Wow looks delicious! Adding this to my list, just retired a few weeks ago and really enjoying having the free time to plan and cook great and healthy meals!
Wow I always wondered how butchers did the crown.Thanks for this.An important tip I would like to share is to remove the membrane on the back of the roasts,something I learned in BBQ for cooking ribs that allows seasoning to penetrate the meat while providing a pleasant eating experience.Nice work.
Pro tip: If you take some butcher's twine, then tie some to a table leg or any stationery pole that can handle some pulling. Take the twine and around the expose bone at base near the meat. Pull the twine taut and pull. With this large of a roast, you mat need some help. This will pull all the remaining meat and sine off the bone, making it very clean. You can also use the back of your knife. However, the twine method is easier and more accurate.
Hell of an entry in the halls of ATK! I personally love the aesthetic of this kind of butchery with a wafer-thin boning knife. It feels like art. Doing it in a tank top and overalls would just take it to another level tangential but complementary to haute cuisine. [edit] my favorite roast for guests is a pan-seared pork tenderloin finished in the oven with a horseradish cream sauce made in the same pan
these videos these days seem really ' Rushed ' ....I prefer the older Cooks Country vids where they seem to take their time and its a bit calmer... Just saying it doesnt have to all be done in 5 minutes..
I'm thinking this would also be good Smoked at 250 for 2-3 hours unwrapped till internal reaches 125, and then at 500 until meat reaches 140. Let rest for 30 minutes and cut into portions.
My go-to is a butterflied, boneless leg of lamb. I marinate it overnight with garlic, salt, red wine, rosemary and thyme. Next day, I barbecue it to medium rare and serve it.
I don't know that I've ever seen a pork roast with the bones still attached at the grocery store. And I live Iowa... Any tips for getting the butcher counter to play ball?
Plan ahead and politely ask the store manager. Tell them that your intention is to try out a recipe and you need the roast with the bones attached. They should accommodate you.
I've neve attempted but I can vouch that when the hostess brought this out for a dinner party I have remembered that evening. It's just presentation. I say brought because I can't remember the last time anyone has hosted a real formal diiner for 6 to 12, when couples arrived for drinks and people put out the good china and silver. Oh, there's Christmas and Thanksgiving, but those are family events - the dinner party was for couples from church, the synphony, or even the neighbors. I know we don't bother - instead drinks on the deck, steaks on the grill and disposable plates ('the good plastic ones')
Probably $80 realistically. Depends where you buy it. I think Costco or Sam's club are a good bet. At a nice butcher you could probably get more sustainably raised meat but more expensive.
Great recipe. Would’ve been nice to be able to see the whole screen though. Maybe don’t have the advertising bubble for the equipement being used for the whole video.
A great recipe indeed, but the commentary was on speed dial. I, personally, do not care to see someone cooking with highly unprofessional attire. Tank tops are for the beach, not in a taped, professional, cooking video.
you are not telling me how to win, what if I do not have a butcher. What rack should I ask for? How do I get rid of the chime bone. This recipe mitght be okay for someone in a bid town, but for us is a difficaulty.
Save yourself a ton of work and don't French the bones or tie the roast into a silly superfluous shape. Slice it into chops before serving. These goofy old presentations should go the way of aspics and molded jello dishes.
You eat with your eyes first, and she did slice it into chops before serving. It's a classic dish for special occasions, not the 5 minute dried out chop you're looking up on TikTok. Have some perspective.
Now THIS is a showstopping meal!
Excellent tutorial..thank you! I have always relied on my butcher to make one for me. I’m encouraged to give it a try
I'm pretty sure I'd make any recipe that Morgan teaches me.
Wow looks delicious! Adding this to my list, just retired a few weeks ago and really enjoying having the free time to plan and cook great and healthy meals!
I like this no-nonsense, no small talk or b.s. presentation
Morgan, I always learn so much from you and your recipes are really delicious! Love watching your segments!!
Wow I always wondered how butchers did the crown.Thanks for this.An important tip I would like to share is to remove the membrane on the back of the roasts,something I learned in BBQ for cooking ribs that allows seasoning to penetrate the meat while providing a pleasant eating experience.Nice work.
A chuck roast with potatoes, carrots, lots of onions. YUM!!
Looks awesome!!
It looks so wonderfully delicious! Can you make a half crown roast for just a couple of people?
There is an error with the learn more link, it is showing "Oops, That Link Has Expired" along with a picture of a pitcher of milk.
It looks delicious! I,too, miss the homey format with Julia, Bridget, and Jack.
Excellent, love this!
Pro tip: If you take some butcher's twine, then tie some to a table leg or any stationery pole that can handle some pulling. Take the twine and around the expose bone at base near the meat. Pull the twine taut and pull. With this large of a roast, you mat need some help. This will pull all the remaining meat and sine off the bone, making it very clean. You can also use the back of your knife. However, the twine method is easier and more accurate.
Why are you here if you already know how to tie it?
