As I said in the previous post that I just finished writing, I was cooking a beef brisket sous vide for 48 hours.The temp I used, 62°C which is a completely acceptable temp for this kind of meat was coming from Douglas Baldwin’s “Practical guide to sous vide cooking” he’s talking of 64°C, because I [...]
Last Saturday I went to Selfridges on Oxford street (London) while I was browsing for produce and meat, I stumbled upon a fantastic looking piece of American prime rib eye. Everybody knows that more marbling, leads to more fat, more fat leads to more flavour. To add to the prospect of an amazing meal it [...]
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