Does readying four huge pork roasts sound like a huge task? Then you need interns like ours.
Test kitchen intern Richard Douglas unwraps one of four packaged pork shoulder roasts while preparing ingredients for a test of four versions of pernil pork shoulder (a classic Puerto Rican treatment of the cut) as deli containers of the dish’s signature spice-and-herb surface treatment sit ready to be applied during recipe development for an upcoming issue of Cook’s Country.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
Leave a Comment
You must be logged in to post a comment.