Chemistry of Christmas Cookies

I have repeated many times here that I am not much of a baker. I love desserts so you might wonder why. It is because you really need to be precise with baking. Me? I like to estimate and experiment. That typically doesn’t work well with baking. I am, though, a big fan of Alton Brown and the understanding of food science he brings to the art of cooking.

Live Science has recently brought an Alton Brown level of analysis to the chemistry of Christmas cookies. Any baker worth their salt should take a look so they know what is happening in that mixing bowl. Take a look here.

Sage Pork Chops

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The science behind this great dish is simple, heat and spice!

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A little salt, pepper, sage, butter and bouillon.

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Look at those beautiful chops.

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The bouillon making a broth.

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Time to eat!

Sage Pork Chops

Prep Time: 30 Min | Cook Time: 1 Hr | Servings: 6 servings


2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon


Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.

Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Nutritional Info: Amount Per Serving Calories: 159 | Total Fat: 7.8g | Cholesterol: 75mg Powered by ESHA Nutrient Database


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Categories: Low Carb, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

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