SEEING-TO-BELIEVE
Head Chef
why is it that often osso boccu stays totally rubbery after hours of cooking?
i was so dissapoointed with all the investment and threw it all
i was so dissapoointed with all the investment and threw it all
this is a good question.Sure your not thinking dry and tough? Also too high a heat is problematic with braising, which should be in the low 300's at best. 325 is generally where I'll braise.
Yeah 170 with a fan is a little hot considering convection increases oven temp a little. Also not totally covered in a liquid for 3.5 hours could dry it out for sure, just a thought.this is a good question.
i'm not sure if it was dry or rubbery.
i think but not sure that i cooked it on 170 c with fan.
i hope i will not forget to look in the book to know the temperature i've used for sure.