Low-temperature oven braising works on ribs for the same reason, and it offers a few advantages of its own.
Kenny Callaghan, the executive chef and a partner at Blue Smoke, advised me to smoke the meat first, then finish it in a low-temperature oven ("low and slow" being the BBQ mantra).
Or even more foolproof, brown it, toss it into a pot with some vegetables and almost any braising liquid -- stock, wine, tomatoes, hard cider, even beer -- and sit back while a low-temperature oven makes you an amazing meal.
Mr. Torrisi and Mr. Carbone wrap brined breasts in plastic wrap and aluminum foil and place them in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor.
The residue was dried in a low-temperature oven and, thereafter, stored in an airtight container.
Because the French fries at Walter Manzke's splendid bistro République are pretty close: cut in long, perfect blocks from fresh potatoes, steamed, slightly dehydrated in a low-temperature oven and then finally boiled in a bath of beef suet and peanut oil until they are tawny and crisp.
Because the French fries at République are pretty close: cut in long, perfect blocks from fresh potatoes, steamed, slightly dehydrated in a low-temperature oven and then finally boiled in a bath of beef suet and peanut oil until they are tawny and crisp.
The cell is then connected to vacuum to remove any residual hexane before it is once again placed in the low-temperature oven to be dried.
The plate was dried in a low-temperature oven, after which 100 μL of 0.057% (w/v) SRB solution was added to wells to stain the cellular protein contents.
