How to Make the Best Braised Lamb Shoulder in the Breville Fast Slow Pro -Pressure Cooker
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- Опубликовано: 12 сен 2024
- Breville caught up with Colin Fassnidge Head Chef of the Four in Hand Dining Room to show us how to make his popular Braised Lamb Shoulder with Winter Vegetables in the Breville Fast Slow Pro Pressure Cooker .
Find the Fast Slow Pro combination Pressure & Slow Cooker here:
www.breville.co...
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The Four in Hand is one of the great pubs of Sydney. Great presentation Colin and thanks for sharing!
FYI. Actual recipe starts around 2:08.
Thank you. No one cares where he grew up and lived. Just show the god damn recepie.
Thank you. When will marketeers learn??
Man that looks divine 🎖🎖🎖
Lovely thank you for this story.💫
Do you let it naturally steam out or fast steam it.if so how long does that take if you naturally steamout.
Good day Australia!
What’s the garnish?
Looks great but how hot and how long would one leave it in an older pressure cooker on the stove
I put it on high heat depending on the screen of your pot leaving it for an hour if it blows up and I die duck you
Update: I didn't die
I added a bunch of different stuff and i added the veggies in the last 20 minutes and i finished it off in the oven It was pretty nice I would've burnt it if I didn't know how long u guys left it so thanks very muchh
Yum.
CIhef, you should not be made to use non stick. Is carcinogenic, Thank you , great demonstration. Knew paddington well and the four in hand
Meat does not have sugar, dude, it is Mallard reaction that makes it brown. Oh, and rosemary's oil comes from leaves, not stems... Other than that - awesome recipe and thanks!
Karina Mayner - The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat.