I just want to say I love everything Morgan❤❤❤😊😊 I'm not sure what it is but this young woman but she is inspiring and, Morgan I want to speak directly to you, you have just such a sincere Purity about yourself and we love you so much and we are glad you are part of this project. But I want to make sure you understand we absolutely love and adore you
I had enough "History"in School 🏫". I'm going to be 59yrs old this July. Sorry not necessarily my cup of "🍵 Tea". Sincerely Yours 🤠 Mr Severance, "The Cake 😋🍰🥫🎂🥳🎈🎉 Man", "World 🌎🌍 Cruiser"&"Succulent Collector"&"Teacup's & Saucer's Set's and Teapot's 🫖 Collector". No Harm though , Enjoy!
*Soooo...* you make 4 batches of fried potato cakes.. how do you serve them hot while still being crispy? Microwave is out. They never mention that obvious hole in the methodology for things like this. Your best bet is an oven, air fryer, or toaster oven. It's not like it's that hard. But for some reason they never mention it, why? Anyone who's cooked cooked a meal with 6 or even 4 items for 2 people or more knows keeping everything hot is a big issue.. especially if you serve a 4-6item meal to 4-6 people. Imo they're doing us a disservice by not mentioning how to reheat everything you made at once without losing flavor and texture. Anyone who actually cooks for a family knows how big of a deal that is. People don't want cold broccoli, carrots, corn, asparagus, potatoes, or steak. My best advice is always leave the oven on at the end at 200f or 180f, and slide your finished dishes in there. For things that can dry out, like these potato cakes, or meat, slide them in closer to the end. Please check out my cooking channel.. it's called.. wait for it.. America's Test Kitchen 😂 Seriously though, I love them, but they almost never talk about this 1 issue that plagues everybody
@@stevenseverance3692 I 100% agree with you btw. They need tips like the one I'm pointing out instead of these tiny skewed history lessons. The way these history lessons go a lot of the time, they might as well call it America's Test Kitchen w/ A Side of Ideology.
Bryan from Canada, love the pork wrap with bacon, but I'd prefer a spicy apple or even a pineapple jerk sauce. Thankyou for all your recipes and insights!
I was raised on Kartoffelpuffers. My (half British, half German) dad made them virtually every Sunday. And the ones you made here looked absolutely spot-on! Exactly as I remember them. I’m about to drool.. I just gotta have some again! Thanks for the delicious memories! I’m off to the store to get me a few simple ingredients. 😋 -Phill, Las Vegas
Not only Germans, but Poles, Czechs and Sorbians(Wends). Most people don't realize, but the predominate culture in San Antonio from the end of the Civil War until WW1 was German, not Mexican.
This was easily one of my top-five favorites of all time ATK episodes. Easily. I grew up in Texas so nostalgia likely played a huge role in my judging process. 😏
The potato pancakes look great. That is almost the recipe I use, I will try this next. I am from Texas, lived there almost 50 years, and never heard of wurstfest. A shame, I would have loved that!. I emigrated 10 years ago... so no wurstfest for me... 😎
- My favorite fruit accompaniment to a pork roast is the Peach's first cousin .. the Apricot. I've never done a bacon-wrapped roast. Time to try it. - I love potato pancakes, but haven't made them. Wouldn't it make sense to wring some of the moisture from the onion, as well?
Julia Collin thank you for this recipe, it's "What's for Dinner tonight". I'm tweeking it a bit and wanted to share it with you. I'm making Cherries, instead of peaches, with red wine and balsamic vinegar for the liquids. The sauce is almost done and it's amazing. Love the show, watch it every day and appreciate the reruns.
I loved the Homemade Mayonnaise recipe! It worked! And so easy in the food processor! (It might work with a stick blender too, if you don't have a processor.)
It will indeed work with a stick blender. I have an old cocktail shaker that has been dropped too many times and the stick blender fits inside. Cleanup is a lot easier.
I'm excited to make allofthe recipes. Am cooking from scratch as I've developed allergy to many ingredients in dressings soups and prepared foods. I made mayo in my younger days and want to start making it again. Please any home made from scratch recipes are appreciated. The roast made my mouth water. The potato pancakes are a favorite. Especially this one. Reminds me of my first potato pancakes. My mom said I wouldn't like them. I'm the only one in my family who did.
