Excellent video. I like the section where you removed the silver skin. I always tried to remove it all at once and found it difficult. I see where you do it in sections, which is much easier faster and more efficient. Thanks again.
That was impressive. From the attention to sanitary practices to the dual techniques. I have learned, and that's a bit unusual with the numbers of vids I've watched. Thank you.
You want it at 150-155°, about 30 min. Unstuffed. I would check the temp at the 30 min. Mark, it's likely going to need an additional 10. Check temp at 7 ex. Min.
YOU ARE CORRECT. THIS WAS A ONLY FAIR PRESENTATION. THE STUFFING HAD TO FEEL GREASY ON THE TONGUE. WHAT WAS THE POINT OF THIS SHOW? HOW TO PREPARE A BABY LOIN AS A SINGLE SERVING IDEA? I BET IT WAS A TENDER AND TINY MORSEL. CERTAINLY NOT THE USUAL SIZE FOR A ROAST LOIN ROLL. HIS KNIFE WORK IS ACCEPTABLE.
