TN: Good not great wines still provide lots of pleasure (Burg, Mosel)

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Reply to
Lawrence Leichtman

We discussed whether maybe the opening to baste lowered temps more than in a restaurant oven. But I can't imagine that it would make as much difference as this. I think there was a translation error, and when it said bake 20 minutes, basting twice, it was bake and then baste 20 minutes, twice.

In general, my experience is usually the opposite. I tend to cut estimates of time from many cookbooks.

Reply to
DaleW
Reply to
Richard Neidich

In France even our nuclear powered ranges don't respond that fast.

Reply to
Mike Tommasi

Pretty cool huh!!!!

Its a really cool grill...has a routissere Infared also.

I have destroyed more meat learning to cook on it than I care to mention.

But I am f>> I have a grill that has infrared burners for searing that goes from 0 to

Reply to
Richard Neidich
Reply to
Lawrence Leichtman

There are a few cookbooks that overestimate meat times but I often get recipes from internet sites and they are notoriously wrong on timing. Only Ming Tsai seems to get the timing right for me.

Reply to
Lawrence Leichtman

I'm afraid to ask how fast your Maserati goes. :)

JJ

Reply to
jj

My Maserati does 185... I lost my license, now I don't drive...

-- There's a fine line between stupid and clever.

Reply to
Dave Devine

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