I've made a porkloin with bacon before, but not the sauce. Looks delicious! I cut the loin into pieces about the size of a large hotdog and then wrap with bacon, we call them pig tails.
I've mentioned this trick on earlier ATK videos regarding getting the moisture out of shredded potatoes... If you have a potato ricer (you should...they make the smoothest mashed potatoes), just use that. Pack the potato in and squeeze firmly over a bowl or the sink. You may have to do this in a couple of batches but it works like a charm and gets out more than a towel would.
My dad always cooked roast for football games. He would put it in at a low temperature for a set amount of time. Then turn the heat up. I always thought that was weird. But, I guess he was on to something!
I use my immersion blender and the beaker that came with it. I add all ingredients to the beaker, wait 5 minutes to let the egg settle, and put the blender all the way to the bottom and turn on. U can see the emulsion forming, and as it does, I tilt the blender to incorporate the oil still sitting on top. Takes 2 minutes and so easy to clean up.
Those potato pancakes are what I would call latkes. Matzoh meal can be substituted for the flour. Panko doesn't really work, however. If you are serving them with meat, then top with applesauce; sour cream is the topping for a meatless meal -- this has to do with the Jewish dietary laws.
Note that the potato pancakes made at Wurstfest are cooked on a griddle and they are easier to flip. It's like making burgers. You don't need so much oil; they are not deep-fried. If you don't have a griddle like that, use a wok. Use less oil, and it's easy to flip them in a wok.
7:44 I had to pause and say. I don't eat pork or red meat very much anymore but that sound of sizzle with the bacon made me oooooooooh. I could smooth smell it. Good job my hubbz isn't watching over my shoulder else he'd be begging for this to be made
I'd like to add the clip on garters was so very helpful. I'm looking for one .I have worn out my grandmother's they were sheets of stamped metal curved at both ends and about8 to 10 inches long by 4" or 5" wide. I loved them. I hate all the ones I'v bought scince.
A)There's no way I'm NOT finishing that sauce with butter lol, and B) I'm also scoring a roast before wrapping it in anything. One last thing - maybe when trimming so much fat (or anything) off of meat, a little tip on how to reserve and reuse it later. Cheers!
Homemade Mayo! Has anyone bought mayo in the store lately? $5.99 for a small jar. $7.99 for regular size jar. Well, NO MORE! After watching this. Its homemade mayo all the way. Thanks again!
Would anyone suggest an alternative to the mustard? I'm highly reactive to both mustard (and dill) which you find in a lot of recipes so hoping to find a safe yet savory switch. Any help is appreciated💞
@@txmade4371 I still don't get it. I know Paula Deen said racist words and had her staff dress like plantation workers. I don't get how the title reminds you of that, though. Seriously, I'm clueless. Please tell me. I'm clueless and clearly curious. lol
I love pork and bacon and of course peaches are fabulous too HOWEVER I have a problem with brines: I find the moisture has an overly salted artificial flavor. Then I had Berkshire roast - no brining but also no industrial crate raising either.....I have a close friend with kidney disease.....Berkshire pork has allowed her to avoid the excess sodium (not to mention sugar) in the brine.....as an immigrant I am confused: we never used brine and never needed to add bacon to pork roast.....turkey sure but not pork....our pigs are essentially free range not the dry white meat one finds here.....Fascinating thank you
I love you guys. ☺️🥩🥗🥖♥️ One suggestion-the concept of “carryover cooking” has been confusing to me in the past. I didn’t understand where the heat was coming from if the meat was already removed from the heat source. But it’s just the heat applied to the outside of the meat distributing throughout the entire piece of meat, right? I think it would be helpful to include brief wording describing the equalization of the heat. For example, “Now let the meat rest for 15 minutes to allow for carryover cooking-allowing the heat applied to the exterior of the meat to be distributed evenly throughout.” Perhaps even adding, “Don’t wait until the center is the desired finish temperature to remove from the heat, since carryover cooking will push the internal temp higher as the meat rests.” I understand (now… ☺️) that these are basic concepts, but if anyone teaches the basics well, it’s all of you. Thank you for teaching me every time I watch.
I'm pushing 60 so I grew up eating pork well-done and as such I prefer my pork loin dry with a nice chew to it. So personally I'd cook it through at the lower temp and then finish with with the broiler at 500 to get a good crust.
