- Mar 11, 2012
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I admire your persistence, but that sounds like a lot of effort to go to for a vegetable.Yeah low and slow is what I've been trying, basically the same as I would cook something like a pork butt. It would need to be finished with some char. A lot of the work seems to be in the prep, notching out the dense stalk section that holds it all together, but not taking so much it falls to bits when cooked.
Sous vide might be the way to go, finished over hot coals/in a hot oven for some char.