Last week we introduced Andrew, a Design Engineer here at F&P. Rather than relying on luck when cooking a roast beef, he used a method based on a principal of thirds.
Cooking for me has always been my creative outlet but Andrew’s shown me it has another side, a technical side. He chooses cooking techniques based on an understanding of the foods’ structure and composition. For his ‘perfect roast’ he took the time to get to know his piece of beef and cooking equipment in order to produce the best results.
This is an example of someone showing the ultimate respect for the meat which should be inspiring to any carnivore.
Here’s his first ourkitchen recipe, with hopefully many more to come.