I think precooking the bacon would be a better bet. I've never had bacon wrapped anything where the bacon got crisped. Just 10 minutes in an oven and then wrapping it would significantly better crisp the wrap while still allowing it to be pliable to wrap initially.
@@sandrah7512 Interesting. I wonder if like in bbq using a mustard rub would have helped. For most people this is probably the best method but I think for myself I'd much prefer more evenly cooked bacon to the layering being perfect but I get why this is more the best method.
HELLO 👍 HOW ARE YOU DOING, QUESTION ❓ DID YOU WASH OFF THE SALT & SUGAR OR DRY BRINE OFF THE PORK LOIN , THAT STEP WASN'T MENCHINE, , THANK YOU, HAVE A NICE DAY 💯👍🙏
Regarding your box grater demo, we had the one with the white plastic in the clear panels on the side and work fairly well but when we put it in the dishwasher the clear plastic panels melted completely. Question are there any other non-vegetable oils that will work to make mayonnaise? Most vegetable oils are very high in omega-3 fatty acids in or not good for you.
When putting your box grater in the dishwasher and it has the plastic sides, best not to either put them on the lower rack or run the dry cycle as many plastics will melt if near the open heating element often found in American made dishwashers. For machines made by Miele or Bosch, the heating elements are under neath the tub and it's forced air so less chance of distorting/melting plastics on the bottom rack. As for fatty acids, I think you are mistaken, Omega 3 fatty acids are actually fine, which is what's found in fish, but Omega 6 is not though. I have heard vegetable oil, canola oil etc are not good for you, but anything squeezed from seed are considered vegetable in nature if not mistaken, and vegetable oil, or Canola or Grapeseed etc oils have unsaturated fat and can oxidize when heated up, and thus can cause inflammation etc within your body as one, they are refined oils, which tend to be more potentially harmful than those that are not refined. Olive oil is a good oil to use, so is avocado oil (but expensive).
@@johnhpalmer6098 many, but not all, “seed oils’ are chemically refined which is not good. I meant to say Omega 6, not 3. I refuse to use any kind of “vegetable oils at all because of this. I only use bacon fat, lard, olive and avocado oils. I was wondering if olive or avocado would work as well as vegetable oils.
@@TexasScout Don't know about avocado, but olive oil, at least extra virgin has a lower smoke point so not good for deep frying. I use it for sauteing, along with some butter when I feel the need to use some (I don't buy margarine, just butter to spread on toast etc). I didn't say all vegetable oils are all refined, but most are and I do use some veggie oil for those times when a higher smoke point is needed, but only for that, and for seasoning my cast iron/carbon steel pans. Just to be clear, a vegetable oil is extracted from seeds or plants, either cold pressed, or chemically, but not all veggie oils are the same, and these, and I'll list are known to have a lot of Omega 6 present; Soybean, corn, cottonseed, sunflower, peanut, sesame, and rice bran are all high in Omega 6, but remember we actually need both Omega 3 and 6 as we can't produce it ourselves, so need some of both in our diets, the problem is, American's are eating way too much, in the past, it was roughly 1:1, now it's 20:1 and the "heart healthy" label is due to the lack of saturated fat present in them and because of this, they are easing more of them, but at the expense of eating potentially too much Omega 6. So in my case, I mostly use olive oil in cooking, but do keep the veggie or canola oil on hand for when I need a neutral flavor, or use butter when I use a fat. Most cases when you use sesame oil, it's rather sparingly and is considered a finish oil, especially if toasted sesame oil like it often is used in Asian cuisines.
Mmmm. Going to cook that Bacon Wrapped Pork Roast in the New King of Air Fryers . . . the Cosori Dual Blaze! No preheating, & No stopping to shake the basket or turn the food over due to the brilliance of it heating from the top, & bottom. Time for a New ATK Air Fryer Cook Book! But Please, please not another “Healthy”, or “Vegan” cookbook. How about the Air Fryer Meat Book! We need Nutritious Meat more than ever to recover from sugary fruits and the defensive toxins of vegetables. 🏋️🥩🥓🍖🍗💪
As she kept slicing, some of the interior of the pork looked a little too pink to me-- I'm concerned about it truly working up to 145 when resting from that low temperature of 130.
