The food lab better home cooking through science ( PDFDrive ) 809

which is what I like my pork cooked to) while simultaneously crisping the exterior Luckily, we’ve already studied this very same engineering problem applied to prime rib (see “How to Roast Beef,” here) Remember: the hotter your oven temperature, the more uneven your roasting will be So, for example if you cook a crown roast in a 400°F oven, by the time the very center is at 140°F, the outer layers of the meat are well past the 165° to 180°F mark Roast it in a 250°F oven, and you can get the entire thing pretty much exactly at 140°F from edges to center Then all it takes after roasting is a rest and a quick bang into a 500°F oven to crisp up the fat on the exterior Q: Neat! And what about flavoring? If you want to be all fancy-pants about it, you can add other seasonings to the exterior in addition to the kosher salt and black pepper I opt for Herbs stuffed into the center would be nice, as would be garlic, shallots, citrus fruit—whatever tickles your fancy (pants) Some folks even like to fill the center with sausage or bread-based stuffing (like the Classic Sage and Sausage Stuffing here It’s a fine thing to do if you have tons of guests to feed, and a solid stuffing like that will actually improve the cooking qualities of the pork, as it acts as an insulating barrier to heat Do note, though, that it will dramatically increase cooking time—count on up to an hour more Or, better yet, count on your thermometer Q: I’m the kind of person who likes to wear a hat just to go pick up the mail What would you suggest for someone like me? Go ahead and put cute little paper hats over the ends of the bones before serving to cover up the charring they will get (or, if you prefer, use foil hats while they cook to prevent them from charring) You can buy those paper hats online very cheaply Personally, I like the primal nature of the way charred ribs look, enough so that I had my wife’s engagement ring delivered to her on the bone of a wild boar chop Isn’t that romantic? ... Go ahead and put cute little paper hats over the ends of the bones before serving to cover up the charring they will get (or, if you prefer, use foil hats while they cook to prevent them from charring) You can... online very cheaply Personally, I like the primal nature of the way charred ribs look, enough so that I had my wife’s engagement ring delivered to her on the bone of a wild boar chop Isn’t that romantic?