Great to also see you on Substack. Can you give more info on how you rest the meat (in the oven with the door open, out but covered in foil?…). My main question is how do you make sure it stays hot enough to be served.
Hi Stéphanie - Resting meat is critical. Resting the same time as you have cooked your protein is the trick here. If the meat drops slightly below the temperature you want to serve, simply carve your meat, pop it onto a tray and cover with tin foil. Placing your meat in a warm oven for 2 minutes and adding a splash of hot jus or gravy will render it hot enough to eat. Remember you want meat at around 35c to maximise its deliciousness. Any hotter is not pleasant...
What simple mass produced sea salt do you use Adam please? I use Maldon for best but am looking for a sea salt to use for big stuff. Currently use kosher salt which is fine but would love to use a cheaper sea salt! Thanks.
Hi Tim – I use Maldon too. Always have. If you are using salt for confit marinade I use SEL GRIS. It's cheaper, less refined and does the job. For boiling veg or making salt crust I would use a simple sea salt from Italy. I use this one:
Great to also see you on Substack. Can you give more info on how you rest the meat (in the oven with the door open, out but covered in foil?…). My main question is how do you make sure it stays hot enough to be served.
Hi Stéphanie - Resting meat is critical. Resting the same time as you have cooked your protein is the trick here. If the meat drops slightly below the temperature you want to serve, simply carve your meat, pop it onto a tray and cover with tin foil. Placing your meat in a warm oven for 2 minutes and adding a splash of hot jus or gravy will render it hot enough to eat. Remember you want meat at around 35c to maximise its deliciousness. Any hotter is not pleasant...
What simple mass produced sea salt do you use Adam please? I use Maldon for best but am looking for a sea salt to use for big stuff. Currently use kosher salt which is fine but would love to use a cheaper sea salt! Thanks.
Hi Tim – I use Maldon too. Always have. If you are using salt for confit marinade I use SEL GRIS. It's cheaper, less refined and does the job. For boiling veg or making salt crust I would use a simple sea salt from Italy. I use this one:
https://somersetfoodie.com/products/antica-italian-fine-sea-salt-1kg?variant=43980635013372&country=GB¤cy=GBP&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=AfmBOoqtrAEnu4zr-1CUCfPHrgxSW0hPnhODSYARk-FUjZLLm8AW6DSfxHk
For seasoning meat that is cooked, I use Fleur de Sel, expensive and utterly delicious.
Thanks @adam. Appreciate it