carla are being filmed... they should leave while Brad is in the building!😂😂 finish yo video after the master leaves
135f for a pork chop!?!?! Awesome to see you guys don't lie about temperatures like most places. USDA says you should do it to 145f but that's for people who buy pork at $1/lbs or just hate flavor.
I can get you one. Just pm me with your name, credit card number, expiration date and the 3 digit code. Next your social security number, mothers maiden name and dont forget your address so i can send it to you.
Chef cooks 2 pork chops per shift. In a restaurant, prepare butter garlic thyme ahead. About an inch deep. Place grilled chops in leave for 8 minutes. Flip at 4 minutes. Rest for 2 mins . Enjoy. 100 chops per shift.
Meh, you can say the same thing for C*** F*** & S***. They're the same words for vagina, intercourse, and poop. It's a very status quo thing and sounds more harsh to the ear (moist vs juicy). Heck, I hear people say F*** before 6th grade and it took my until then to understand the context, but I still don't understand what the big deal is. American censorship is weird, too many sensitive people. Sex?! Oh no! Violence?! Hell yes queen!!!
OK As someone that cooks a lot of meat, I was surprised to hear that flipping the meat as it rests, helps to keep the cooking more even. Is this recommended for a thick steak like a ribeye as well? I always let it rest an additional 5 minutes after I'm done cooking it to medium rare.
I don't see a reason to do it. It just doesn't make sense to me that flipping it would do anything. She's the pro chef, but I cook a lot of meat, and never have heard of this before.
Brining would actually draw water out of the muscle. That is simple osmosis. Water follows along the concentration gradient and the brine is a hypertonic to the muscle. The reason brining makes meat juicier is because it prevents the contraction of muscles that would eventually force out liquid. Hope that helps!
Thank you! As a Biology major I was like, "say what?" to her comment. I understood that "water follows to salt across a semipermeable membrane" Thanks for your help!!!
Have been researching and experimenting with recipes for thick, bone-in pork chops. This is the best I've seen - overcomes errors I have made. Have to read the popup text for the correct roasting temperature - 450F - hotter than I would have expected
Its kind of hard to miss when Carla's version is suggested as the next video you may want to play. I assume they didn't consider that the algorithms would notice similarities between 2 videos with almost exactly the same name.
You don’t have to brine pork chops.. unless you are in a restaurant.. other than that cook a thick pork chop in cast iron skillet on medium high heat 2 minute intervals each side till both sides are dark brown.. than check with thermometer to 130 degrees take pork chops and let rest with foil topped for 15 minutes.. Note: make sure chops are thick
exactly! but i can't remember who and it's gonna bother me the whole day. the one i have in mind isn't super famous, i think she's in a semi-big tv show.
I just tried this, without the basting, and even then the texture is firm yet juicy, with much more pork flavour than a simple pan fry. It really is the best way ive tasted to prepare pork chops. I imagine spcifically bred pigs would produce even better flavour. The pan seared crust, plenty of pepper and a little salt due to the brine, makes a beautiful cut of meat. Try it. Worth it.
To me, the bone-in Pork Chop is the only way to go! The meat along the rib is phenomenal. Have to try this, but I'm not a sugar guy, so I'd probably cut that back. Cool vid, very informative!
I hate that people hate moist. Moist is how you talk about meat. I don't care how hip we millennials think we are, no one should ever call a sufficiently hydrated piece of meat *damp* But seriously good video as always
Would opening your oven door (at home, non commercial oven) every 2 minutes at 450 be able retain a consistent temperature? Wouldn’t it make more sense to use a baking sheet that wasn’t preheated and not disturb the chop?
Brining does not push water into the meat. If that's all you wanted you would just soak it in pure water, salt would make it less effective! The brine pulls liquid OUT of the meat which in turn causes muscle tissue to breakdown and tenderize.
well you're both right but you're thinking too much of how salt extracts liquid. Salt interacts with the proteins in the meat to draw in and retain water within the cells, that's why you flavor your brine.
