Every time sous vide happens it breaks my heart. I was so excited when it was just a big hunk of meat from Sam's Club, because that's so affordable and accessible...... and then a third of it was cooked in a sous vide bath and I just wanted to cry

(4:45) Just an hour? I suppose that's enough for food safety, but I had to research sous vide for work, and it seemed that keeping it at temperature for longer was desired for tenderizing. Not intended for this dish? One thing I thought sous vide was best for was the "lack of precision" necessary... sous vide should be able to hold for at least several minutes without any severe side effects.

Dang that's some thick pork chops!

526 Muslims have disliked the video

< deglazing with apple juice when cooking pork

can you please include celcius temperatures every other cooking channel i view seems to show both, bar yours.

The name you're looking for is "Surgeons knot".

Okay, so what if you don’t have all that fancy shit? I want to make chops like this, but don’t have the air tight bags. Also don’t know if what you boiled it in is required. Lol I have some gallon ziplock bags, and a pot I can fill with water. But if the ziplock bag melts away on to my chops we have a problem 😂

♫♪ Fat bottom pans, your making the cooking world go round! ♪♫

6:35 what?

I'm salivating. I don't have oven :(

Thanks. I usually marinade in olive oil, soy sauce, garlic powder, salt and pepper. I lay a few strips of bacon across it and pour some beef broth on the bottom of the pan. I change some things now and then. Hard to mess up a pork loin as long as you don't over cook it :)

I wish you used tiny whisk more

Making the Tuscan pork roast today. Added a couple saffron fronds to the garlic herb paste and a couple oil cured anchovies to the pancetta paste, because umami 😎

At 03:57 it sure looks like.. something

7:58 never heard a man so passionately enunciate the word "bacon"

Hence the term "let's babbish this ...."

Dude you need to sharpen your knives.

Would it taste good if there was cream cheese added to the pancetta that's my question (probably)

I just wanna say I really like your video's.I made the tomato sauce you did for my family one night,and they loved it.its really got me wanting to cook again thank you

I'm a humongous hunk of hog. I wish you would slam me on the counter and rub me down and butterfly my center cut 😜😜

You had me at PORK!

You shouldn't eat undercook pork since it can contain Trichinella spiralis and salmonella.

"Pork is the meat which tastes like human flesh" Who tested that? Like did he eat human flesh and pork? Hannibal?

Crap, I got a loin portion that looks like it's from the blade end with not much fat cap. Can I proceed with the rolled up roast recipe without too much disappointment?

I like to use the whole loin and make some 24 hour pulled pork in the good old Crock Pot.

my food processor broke. can i use a blender?

... pork yule log

please like so babish can see

That Rolex Datejust looks mighty tasty, too.

Subscribed😁

Is that a rolex?!

How much pancetta is that? I'm pretty sure it's neither the 5 ounce or 3 pound packages available at the grocery store by my house. And how much does that pork roast weigh? I love his videos, but I really wish he'd give better information about his ingredients because I want to cook this, I just don't have the ability to eyeball weight.

Subprimal

Anyone know the knife he used in this?

looked like a Shun chef's knife idk i own Miyabi but they are comparable

"Properly cooked pork chops are a revelation." I thought you were exaggerating, but after trying this, I think you were underselling it. These are incredible.

That vinegarette is fucking BRILLIANT

Its a surgeons knot.

LOVED IT !!! - Used bacon and it was amazing - Mine cooked much faster (but maybe it's my stove, it's kind of difficult to ajust the temp) - Cleaning my roasting tray turned out to be a nightmare - Regret not making the vinaigrette

Impressive.

4:02 forbidden fleshlight

I was always taught not to deglaze a cast iron pad with acids (lemon/wine/tomato, etc) because it lifts the seasoning off the pan and tastes metallic. Is this not true?

wait, did he really say B O N E L E S S

Thank you Babish for creating this channel from the bottom of my heart ❤. I love you! Sexiest chef ever!

Oh my. I'm drooling

I am literally watching this while I am slow cooking a pork loin.😂

Should've shown the scene from family feud where the girl shouts PORKLAAAAWN

I’ve always loved putting pork loin into a crock pot with potatoes and making a gravy from the juices left. But the pork loin always comes out dry lol I had alway thought you wanted to cook pork until it was white.

