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Low and Slow: How to Cook Meat Hardcover – 5 May 2016
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"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!" (Tom Kerridge)
"Invaluable book – meat as you have never cooked it before." (Fay Maschler)
"Put simply: Rankin’s book will make you 100% more brilliant behind the stove." (Grace Dent -)
"This is a first-rate book written by someone who knows his stuff… the most useful cookbook I have read for some time." (Shaun Hill The Caterer)
A definitive guide to modern meat cookery from one of Britain's most exciting chefs.See all Product description
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Top customer reviews
I have a smoker so I was familiar with cooking chicken at this sort of temperature (125°C) using thigh portions.
I never imagined that you could apply the same cooking temperature and time to a whole chicken.
One unexpected bonus is that if the recipe calls for the meat to cool down, and the potatoes the same then you can start preparing them when you like and just pop them both together into a very hot oven to finish them off.
Well done Neil and I hope to visit Temper one day!
Highly recommended, oh, and read the intro before diving into a recipe. A little understanding will go a very long way :-)
The steak recipe times for a 3cm steak delivers a medium well steak when cooking to the medium rare times.
Just a little adjustment needed to these recipes and you will be ok.
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