You're right, my phrasing is not quite right. What I wanted to say is that brine doesn't JUST push water in. First it pulls quite a bit of liquid out which is the important part of the process. Only after some time can the salt and water go back in. J. Kenji Lopez-Alt has done some really good experiments to show how brining really works, I'll see if I can find links.
I thought that as well, I mean at least when you dry salt meat you're removing water from it (due to osmosis). But I guess the water comes back in once the salt levels in the brine and in the meat reach equilibrium ?
i know this is an old video, but if anyone sees this. why leave the skin on the garlic? does it make a difference in flavor, or is it just easier since you’re not actually eating it?
Feed 2 ppl maybe 3, u got to be kidding me. That isnt even enough for me, i eat 2 double cut pork chop as appetizer cuz its not filling at all. There is no way 3 ppl can eat in just one double cut chop. If u eat like normal ppl and not like me then one double cut chop might be enough but only for one person.
DO NOT FOLLOW THIS RECIPE AS EXPLAINED. I cut the salt measurement to just less than 1/4 cup and it was still way too salty. After cooking the chops tasted as salty as a McD's sausage 🤢 If you use the 1/2 cup measurement I can't imagine that the chops would be edible. You're welcome!
Sekure I agree. I used one cup of salt for a 20 lb. turkey. So I bet 1/2 a cup for a single pork chop would be over kill. Plus the butter bath and salt on top at the end? And she didn't even cut into it or taste it. You don't ever re-season unless you taste it first. These are "professionals?"
feeds 2-3 people... The Fat Controller Laughed "you are wrong"
"Serves 2-3 people"
Me: HA!
Lmao exactly! It's nice heavy but demolishable main course, paired with some mashed potatoes and sauteed/steamed veggies and gravy.
More like "Serves one people". Me people.
MukkodMeokx I
@@RobinDude I use this technique (brine, brown, bake) and the chops turn out so good that I now make three at a time. By the by, I use less salt and suger for the three chops.
I love how everyone explains what they’re doing and why it’s important. Such a great channel.
yea. its almost like its a cooking channel or something...
sdertw Tasty is a cooking channel too, but I find the videos of them talking irritating. It’s like they’re trying to be super chill and hip.
you should try food wishes
Shayan Givehchian agreed he’s so funny. Him and Claire doing a video made my dreams come true.
Nicolle yeah! He talks kinda funny but he’s always got something good going on and he’s not afraid to laugh at himself!
Y'all didn't even show her eating it? TREASON!!
Shut up soy boy, stop pestering the stoner and go play your vidya games.
I agree, I would like to see her cut it also.
atpChar
Reevun you are toxic. There is nothing at all for being a stoner. Especially when it's used for medical conditions. I use it for my anxiety and chronic back and knee pain + mild/severe arthritis. Don't judge like that. Before you insult me by saying it's self diagnosed, no it is not. It's all diagnosed from my primary doctor. Be respectful and respect shall be returned.
Lawliet Ryuzaki stoner =/= using it for medical purposes
I would quit my job to come cut onions at this place
Get lost I saw Molly first!!!!🤨
So would I! LOL!
So would I and I'm 51 years old been cooking more than 40 years
*_"A B B. A-always, B-be, B-basting. Always be basting. ALWAYS BE BASTING!"_*
Third place you're fired
Follow that and you are on the road to becoming a master baster.
get out of my head!
lol reminded me of the anthony bourdain episode of archer. ABBAB: always be berating and belittling
Tosh T I
Brad: Fermented things
Claire: Gourmet junk food
Gabby: Comfort food
Carla: Comfort food, but Italian
Molly: Salt!
Molly is such a cute person
Mystearicia that's an understatement !!!
High key
Cute - Woman. Lady. Female.
Nah she a beeotch
She is fine!
That crackling sound that the thyme make when it hits the hot butter is one of my favourite sounds in the world.
Brad needs to leave the room if someone is filming. He's such a beautiful distraction
Venus Squad omg😂😂😂 (that's true)
No no no, everyone else should stop filming while brad is making sweet fermented goodness on film.
oh no, Molly is so fine
There were other people in that video?
