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Hight Heat vs. Slow Cooking

August 25, 2017 | Main Entree


In this video, Bill Howell breaks down the ins and outs of High Heat cooking. High Heat cooking is the preferred way to cook the most tender cuts of beef like a Ribeye, Sirloin, Filet Mignon, or a NY Strip. This is how they would be prepared and served at a high-end restaurant.

In the next video, Bill explains the different ways to maximize tenderness through slow cooking. This video compares the pros and cons of two different styles of cooking your meats; dry roasting v. wet cooking (braising). To do so, Bill not only goes step by step with instructions and tactics on how to execute both properly, but he also gives us recommendations for which item would be best prepared each way.


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