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/ck/ - Food & Cooking

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4221465 No.4221465[DELETED]  [Reply] [Original]

Please fucking help me because I've never made pork before and have no idea what I'm doing.

So, I have this huge hunk of pork. It's about a foot long, I know it's part of the loin, but not sure which part. (Might anyone know if I've got a 3lb or 5lb cut?) Anyway I decided to make it Julia Child style, and got it all marinated in preparation for her casserole-roasted pork recipe.

Looking back over the preparation section of the pork chapter, though, she seems to insinuate that if you've got a boneless roast (as I do), that it should be "rolled and tied." Now, I haven't done that. She doesn't seem to have any instructions on how to do that. Do I really need to? Also, should I make the whole thing or cut it in half and make two different dishes with it?

Picture somewhat related, the cut I have is a little more "flat."

>> No.4221486

is this you, https://twitter.com/ladyatreides ?

>> No.4221488

i think it cooks more evenly if it's rolled and ties, but i don't think it's necessary. if it's marinated and not overcooked it'll stay moist.

>> No.4221493

you don't need to tie it. it's already a cylinder of boneless pork loin. It just needs to be roasted at 325 for about 3 hours considering you have about a 3.5 lb roast (1 foot).

>> No.4221497

Rolling and tying serves to make the flattish and irregular roast into a uniform round shape. This makes sure that the narrow end does not overcook while the rest bakes, etc. This is especially important with some boneless roasts/cuts like bones leg of lamb, which ends up as a weird flat sheet of meat that would cook poorly.

If the cut is already fairly uniform and regular you could probably skip it.


Put simply, slipknots arrayed one after the other. With practice and/or some thought it is pretty easy.
http://www.youtube.com/watch?v=KAXYGu5iQ
skip to about 8:30 to hit a pretty good example.

>> No.4221498

>>4221486
No.

Hahaha holy fuck I this is the throwaway tag I use for all sorts of skeezy shit.

That girl is in for a surprise.

>>4221488
Even if it's a dry marinade?

>>4221493
Cool beans, thank you.

>> No.4221520

>>4221497
Thank you! I love Alton Brown, I'll enjoy watching this.

Still though, I don't feel very confident in my ability to cut the loin into one big, flat, even piece, so I think I'll just roast it as is. It's a pretty uniform cut. I'll experiment when I'm not making a meal to impress.

>> No.4221533

>>4221520
>cut the loin
ah, I just meant to point out the tying method.. though a split/butterflied pork loin with some sausage or stuffing rolled inside, tied and roast is pretty neat, trust me.

>> No.4221550

>>4221533
Would you still tie it even if you didn't cut it, though?

Sorry if I seem a bit clueless here...