Cooking meat in the oven
Low cooking (80°) or roasting (160°), both are full of pleasure. At 80 degrees,
the meat cooks gently for
a longer time. At 160 degrees, the meat cooks for a shorter time and is hotter.
Robert Bratschi's tip for Rib of beef/T-Bone
Excellent côte de boeuf/T-bone (rib of beef) is the favorite meat of Robert Bratschi, our Gstaad butcher. His tip on how you too can achieve this fine nutty taste you find here: