It has to be one of the most valuable tools a home cook can have in their arsenal. 160°C.
How else can you perfectly braise a lamb shoulder, finish a steak, finish crays, set a terrine, slow-roast a whole scotch fillet, goose, duck, chook...
People will always ask how this or that got so tender, so juicy, so unlike whatever they do, and the answer more often than not comes back to 160°C. Plus resting of course...
Monday, January 11, 2010
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