Selecting meat

Cooking tips

BBQING, GRILLING AND FRYING

Pat meat dry before frying, including marinated meats. Wet meat doesn’t brown well.

Before you put the meat on, make sure the surface of the pan or grill is hot. When you’re ready to turn the meat (which the purists say you should only do once), use tongs to help keep the juices in.

Give ‘em some room – use a big enough pan so meat’s not crowded while cooking, as this can slow down the process.

IS IT READY?

When chicken is ready, the juices will run clear.

Always cover and rest red meat after cooking, to retain the juices. Resting time varies depending on the size of meat, and remember, meat will keep cooking once you’ve taken it off the heat, so be careful not to over-cook!

BEFORE YOU COOK

Don’t cook cold meat straight from the fridge – take it out about 30 minutes before you get sizzling.

SLOW-COOKING & STEWING

Stewing or slow simmering can tenderise certain types of cuts and bring out their best flavours (use flank, brisket or chuck – avoid lean cuts as they’ll get tough when cooked this way).

Over-cooking can make the meat dry and stringy. If the sauce hasn’t reduced but the meat is tender, remove the meat (and keep it covered so it doesn’t dry out) and heat the sauce at a higher temperature to reduce. Then return the meat to the hot sauce. You can also use cornflour to thicken the sauce.

CARVING YOUR MEAT

When cutting or carving meat, always cut across the grain.

CHRISTMAS COOKING TIPS

With Christmas just around the corner, it’s time to roast the pork can glaze the ham. Here is some very useful Christmas cooking tips:

How to Roast Pork

How to cook crispy crackling

How to Carve Ham

Glazing Hams

Tips

Slow-cooking & stewing

Stewing or slow simmering can tenderise certain types of cuts and bring out their best flavours (use flank, brisket or chuck – avoid lean cuts as they’ll get tough when cooked this way).

Over-cooking can make the meat dry and stringy. If the sauce hasn’t reduced but the meat is tender, remove the meat (and keep it covered so it doesn’t dry out) and heat the sauce at a higher temperature to reduce. Then return the meat to the hot sauce. You can also use cornflour to thicken the sauce.

Is it ready?

When chicken is ready, the juices will run clear.

Always cover and rest red meat after cooking, to retain the juices. Resting time varies depending on the size of meat, and remember, meat will keep cooking once you’ve taken it off the heat, so be careful not to over-cook!

Carving your meat

When cutting or carving meat, always cut across the grain.

Before you cook

Don’t cook cold meat straight from the fridge – take it out about 30 minutes before you get sizzling.

BBQing, grilling and frying

Pat meat dry before frying, including marinated meats. Wet meat doesn’t brown well.

Before you put the meat on, make sure the surface of the pan or grill is hot. When you’re ready to turn the meat (which the purists say you should only do once), use tongs to help keep the juices in.

Give ‘em some room – use a big enough pan so meat’s not crowded while cooking, as this can slow down the process.

Marinated Roast Lamb

Marinated Roast Lamb, a great meal for any occasion

The Perfect Steak

Want to cook the perfect steak, here is how…

Cooking Lamb Rump

Let us show you how to cook the perfect Lamb Rump