I just use dental floss
@@TheOneTrueBeardi just hold it with my hands while it cooks
Wow! Looks absolutely delicious! 😋
WOW WOW WOW !!! Oh and one more WOW
This roast looks absolutely amazing and delicious!
Almost, but not quite, as good as Morgan! 😍
Incredible
Hell of an entry in the halls of ATK! I personally love the aesthetic of this kind of butchery with a wafer-thin boning knife. It feels like art. Doing it in a tank top and overalls would just take it to another level tangential but complementary to haute cuisine.
[edit] my favorite roast for guests is a pan-seared pork tenderloin finished in the oven with a horseradish cream sauce made in the same pan
Looks fantastic! So does the crown roast.
these videos these days seem really ' Rushed ' ....I prefer the older Cooks Country vids where they seem to take their time and its a bit calmer... Just saying it doesnt have to all be done in 5 minutes..
Look at the general demographic today… and what pays the bills. Quick views and clicks for instant gratification with minimal information.
just hit the pause button, that's what it's there for lol
PBS ain't in charge no more
old man yells at cloud
Boomer take lol you have no idea how much work it takes to put together a video like this
I'm thinking this would also be good Smoked at 250 for 2-3 hours unwrapped till internal reaches 125, and then at 500 until meat reaches 140. Let rest for 30 minutes and cut into portions.
Oh that sounds amazing! Very pro any shift to a smoker
My go-to is a butterflied, boneless leg of lamb. I marinate it overnight with garlic, salt, red wine, rosemary and thyme. Next day, I barbecue it to medium rare and serve it.
Yum!!
I don't know that I've ever seen a pork roast with the bones still attached at the grocery store. And I live Iowa... Any tips for getting the butcher counter to play ball?
Plan ahead and politely ask the store manager. Tell them that your intention is to try out a recipe and you need the roast with the bones attached. They should accommodate you.
Morgan save me some
I've neve attempted but I can vouch that when the hostess brought this out for a dinner party I have remembered that evening. It's just presentation. I say brought because I can't remember the last time anyone has hosted a real formal diiner for 6 to 12, when couples arrived for drinks and people put out the good china and silver. Oh, there's Christmas and Thanksgiving, but those are family events - the dinner party was for couples from church, the synphony, or even the neighbors. I know we don't bother - instead drinks on the deck, steaks on the grill and disposable plates ('the good plastic ones')
lets get you to bed grandpa
I wish you had done with lamb.
The best way to make a crown roast of pork is actually to use frankfurters. Thank me later.
3:06 Damn. He thicc. 👏
Sheesh…how much would this pork crown cost at the store/butcher?
I am starting to think this channel is for the rich and elite. I can barely afford two pork chops!
Probably $80 realistically. Depends where you buy it. I think Costco or Sam's club are a good bet. At a nice butcher you could probably get more sustainably raised meat but more expensive.
10$ pork is down
Beef tenderloin is our go to
Great recipe. Would’ve been nice to be able to see the whole screen though. Maybe don’t have the advertising bubble for the equipement being used for the whole video.
You can hide those bubbles
Yummy ..looks beautiful and you are so sweet .. Thanks ...🙂👍🥂
I don't think that I've seen a demonstration done on this professional cooking program before with exposed armpits. 😬
Somehow I doubt Jack or Dan would get a pass in this comments section for exposed armpits in the kitchen.
Boomer take
i too love going on the internet and telling women what to wear
omg,put on a shirt in yer thumbnail. armpits and cooking dont mix…
Somehow I doubt Jack or Dan would get a pass in this comments section for exposed armpits in the kitchen.
She’s not cooking for you
This video feels really rushed. She almost seems panicked. Slow down, we like to watch the process!
Argentinian-style stuffed pork loin with chimichurri sauce.
A great recipe indeed, but the commentary was on speed dial. I, personally, do not care to see someone cooking with highly unprofessional attire. Tank tops are for the beach, not in a taped, professional, cooking video.
you are not telling me how to win, what if I do not have a butcher. What rack should I ask for? How do I get rid of the chime bone. This recipe mitght be okay for someone in a bid town, but for us is a difficaulty.
I understand why they do it but it’s disconcerting to see the clips of her talking but mouth isn’t moving
Morgan is actually a trained ventriloquist
Delicious !! but the ANNOYING products selling . 🤣
Pork looks great lamb is always a hit but I try beef with this low and slow and see how it goes. My wallet will be empty
Wow! This is quite possibly the worst video I’ve ever seen for crown roast prep! And resting for up to 1 hour is ridiculous!
(51) Looks great, but its a bit too "foo-foo" for me.
Save yourself a ton of work and don't French the bones or tie the roast into a silly superfluous shape. Slice it into chops before serving. These goofy old presentations should go the way of aspics and molded jello dishes.
it is kind of over the top and who the heck eats that much pork omfg that's like 100 lbs
You eat with your eyes first, and she did slice it into chops before serving. It's a classic dish for special occasions, not the 5 minute dried out chop you're looking up on TikTok. Have some perspective.
First