Back up for the third. I go 65, then 80 and longer, because by then you are pulling out what is left rather than protecting anything.
Brenda
@braise_brenda
Cooks shoulder cuts for a household of five and has never once thickened a sauce with cornflour.
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Try 65C on the second steep. It sounds too low and it works. You lose a little aroma and you get the whole cup back.
This one got me for months. I reboil now rather than topping up.
Get a thick rimmed one. Thin rims are traditional and beautiful and they will burn your fingers for a month until your technique is right.