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Judy Keegan posted an update
6 months ago (edited)
Ok so the brisket was a little over cooked but the flavour was exceptional. I will be trying it again soon.
I really didnt like the mac and cheese. But once again its all personal taste. The bean salad I had to substitute a four bean mix instead of white beans.
Beatriz Torija, Lana Mihajlović and 5 others3 Comments-
Level:
Scoolinary Team
Hey hey Chef Judy! 👋🏼 Your brisket photo set is super evocative — the close-up texture, the bark, the plating… everything has that rustic, smoky vibe we love. The lighting and framing let us appreciate the juicy interior beautifully, especially in that final shot. 🙌🏼
What’s the one trick you’ve found helps most when controlling temperature over long cooks? That could really inspire others in the challenge too.
If you’re planning to retry the brisket, maybe experiment with wrapping a bit earlier to lock in moisture? And if the mac and cheese didn’t hit the spot, maybe twist it with a smoky cheese blend or crisp topping? 👀
PS: Tag us at @Scoolinary_en and chef Furman if you post these on Instagram! 📸1 -
Level:
Executive Chef
Tiene un aspecto excelente y seguro que su sabor es delicioso. La próxima vez seguro que ajustas bien el punto. ¿Tomas la temperatura en el interior de la carne, mientras se está cocinando? Para mÃ, es la mejor forma de saber cuándo está perfecta.
Ah! Y un secreto: tampoco a mà me entusiasma el mac and cheese 🤫
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@beatriztorijagmail-com yes, I did take the temperature inside the meat. The first time in was 72C then when I checked it was 96C. I thought I was checking it regularly but it just jumped up all of a sudden. I also wonder about why it has to be 90C anyway……sounds too muchto me. I just have to be more vigilent.
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