I'm making boeuf a la mode -- It is one tied, round piece, and I'm worried that the outside will dry out before the center is good and cooked (fat broken down, etc.). Tips?
cook low and slow, with moisture.
QueenSashy is a trusted home cook.
Which recipe and temperature are you using? My hunch would be to go longer on low temperature because it will ensure more even cooking.
Chops is a trusted home cook.
You will be fine, that's the beauty of the dish. This NYT recipe is on point to ease your mind. http://cooking.nytimes...
Please enter a valid email address.
Well played. You deserve a cookie.
To thank you for being a friend
Last Chance for Free Shipping
Make Donut Ice Cream
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)