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Kotlet schabowy again. I love it.


Dorota7511 1 | 6
25 Oct 2010 #1
I have just eaten a dinner, and I must admin, that I love kotlet schabowy. Is it strange?
I'm 36, I eat it very often and I still love it!
Polanglik 11 | 303
25 Oct 2010 #3
I love kotlet schabowy

I totally agree .... I never seem to get tired of it :o) I had them yesterday; today for my lunch I had liver with onions and new potatoes ...mmmmmmmmm
poland_
25 Oct 2010 #4
I have just eaten a dinner

Bingo
pgtx 29 | 3,159
25 Oct 2010 #5
i love schabowszczak! the ideal dinner...

Ideal Polish dinner

;)
Seanus 15 | 19,706
25 Oct 2010 #6
It is really nice but I can't have it often. It's great as a Sunday dinner with some potatoes or Silesian dumplings. Oh, and some raw salad. If you lead an active lifestyle then you can burn it all off.
zetigrek
25 Oct 2010 #7
I'm 36, I eat it very often and I still love it!

I eat it very often and still hate it!
pgtx 29 | 3,159
25 Oct 2010 #8
still hate it!

don't you dare to say it!!!!!!!!!!!! lol
dtaylor5632 18 | 2,007
25 Oct 2010 #9
It tastes more German than Polish:/
zetigrek
25 Oct 2010 #10
like golonka ;)
guesswho 4 | 1,289
25 Oct 2010 #11
It tastes more German than Polish:/

Well, it's a correct statement, I ate it in Germany too. It's a same with bigos, Poles say it's theirs and I've met Ukrainians who said it's theirs too. It doesn't really matter as long as it taste good.
pgtx 29 | 3,159
25 Oct 2010 #12
It tastes more German than Polish:/

like golonka ;)

traitors!!!!!
dtaylor5632 18 | 2,007
25 Oct 2010 #13
Guess you could also throw Pierogi also into that basket as most Russians would also tell you it's their dish. Most food from that region tends to mix and be very similar to other dishes from other countries.
Wroclaw 44 | 5,387
25 Oct 2010 #14
''Kotlet schabowy again. I love it''.

it's nothing more than a pork chop, but without the flavour.
dtaylor5632 18 | 2,007
25 Oct 2010 #15
it's nothing more than a pork chop, but without the flavour.

And it's been battered to hell with a rolling pin! Why people want to mutilate meat like that is beyond me!
convex 20 | 3,978
25 Oct 2010 #16
It's called "gettin' your tenderization on".
Olaf 6 | 956
25 Oct 2010 #17
Good thing with schabowy is that it loves you back. Unconditionally.
dtaylor5632 18 | 2,007
25 Oct 2010 #18
It's called "gettin' your tenderization on".

Keep it for steaks!!!! grrrr angry David hates people fecking up food! :D
aphrodisiac 11 | 2,444
25 Oct 2010 #19
oh, that reminds me, I have one in a fridge - mniam:)
guesswho 4 | 1,289
25 Oct 2010 #20
Guess you could also throw Pierogi also into that basket

I know, it's just that I like bigos and pork chops but I'm not into pierogi that much :-) Oh, stuffed cabbage is OK too.
convex 20 | 3,978
25 Oct 2010 #21
Keep it for steaks!!!! grrrr angry David hates people fecking up food! :D

Pork can be beaten up, nothing wrong with that. There is no reason to take a mallet to any cut of steak worth eating.
f stop 25 | 2,513
25 Oct 2010 #22
It's called "gettin' your tenderization on".

exactly! Many people ask me how do I make my porkchops so tender.. I won't tell them this secret.
Incidently, for conch, banging it is the only way to make it tender as well.
dtaylor5632 18 | 2,007
25 Oct 2010 #23
There is no reason to take a mallet to any cut of steak worth eating.

Unless it's a cheaper cut...
Why is it that so many people don't take the time or have the patience just to cook the meat for longer. Tenderizing it only will make the cut drier.
Wroclaw 44 | 5,387
25 Oct 2010 #24
Tenderizing it only will make the cut drier.

that's usually the problem with the famous kotlet
convex 20 | 3,978
25 Oct 2010 #25
Why is it that so many people don't take the time or have the patience just to cook the meat for longer. Tenderizing it only will make the cut drier.

Regarding a cheaper cut of steak, there is nothing to do with cheap other than cook it for hours.

Why would tenderizing dry it out vs say frying it for god knows how long? If you beat the thing and soften up, you don't have to fry it as long to get it tender. At least I think so, most of my work is done on balcony :)
dtaylor5632 18 | 2,007
25 Oct 2010 #26
tenderizing

This tends to break up the tissue fibres too much and allows the natural juices to be released too quickily. Fry on a very high heat and finishing in the oven will give you a much better tasting cut of meat, especially if you then allow it to sit for at least 5 mins after cooking.
pgtx 29 | 3,159
25 Oct 2010 #27
that's usually the problem with the famous kotlet

i do it very lively... my neighbors always know what i make for dinner...
convex 20 | 3,978
25 Oct 2010 #28
This tends to break up the tissue fibres too much and allows the natural juices to be released too quickily. Fry on a very high heat and finishing in the oven will give you a much better tasting cut of meat, especially if you then allow it to sit for at least 5 mins after cooking.

I thought that the majority of the juices are from the fat, which aside from pulverizing the thing, shouldn't be too much of an issue.

Meh, pork is for the days when you're roughin' it anyway :)
Wroclaw 44 | 5,387
25 Oct 2010 #29
pork is for the days when you're roughin' it anyway

don't say that on a Polish forum. it's the national choice :)
dtaylor5632 18 | 2,007
25 Oct 2010 #30
I thought that the majority of the juices are from the fat, which aside from pulverizing the thing, shouldn't be too much of an issue.

Not always, a lot of the juices are held up in the meat also. Good marbling on red meat steaks will make for juicier steaks. On pork cooking it on the bone is as good as cooking it with the fat. Many high end kitchens will cook the fat and the meat seperate and deliver it to your as if it has been cooked together;)


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