@[email protected] to [email protected]English • 11 months agobig Danish pork roast ready for the pitlemmy.worldimagemessage-square19fedilinkarrow-up1130arrow-down121
arrow-up1109arrow-down1imagebig Danish pork roast ready for the pitlemmy.world@[email protected] to [email protected]English • 11 months agomessage-square19fedilink
minus-square@[email protected]linkfedilinkEnglish8•11 months agoAh I think I get it. It’s a rib roast and it’s huge. Looks good. Do you get much flavor to penetrate the inside or is it more about sauces seasoning after it’s cooked and cut?
minus-square@[email protected]OPlinkfedilinkEnglish11•11 months agothe only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper. really really old school.
minus-square@[email protected]linkfedilinkEnglish6•11 months agoNice. Concentrating on the pork flavor itself. I like it!
Ah I think I get it. It’s a rib roast and it’s huge. Looks good. Do you get much flavor to penetrate the inside or is it more about sauces seasoning after it’s cooked and cut?
the only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper.
really really old school.
Nice. Concentrating on the pork flavor itself. I like it!