The definitive meat cookbook from Neil Rankin, the chef behind the OFM award-winning Temper.
No 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
By:
Neil Rankin
Imprint: Ebury Press
Country of Publication: United Kingdom
Dimensions:
Height: 254mm,
Width: 196mm,
Spine: 28mm
Weight: 1.000kg
ISBN: 9781785030871
ISBN 10: 1785030876
Pages: 272
Publication Date: 15 May 2016
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
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
Neil is the chef behind Temper Soho and Temper City. Temper won best newcomer at the OFM Awards in 2017. Temper Soho is an open fire-pit restaurant serving up barbecue with a South American influence - tacos, tortillas and mezcal. Temper City serves up barbecue with an Indian influence - offering curry, tandoor and roti breads. Before opening Temper, Neil Rankin had cooked at Rhodes 24 and Chez Bruce, Barbecoa, Pitt Cue and John Salt. Neil opened Smokehouse in 2013 and a second Smokehouse in 2015 as well as Bad Egg, all in London. Neil is also a regular at Meatopia and part of London Union. Low and Slow is Neil Rankin's first book.
Reviews for Low and Slow: How to Cook Meat
Every 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 *
- Winner of Gourmand World Cookbook Award 2016 (UK)
- Winner of Gourmand World Cookbook Awards 2016 (UK)
