The culinary arts are not my strong suit. Going out for lunch or an early dinner is increasingly rare. Delivery is great, but pricey. I end up cooking quite a bit.
Most who read this are likely much better cooks than me. Since retiring, my skills have improved a bit. More often than not, I like my cooking. Figuring out something different from the same old stuff is the challenge.
With a few exceptions, quick and easy is the goal. Following a recipe is rare (outside of baked goods). I’ll look over two or three online the first time I make something and then go my own way. The finished products are almost always edible with some approaching pretty good.
The AI mode is great for answering fairly complex questions. Instead of searching for recipes with a particular ingredient, I search for the best way to prepare that ingredient. In addition to recipes, AI generates a summary with a wealth of information about cooking methods, seasoning options, tips for success, and more.
I’m guessing I’m not the only person to search for “recipes with” several ingredients on hand. Without AI, sometimes I see something to try, sometimes not. The AI mode yields a summary of how great the ingredients go together (AI is very positive!) with several basic suggestions and, of course, recipes.
The grocery where I shop sells packages of five boneless pork chops for five dollars. Quick and easy works, but following the AI-generated suggestions makes a HUGE difference. Once I had great, going back to meh wasn’t an option.
I have no interest in becoming one of those recipe blogs. At the same time, I hate to rave without sharing my recipe. It’s less of a recipe than a process.
1) Brine the chops for 30 minutes in a zip-lock bag with 4 cups water, 1/4 cup salt and 1/4 cup sugar (and maybe lemon and/or an aromatic herb or two). A longer soak doesn’t help and may hurt.
2) Pat dry with a paper towel, dredge in flour (some use corn starch and/or add seasoning), dip in egg wash, and cover with breadcrumbs. I’ve used instant potatoes (which I wouldn’t do again), Italian seasoned breadcrumbs, Panko, crushed Ritz crackers, and crushed corn flakes.
3) Cover, place in the refrigerator for about thirty minutes, and then saute in hot oil about four minutes per side.
Every step matters. The brine tenderizes and adds flavor. Dredging gives the egg wash something to stick to. The last thirty minutes in the fridge sets the breading so it stays on during frying.
The AI mode for searches is the tip of the iceberg. AI is everywhere. The capabilities–good and bad–boggle the mind. I appreciate the convenience, but am grateful I don’t need to worry about losing my job or grading AI-assisted assignments.
As always, thanks for stopping by.