Pro tip for the smoke issue - try putting a shallow pan of water on the bottom rack during the high-heat portion, it reduces smoke by like 70% and doesnt affect the crispiness at all.
this post was submitted on 21 Jul 2025
71 points (92.8% liked)
Cooking
8634 readers
15 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 2 years ago
MODERATORS
hmm i'll try that; if you can see the roasting pan in the picture has a tray under the rack the roast sits on and i have tried putting water in that and it didn't change anything. I'll try it in a completely separate pan though god i hate the smoke it takes so long to clear.
Looks fantastic! Big fan of Kenji’s recipes, but I have not made this one yet.
Kenji is the GOAT
Perfect mix of science and approachability. Love his cooking YouTube.
His potatoe recipe has been my go to "make a first impression" side dish. Divine
agree, every one of the dishes i cook that makes people say wow are all his. i want to go to his restaurant so bad! I got his cookbook and i treasure it; the egg chart inside the cover is so handy too.
Which potato recipe exactly? The roasted cubes?
Now I'm hungry.
I usually sous vide pork shoulder, and this sounds like a lovely way to finish it up. I haven't made one though in quite some time and maybe I need to fix that. Pork party, indeed!
oh wow how long does that take? I have wanted a sous vide setup for so long.
I would run mine somewhere between 24-36 hours. I have an old cooler that I use (don't use one you actually like because the extended heat exposure warped the cooler walls some lol). I have a cheapo stick circulator that I picked up at Aldi for $25 over 10 years ago. I haven't seen the sense in getting a Joule or fancy set up.
I cover the cooler with aluminum foil because plastic wrap would not hold up. Then I blanket my little DIY pork bath in a beach towel to help cut down on evaporation loss.
The recipe that I used before suggested broiling it to finish. But like you, I now have a wall oven that can do convection. So I'd like to try it at 550 and see how that turns out.
$25 seriously that's dope! Do you have a special vacuum sealer to be able to fit a whole pork shoulder in? ty for these tips i may have to pull the trigger on this soon.
Maybe I haven't bought truly massive "butts". 😅 They fit in my 11" vacuum sealer roll (also from the Aldi aisle). I shop in Lidl more now but I still see circulators and vacuum sealers in the middle aisles every so often.
Aldi, Lidl - are you in Germany? Do you use the Aldi/Lidl pre-packed meats for this, or do you get that from another source?
I am in Virginia. My Lidl has good traffic but isn't crowded, so I don't come home cranky like I do from the big American grocery stores. I primarily go for the meat section (and the fun random household goods section) but it has enough of my other regular products that I can usually keep my other store visits down to once a month. It feels like I'm shopping while on holiday in Europe. And let's not forget they stock wayyyy better chocolate.