People need to leave when brad is being filmed... even when he is not and Molly and Carla are being filmed... they should leave while Brad is in the building!😂😂 finish yo video after the master leaves
No cross section? No bite? D:
I have to know if it tastes as good as it looks!!!
This obviously isn't The Scott Rea Project or Binging With Babish. :D
they show it cut up in the last few seconds.
Thomas Spica its a pork chop basted in butter with thyme and garlic. How can that be bad...
"After you eat it you also want to keep flipping it so that it gets digested evenly"...
Glad to see Claire is feeling better
Also Brad !
Am I the only one who hates it when a cooking video doesn't include someone tasting the food at the end?
135f for a pork chop!?!?! Awesome to see you guys don't lie about temperatures like most places. USDA says you should do it to 145f but that's for people who buy pork at $1/lbs or just hate flavor.
'can feed two people'
yeah okay. I will eat that entire thing myself.
🐖
Where can i get a Molly?
Raves
Any ally Percocet’s are sold
I can get you one. Just pm me with your name, credit card number, expiration date and the 3 digit code. Next your social security number, mothers maiden name and dont forget your address so i can send it to you.
you can find a Molly at your local pub
Your local drug dealer
The ice... Melts?
Ryan Tse
Bahahahahaha! Dude that profile pic is f-ing hilarious! !!
Nope. She said it dissolves.
POOP!
Why you gotta laugh at the pic of his mom? That's rude.
CommentCop Badge#666
Hahahahahahaha!
I had to scroll too much before reading that...I got triggered badly when she said that ice dissolves hhnnngggg
Chef cooks 2 pork chops per shift.
In a restaurant, prepare butter garlic thyme ahead. About an inch deep. Place grilled chops in leave for 8 minutes. Flip at 4 minutes. Rest for 2 mins . Enjoy. 100 chops per shift.
BRAD IN THE BACK
John Smith dont really like molly. who else is there
And?
The goobalini!!
Came looking for this comment. Left satisfied.
He has to be there to tend to his ferments
I have never seen a more beautiful pork chop.
Just came to the comment section to read about Brad
This is the first time I've heard about continuing to flip the meat _during_ its rest. Very interesting.
Bet that smelt amazing! Also I like her commentary and the little notes on screen. Thanks BA
I love it when ice dissolves in water
I love it when someone says “This is not burnt!”
It looks amazing though, just teasing!
Why do people hate the word moist, it's just a word
Silly immaturity.
people are idiot
Basic stupid female thinking.
And yet people who complain about the word moist, have no issues saying the word moisture... just as she did in this video.
Meh, you can say the same thing for C*** F*** & S***. They're the same words for vagina, intercourse, and poop. It's a very status quo thing and sounds more harsh to the ear (moist vs juicy). Heck, I hear people say F*** before 6th grade and it took my until then to understand the context, but I still don't understand what the big deal is. American censorship is weird, too many sensitive people. Sex?! Oh no! Violence?! Hell yes queen!!!
Great demonstration! Only two videos in and I feel like Molly should have her own segment on the channel.
Molly and Brad video on ITS ALIVE (Cottage Cheese edition) 🤔
Cottage cheese has no live cultures. You moron.
This should have been titled "How to spend almost an hour babysitting one pork chop!" Looks absolutely stunning, though! :-)
OK As someone that cooks a lot of meat, I was surprised to hear that flipping the meat as it rests, helps to keep the cooking more even. Is this recommended for a thick steak like a ribeye as well? I always let it rest an additional 5 minutes after I'm done cooking it to medium rare.
I don't see a reason to do it. It just doesn't make sense to me that flipping it would do anything. She's the pro chef, but I cook a lot of meat, and never have heard of this before.
that looks soooo good!!! good job Molly😋😋
Didn't Carla do this very same recipe?
I love her apron!
Brining would actually draw water out of the muscle. That is simple osmosis. Water follows along the concentration gradient and the brine is a hypertonic to the muscle.
The reason brining makes meat juicier is because it prevents the contraction of muscles that would eventually force out liquid.
Hope that helps!
Thank you! As a Biology major I was like, "say what?" to her comment. I understood that "water follows to salt across a semipermeable membrane" Thanks for your help!!!
