Cooking Slow: Recipes for Slowing Down and Cooking More by Andrew Schloss

By Andrew Schloss

This tantalizing publication celebrates the artwork of cooking slowly with normal equipment that yield smooth, scrumptious nutrients with little hands-on cooking time. greater than eighty recipes conceal every little thing from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that remedies to a creamy custard in a hot oven in a single day. A bankruptcy dedicated to the sous vide approach will tempt the technophiles, whereas the slow-grilling part is a revelation in case you guy the grill each weekend. delivered to lifestyles with 36 engaging pictures by means of award-winning photographer Alan Benson, this beneficial package deal sells the dream of cooking and dwelling good and is a must have for committed domestic chefs.

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BALSAMIC-GLAZED DUCKLING Duck has a fat problem; there’s a lot of it on these buoyant birds, and much of it lies in hidden places. By all rights, then, the bird should sizzle during roasting, the skin turning into a crispy layer that yields decadently to succulent meat beneath. But too often, just the opposite happens: the skin stays flabby while the meat overcooks. Here again, slowing down is the perfect solution. By reducing the oven to 175°F/80°C, the doneness temperature of roasted duck, you give the thick layer of fat ample time to melt while ducking, if you will, the high temperatures that lead to overcooking.

Cooking these recipes at high temperatures for the first 10 to 15 minutes goes a long way toward maintaining safety, and keeping the preparation above 140°F/60°C for an hour or more ensures any bacteria that could still be present is killed. ” Get ready to be reborn. Roasting involves little more than putting food in a preheated oven and giving it its privacy until it is done. Roasting meat at medium or high temperatures, between 350 and 450°F/175 and 230°C, browns the surface quickly and deeply, which makes the roast look and taste delicious, but it also causes a lot of moisture loss.

EXTREMELY SLOW-ROASTED TURKEY BREAST This method is foolproof, and I am the fool to prove it. I have incinerated more than my share of turkey breasts with every conceivable roasting method, but I have never gone wrong by slow roasting. The reason is self-evident. By setting the oven thermostat at the same temperature I want the meat to be when it is done, overcooking becomes theoretically impossible (I say that because I suspect in practice, after several days of constant low heat, the overcooked scale would have to tip).

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