And to add to the previous post….most of the earlier problems with undercooked pork is no longer an issue. I cook pork chops to medium at most and have never had any problems with trichinosis or other undercooked pork issues. The animals are much less prone to be carriers of such things today than 30 years ago. Chicken, on the other hand, is likely much more of a spreader of disease than pork. Your results may vary.
Is anyone out there have the mayonnaise recipe? The measurements should be included in the video for viewers who want to make the mayonnaise. A real Bummer !
She's grabbing that raw pork and then manhandling everything around her within a 6 ft radius, bacteria, bacteria everywhere; this is a sanitation nightmare.
@@leobrent7926 yeah, I actually screwed up my comment. What was used wasn't bacon by any definition. Bacon is cured and smoked. That was neither, it was just straight raw pork.
You are modeling horrible food safety practices. Handling a raw roast with hands and without washing hands you open oven door. Then you grab the oven door handle you touched with contaminated hands to remove roast using the same towel that was sitting on the cutting board with the raw pork and your contaminated hands handle utensils used on the cooked roast…as Gomer Pyle says, “Shame, Shame, Shame”
You are assuming a lot here. Much of these shows are edited to keep them at a certain time. I don't want to watch someone washing their hands, changing towels, etc. Maybe a mention in the video about washing hands, etc. would be good though.
@@Oontaka I know this will sound awful and extremely arrogant…..BUT…..I am literally an expert in food safety and video production. I led the training department for 30 years in the Restaurant business. We wrote and video taped hundreds of Restaurant procedures for hundreds of thousand of Restaurant team members and I was the final review for accuracy…especially for food safety procedures. I stand by my comment based on what I saw…..BUT…..1 year after posting my comment, looks like you’re the only one who read my comment and cared enough to respond. 👍👍
Haven't watched this show in years. It looks pretty stupid to have everyone from the show seperated on cam due to the scamdemic. Especially when we know after recording they get together. But on a side note, maybe it will make for easier watching as when Bridgette and/or Julia are with others, or togrther, they over act and make the show cringey to the point of me missing Chris Kimball as the host.
Pork & Bacon? This must be the most unethical, the most unhealthy, the most heart-clogging recipe I have ever seen...and it is brought to you by Julia, who is bordering on obesity. ATK just cannot offer sustainable, cruelty-free recipes. This show is stuck in the past. Please leave dead animals off your plate. They are not food, they are violence.
I just want to say I love everything Morgan❤❤❤😊😊 I'm not sure what it is but this young woman but she is inspiring and, Morgan I want to speak directly to you, you have just such a sincere Purity about yourself and we love you so much and we are glad you are part of this project. But I want to make sure you understand we absolutely love and adore you
I love this girl she's absolutely remarkable and I can't tell you just how much I enjoy watching her❤❤❤😊😊😊
Really love In the Library with Toni. She does a great job tying regional history into the dishes!
I had enough "History"in School 🏫".
I'm going to be 59yrs old this July.
Sorry not necessarily my cup of "🍵 Tea".
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋🍰🥫🎂🥳🎈🎉 Man",
"World 🌎🌍 Cruiser"&"Succulent Collector"&"Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
No Harm though , Enjoy!
*Soooo...* you make 4 batches of fried potato cakes.. how do you serve them hot while still being crispy? Microwave is out.
They never mention that obvious hole in the methodology for things like this.
Your best bet is an oven, air fryer, or toaster oven. It's not like it's that hard. But for some reason they never mention it, why?
Anyone who's cooked cooked a meal with 6 or even 4 items for 2 people or more knows keeping everything hot is a big issue.. especially if you serve a 4-6item meal to 4-6 people.
Imo they're doing us a disservice by not mentioning how to reheat everything you made at once without losing flavor and texture.
Anyone who actually cooks for a family knows how big of a deal that is. People don't want cold broccoli, carrots, corn, asparagus, potatoes, or steak.
My best advice is always leave the oven on at the end at 200f or 180f, and slide your finished dishes in there. For things that can dry out, like these potato cakes, or meat, slide them in closer to the end.
