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crown pork roast

post #1 of 8
Thread Starter 

I had someone ask me to make this.Is this an easy meat selection?

I saw some recipes for this,the French cut looks really nice.Thanks for any help or ideas.

post #2 of 8

it's 2 bone in loins....

easy to find, less easy to prep...

super expensive if  you buy each loin prepped.

 

you curl each loin into a semi-circle.

then join them and fill with stuffing happiness!

 

?

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 8

You French the bones then join together with trussing needle and butcher twine and stuff . Make sure to wrap exposed bone with foil wrap individually so they  stay  creamy white.Same thing can be done with veal  but extremely costly. I wish I could show you, but there is a real easy way to get meat off the bone without even scraping.

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post #4 of 8

Why would anyone do this?  I know this is just my own personal opinion but crown roasts are froofroo, a waste of time and energy and all that carefully scraped off meat are the best tasting morsels on the whole animal.  Am I alone in thinking that those skinny little naked bones are far from appetizing?  I'm very keen on a pork rib roast though, I love it even more than a beef prime rib roast if it's done right.

1000

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 8

it's a meal where presentation factor is part of it. And I like it that way.

 

I wouldn't say that you lose the best parts of the roast to the frenching. Those bits should be saved and used. 

 

I did this back at the end of 2009. My thread seeking advice and tips is here.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8
Thread Starter 

Thanks for your responses.I saw some prices online,I will call locally.The one I will need is for 6-7 people.

One thing I saw,was a difference in cooking times.A couple of places say to leave a prob in to make sure the meat is perfect.

post #7 of 8

If you know how there are no scraped bits off the bones the whole bone plate meat can come off at once no bone scraping. Its an old butchers manauver.

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post #8 of 8

Ceown Roast are part of keeping up with the  Rodeo Drive and Worth Avenue Crowd.  Its all Glitz.

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