1. Starting Your Garlic in a Cold Pan with Cold Oil Guarantees Maximum Garlic Flavor: Our recipe for arista—that is, Tuscan-Style Pork Roast with Garlic and Rosemary—calls for a tasty paste made with garlic, rosemary, lemon zest, red pepper flakes, pancetta, and olive oil. You’ll want the garlic to remain in the oil for as long as possible to imbue the oil with good garlic flavor—you’ll use some of that oil later in a vinaigrette—so starting in a cold pan with cold oil is best because you’ll ensure the garlic doesn’t burn.
2. Pre-cooking the Garlic Minimizes Its Harshness: When first cut, garlic has a pretty harsh taste, and that’s due to a compound called allicin. Once allicin has been heated to 140 degrees, it breaks down into the more mild, pleasant flavors we associate with garlic.
3. Browning the Roast After Resting Keeps the Crust Crispy: To prevent the crust from sogging out while the meat rests, we reversed the usual order of operations. We started our pork loin in a 275-degree oven and cooked it until the internal temperature reached 135 degrees, then let it rest for 20 minutes. We then wiped away any accumulated moisture and browned it in the skillet in some reserved garlic oil. Browning the roast right before serving allowed us to achieve and then keep that crispy crust.
4. If You Can’t Finish that Bottle of Champagne, Buy Yourself a Champagne Saver: We found a gadget (by Cilio) that ensures relatively fresh champagne for up to a full week after opening. Champagne saved with it was just as fresh as a newly opened bottle for two full days, and still drinkable on day three, thanks to its protruding plug and a secure closure that combined to make the best seal. [Buy on Amazon]
5. You Might Not Know It Yet, But Farro Is Your New Favorite Grain: Farro is an ancient form of wheat. It has a mild wheat taste, and a tender texture. And nutritionally, farro is a beast—while it has the same amount of calories as brown or white rice, it has twice as much fiber as brown rice, and twice as much protein as both brown and white rice. Go eat some farro—it’s delicious and good for you!
Quote of the Week: “It’s a pork pinwheel of pleasure.” —Julia, as Bridget slices the pork roast
Can't wait for next week's episode? Get your fill with our past episode recaps:
- Season 17, Episode 17 Recap: How to Make Sensational Beef Stir-Fry
- Season 17, Episode 16 Recap: How to Make Better Oatmeal Cookies
- Season 17, Episode 15 Recap: How to Make Better Chicken Marsala
- Season 17, Episode 14 Recap: How to Make Baked Alaska
- Season 17, Episode 13 Recap: How to Make the Best Frozen Yogurt
- Season 17, Episode 12 Recap: How to Make the Best Pantry Pasta Dishes
- Season 17, Episode 11 Recap: Taking on the Best of the Big Easy
- Season 17, Episode 10 Recap: How to Make the Best Korean Rice Bowls (Dolsot Bibimbap)
- Season 17, Episode 9 Recap: How to Roast Turkey and Boil Corn
- Season 17, Episode 8 Recap: How to Make the Best Ground Beef Chili
- Season 17, Episode 7 Recap: How to Make the Ultimate Sticky Buns
- Season 17, Episode 6 Recap: How to Make the Best Shrimp Scampi
- Season 17, Episode 5 Recap: How to Make the Best Cheese and Tomato Lasagna
- Season 17, Episode 4 Recap: Home-Corned Beef and Cabbage—and Shots of Sherry (Vinegar)
- Season 17, Episode 3 Recap: Crispy Chicken Breasts and Creamy Baked Potatoes
- Season 17, Episode 2 Recap: "Two Stews for Yous"
- Season 17, Episode 1 Recap: Cast Iron is Back!
What was your favorite part of this episode of America’s Test Kitchen? Let us know in the comments!