Category: Slow cooking
Slow-simmered dishes, artisanal technique and the reasoning behind them. Everything here is written from the kitchen we cook in.
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Why a Six-Hour Ragù Tastes Different (And How To Fake Four Of Those Hours)
Six hours does three separate jobs: it melts collagen into gelatin, it drives off water, and it builds flavour compounds that simply are not there at hour two. Two of those jobs you can cheat. One you cannot.
