From Paul Magwood
by e-mail
I should be grateful if you could indicate a supplier of a meat thermometer
suitable for the cooking method advocated in you Editorial of 3 January. In the
absence of this instrument I have already created a few dishes using an
approximate temperature only. The method takes some time but the results are
well worth it.
So far I have produced Cinder of Beef, Volatilised Pork and Chicken Sublime.
This is obviously a rich vein for the creative chef.
