tag:blogger.com,1999:blog-7173052990851751381.post4156911232210694198..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity ButcherChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7173052990851751381.post-56020824567147269572018-03-18T17:37:55.655-04:002018-03-18T17:37:55.655-04:00Hi Chef John, I am a huge fan and have been follow...Hi Chef John, I am a huge fan and have been following you for some time now. I want to thank you so much for your wonderful recipe videos and your delightful presentations of your recipes. You have been such an inspiration for me and can't thank you enough for your patience, wit and cheerful personality. I will be trying your Porchetta recipe for Easter, however can you suggest a substitute for caul fat. I have searched everywhere but I can't find a butcher who sells it. I even checked on Amazon but they have only one merchant and they are selling it in 10 lb packs at $11 a pound. But for this senior on a fixed income a little beyond my budget. I hope you can give me a suggestion as I really would like to try this dish for my family this season. Thanks again and bless you for your kindness.Irishlasshttps://www.blogger.com/profile/14439377265595746123noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74343237356829795492018-01-17T15:42:15.948-05:002018-01-17T15:42:15.948-05:00140F is perfect. By the time it rests it is just s...140F is perfect. By the time it rests it is just slightly above and it will be done but slightly pink, juicy and perfect. Many sites claim to look for a internal temp of 160!😲😞 Loved your video.Kim Quinnhttps://www.blogger.com/profile/15451474923511364527noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27323818500477579002017-03-28T09:15:55.619-04:002017-03-28T09:15:55.619-04:00Leisa: Thank you so much for your Cooks Notes! T...Leisa: Thank you so much for your Cooks Notes! They were very helpful.Sallyhttps://www.blogger.com/profile/02202463147917151854noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38802760202474120642015-08-31T22:13:00.624-04:002015-08-31T22:13:00.624-04:00Cooking is a skill every person should have, even ...Cooking is a skill every person should have, even if it is just basics, but you're more elaborate dishes are fun for him to experiment with and learn from, which increases creativity, and with him on the spectrum, that's even more important!!! My girls like to bake, but both my boys love to cook...we have many dishes passed down through the generations but it is so nice to not have the same "boring" meals! The passion to cook comes from my mom, not me! I am pretty sure your "style" of teaching has everything to do with the enthusiasm he has choosing a recipe, and really making an effort to put forth a great dish, so kudos to you!Anonymoushttps://www.blogger.com/profile/09815998931409165455noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23536685461761981002015-08-31T21:41:43.497-04:002015-08-31T21:41:43.497-04:00Thank you! That's so nice to hear. You've ...Thank you! That's so nice to hear. You've clearly done an amazing job of raising him. :) Proven fact that teens who learn to cook, live happier, healthier lives! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11671959981684139542015-08-31T21:17:58.311-04:002015-08-31T21:17:58.311-04:00Chef John I wish to thank you from the bottom of m...Chef John I wish to thank you from the bottom of my heart. Your video instructions, along with your humorous commentary, have turned my son into a huge fan of yours! To teach these skills to a teen boy is commendable. He has made the stuffed pork loin as well as chicken Kiev so far, both were picture perfect and tasted even better!Anonymoushttps://www.blogger.com/profile/09815998931409165455noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4795291953206723592014-09-28T12:43:04.305-04:002014-09-28T12:43:04.305-04:00Chef John: Thank you for this excellent video. I...Chef John: Thank you for this excellent video. I prepared this roast using your technique for a very large beach dinner party (26 people). I used 2 full loins, cut in half. Rubbed inside with olive oil and garlic, lay prosciutto, spinach and parmesan cheese over top and rolled. My butterfly technique needs some polish, but I will tell you that without your video it would have been a disaster. Very sharp knife makes quick work. With your video it looked professional. Everyone commented on how beautiful it was. Unlimited stuffing possibilities.<br /><br /><b>Cooks notes</b>: <b>Brining</b>: unnecessary and renders pan juices unusable. <b>Digital Thermometer</b> (that snakes through oven). A must. I took to 140 and let rest. It was perfect. I did not use caul fat. Left fat cap on and roasted at 475 for 30 minutes and turned down heat to 325. <br /><br /><b>Do Ahead</b>: Prepare roast day ahead--butterfly, stuff, tie. Put in 2.5 gallon ziploc. Next day, bring to room temp before roasting. <br /><br />Rolling us was easier than I thought. Meat was very forgiving.<br /><br />Thanks for taking the time to provide such professional, high content value videos.Leisa♠https://www.blogger.com/profile/10237875938400587600noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22970362401284034042014-02-02T23:15:22.337-05:002014-02-02T23:15:22.337-05:00Chef John,