That porkchop will feed three people: me, myself and I
"As someone who's not really a pork chop person..."
Ruined it right at the end.
Moist is my favorite Canadian 90s rock band
Molly = auto thumbs up
"This will feed 2 people, maybe three."
...
Well I guess I am 2 people, maybe three...
Half the time I was drooling over the pork chop, the other half - over Andy's bubble butt in the back! lmao 😍😍😍
God, Molly is adorable ❤️
"this pork chop will feed 2 people....maybe 3"
hahhahahahahah, that thing us enough for me as well as sides
I need more Molly in my life, BA!
That double pork chop feeds ONE.
You are goddam right.
Have been researching and experimenting with recipes for thick, bone-in pork chops. This is the best I've seen - overcomes errors I have made. Have to read the popup text for the correct roasting temperature - 450F - hotter than I would have expected
Didn’t Carla do a video with the same recipe in 2015?
Its kind of hard to miss when Carla's version is suggested as the next video you may want to play.
I assume they didn't consider that the algorithms would notice similarities between 2 videos with almost exactly the same name.
Can't wait to see you make cottage cheese later. Is that going to be on an episode of It's Alive with Brad and Vinny?
Yo brad got real hot real quick.I need to stop watching this stoned
Well done Molly
This exact recipe was already done by Carla from a BA video in 2015... why was it redone as a “test kitchen” recipe?
You don’t have to brine pork chops.. unless you are in a restaurant.. other than that cook a thick pork chop in cast iron skillet on medium high heat 2 minute intervals each side till both sides are dark brown.. than check with thermometer to 130 degrees take pork chops and let rest with foil topped for 15 minutes..
Note: make sure chops are thick
what another substitute for juniper? i live in the Philippines and we dont really have those.
+Joma Cueto Gin (an alcohol used in some brines)
* sorry for all the edits😬
Cloves
great! over 30 minutes cooking to eat pork chop, who can beat that.
Molly is filling the hole in my heart left by Claire how is everyone at BA just the sweetest ugh
Could you do a reverse sear on the brined pork chop with this method too?
Molly looks exactly like a famous actress but I can't recall who. She's awesome!
exactly! but i can't remember who and it's gonna bother me the whole day. the one i have in mind isn't super famous, i think she's in a semi-big tv show.
Karim Swift are you thinking Kaley Cuoco from Big Bang Theory?
I don't think she looks like any famous person :/
Charlie Kelly I didn't? Check the usernames lol
mehxxx nah nah i literally have a screenshot of the actress but still can’t find her name
I'm beginning to think that it's Andy's goal to be in as many BA videos as possible.
I usually watch brad so when I kept seeing him I laughed a little
"Brown butter aromatic bath" is the way I want to die
It must be so fun cooking with all that top shelf equipment
hmmBEEFY Cast iron pan, a pot, and a bowl?
Foster Mcaffee for a pork chop?? Lol.
Skye White Why not
that be lookin like some cartoon food. I like that.
That's not how osmosis works.
Hahahha thank you!! Irritates me
Lovely
Moist!
David Olivares Molly or the pork chop?
ell witz LOL!!!
Molly’s attire brought to you by Cosmo Kramer!
I wanna see Molly make cottage cheese!
For a moment I thought she wasn't going to cut it. Lol. That looks yummy
I just tried this, without the basting, and even then the texture is firm yet juicy, with much more pork flavour than a simple pan fry.
It really is the best way ive tasted to prepare pork chops. I imagine spcifically bred pigs would produce even better flavour. The pan seared crust, plenty of pepper and a little salt due to the brine, makes a beautiful cut of meat.
Try it. Worth it.
Molly totally killed it in this video. So much valuable stuff. Precise, informative, well done!
Good golly Ms.Molly!!!!!
You don’t usually want to mess with the portion of sugar and salt and water. Was the ice measured out?
*ice dissolves*
it tends to melt, right?
Stijn Indeed
molly love
To me, the bone-in Pork Chop is the only way to go!
The meat along the rib is phenomenal. Have to try this, but I'm not a sugar guy, so I'd probably cut that back.
