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 Iā€™m ā€œcooking blindā€ (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 werenā€™t low - itā€™s easy to overcook.

46

Hello!

Iā€™ve been lazy for the past week but Iā€™ve caught a cold and didnā€™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 backburnerā€¦ coming soon!

4 Likes
47

I thought you might enjoy this blog from a few years ago. I almost took part, but decided I didnā€™t have the time. There used to be a better formatted version, but that appears to be lost.

Enjoy!
Cooking every recipe in Macella Hazanā€™s ā€œEssential of classic Italian cookingā€

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

48

Thanks!