Tips for Making a Tender Pork Roast- Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 3 июл 2024
- Thomas Joseph shares all his tips for making the most tender and juicy pork roast. He'll explain how to season properly, how to truss to ensure even cooking, how to sear for optimal flavor and texture, and the best way to carve so that you'll have just the right proportions for serving.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Great video Thomas! I learn so much from you, thank you!
Glad to see you again, Thomas. Another great video, thank you! 😃
This is a great way to cook pork. Thank you so much for this. Happy holidays!
I seem to be missing something, you say you want to sear the roast at 450 then reduce the temperature. But that is not shown clearly. You put the roast in at 450 then the next step you say is leave for 40 minutes until the internal temp reaches 130 then you rest the meat. But you never show the turning down the temp part. Please clarify, thanks.
He ate the best piece! He can do no wrong, great video😉
Very informative! Thank you!
I like the way that You explain everything and your recepis are so good and delicious milkman.
Looks yum..😊😊
Thanks, Tammy Jo!
In my country (Romania) we use that membrane to wrap a dish similar to a meatloaf called "drob". Traditionally we cook it for Easter with the insides of the lamb (heart, lungs, kidneys, liver) and lots of spring onions and garlic, and lots of dill and parsley. Then we wrap it with the membrane and cook it. If it weren't for the membrane the dish will be dry, but with that fat melting inside, it stays juicy. Maybe it sound gross for most, but I assure you it's delicious.
It sounds great to me.
You have not been as often as you use to be on RUclips! Hope see often cause your receipts are just great! when you give information about temperatures are you giving then in Fahrenheit? Saludos desde Mexico
Yes hey are Fahrenheit
What kind of refrigerator is the one behind you?? Love it!!!
C. A. Poole looks like Subzero but i’m not 100% sure
Thomas or Shira I'd love to see a video on Sushi!!! Thomas could do one explaining the mat, the types of rice, ect. especially a rainbow veggie sushi. and Shira has the besttt unique healthy recipes. i searched and couldnt find a single video of you guys doing any sushi! i make veggie sushi all the time and its amazing. id love to see this, thanks!!
I think Shira is still on maternity leave.
Hi. What do you think about using powdered sugar instead of granulated sugar when making cakes? Does it make any difference in the texture of the cakes? Thank you.
HAPPY THANKSGIVING 2018 🦃🦃🦃🦃🦃🦃🦃
#kitchenconundrums: could you share the recipe for a fool proof homemade HAZELNUT PRALINE PASTE (PRALINÉ), please? Thank you.
Can you tell us how to roast chicken and fish
Great how to David, ur the best😍💋🇺🇸
Question: wouldn't the meat be cold if I leave it out of the oven for 20 minutes?
No because it came out of a very hot oven and it's a dense piece of meat. The internal temp will rise about 10 degrees over 10-15 minutes while resting. Meats cooked to this doneness aren't supposed to be served hot, just pleasantly warm.
If your kitchen is very cool you can lightly tent the roast with foil but not too tightly, especially if your internal temp was higher than your target. If you used a wired probe thermometer I would leave it in while resting so you can monitor the temp gain from carryover cooking.
Gee DoubleU Aaaalright! I didn’t know that!
Thank you!! :D
No, it’s something called carry-over cooking. Heat (as an energy) wants to equalize with its surroundings. So a roast will have a higher temp on its exterior than its center. Those temps will want to average each other - exterior cools a bit as that engery migrants to the center and thus the center continues to rise.
This is a good article: www.cooksillustrated.com/how_tos/6369-all-about-carryover-cooking
I’m suspicious about that cut of meats ability to absorb the fat (from barding). Would love to see some science on that. I do believe that colefat would make a decadent exterior.
Sage yes, Fennel yechhh :)
I don't like the fennel either.
Fennel oil is more mild, but I love mustard.
Fenneliness. XD
I don't think it's accurate to say that the caul fat will melt into the pork. It certainly wont replace intramuscular fat.
Your ideas, recipes, and tips are sound, you definitely show well on camera.
One suggestion: your commentary is too verbose. The point you're making gets lost is a sea of words. Example: when talking about the temp of the roast roast before cooking, you went on for what seemed forever, instead of simply saying "Allow the roast to come to room temp before putting in the oven to assure even cooking."
The pork looked a little over done. The rest of the dish looked... oh wait, there was no rest. Sry Thomas, this is the first time you have let me down a bit. No offence, just an observation.
The "You Guys" has gotten incredibly annoying.
No it ain't!
It's not really, you guys.