Please check out my cooking channel.. it's called.. wait for it.. America's Test Kitchen 😂
Seriously though, I love them, but they almost never talk about this 1 issue that plagues everybody
@@stevenseverance3692 I 100% agree with you btw. They need tips like the one I'm pointing out instead of these tiny skewed history lessons.
The way these history lessons go a lot of the time, they might as well call it America's Test Kitchen w/ A Side of Ideology.
Bryan from Canada, love the pork wrap with bacon, but I'd prefer a spicy apple or even a pineapple jerk sauce. Thankyou for all your recipes and insights!
Love your programs! Thanks!!
I was raised on Kartoffelpuffers. My (half British, half German) dad made them virtually every Sunday. And the ones you made here looked absolutely spot-on! Exactly as I remember them. I’m about to drool.. I just gotta have some again! Thanks for the delicious memories! I’m off to the store to get me a few simple ingredients. 😋 -Phill, Las Vegas
Every thing looked amazing🤗
Native Texan of German descent here, y’all make me so proud ♥️
Not only Germans, but Poles, Czechs and Sorbians(Wends). Most people don't realize, but the predominate culture in San Antonio from the end of the Civil War until WW1 was German, not Mexican.
This was easily one of my top-five favorites of all time ATK episodes. Easily. I grew up in Texas so nostalgia likely played a huge role in my judging process. 😏
"It has a fat cap on it, but we're going to remove that so we can add back fat with bacon." Makes perfect sense.
The potato pancakes look great. That is almost the recipe I use, I will try this next. I am from Texas, lived there almost 50 years, and never heard of wurstfest. A shame, I would have loved that!. I emigrated 10 years ago... so no wurstfest for me... 😎
I made the pork roast today! Very easy, and oh so delicious! I will make this again!!!! Thank you for the tutorial!
Excellent episode 😋
- My favorite fruit accompaniment to a pork roast is the Peach's first cousin .. the Apricot. I've never done a bacon-wrapped roast. Time to try it.
- I love potato pancakes, but haven't made them. Wouldn't it make sense to wring some of the moisture from the onion, as well?
Julia Collin thank you for this recipe, it's "What's for Dinner tonight". I'm tweeking it a bit and wanted to share it with you. I'm making Cherries, instead of peaches, with red wine and balsamic vinegar for the liquids. The sauce is almost done and it's amazing. Love the show, watch it every day and appreciate the reruns.
I loved the Homemade Mayonnaise recipe! It worked! And so easy in the food processor! (It might work with a stick blender too, if you don't have a processor.)
It will indeed work with a stick blender. I have an old cocktail shaker that has been dropped too many times and the stick blender fits inside. Cleanup is a lot easier.
I'm excited to make allofthe recipes. Am cooking from scratch as I've developed allergy to many ingredients in dressings soups and prepared foods. I made mayo in my younger days and want to start making it again. Please any home made from scratch recipes are appreciated. The roast made my mouth water. The potato pancakes are a favorite. Especially this one. Reminds me of my first potato pancakes. My mom said I wouldn't like them. I'm the only one in my family who did.
Potato pancakes are best with applesauce.
I've made a porkloin with bacon before, but not the sauce. Looks delicious! I cut the loin into pieces about the size of a large hotdog and then wrap with bacon, we call them pig tails.
I've mentioned this trick on earlier ATK videos regarding getting the moisture out of shredded potatoes...
If you have a potato ricer (you should...they make the smoothest mashed potatoes), just use that. Pack the potato in and squeeze firmly over a bowl or the sink. You may have to do this in a couple of batches but it works like a charm and gets out more than a towel would.
My dad always cooked roast for football games. He would put it in at a low temperature for a set amount of time. Then turn the heat up. I always thought that was weird. But, I guess he was on to something!
I use my immersion blender and the beaker that came with it. I add all ingredients to the beaker, wait 5 minutes to let the egg settle, and put the blender all the way to the bottom and turn on. U can see the emulsion forming, and as it does, I tilt the blender to incorporate the oil still sitting on top. Takes 2 minutes and so easy to clean up.
If you can have fresh peaches in season they are lovely. I love that she adds thyme.
ATK, the link to the Box Grater takes us to the Microplane Box Grater brand, not the CuisinArt Box Grater.
That’s ok, the Cuisipro is better.
I made this. Fantastic!!
