Making Roast Beef and Potato Gratin
Lecture no. 22 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 29 min | Categories: The Great Courses Plus Online Food & Wine Courses
Learn how to trim, score, and tie beef before you start cooking to help with flavor and presentation later on. After oven searing, you’ll use a chef’s thermometer to determine when to remove the meat, resting it with carryover cooking to complete the process. You’ll learn to make a delicious potato gratin, as well.