Somehow I missed the elaboration phase... Is this recipe a no-go if I have a non high-tech apartment gas oven (the kind with the broiler in the bottom) that starts at 300 degrees?
I had it @ Parm recently and would love to try it at home!
I think that should still be gentle enough to have the same effects, especially with the brining, glaze, and wrapping steps! 300 is still pretty mellow.
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I had it @ Parm recently and would love to try it at home!