Comments for DJ Horsley Falsgrave

Comment on Leg Of Lamb by Dry Heat Cooking Methods | DJ Horsley Falsgrave

Dry Heat Cooking Methods | DJ Horsley Falsgrave — Thu, 09 Jun 2011 00:22:28 +0000

[...] For example, it’s often held that baking refers to food-stuffs which require cooking to produce their shape (think of the difference in bread and cake mixes before and after cooking compared to that of a leg of lamb). [...]

Comment on Boneless Pork Loin by Dry Heat Cooking Methods | DJ Horsley Falsgrave

Dry Heat Cooking Methods | DJ Horsley Falsgrave — Thu, 09 Jun 2011 00:22:03 +0000

[...] heat is often used with higher quality meats, such as sirloin steak or pork tenderloin, which don’t need tenderising. This way, the natural flavours of the meat can really be [...]

Comment on Cooking Temperature Conversion Chart by Dry Heat Cooking Methods | DJ Horsley Falsgrave

Dry Heat Cooking Methods | DJ Horsley Falsgrave — Thu, 09 Jun 2011 00:21:10 +0000

[...] you missed yesterday’s guide to converting cooking temperatures, you may find it useful to skim over it [...]

Comment on Beef Mince by Home-made Beef Meatballs in Tomato Sauce | DJ Horsley Falsgrave

Home-made Beef Meatballs in Tomato Sauce | DJ Horsley Falsgrave — Thu, 09 Jun 2011 00:19:48 +0000

[...] 500g (~1lb) Horsley’s Best Mince [...]