Low and slow: how to cook meat

✍ Scribed by Rankin, Neil

• Publisher: Ebury Publishing
• Year: 2016
• Tongue: English
• Category: Library

✦ Synopsis

STEAKS. ROASTS. BRAISES. BARBECUE.

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.

This is a step-by-step guide to cooking meat at the temperatures and times that get the best results. There's no need for fancy equipment, a team of chefs or a cooking diploma. You just need this book and some patience.

'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...

✦ Table of Contents

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

✦ Subjects

Casserole cooking