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  • Went hard in La Fromagerie earlier - putting together a serious cheeseboard, can’t bloody wait.

    What are people cooking for Xmas day this year? I’ve got a big rib of beef which will be the first time cooking for Xmas vs a traditional Goose/Turkey. Also means cracking out a couple of nice bottles of red is possible!

  • Yep read that one before and not a million miles from how I’ll be doing it - I’ll be cooking it in the water bath and then finishing it in the pan/oven. Have cooked a few this way but never one this big before, part of me wonders whether to cut in two in order to get more caramelisation but maybe will make it less moist. Terrible idea?

  • Ok I’m gonna do this!
    In terms of leaving uncovered - is the fridge the best place or will a nice cold garage do? Do you salt yours the day before? I’d worry that could draw out moisture

  • If I’ve read that right I should take out at around 49degrees then let it rest and then blast it for 10 mins meaning it should be around 52-54 degrees when serving?

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