Costco employee here. I cringed when you said Sams club hahaha

i read pokemon loin

souos vidediv

0:28 Slam!!!

Damn that looks insane!

pink pork= have fun with food poisoning lmao

What is the difference between searing before and after roast?

less screaming. ba-dum-tiss

Surgeons knot

Your mom has a pork pamphlet.....

But pork is is not hallal :(

I made it and enjoyed it but I put a bit too much salt on my roast cause I forgot Panchetta is bacon lol. I was thinking about getting a pork loin roast with a heavier fat cap and scoring it and oiling it so the skin gets crispy. I also thought about adding a pinch of sugar in the garlic rosemary paste. All in all I enjoyed making this it tasted good but I feel there's something missing in the herb mixture.

Isn’t it a surgeons knot?

Thank you much! Just made it today - incredibly tender and juicy. Whole pork loin will def be on my shopping list now and in the future! Tastes so much better than store bought chops! I seasoned it with Herbs de Province. Seems to have all it needs! Did make the rosemary sauce! Rosemary is a must with pork!

You suck.

I must try this

Let Alton Brown do Alton Brown.

do a basics about curing meat and all the ways to do it.

I always wonder what you do with all this meat? You can't just eat it all in one day, do you? Do you invite friends over? Or is the video made over a couple weeks? I doubt that it will taste as good if you store it in the fridge for a day or two

Awesome! Thanks a bunch, Babish! Just got the same size pork loin from Costco :) Folding the sleeves and getting to town! We have a two flame gas stove and the cast iron pans. Just buying rosemary (a must with pork!) and lemons: have sage, thyme, basil, and lime - but want to keep it traditional, so - will only use your mentioned ingredients! ♥

Does anyone remember the video where he showed how to truss a roast?

when I'm hungry I watch food videos. I am a masochist.

What’s that blue watch you own babby?

Pork fillet?

Train Track Belt Buckle 0:31 Both Chuckle

god damn pork shill

Does the pilot light not work? I saw the torch.

Make gourmet steamed hams

Surgeons knot

haha I break them down into chops and smaller roasts for the crockpot. :D

And then wrap it with bacon

Anyone have tips on the best/least-disruptive way to check for doneness without a meat thermometer? I'm gonna check at 90 mins but it's already in the oven!

Babish looks like he's using a KAI shun knife on that loin. KAI being the parent company of kershaw and Zero Tolerance knives, she's a beauty.

Looks like it’s possible to make an anime meat using loins 🍖

I appreciate how you're open and honest about who's sponsoring you. I have no issues at all with sponsoring, I just like to know who is doing the sponsoring and why and you make that perfectly clear. You set a good example for others.

I'm not crazy about pork chops but that looks so good.

I’m gonna do this with a beef

its a surgeons knot

My nuts tingled at 5:08

wait.. how long did he cook the whole roll for?

"145 your pork will thrive, dry and white you ain't doing it right" Literally never heard that before lol

Finally, sousvide

Made this dish yesterday for Thanksgiving came out perfect. I think it can go toe to toe with bacon lol

Did this pork roast alongside a turkey this thanksgiving, my family was blown away. Thanks my guy🤙🏻🤙🏻

Just slightly annoyed you said slow and low. But great vid.

Hey Babish, What is the background track for this video?

Can you use pork shoulder for the roast recipe?

if you strive for perfection, then no. if you're a "close-enough" kind of guy, then yes. pork shoulder is usually cooked much longer to break down the heavier fat content. it might be possible to get it to done (345F degrees) and call it a day, but if it's anything like beef brisket, it can be "done" and still an undercooked mess. if your making it for fun, you could experiment, but again i've never heard of anyone cooking a shoulder fast. (less than a about 3 hours)

1:54 me after No Nut November ends

how heavy is the pork need to know

You eat off your table?

Man, I'm so happy to see you growing, you deserve it for sure!

I'm not a big meat fan but man that looked good

Pork loin lookin kinda fine 😏

Lol that intro, no my mom always uses a whole loin I see them all the time. It's normally cheaper than buying it cut up.