Best Cooking Tips

It is cheaper to buy a whole chicken and joint it yourself than to buy prepared joints, and you end up with pieces such as the back which can be turned into stock. Jointing takes only a few minutes with a knife, and even less if you have poultry shears. 1. First remove the legs. Pull each leg in turn away from the chicken body and cut down to the thigh joint (the top joint Read more [...]

How to cut meat Cut steaks or strips of meat across the grain so that you avoid pieces with long fibres. You’ll preserve the shape, and the meat will be more tender when cooked. Better browning Before you fry or saute meat, pat it dry with absorbent kitchen paper. Moisture could cause spitting and prevent browning. Meat curls up during cooking? Steaks, chops and bacon Read more [...]

When to rewrap Meat and poultry that are stored in a fridge need to have air circulating around them to keep them fresh. Remove the original wrapping and place the food on a plate, covered loosely with a piece of foil or a large glass bowl. Meat and poultry for the freezer, on the other hand, need airtight packaging. Rewrap red meat in tightly sealed foil packages or Read more [...]

  Meat The quantity you need depends largely on the cut you're using and the way you cook it. You'll need less, for example, for a dish with a rich sauce, and more for a plain roast. As a rough guide, estimate about 100-175g (4-6oz) per portion for boneless cuts, and 175-350g (6-12oz) for meat on the bone. Poultry Allow about 225-350g (8-12oz) of chicken or turkey Read more [...]

BONING UP ON MEAT Don't rely on colour A bright red cut of beef or lamb may look more appealing than a dry, browner piece, but in fact there's little difference. Red flesh has simply been more recently cut from the carcass. After cutting, the pigment in the meat will slowly turn it from red to brown. The variations will disappear during cooking, in any case. Choosing Read more [...]