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11-02-2016, 11:45 AM
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#1
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Senior Cook
Join Date: Mar 2007
Posts: 353
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Slow-Roasted Bone-In Pork Loin - CI vs Serious Eats
I've been looking for the best way to cook a bone-in pork rib roast, and found two very similar recipes from Cook's Illustrated ("Slow-Roasted Bone-In Pork Rib Roast" https://www.cooksillustrated.com/rec...code=MCSCD00L0) and Serious Eats ( Pork Loin Roast With Winter Vegetables Recipe | Serious Eats) ... both call for a 4-5 lb bone-in roast, 250° oven temperature. But the Cook's Illustrated version says this will take 3-4 hours (cooked to 145°) and Serious Eats says about 2 hours (cooked to 140°). I can't imagine the 5° would make a 2 hour difference in the estimated cook time...?
Since this would have a significant impact on timing of dinner... which would you assume to be more correct?
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11-02-2016, 12:17 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,435
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Faced with this dilemma, I'd check the internal temperature after 2 hours then keep checking it periodically until it reached 140ºF. Then I'd pull it out and let it rest.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-02-2016, 01:04 PM
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#3
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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I'm with Andy. I use my Chef Alarm probe and set it to alarm about 10 degrees before it's supposed to be done so I can double check it with my Thermapen in a couple of places to verify what I got with the probe. A good quality thermometer is essential for foods like that, because as you have discovered, going by time just doesn't work. For me, 1½ to 2 hours at 300° is about typical for a bone in pork shoulder roast, but the time is always approximate.
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Rick
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11-02-2016, 01:29 PM
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#4
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,116
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Quote:
Originally Posted by RPCookin
I'm with Andy. I use my Chef Alarm probe and set it to alarm about 10 degrees before it's supposed to be done so I can double check it with my Thermapen in a couple of places to verify what I got with the probe. A good quality thermometer is essential for foods like that, because as you have discovered, going by time just doesn't work. For me, 1½ to 2 hours at 300° is about typical for a bone in pork shoulder roast, but the time is always approximate.
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One and a half to two hours for a shoulder roast? Interesting. crankin is asking about a pork loin roast, which should be done faster than a shoulder, since there's much less fat and collagen that has to render.
I can't explain the wide difference between the two recipes, but I have cooked a three-pound boneless pork loin roast and it's done in about an hour. I think two hours for the larger bone-in roast is reasonable, and I agree that an instant-read or probe thermometer is essential. My oven has a feature where I can set the desired end temp and place a probe in the meat, so it will sound an alarm when it reaches that temp.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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11-02-2016, 04:48 PM
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#5
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Senior Cook
Join Date: Jan 2004
Location: USA,Ohio
Posts: 135
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I'd give it 15 minutes on high (450-500) then lower the heat and roast it to 145 on the probe.
If you do a reverse sear, start low and only take it to 140 before cranking the heat. Or you could do it sous vide and finish on high.
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There's no such thing as a little garlic.
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11-02-2016, 05:12 PM
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#6
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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Quote:
Originally Posted by GotGarlic
One and a half to two hours for a shoulder roast? Interesting. crankin is asking about a pork loin roast, which should be done faster than a shoulder, since there's much less fat and collagen that has to render.
I can't explain the wide difference between the two recipes, but I have cooked a three-pound boneless pork loin roast and it's done in about an hour. I think two hours for the larger bone-in roast is reasonable, and I agree that an instant-read or probe thermometer is essential. My oven has a feature where I can set the desired end temp and place a probe in the meat, so it will sound an alarm when it reaches that temp.
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It depends on what I'm after. If I want a roast that I can slice, then it's hotter and a shorter time. If I want one to shred, then it's low and slow. I don't do loin roasts very often because they they are too much like chicken breast... hard to get done properly without drying out.
Whatever cut it is, I only cook bone in pork roasts. I'm not a fan of the current popularity of boneless meats. Bone in adds flavor and seems to have more fat for moistness. I only buy split chicken breasts too, never boneless, skinless.
__________________
Rick
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