the skin is not getting crispy but is brown and cooked to temperature. Is there a way to crisp the skin?
Southern born Virginia Willis is a French-trained chef, food writer, and content creator. Her latest cookbook, Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome received a James Beard Award of Excellence in 2016.
Hey Kate - Maybe pop it under the broiler -- or even try a blowtorch?!
Thank you, we unfortunately do not have a torch and our broiler is a little too small for our 14 pounds of shoulder but will now consider adding a blowtorch to the kitchen! Cheers and Happy Thanksgiving :)
Rebecca is Food52's Director of Customer Care
Hey there Kate! Though I've not made this exact recipe before, I have dealt with my fair share of un-crispy skin. I would, in this case, turn the oven up to a higher temperature (500 degrees) and roast until the skin is evenly blistered and crispy; about 5-7 minutes. Keep an eye on this though, you want to avoid letting it burn!
Thank you! This seems to be the best solution to our porchetta problem! Much appreciation for saving our 20 person Thanksgiving eve Feast of Friends! Cheers and Happy Thanksgiving :)
Please enter a valid email address.
Well played. You deserve a cookie.
What's in there that gives it that hue?
What Determines the Color of Beer?
Announcing Our Next Contests
Patti LaBelle's Coming to Our Place—Join Us!
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)