Cool vid, very informative!
Did this highly recommend.
I hate that people hate moist. Moist is how you talk about meat.
I don't care how hip we millennials think we are, no one should ever call a sufficiently hydrated piece of meat *damp*
But seriously good video as always
Xanderqwerty123 jeez
Salty much?
I AGREEEEE
Would opening your oven door (at home, non commercial oven) every 2 minutes at 450 be able retain a consistent temperature? Wouldn’t it make more sense to use a baking sheet that wasn’t preheated and not disturb the chop?
Brining does not push water into the meat. If that's all you wanted you would just soak it in pure water, salt would make it less effective! The brine pulls liquid OUT of the meat which in turn causes muscle tissue to breakdown and tenderize.
well you're both right but you're thinking too much of how salt extracts liquid. Salt interacts with the proteins in the meat to draw in and retain water within the cells, that's why you flavor your brine.
You're right, my phrasing is not quite right. What I wanted to say is that brine doesn't JUST push water in. First it pulls quite a bit of liquid out which is the important part of the process. Only after some time can the salt and water go back in. J. Kenji Lopez-Alt has done some really good experiments to show how brining really works, I'll see if I can find links.
yep, I know kenji's experiments :)
let's just say that Bon Appetit went a bit short on the brine explanation.
It's a friendly discussion based on facts and knowledge in the RUclips comment section, one of the rarest things on earth!
I thought that as well, I mean at least when you dry salt meat you're removing water from it (due to osmosis). But I guess the water comes back in once the salt levels in the brine and in the meat reach equilibrium ?
well done, right out of the book.
BRAD AND ANDY!
Where did Molly get her apron from?! I love it so much!
Where does Molly shop? Her style is great!
? she wears basic t-shirt’s and like work pants lol
I'm so proud of this surprisingly well-behaved comment section
We want Brad! We want Brad! We want Brad!!!
Molly 😍
I love Molly
I love moist things, Molly.
i know this is an old video, but if anyone sees this. why leave the skin on the garlic? does it make a difference in flavor, or is it just easier since you’re not actually eating it?
Most of these comments about Molly, especially her appearance are unnecessary. She is lovely but just leave her alone! Jeezus...
The ice dissolves? Lmao.. I thought we called that melting?
This looks delicious but your descriptions are whack.
Dissolving ice???? No
Caramelizing pork???? Nope
Poorly described brining process? Check
Feed 2 ppl maybe 3, u got to be kidding me. That isnt even enough for me, i eat 2 double cut pork chop as appetizer cuz its not filling at all. There is no way 3 ppl can eat in just one double cut chop. If u eat like normal ppl and not like me then one double cut chop might be enough but only for one person.
Love this recipe, but you don’t need to flip it while it rests. That’s just overkill.
DO NOT FOLLOW THIS RECIPE AS EXPLAINED. I cut the salt measurement to just less than 1/4 cup and it was still way too salty. After cooking the chops tasted as salty as a McD's sausage 🤢 If you use the 1/2 cup measurement I can't imagine that the chops would be edible. You're welcome!
I made this yesterday using 2 large pork loins. It was disastrously salty. Couldn't be eaten. 1/2 a cup of salt is just WAY TOO much.
Sekure I agree. I used one cup of salt for a 20 lb. turkey. So I bet 1/2 a cup for a single pork chop would be over kill. Plus the butter bath and salt on top at the end? And she didn't even cut into it or taste it. You don't ever re-season unless you taste it first. These are "professionals?"
I agree, I would use about 8 cups of water for that much salt.
Love her
Can i do this with a beef stake? And if i can what cut of beef would it be?
everyone is cooking pork but no one is cooking dog. do something original bon appetite!
Corned Dog and Cabbage
Dog was so 2011.
right? now they need a chinese chef to cook bizarre foods
Do some 🐱 nxt
I like how no-nonsense she is! Straight, to the point, and very knowledgeable. It looks amazing!
am I the only one who has an issue with the way she talks? lol
WubbaLubbaDubDub no she has an annoying voice
A bit of vocal fry
WubbaLubbaDubDub Yes.