In the meat of the night.(Features)

From: Sunday Mail (Glasgow, Scotland) | Date: October 22, 2000| Author: Quigley, John | Copyright information

THE kitchen is the best room in the house in winter. It's warm, welcoming and smells great.

And on these cold, dark nights, there's no finer aroma than the waft of slow- cooking meat coming from the oven.

The words braise, slow roast and simmer sound soothing. The techniques are certainly that.

Prime cuts stewed to melting tenderness re-heat even better the next day.

Until recently, this was how most food was prepared. Now slow cooking ...

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