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@bananaskid
Long time lurker on this thread but need some advice:
I was meant to be cooking a lovely venison ragu for dinner tonight for a few friends however I got caught up and only just started cooking. Dinner is around 8pm.
Everyone goes on about low-and-slow however can I not just whack up the heat or does it fundamentally change the dish if it's cooked at a higher temperature? Obviously, I'll have to spend the next three hours stirring the pot to make sure it doesn't burn.