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My name is Brandon Sarkis for Expert Village and today I will be roasting a pork loin.
All right so now I am going to take this pork roast, dump it in my oven which is preheated
to 325 and I am going to take it and I am going to set it in here with the lid on it
for about forty minutes and I will come back to check on it in just about forty minutes.
Okay so while we are doing that let’s go ahead and take our bacon, we are going to
take about half a pound here, about that much and we are going to take the other bacon.
We are going to set it aside for a little bit and what we are going to do is we are
going to take this bacon and we are going to cut it and bacon is much easier to slice
when it is very, very cold. So I have got my bacon nice and cold here, nice sharp knife,
once it gets hot the fat becomes really, really hard to cut and it gets kind of greasy, kind
of smears around and things like that. So we are just going to take it and cut it right
down the middle and then cut those pieces down the middle and then cut those in quarters,
nice big chunks, looks like a piece of fat here is being difficult, we are going to cut
these also horizontally maybe kind of like bacon bits. You want to make sure that the
bacon is really, really cold, just not frozen, because if it is frozen it is really hard
to cut obviously so as cold as you can get it without freezing it. So don’t let it
sit out for a few minutes or anything, just take it right out of the fridge and go right
to cutting it, but don’t cut your fingers while we do this, that uh, let’s see one
more piece to go so just one and here we go that’s the last piece of bacon. So here’s
our bacon and let’s move onto the next step.