Ingredients 1 tbsp cornflour 1 tbsp cold water per tablespoon of cornflour (use more water for a thinner slurry) Optional:…
Temperatures Whole cuts (beef, lamb, pork): 63 °C, then rest for 3 minutes For whole beef and lamb: 52–55 °C rare 55–60 °C…
Basic Roux Recipe Basic roux recipe you can use as a foundation for sauces, soups, stews, or gravies Ingredients: 2…
Basic Dry Brine Recipe (Dry Rub). Ingredients: 1 tablespoon per 5 pounds of meat (adjust as needed) of Kosher salt:…
Wet brine Ingredients (for ~4 litres of brine): 4 litres of cold water 180g kosher salt (or 120g table salt)…