A question about a recipe: Porchetta

I have a question about the recipe "Porchetta" from Sara Jenkins. to get the crispy crackling, is the blasting at high temperature in the beginning or broiling at the end needed? If so , how much time at what temperature and when?

  • Posted by: Kou-Mei
  • January 27, 2016
  • 1278 views
  • 1 Comment
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Recipe question for: Porchetta

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702551
702551 January 27, 2016

Re-read the recipe carefully. There is no high temperature blasting in this recipe. The oven stays at a constant 250 deg. F throughout the entire process.

The crispiness comes from the fat being rendered out of the skin over 6-8 hours.

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