Combination techniques

After learning these techniques, you can apply your knowledge to all indirect preparations with differing temperatures. Say you’d like to cook a nice, thick piece of meat or an entire fish. With just grilling, it’s hard to get the desired result. With slow-cooking you will get a nice internal texture, but it lacks the Maillard reaction and therefore flavor. And of course it’s absolutely fine to use an oven preparation of between 300 and 360°F (150 and 180°C), which is what we often do for whole birds like chickens and turkeys. The hot air does most of the work. There is still a chance, though, that it will cook too quickly and the interior meat will turn dry, or the meat will cook nicely but lack a good crust. Instead, we like to combine techniques to get the best results.