The food lab better home cooking through science ( PDFDrive ) 823

STEP 11: SLICE IT IN HALF If you want to roast your porchetta all in one go on a single baking sheet, you should slice it in half right now into more manageable pieces Use a very sharp chef’s knife or carving knife and try to do it in a single stroke instead of sawing, for the nicest presentation Then wrap it very tightly in plastic and refrigerate at least overnight to give the salt and baking powder some time to work their magic (You can, of course, skip this step if you’re in a real rush to get pork in your mouth.) STEP 12: READY TO ROAST When ready to go, preheat the oven to 300°F, with a rack in the lower-middle position, and remove the porchetta from the fridge You can cook both pieces side by side on a single rimmed baking sheet with a wire rack set on top of it, or roast just one half in a roasting pan and freeze the other half Because of its high fat content, porchetta freezes very well Just be sure that it’s wrapped airtight in foil and plastic or, better yet, vacuumsealed in a FoodSaver-type bag, to prevent freezer burn * Or, more accurately, the technique that had been known to large swaths of the world for millennia, including China and Scandinavia, finally made inroads into North ...STEP 12: READY TO ROAST When ready to go, preheat the oven to 300°F, with a rack in the lower-middle position, and remove the porchetta from the fridge You can cook both pieces side by side on a single rimmed baking sheet... roasting pan and freeze the other half Because of its high fat content, porchetta freezes very well Just be sure that it’s wrapped airtight in foil and plastic or, better yet, vacuumsealed in a FoodSaver-type bag, to prevent freezer burn... wrapped airtight in foil and plastic or, better yet, vacuumsealed in a FoodSaver-type bag, to prevent freezer burn * Or, more accurately, the technique that had been known to large swaths of the world for millennia, including China and Scandinavia, finally made inroads into North