Tomato sandwich!! YUM
My god that looks good
Can you say Sunday brunch. In my home this Sunday, going down
Those potato pancakes are what I would call latkes. Matzoh meal can be substituted for the flour. Panko doesn't really work, however. If you are serving them with meat, then top with applesauce; sour cream is the topping for a meatless meal -- this has to do with the Jewish dietary laws.
This is, by definition, a latke.
I came on here to say this
My Honey prepared this and it is divine! Thank you.
I love Toni. Best addition to ATK.
Fried potato and fried onions. Looks yum! So simple I might be trying it.
Note that the potato pancakes made at Wurstfest are cooked on a griddle and they are easier to flip. It's like making burgers. You don't need so much oil; they are not deep-fried. If you don't have a griddle like that, use a wok. Use less oil, and it's easy to flip them in a wok.
That pork roast looks fantastic Julia. That's right up there with sticky buns!!
I've made a similar sauce with apricot preserves. Mustard and apricot or peaches pair really well.
7:44
I had to pause and say. I don't eat pork or red meat very much anymore but that sound of sizzle with the bacon made me oooooooooh. I could smooth smell it.
Good job my hubbz isn't watching over my shoulder else he'd be begging for this to be made
I'd like to add the clip on garters was so very helpful. I'm looking for one .I have worn out my grandmother's they were sheets of stamped metal curved at both ends and about8 to 10 inches long by 4" or 5" wide. I loved them. I hate all the ones I'v bought scince.
Making this today, for guests🥰
💙 Adam 💙
The Texas German is part of my heritage
A)There's no way I'm NOT finishing that sauce with butter lol, and B) I'm also scoring a roast before wrapping it in anything. One last thing - maybe when trimming so much fat (or anything) off of meat, a little tip on how to reserve and reuse it later. Cheers!
Try peanut butter on your potato pancakes. 😉😋
Homemade Mayo! Has anyone bought mayo in the store lately? $5.99 for a small jar. $7.99 for regular size jar. Well, NO MORE! After watching this. Its homemade mayo all the way. Thanks again!
That pork roast looks delicious
Yummy
Would anyone suggest an alternative to the mustard? I'm highly reactive to both mustard (and dill) which you find in a lot of recipes so hoping to find a safe yet savory switch.
Any help is appreciated💞
Ha! This video’s title reminds me of Lavell Crawford’s joke about the the food network. 😆
what was the joke.
@@Enig_Mata It was kinda racist, it involved Paula Deen.
@@txmade4371 I still don't get it. I know Paula Deen said racist words and had her staff dress like plantation workers. I don't get how the title reminds you of that, though. Seriously, I'm clueless. Please tell me. I'm clueless and clearly curious. lol
@@Enig_Mata ua-cam.com/video/CBKCNKYXMmo/v-deo.html Here you go bro, enjoy. 😊
I love pork and bacon and of course peaches are fabulous too HOWEVER I have a problem with brines: I find the moisture has an overly salted artificial flavor. Then I had Berkshire roast - no brining but also no industrial crate raising either.....I have a close friend with kidney disease.....Berkshire pork has allowed her to avoid the excess sodium (not to mention sugar) in the brine.....as an immigrant I am confused: we never used brine and never needed to add bacon to pork roast.....turkey sure but not pork....our pigs are essentially free range not the dry white meat one finds here.....Fascinating thank you
Take a shot every time she says "down at Wurstfest".
Could you substitute brown sugar in the peach sauce?
My girl put a LOT of mayo on that sandwich 🤣
I love you guys. ☺️🥩🥗🥖♥️
One suggestion-the concept of “carryover cooking” has been confusing to me in the past. I didn’t understand where the heat was coming from if the meat was already removed from the heat source. But it’s just the heat applied to the outside of the meat distributing throughout the entire piece of meat, right?
I think it would be helpful to include brief wording describing the equalization of the heat. For example, “Now let the meat rest for 15 minutes to allow for carryover cooking-allowing the heat applied to the exterior of the meat to be distributed evenly throughout.” Perhaps even adding, “Don’t wait until the center is the desired finish temperature to remove from the heat, since carryover cooking will push the internal temp higher as the meat rests.”
I understand (now… ☺️) that these are basic concepts, but if anyone teaches the basics well, it’s all of you. Thank you for teaching me every time I watch.
