Cooking with Marcella Hazan

Cooking Discussions Cooking, Cookbooks, Ingredients
41

Next time you may want to check the internal temp. 180+ is usually perfect.

42

Yeah, missed that part too. Good idea.

43

I NEVER do a big piece of any kind of meat without going by the IT. I travel with my thermometer!

44

I do it if I’m “cooking blind” (i.e.: cook a piece of meat without much of a recipe) but when I follow a recipe I trust I can forget it. It that case I needed to leave the over to 350 but I do agree using a thermometer would have been a good idea.

45

Not I. Ovens vary and, as you know, the shape of the meat makes a HUGE difference. No matter how low and how slow - and the temps you used weren’t low - it’s easy to overcook.

46

Hello!

I’ve been lazy for the past week but I’ve caught a cold and didn’t feel like cooking.

I just received some great pictures from my vegetable stock and Marcella Hazan risotto that a friend took and thought it would be interesting to share them!

I have a few project from the Hazan book on the backburner… coming soon!

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4 Likes
47

I thought you might enjoy this blog from a few years ago. I almost took part, but decided I didn’t have the time. There used to be a better formatted version, but that appears to be lost.

Enjoy!
Cooking every recipe in Macella Hazan’s “Essential of classic Italian cooking”

http://www.slowtrav.com/blog/pomodori_e_vino/recipe_index/

48

Thanks!