Trondk@lemmy.world to FoodPorn@lemmy.worldEnglish · 11 个月前big Danish pork roast ready for the pitlemmy.worldimagemessage-square19fedilinkarrow-up1130arrow-down121
arrow-up1109arrow-down1imagebig Danish pork roast ready for the pitlemmy.worldTrondk@lemmy.world to FoodPorn@lemmy.worldEnglish · 11 个月前message-square19fedilink
minus-squarecybervseas@lemmy.worldlinkfedilinkEnglisharrow-up8·11 个月前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?
minus-squareTrondk@lemmy.worldOPlinkfedilinkEnglisharrow-up11·11 个月前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.
minus-squarecybervseas@lemmy.worldlinkfedilinkEnglisharrow-up6·11 个月前Nice. 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!