What about some brine after unroll...Chef John,<br /> What about some brine after unrolling the roast and before rolling with the stuffing? Thanks.Anonymoushttps://www.blogger.com/profile/05110553495605818928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52618255027288917822013-11-26T12:38:17.654-05:002013-11-26T12:38:17.654-05:00Thank you for solving my Thanksgiving Day Dilemma!...Thank you for solving my Thanksgiving Day Dilemma! I wanted to do pork for the two of us instead of turkey, but I wanted to make it 'holiday special'... now it'll be easy.Kajikithttps://www.blogger.com/profile/09599554956982538475noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64285713677050999822013-03-06T18:11:55.409-05:002013-03-06T18:11:55.409-05:00It's not cooked! Cooks in the roast!It's not cooked! Cooks in the roast! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39818276618801787822013-03-06T17:09:16.571-05:002013-03-06T17:09:16.571-05:00Chef,
Is the stuffing pre-cooked? I assume that ...Chef,<br /><br />Is the stuffing pre-cooked? I assume that it was.<br /><br />Thanks!Brethttps://www.blogger.com/profile/04445140861641197185noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22444767720422776542013-03-04T11:41:29.126-05:002013-03-04T11:41:29.126-05:00Made this for a dinner party I hosted and it was a...Made this for a dinner party I hosted and it was a HUGE hit! The only sad thing was that I couldn't get caul fat anywhere in my town so I had to use bacon instead. It still worked and I was quite pleased with the results.Kellyhttps://www.blogger.com/profile/16746876988087093524noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38558142575466457702013-01-25T16:04:37.305-05:002013-01-25T16:04:37.305-05:00Golf clap. Well done, Chef, as always. I've ...Golf clap. Well done, Chef, as always. I've done a few spiral cut roasts and I still picked up a few tips here.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48768517717665747752013-01-24T22:41:47.110-05:002013-01-24T22:41:47.110-05:00Yikes! Yikes! Estoy_Listohttps://www.blogger.com/profile/09535132933228608287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74954126483318995832013-01-23T11:26:10.891-05:002013-01-23T11:26:10.891-05:00Wow. Your food porn gave me a raging food chubby.Wow. Your food porn gave me a raging food chubby.Sick Vans Bloghttps://www.blogger.com/profile/02875050656943098274noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16108965330428514032013-01-22T23:58:25.030-05:002013-01-22T23:58:25.030-05:00Hey Chef, Can we use beef with this technique? If ...Hey Chef, Can we use beef with this technique? If so, what cuts are recommended? Thanks :)hiddyhttps://www.blogger.com/profile/09521473345110917175noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83679827658695312432013-01-22T21:01:58.429-05:002013-01-22T21:01:58.429-05:00@Tomek G: Thanks. I should have trusted you right ...@Tomek G: Thanks. I should have trusted you right away. Anonymoushttps://www.blogger.com/profile/03969661088544620325noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29416513953409464772013-01-22T20:54:56.541-05:002013-01-22T20:54:56.541-05:00This looks awesome! I'd love to give it a try,...This looks awesome! I'd love to give it a try, but I've never seen caul fat selling at butcher stores in Portugal, and really... I wouldn't even know what to ask for if I wanted to buy it (wikipedia did not help). Any replacement suggestions? Maybe thinly sliced bacon? LauzPThttps://www.blogger.com/profile/17277739475708753062noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36096835911179138412013-01-22T19:16:33.812-05:002013-01-22T19:16:33.812-05:00Wrapping that lean meat in a lovely sheath of caul...Wrapping that lean meat in a lovely sheath of caul fat. Brilliant. I would guess that would also improve a pork tenderloin as well. I'm a low carb person so my brain is already working on non-starchy stuffing ideas. Perhaps blue cheese, greens and walnuts? Probably would need ricotta or egg or both to bind it. Hmmm. philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29351053625151853722013-01-22T16:04:04.607-05:002013-01-22T16:04:04.607-05:00Man this looks fantastic, thanks for the lesson. I...Man this looks fantastic, thanks for the lesson. It was awesome!<br /><br />Sincerely,<br /><a href="http://www.happyvalleychow.com" rel="nofollow">Happy Valley Chow</a><br />Anonymoushttps://www.blogger.com/profile/05108518574253428731noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5236738528026666912013-01-22T15:56:53.759-05:002013-01-22T15:56:53.759-05:00Spectacular. Until my recent attempt at a Porchet...Spectacular. Until my recent attempt at a Porchetta I had no idea how important it was to tie the rolled pork securely. I always thought you just needed to hold it together to get it into the pan, WRONG! Following Chef John's lead here with tight knots and plenty of individual loops will keep your roast looking amazing. THANKS CHEF! Thomhttps://www.blogger.com/profile/05167089584459238892noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43480305034224107952013-01-22T14:54:43.075-05:002013-01-22T14:54:43.075-05:00DO NOT google "caul" with your search fi...DO NOT google "caul" with your search filter set to anything other than strict. Trust me on this one<br /><br />Other than that - as always - the recipe sound great. I'm looking forward to the weekend to try it.Anonymoushttps://www.blogger.com/profile/15946405353891248332noreply@blogger.com