Food

You are reading a single comment by @Tenderloin and its replies. Click here to read the full conversation.

•

CYOA

TWO!? Jeez. Better up my game.

One thing I'm not sure about on Porchetta is texture after the initial cook. I've had it from vans/stalls in Italy etc and that's basically the only time. It's been hot, sticky, moist af and with crackling etc. But what happens when it cools. Same thick-ish cuts? Or finer slices and basically say goodbye to crackling (and just chew porky toffee instead? Which I'm completely fine with obvs.)

•

Tenderloin in reply to @CYOA

Remove crackling.

I normally slice it thick and then reheat in a pan with a lil butter to crisp up, like rolled bacon w/stuffing. If you could get it really tightly rolled/held together, chill and have a meat slicer you could do it really thin, otherwise I think it's a bit of a faff.

•

CYOA in reply to @Tenderloin

I should buy a meat slicer.

About

Avatar for Tenderloin @Tenderloin started