Hi, try more peak heat(at least 150C on meat surface) for a better Maillard reaction. Should give you a better crust and more roast aroma
Discussion
I will try this tomorrow. Thanks for the tip.
Hi, try more peak heat(at least 150C on meat surface) for a better Maillard reaction. Should give you a better crust and more roast aroma
I will try this tomorrow. Thanks for the tip.