Next time you may want to check the internal temp. 180+ is usually perfect.
Yeah, missed that part too. Good idea.
I NEVER do a big piece of any kind of meat without going by the IT. I travel with my thermometer!
I do it if I’m “cooking blind” (i.e.: cook a piece of meat without much of a recipe) but when I follow a recipe I trust I can forget it. It that case I needed to leave the over to 350 but I do agree using a thermometer would have been a good idea.
Not I. Ovens vary and, as you know, the shape of the meat makes a HUGE difference. No matter how low and how slow - and the temps you used weren’t low - it’s easy to overcook.
Hello!
I’ve been lazy for the past week but I’ve caught a cold and didn’t feel like cooking.
I just received some great pictures from my vegetable stock and Marcella Hazan risotto that a friend took and thought it would be interesting to share them!
I have a few project from the Hazan book on the backburner… coming soon!
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I thought you might enjoy this blog from a few years ago. I almost took part, but decided I didn’t have the time. There used to be a better formatted version, but that appears to be lost.
Enjoy!
Cooking every recipe in Macella Hazan’s “Essential of classic Italian cooking”
Thanks!
