Low and Slow

How to Cook Meat

Inbunden, Engelska, 2016

381 kr

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Beskrivning

No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London."If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin'You've cost me a bloody fortune. Steak on four nights...Perfect every time. My boys - steak mad - are so happy.' Diana Henry'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent'The first time I ate Neil's food, I was blown away' Tom Kerridge'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' Fay Maschler'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ

Produktinformation

Utgivningsdatum:2016-05-05
Mått:195 x 253 x 27 mm
Vikt:1 014 g
Format:Inbunden
Språk:Engelska
Antal sidor:272
Förlag:Ebury Publishing
ISBN:9781785030871
Utmärkelser:Winner of Gourmand World Cookbook Award 2016 (UK)

Utforska kategorier

Matlagning: särskilda råvaror inom Mat och dryck

Mer om författaren

Neil is the chef behind Temper Soho and Temper City. Temper won best newcomer at the OFM Awards in 2017. Temper Soho is an open fire-pit restaurant serving up barbecue with a South American influence - tacos, tortillas and mezcal. Temper City serves up barbecue with an Indian influence - offering curry, tandoor and roti breads.Before opening Temper, Neil Rankin had cooked at Rhodes 24 and Chez Bruce, Barbecoa, Pitt Cue and John Salt. Neil opened Smokehouse in 2013 and a second Smokehouse in 2015 as well as Bad Egg, all in London. Neil is also a regular at Meatopia and part of London Union.Low and Slow is Neil Rankin's first book.

Recensioner i media

Every once in a while a chef comes along that embraces a cooking technique and style and makes it their own. The first time I ate Neil’s food, I was blown away, this is the ultimate in great eating, packed full of flavour with robust, powerful and muscular tastes. This is ‘agricultural’ cooking at its very best!

Innehållsförteckning

1: PREFACE2: FOREWORD BY ADAM PERRY LANG3: FOREWORD BY FAY MASCHLER4: INTRODUCTION1: What is low and slow?2: How to cook meat3: Before cooking4: Meat quality5: Rare breeds6: Mutton and hogget vs lamb7: Corn-feeding vs grass-feeding8: Farming and the environment9: When to colour meat10: Searing meat11: Why you should move meat around the pan12: Why you should flip meat regularly during cooking13: How meat cooks in an oven14: Using higher temperatures15: Reheating meat16: Equipment5: STEAKS1: Introduction2: Bashing out steaks3: Bone or no bone?4: Colouring steak/searing5: Seasoning steak6: Let’s lay ‘resting’ to rest7: Internal cooking temperatures8: Rare to well-done9: A temperature guide10: How to cook steak11: Different steaks to consider12: Sauces, butters and sides for steaks6: ROASTS1: Introduction2: How to roast meat3: To brine or not to brine?4: Marinades5: Crispy skin6: Pink pork7: General food safety tips8: Roast methods9: Stocks, gravies and side dishes for roasts7: BRAISES1: Introduction2: The overnight braise3: A braising timeline4: Cooking without a lid5: The result6: Braising stock7: Braised meat dishes8: BBQ/SLOW-SMOKING1: Introduction2: How to light a BBQ3: What wood to use4: Choosing charcoal5: Wood or charcoal and wood?6: Meat starting temperatures7: The stall8: How hot should my smoker be?9: Spraying meat and water pans10: Types of barbecues for smoking11: BBQ methods12: Rubs, sauces and sides for BBQs13: A note on meat rubs9: Glossary10: Index11: Acknowledgements