Has anybody ever tried to cook a best end of lamb in an oven at 60 deg celsius over a long period until its nicely medium?? I've done it before a la John Campbell, cooking a 6oz tournedo at 60 deg for an hour, so as not to have an adverse effect on the collagen. Works amazingly well although not particularly practical for ala carte :crazy:. Have a function coming up so was wondering if anyone had tried it, so I can figure out the timing.
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4/16/09 at 4:42pm