I'm pushing 60 so I grew up eating pork well-done and as such I prefer my pork loin dry with a nice chew to it. So personally I'd cook it through at the lower temp and then finish with with the broiler at 500 to get a good crust.
How would you use olive oil in a homemade mayo? I'm allergic to soybean (vegetable) oil and canola oil.
I think precooking the bacon would be a better bet. I've never had bacon wrapped anything where the bacon got crisped. Just 10 minutes in an oven and then wrapping it would significantly better crisp the wrap while still allowing it to be pliable to wrap initially.
@@sandrah7512 Interesting. I wonder if like in bbq using a mustard rub would have helped. For most people this is probably the best method but I think for myself I'd much prefer more evenly cooked bacon to the layering being perfect but I get why this is more the best method.
Look, I like mayonnaise as much as the next guy, but holy cow that's a lot of mayo on that tomato sandwich.
HELLO 👍 HOW ARE YOU DOING, QUESTION ❓ DID YOU WASH OFF THE SALT & SUGAR OR DRY BRINE OFF THE PORK LOIN , THAT STEP WASN'T MENCHINE, , THANK YOU, HAVE A NICE DAY 💯👍🙏
I've made home-made mayo before. It's not hard to do. Give it a try.
Try Apricots or Tangelos instead of the 🍑 Peaches.
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋🍰🥫🎂🥳🎈🎉 Man",
"World 🌎🌍 Cruiser"&"Succulent Collector", and Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
Do you like some bread with your mayo? I am making the roast as we speak! We shall see if I mess it up!
With the price of bacon these days this darn well should be for company.
What sides would go well with this?
Regarding your box grater demo, we had the one with the white plastic in the clear panels on the side and work fairly well but when we put it in the dishwasher the clear plastic panels melted completely. Question are there any other non-vegetable oils that will work to make mayonnaise? Most vegetable oils are very high in omega-3 fatty acids in or not good for you.
When putting your box grater in the dishwasher and it has the plastic sides, best not to either put them on the lower rack or run the dry cycle as many plastics will melt if near the open heating element often found in American made dishwashers. For machines made by Miele or Bosch, the heating elements are under neath the tub and it's forced air so less chance of distorting/melting plastics on the bottom rack.
As for fatty acids, I think you are mistaken, Omega 3 fatty acids are actually fine, which is what's found in fish, but Omega 6 is not though. I have heard vegetable oil, canola oil etc are not good for you, but anything squeezed from seed are considered vegetable in nature if not mistaken, and vegetable oil, or Canola or Grapeseed etc oils have unsaturated fat and can oxidize when heated up, and thus can cause inflammation etc within your body as one, they are refined oils, which tend to be more potentially harmful than those that are not refined. Olive oil is a good oil to use, so is avocado oil (but expensive).
I have the grater from Microplane. As Adam says, the grating surface is too short. Also, the plastic cracked.
@@johnhpalmer6098 we found out the hard way, never liked it anyway.
@@johnhpalmer6098 many, but not all, “seed oils’ are chemically refined which is not good. I meant to say Omega 6, not 3. I refuse to use any kind of “vegetable oils at all because of this. I only use bacon fat, lard, olive and avocado oils. I was wondering if olive or avocado would work as well as vegetable oils.
@@TexasScout Don't know about avocado, but olive oil, at least extra virgin has a lower smoke point so not good for deep frying. I use it for sauteing, along with some butter when I feel the need to use some (I don't buy margarine, just butter to spread on toast etc).
I didn't say all vegetable oils are all refined, but most are and I do use some veggie oil for those times when a higher smoke point is needed, but only for that, and for seasoning my cast iron/carbon steel pans.
Just to be clear, a vegetable oil is extracted from seeds or plants, either cold pressed, or chemically, but not all veggie oils are the same, and these, and I'll list are known to have a lot of Omega 6 present; Soybean, corn, cottonseed, sunflower, peanut, sesame, and rice bran are all high in Omega 6, but remember we actually need both Omega 3 and 6 as we can't produce it ourselves, so need some of both in our diets, the problem is, American's are eating way too much, in the past, it was roughly 1:1, now it's 20:1 and the "heart healthy" label is due to the lack of saturated fat present in them and because of this, they are easing more of them, but at the expense of eating potentially too much Omega 6.
