Low and Slow How to Cook Meat

ISBN: 9781785030871
Publication date: 15/05/2016

Publication Date: July 2016
If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry and tasteless, a stew that's tough or stringy or a rack of ribs that falls a little too much off the bone then this is the book that will make your life that little bit better. This book is about 'slow cooking'. Not meaning that slow cooker you got as a wedding gift that you never use and takes up valuable kitchen space or some big outdoor smoker that most people just don't have, but cooking using anything from frying pans, ovens, pots, grills and affordable outdoor barbecues. It's also not just about tough cuts of meat but also steaks, roasts, burgers and barbecue joints as well as lots of other things you might never have dreamed of slow-cooking at low temperatures! This is a step-by-step guide to cooking low and slow and why it benefits almost everything you cook and not just big hairy barbecue chefs like me.' Neil Rankin\"
Neil Rankin has cooked in fine-dining restaurants Rhodes 24 and Chez Bruce. While working at Barbecoa he discovered a love for charcoal and as head chef for Pitt Cue then John Salt he modernised meat cookery and made barbecue hot. In autumn 2013 Neil opened Smokehouse in Islington, where indoor barbecue meets fine-dining pub fare. He opened Bad Egg, an American-diner style restaurant celebrating the humble egg, in 2014 and a second Smokehouse in Chiswick in spring 2015. Amongst Neil's new ventures are a monthly recipe column in The Independent and London Union, an exciting street food venture.

Pages: 272
Dimension: 251mm X 194mm
Author: RANKIN, NEIL