Chef Tyler Florence discusses the intricacies of slow cooking beef, emphasizing that while any cut can theoretically be used, some yield better results. Cuts such as belly and deckle are less suitable for slow cooking compared to others like pot roast. He also highlights the increasing relevance of beef tallow and suggest that slow cooking can be effective for melting tough cuts into tender, flavorful dishes when done correctly. Understanding heat application and the properties of different cuts is key for successful slow cooking.
At the event, Florence is debuting 'Après Q,' an open-fire BBQ experience highlighting an après-ski atmosphere with fire-grilled creations, curated wine, cocktails, and après-inspired dishes.
‘I don’t think there’s anything you ever really stay away from,’ explains Florence, but ‘some cuts are easier than others,’ specifically pointing to belly and deckle cuts.
Rendering beef fat is a big consideration these days… instead, he touts the value of slow cooking for ‘melting’ the beef.
Slow cooking is a method that can enhance flavors and tenderness, but it's important to choose the right cuts of beef for the best results.
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