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Soggy Shake N Bake

Discussion in 'General Topics' started by links_slayer, May 29, 2007.

  1. links_slayer

    links_slayer Master of the 3-Putt Par
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    Okay,
    I don't know why this happens EVERY time I make Shake N Bake pork chops. The edges are incredibly crunchy but the middle is incredibly soggy. I follow the instructions to a T. Anyone have this same problem or willing to share a solution (other than "Don't use Shake N Bake" or "Just eat the edges")? I've tried, with little success, to duplicate the recipe but have come up short.
     
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  2. 99%evil

    99%evil Banned

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    Would baking them on a rack in the pan allow the center to not be soggy?

    I loves the shake and bake pork chops...nummers.
     
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  3. links_slayer

    links_slayer Master of the 3-Putt Par
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    Tried it. Same results. In fact, I've tried just about everything: Foil, parchment, butter, veg. oil, rack, covered (I know...), tented, slightly hotter and cooler temp, shorter and longer cooking time, I just can't get it right.

    You're right....they're delicious, but even moreso when crispity crunchity like mother nature intended.
     
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  4. imthatguy

    imthatguy Lifetimer/Former Mod
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    Try tenderizing the meat prior to coating. Immediately after coating, put them on the broil setting for a few minutes per side, then return to regular baking. It should seal the outside better that way.

    Hope that helps/works for you. :)
     
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  5. links_slayer

    links_slayer Master of the 3-Putt Par
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    Thanks for the suggestion. I have the 2nd week of July off. I think I may devote it to developing this cooking method to perfection.....stay tuned for results.
     
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  6. Wooly1

    Wooly1 Well-Known Member

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    This is going to sound really dumb... but I have had some similar problems so I finally just cut them all in half.. aka made smaller pork chops and wallaaaaaaaaaaaaaaa problem solved! This may or may not be a solution you like but it worked for me! best of luck... let us know what you came up with if you solve the problem!
     
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  7. links_slayer

    links_slayer Master of the 3-Putt Par
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    Hmmmm. I believe you may be on to something, sir. I shall try this next time Shake N Bake is on the menu at Chez Slayer.:happy:
     
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  8. abby99

    abby99 Admin / Chip Magpie
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    Be sure that you fully preheat your oven first. Also, check your oven temp with an oven thermometer. Electric ovens are often uneven. What kind of a baking sheet (material) are you using?

    Cutting them in half sounds like the easy solution.
     
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  9. falstaff

    falstaff Faux Clay Nation

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    Also, it may help to put the chops closer to/further away from the heat source. If your oven has adjustable height racks, maybe experimenting with moving the rack up and down would allow for more even crispiness.

    Hungry now, gotta go. :wink:
     
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  10. babujit1

    babujit1 Well-Known Member

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    Plus this would give you a little extra "crispity crunchity" goodness.

    Mmmmmmmm crispity crunchity.












    Shake....
     
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  11. Captn_All_In

    Captn_All_In Creativity Alliance

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    I was going to suggest the same thing...broiler for a minute or two then bake
     
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  12. the3rd

    the3rd Well-Known Member

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    Very true. An oven thermometer was one of the best investments I made to improve my baking results. Actually electric ovens are more even than gas, but highly inaccurate and take forever to get to temperature. I would suggest an unglazed earthenware tray. I have a couple from Pampered Chef that work well. Preheat the oven with the tray inside. Are you using fresh or frozen chops? If they are just a little bit frozen in the center, they will get soggy.
     
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  13. BlindSquirrel

    BlindSquirrel Well-Known Member

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    ...and bake, baby! :wink:
     
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  14. tastic

    tastic Well-Known Member

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    You may want to sprinkle extra shake and bake after laying them on the baking sheet, especially in the centre of the chop...the extra stuff will sop up the juices as it cooks to the surface of the meat allowing the outside to still crisp...

    or get yourself a deep fryer :wink:
     
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  15. OnTheButton

    OnTheButton Well-Known Member

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    "I don't know why they call it Hamburger Helper... It seems to do just fine all by itself!"
     
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  16. Hokemon

    Hokemon Faux Clay Nation

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    Thick chops should be pan seared over HIGH heat to seal in juices first, then finished in the oven to yummy goodness throughout (which kinda eliminates the Shake-n-Bake deal). Therefore, the moral of the story is thinner chops work best with the Shake-n-Bake method. Good luck!

    Does this mean you belong to the Shake-n-Bake Nation?
     
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  17. Big Mike

    Big Mike Faux Clay Nation

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    This was going to be my suggestion as well. My wife used to sell Pampered Chef stuff, we have a bunch of the stoneware and it works better for pretty much everything.
     
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  18. links_slayer

    links_slayer Master of the 3-Putt Par
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    Tried it. No dice. Deep Fryer? Check....haven't dabbled with the pork chops yet though.

    I agree. I only use thin cut chops for S-N-B and save the extra thick chops for the grill. Mmmmmmmm.

    Is this the same stuff that the Pampered Chef pizza stone is made of? I'll have to borrow the in-laws' stont if that's the case.
     
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  19. mattjrocks

    mattjrocks Well-Known Member

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    I'd rather grill with FIRE!
     
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  20. links_slayer

    links_slayer Master of the 3-Putt Par
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    Yes, there's nothing like going back to our cavemen ancestry and cooking raw meat over an open flame.

    Your post is rather pyromaniac in nature....I like it.
     
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