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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
1: PREFACE 2: FOREWORD BY ADAM PERRY LANG 3: FOREWORD BY FAY MASCHLER 4: INTRODUCTION 1: What is low and slow? 2: How to cook meat 3: Before cooking 4: Meat quality 5: Rare breeds 6: Mutton and hogget vs lamb 7: Corn-feeding vs grass-feeding 8: Farming and the environment 9: When to colour meat 10: Searing meat 11: Why you should move meat around the pan 12: Why you should flip meat regularly during cooking 13: How meat cooks in an oven 14: Using higher temperatures 15: Reheating meat 16: Equipment 5: STEAKS 1: Introduction 2: Bashing out steaks 3: Bone or no bone? 4: Colouring steak/searing 5: Seasoning steak 6: Let's lay 'resting' to rest 7: Internal cooking temperatures 8: Rare to well-done 9: A temperature guide 10: How to cook steak 11: Different steaks to consider 12: Sauces, butters and sides for steaks 6: ROASTS 1: Introduction 2: How to roast meat 3: To brine or not to brine? 4: Marinades 5: Crispy skin 6: Pink pork 7: General food safety tips 8: Roast methods 9: Stocks, gravies and side dishes for roasts 7: BRAISES 1: Introduction 2: The overnight braise 3: A braising timeline 4: Cooking without a lid 5: The result 6: Braising stock 7: Braised meat dishes 8: BBQ/SLOW-SMOKING 1: Introduction 2: How to light a BBQ 3: What wood to use 4: Choosing charcoal 5: Wood or charcoal and wood? 6: Meat starting temperatures 7: The stall 8: How hot should my smoker be? 9: Spraying meat and water pans 10: Types of barbecues for smoking 11: BBQ methods 12: Rubs, sauces and sides for BBQs 13: A note on meat rubs 9: Glossary 10: Index 11: Acknowledgements
1: PREFACE 2: FOREWORD BY ADAM PERRY LANG 3: FOREWORD BY FAY MASCHLER 4: INTRODUCTION 1: What is low and slow? 2: How to cook meat 3: Before cooking 4: Meat quality 5: Rare breeds 6: Mutton and hogget vs lamb 7: Corn-feeding vs grass-feeding 8: Farming and the environment 9: When to colour meat 10: Searing meat 11: Why you should move meat around the pan 12: Why you should flip meat regularly during cooking 13: How meat cooks in an oven 14: Using higher temperatures 15: Reheating meat 16: Equipment 5: STEAKS 1: Introduction 2: Bashing out steaks 3: Bone or no bone? 4: Colouring steak/searing 5: Seasoning steak 6: Let's lay 'resting' to rest 7: Internal cooking temperatures 8: Rare to well-done 9: A temperature guide 10: How to cook steak 11: Different steaks to consider 12: Sauces, butters and sides for steaks 6: ROASTS 1: Introduction 2: How to roast meat 3: To brine or not to brine? 4: Marinades 5: Crispy skin 6: Pink pork 7: General food safety tips 8: Roast methods 9: Stocks, gravies and side dishes for roasts 7: BRAISES 1: Introduction 2: The overnight braise 3: A braising timeline 4: Cooking without a lid 5: The result 6: Braising stock 7: Braised meat dishes 8: BBQ/SLOW-SMOKING 1: Introduction 2: How to light a BBQ 3: What wood to use 4: Choosing charcoal 5: Wood or charcoal and wood? 6: Meat starting temperatures 7: The stall 8: How hot should my smoker be? 9: Spraying meat and water pans 10: Types of barbecues for smoking 11: BBQ methods 12: Rubs, sauces and sides for BBQs 13: A note on meat rubs 9: Glossary 10: Index 11: Acknowledgements
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