Brett-EDH
TVWBB Hall of Fame
contrast to Kenji's recipe:
costco sells PB with skin on. this is where I buy mine. must have skin-on for this cook/recipe
12-15# of PB is way too much for a normal family. i always budget 1# person as the cook will shrink and you'll lose maybe 20% due to render and cooking.
fennel - yes - adds a great aroma and taste - i did a dusting on the rolled porchetta's skin right before cooking it. you can add some to the herb mixture.
red pepper - italian style - yes but don't overwhelm it with red pepper
herbs - you can use whatever you want but what Kenji states is fine. you can use what i listed too. it was fine.
for an added oomph, add a little lemon zest peel in your mixture
Kenji is missing EVOO to create his paste - i think this is needed for an easy and even herb application
Kenji is missing grated cheese. i cannot express enough how important the cheese was to the flavor profile
12 cloves of garlic - that's crazy asp too much garlic. unless you want to eat that much garlic. IMO 12 cloves will kill the other flavors. remember, enhance your food, don't announce your food.
baking powder - not needed if piercing the PB skin 1 million times. buy the jacquard tool. it's cheap and does the job perfectly. and you'll get a perfect cracklin skin, unlike Kenjis where the skin will cut the roof of your mouth or gums when eating it. trust me, you want to jacquard the skin. it is a critical step to perfect skin.
i salted and black peppered the cut layers of my PB. i recommend doing the same. heck, i think my recipe is and was better than Kenji's. I will state that and live by that.
lmk if you have more q's or concerns. remember, less is more and keep it simple. let the food speak for itself. enhance it. don't kill it with 20 flavors that are screaming at each other.
costco sells PB with skin on. this is where I buy mine. must have skin-on for this cook/recipe
12-15# of PB is way too much for a normal family. i always budget 1# person as the cook will shrink and you'll lose maybe 20% due to render and cooking.
fennel - yes - adds a great aroma and taste - i did a dusting on the rolled porchetta's skin right before cooking it. you can add some to the herb mixture.
red pepper - italian style - yes but don't overwhelm it with red pepper
herbs - you can use whatever you want but what Kenji states is fine. you can use what i listed too. it was fine.
for an added oomph, add a little lemon zest peel in your mixture
Kenji is missing EVOO to create his paste - i think this is needed for an easy and even herb application
Kenji is missing grated cheese. i cannot express enough how important the cheese was to the flavor profile
12 cloves of garlic - that's crazy asp too much garlic. unless you want to eat that much garlic. IMO 12 cloves will kill the other flavors. remember, enhance your food, don't announce your food.
baking powder - not needed if piercing the PB skin 1 million times. buy the jacquard tool. it's cheap and does the job perfectly. and you'll get a perfect cracklin skin, unlike Kenjis where the skin will cut the roof of your mouth or gums when eating it. trust me, you want to jacquard the skin. it is a critical step to perfect skin.
i salted and black peppered the cut layers of my PB. i recommend doing the same. heck, i think my recipe is and was better than Kenji's. I will state that and live by that.
lmk if you have more q's or concerns. remember, less is more and keep it simple. let the food speak for itself. enhance it. don't kill it with 20 flavors that are screaming at each other.
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