In search of meat perfection
Reading University boffins have been working with the Fat Duck to help produce the perfect roast dinner.
The world-class (I’m pretending to know the meaning of this term) restaurant in Bray, Berkshire used a Radleys Carousel Reaction Station to investigate how to use stocks and sugars to produce “exceptional roast flavours” for adding to the meat while it is being cooked (my stomach is growling as I write this).
I would love to test the results, but with a 3 month waiting list I may have to Duck out of this one and buy the book instead.
Matt Brady on January 23rd 2007 in Gastronomy, Technology
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