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Host Bridget Lancaster shows host Julia Collin Davison how to make the best Tuscan-Style Roast Pork with Garlic and Rosemary. Next, equipment expert Adam Ried reviews wine accessories in the Equipment Corner. Then, test cook Becky Hays reveals the secrets to making the perfect Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes.
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Yes
Looks super!
I knew that Allison was a bad girl! Mercy!
I love piggy in anyway, shape and form.
Please tell me a substitute to Festa in this recipe!!!-
I've heard everything now that I heard Bridget say she's cold…
When Becky cooks I listen and cook! Thanks guys.
🐷🐖) America's Test Kitchen (🐖🐷
" Thanks for sharing your recipe for the pork loin with your viewers ! "
P
If I ever have a son–which will be approximately never–I will name him Maillard Browning!
Don't try to bake pork loin like that. Miracle does not happen.
The problem with boiling the farro like pasta is that you pour a ton of nutrients down the drain.
There is no method of cooking that removes as much of the nutrients as boiling does.(unless you don't drain off the water of course)
Dangit, they patented the plastic wrap and rubber band, champagne saver.
Would be interesting to grind ferro into flour add enough vital wheat gluten to bring it up to 15% and make some bread.
I love farro but I can’t eat it. I’m allergic to wheats. Though the salad will be delicious with quinoa.
Yeah. I love to doctor up a pork tenderloin. I used smoked bacon burned ends that I did on my smoker for the filling. Absolutely to die for. You can also add shitake mushrooms to the stuffing for that extra umami flavor.
By the way, I just love the very methodical way you present the recipes. It’s hard for even somebody that can’t boil water to screw up.
There is this delicious Mexican dish with that cut. Lomo a la cirhuela. That is made with dehydrated plums, garlic , almonds and red wine. With a reduced wine, carmelized goodness, garlic heaven. yuminess.
The weirdly love how Becky says the back of the bag
😲 kosher salt on pork
Would this recipe work on a bone-in pork shoulder?
Looking forward to non- electric pressure cookers because it’s a whole different game but it works great on grains
Made this for dinner tonight. Delicious !!!!
Allicin – a bit like a 2 part epoxy
They tell you to roll the pork instead of just folding it back the way it was cut. Then they cut away and it is folded instead of rolled and they don't bring it up. I have seen at least two or three examples where they don't do what they tell you to do or they substitute a piece of meat that they didn't show you how to cook so it looks better at presentation. They must be too busy suing Chris to be able to fix these issues. Oh, then it looks like it might be a different roast that they took out of the oven. Look at the pork they tied up and look at what comes out after they are cutting it. They can't manage to do this and it is their job, how are we going to do it at home?
Budget porchetta
"That's right, Pan's cold, olive oil's cold, I'm a little cold." Lol 😂