No need for complex and expensive tools to experiment low-temperature cooking. I have rather successfully experimented the following recipe for a veal rib-eye.
I place the rib in a very hot pan for about 2 mins on both sides. The meat should get some color and should somehow stop sticking to the pan (Maillard reaction). Then I take it out, and put it in a oven at 120°C (250°F) for 25-30 minutes. You can even lower the temperature to as low as 55°C but then you will have to wait for a very long time (about 20 hours according to Mr Blumenthal)!
While the meat is slowly cooking in the oven, I deglaze the cooking juice with cream... and morels of course!
Despite its appearance, the meat will be fully cooked and will get extremely tender.
See http://en.wikipedia.org/wiki/Low-temperature_cooking
See also http://en.wikipedia.org/wiki/Maillard_reaction
No comments:
Post a Comment