Tying a roast… It’s one of those techniques you always say you’re going to learn but never quite get around to it. No more excuses — it’s way easier than it looks.
I have to admit, I have never attempted to tie a pork roast, because a) butchers need to feel wanted too and b) this is how I always assumed I would feel if I tried:
But after watching this tutorial, I actually think I could handle it. It does look pretty easy, and it would be awfully nice to not have to sweet-talk the guy at the meat counter every time I had a dinner party. Yes, a little patience is required, but it’s just a matter of loop, knot, repeat. That seems doable. And don’t forget, for all your efforts, you get the most perfect, evenly cooked roast, which is a pretty great prize (for meat lovers, anyway).
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