Pork entrecote

Pork entrecote

Category: Meat dishes

Ingredients
Pork on the bone	2 pcs
Soy sauce	1 tbsp. l.
Grill seasoning	0.5 tsp
Salt, pepper to taste

Cooking method

• Marinate the meat in a mixture of salt, pepper, soy sauce and grill seasoning for at least 40 minutes.
• We put it in the deep fryer bowl, select the temperature from 180-200, the time from 15 to 20 minutes (the time depends on the thickness of the pieces), I checked the readiness with a temperature probe, I got 18 minutes in time.

The dish is designed for

2 servings

Time for preparing:

20 minutes

Note

The meat turned out to be juicy, the husband said it resembles a barbecue.



An entrecote in classic French cuisine of the past is a piece of ox meat, cut between the ribs and the ridge; in modern cooking - any piece of meat (mainly beef) without bones, the size of a palm and 1-1.5 cm thick.

[Tanyulya]

Tanyulya,

readiness checked with a temperature probe

Tan, and what is the temperature? inside a piece?

[Tanyulya]

Tanyulya, Tan, and what is the temperature d. B. inside a piece?

For pork, 71 degrees is enough and juicy and ready. (It's not me that smart, I read it in a book)

[Tanyulya]

Tanyulya,
Thank you. Is there anything about other meat in this clever book?

[Tanyulya]

Tanyulya,
Thank you. Is there anything about other meat in this clever book?

Chichas

Fried minced products
Beef, veal, lamb, pork 71 ° C
Chicken, turkey 74 ° С
Beef, veal, lamb steaks
Medium semi-baked 63 ° C
Medium readiness 71 ° С
Ready-made 77 ° C
Pork
Chops, fried chunks: Medium 71 ° C
Chops, fried pieces: Cooked 77 ° C
Ham, long cooked 61 ° C
Fresh ham 71 ° С
Fresh sausage 71 ° С
Poultry (turkey and chicken)
Whole bird at least 74 ° C
Breast at least 74 ° C
Lower leg and thigh at least 74 ° C
Stuffed 74 ° С
Eggs
Fried yolk and white must be firm
Omelet 74 ° С
Boiled 74 ° C
Fish check the readiness with a fork, the pieces should be easily separated

And here's another

• beef (steak or tenderloin) - from 54 ° С ("with blood") to 61 ° С ("fried");
• beef (roast beef) - 50-54 ° С - meat with blood, 54-57 ° С - medium roast, 60-65 ° С - medium cooked, 68-74 ° С - well-done meat (the same temperature readings are suitable for determining the readiness of the leg of lamb);
• beef (brisket) - from 58 ° C to 61 ° C (depending on the degree of roast).
• pork (neck, ham, carbonade) - not less than 66 ° С, not more than 71 ° С;
• pork (ribs) - not less than 66 ° С, not more than 71 ° С;
• lamb (shoulder, roll) - from 57 ° C to 60 ° C (depending on the degree of roast);
• lamb (ribs) - not less than 60 ° С, not more than 63 ° С;
• chicken - not less than 74 ° С, not more than 77 ° С;
• duck - from 58 ° С to 60 ° С.
• turkey - not less than 74 ° С, not more than 77 ° С;
• goose - not less than 74 ° С, not more than 77 ° С.

[Tanyulya]

Tanyulya,
Wow! Thank you very much! What you need :) in the evening I will copy it into a notebook

I'll write it down !!!!

Write, girls, write. As I bought this probe, I measure everything with it and meat on kebabs, but I measured my temperature

[Tanyulya]

Tanyulya,
Do you want to talk about it?
Tanyush, come on then, boast with a probe I have it, but suddenly I need yours We need to wipe it later - well, except for temperatures

I have Tescom's electronic.

I have Tescom's electronic.

Girls, but they offer me a temperature probe only with ... an oven together
Thank you, Tanechka, I copied it too

Tanyulya, thank you very much!
She took both meat and potatoes into the bookmarks. Moreover, all temperature conditions are included.
Hurray-ah, now I will not be afraid to underfry.

[Tanyulya]

Tanyulya, tell me, did you make this dish in an air fryer or in an ordinary one?

[Tanyulya]

Tanyulya, tell me, did you make this dish in an air fryer or in an ordinary one?

I made the meat in the Air Fryer. I don’t have the usual one (for about 10 years I took it to the garbage chute, she stayed there for 5 minutes and someone took her)

What a fine fellow you are! And my hands do not rise to throw out. It's all a pity, though except for fries for children and donuts, I don't do anything in it.
And a good product does not lie in the trash, this is not a store, you do not have to pay.

I usually put what is not necessary in clean bags neatly and write a note that is inside. For example, recently a TV (regular, CRT, not flat). I got rid of it before moving.
I put it with a note that the TV is working properly, the remote control is inside. In 15 minutes I walked - it was gone.

And there is less garbage on the planet.

I ordered a thermometer for meat with ozone, I'm waiting. This is the same as the temperature probe?

Today I baked 2 pieces of boiled pork, I liked it. I'll leave it to rest, cut it tomorrow and eat it on sandwiches. The main thing is to hide it better so as not to gobble it up, without bread and mustard.

Entrecotes are pickled. As a seasoning I took Sweet heat BBQ from Santa Maria (something like smoked paprika + other spices for grilling).

[Tanyulya]

TanyulyaThanks for the awesome recipe!
Marinated in the morning, cooked in the evening. Children brought friends, friends "fainted" I was told that it was high time to open a restaurant.

[Mirabel]

Mirabel,
By the way, yes - my all are also delighted with this Tanyushin recipe!

The beauty here is simplicity. Nothing more, result

I had a piece of paper to the temperature probe and there are the following temperatures:
pork
84 degrees (meat must be well cooked)
bird
89 not stuffed
90 stuffed
beef
65 with blood
68 pink
73 well cooked
veal
75 pink
78 well cooked
lamb
80 pink
82 well cooked
fish
70
baby milk))
35 ideal temperature for a bottle of formula
25 room temperature

and how is it true?

Thank you! A plug-temperature probe is coming to me, let's compare the data from the instructions later!

And who knows how true: girl-th: I came to the conclusion that everywhere they write differently: pard: then we take the average

Today I cooked pork in the airfryer and turned it off at 73 degrees.
Everything was ready ! Even a little dry in thin places.

Tan, I found your recipe for pork entrecote:

For pork, 71 degrees is enough and juicy and ready

, and on the scale of the temperature probe, the pork wants as much as 110 ... are they lying, or what, bastards?