Description
Book SynopsisNo kitchen dramas or barbecue fails ever again. Just perfectly cooked meat.
OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London.
"If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin
'You've cost me a bloody fortune. Steak on four nights...Perfect every time. 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. He eschews sterility and embraces flame.' Adam Perry Lang
'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' Fay Maschler
'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker
'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ
Trade ReviewEvery once in a while a chef comes along that embraces a cooking technique and style and makes it their own. The first time I ate Neil’s food, I was blown away, this is the ultimate in great eating, packed full of flavour with robust, powerful and muscular tastes. This is ‘agricultural’ cooking at its very best! -- Tom Kerridge
Invaluable book – meat as you have never cooked it before. -- Fay Maschler
Put simply: Rankin’s book will make you 100% more brilliant behind the stove. -- Grace Dent * - *
This is a first-rate book written by someone who knows his stuff… the most useful cookbook I have read for some time. -- Shaun Hill * The Caterer *
Table of Contents
- 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
