11/05/2023
🔥High heat = essential for creating delicious, caramelized flavour
🥩For larger cuts of meat, the low and slow method allows the centre of the meat to reach the desired internal temperature without overcooking the outside layers
🍗As the meat from a heavily exercised part of the animal (like brisket or shoulder) contains more connective tissue, the more time it needs to break down.
⏲️What is carryover cooking? The meat continues to cook once it has been removed from the heat. *This does not apply to poultry or fish as they don’t retain heat to the same extent
😴Resting the meat after cooking allows the juices to redistribute, which renders the meat more tender. The thicker the meat, the more time it needs to rest.