So in my case, I mostly use olive oil in cooking, but do keep the veggie or canola oil on hand for when I need a neutral flavor, or use butter when I use a fat. Most cases when you use sesame oil, it's rather sparingly and is considered a finish oil, especially if toasted sesame oil like it often is used in Asian cuisines.
Mmmm. Going to cook that Bacon Wrapped Pork Roast in the New King of Air Fryers . . . the Cosori Dual Blaze! No preheating, & No stopping to shake the basket or turn the food over due to the brilliance of it heating from the top, & bottom. Time for a New ATK Air Fryer Cook Book! But Please, please not another “Healthy”, or “Vegan” cookbook. How about the Air Fryer Meat Book! We need Nutritious Meat more than ever to recover from sugary fruits and the defensive toxins of vegetables. 🏋️🥩🥓🍖🍗💪
i watched this
I'm gonna try this recipe but put the pork in a pellet smoker.
Hello ATK
How about reducing Sodium & Fat recipes please.
Salutations 😋
Julia forgot the mustard in the sauce
As she kept slicing, some of the interior of the pork looked a little too pink to me-- I'm concerned about it truly working up to 145 when resting from that low temperature of 130.
And to add to the previous post….most of the earlier problems with undercooked pork is no longer an issue. I cook pork chops to medium at most and have never had any problems with trichinosis or other undercooked pork issues. The animals are much less prone to be carriers of such things today than 30 years ago. Chicken, on the other hand, is likely much more of a spreader of disease than pork. Your results may vary.
Wheres Brigitte?
Is anyone out there have the mayonnaise recipe? The measurements should be included in the video for viewers who want to make the mayonnaise. A real Bummer !
@@sandrah7512 the recipe in the link is not visible to viewer. Normally ATK would mention the measurements in the video.
Cutting the fat off so that you can add more fat. Huh.
Herbs de Provence. Not herbs to Provence
Pork loin was a bit overcooked...should be some pink in the middle.
She's grabbing that raw pork and then manhandling everything around her within a 6 ft radius, bacteria, bacteria everywhere; this is a sanitation nightmare.
@@sandrah7512 , true.
Why is there such a distinction made between pork and bacon when we all know it's pork bacon. You would specify otherwise.
I think the distinction comes from the bacon being “cured” otherwise it would be pork belly. Which is the same thing but hasn’t been cured.
@@leobrent7926 yeah, I actually screwed up my comment. What was used wasn't bacon by any definition. Bacon is cured and smoked. That was neither, it was just straight raw pork.
You are modeling horrible food safety practices. Handling a raw roast with hands and without washing hands you open oven door. Then you grab the oven door handle you touched with contaminated hands to remove roast using the same towel that was sitting on the cutting board with the raw pork and your contaminated hands handle utensils used on the cooked roast…as Gomer Pyle says, “Shame, Shame, Shame”
You are assuming a lot here. Much of these shows are edited to keep them at a certain time. I don't want to watch someone washing their hands, changing towels, etc. Maybe a mention in the video about washing hands, etc. would be good though.
@@Oontaka I know this will sound awful and extremely arrogant…..BUT…..I am literally an expert in food safety and video production. I led the training department for 30 years in the Restaurant business. We wrote and video taped hundreds of Restaurant procedures for hundreds of thousand of Restaurant team members and I was the final review for accuracy…especially for food safety procedures. I stand by my comment based on what I saw…..BUT…..1 year after posting my comment, looks like you’re the only one who read my comment and cared enough to respond. 👍👍
Dont eat pork meat
Haven't watched this show in years.
It looks pretty stupid to have everyone from the show seperated on cam due to the scamdemic. Especially when we know after recording they get together.
But on a side note, maybe it will make for easier watching as when Bridgette and/or Julia are with others, or togrther, they over act and make the show cringey to the point of me missing Chris Kimball as the host.
Take away fat to add fat 🙄 weird and not seeing a reason to add sugar to meat either….oh well, each to their own.
Pork & Bacon? This must be the most unethical, the most unhealthy, the most heart-clogging recipe I have ever seen...and it is brought to you by Julia, who is bordering on obesity. ATK just cannot offer sustainable, cruelty-free recipes. This show is stuck in the past. Please leave dead animals off your plate. They are not food, they are violence.