I like using low temperature cooking method to
pre-cook meat, to get the exact cooking degree, then just a last minute blast
under high temperature to brown the skin and warm up. It is an excellent way to
serve roast meat when having friends in for a meal, and not sure when we will
stop talking and start to eat.
1. Season pigeon with salt & pepper for
a day, place in plastic bag suitable for cooking, submerge in 60˚C water bath
for 3 hrs. The long cooking time is needed in order to kill bacteria.
2. Before serving, put under hot grill to
brown the skin, around 4 minutes.
No comments:
Post a Comment