MY BEST BRAISE

ere’s the thing about kitchen gadgets: whatever the manufacturers tell you, there is no cure-all piece of kit. Different methods of cooking and varied ingredients require different applications of heat. If you take a conventional kitchen, for example, you wouldn’t try to boil water in the oven or roast a chicken in a frying pan. So, regardless of whatever crazy videos are on YouTube, slow cookers aren’t very good for baking, and the best doughnuts are still deep-fried. That aside, match the right technique to and in professional kitchens. If you want to taste the proof, try my ox cheek on page 98.