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I think you left out the part where the recipe says to start at 450 for 15 minutes or so (probably to kill any bacteria in case you weren’t all too careful in h
by tclancy 5y ago
I think you left out the part where the recipe says to start at 450 for 15 minutes or so (probably to kill any bacteria in case you weren’t all too careful in handling) and then turn down to 325/ 350.
- brudgers 5y agoNo. Instead there's foil involved. Cooking is an empirical endeavor. Lower temperatures tend to dry meats out, e.g. jerked meats (all things kept constant (a sous vide gives different results)).