Not all meat recipes are full proof. There is that slight chance that they may miss some vital steps. Please bear in mind the following when you next follow a meat recipe:   Take away that chill For best results ensure that the meat is not straight out of the fridge. Bring it close to…

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You can remove your steak from the freezer and cook it straight away on the grill or in the fry pan but there are challenges. I did this exercise when I was writing Your Meat Mate. I pan fried both a thawed and a frozen steak. My outcome: It was fine and easy to chew…

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Nothing wrong with cheap meat. When it comes to meat cuts some are cheaper than others. That is just a fact. It doesn’t mean the cheaper cuts are of poorer quality. The reason they are cheaper is because they are not so straightforward to cook as their more expensive counterparts are. That all! In the…

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What happens when cooking on a high heat? Meat is made up of about 70% moisture. When you apply it to high heat most of the juices are pushed into the meat. This is what you want – to retain as much moisture inside the meat as possible. The little bit of moisture that ends…

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We love our red meat and we want to cook it in the healthiest manner possible. From my experience, below are some healthy ways you can cook and serve red meat: Use skirt steak I love skirt steak! Aside from brisket it is my favourite cut. It is from the mid area of the animal,…

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Your oven is amazing! Not only will it do a wonderful job on your braised meat dish but it will give you a life style as well! Braising is a combination of dry heat cooking (using the stove to sear the meat to brown the exterior) and moist heat cooking (where it continues the cooking…

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Marinating meat means to smear or submerge the protein (in this case, steak) in a seasoned liquid with other flavours. Why do we marinate our steak? To: Tenderise Preserve the moisture Provide flavour As we all know, there are so many marinades out there. Of all the ingredients of which they are made with, marinades…

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  Complete your Duke of Edinburgh requirements with Philby’s Fine Foods Duke of Ed Cookery Classes   We provide a series of cookery classes where each session builds on the previous session for the sole purpose of giving you the skills and techniques (right from the first session) to create delicious meals for yourself, family…

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As a qualified chef I have cooked red meat for many years. I do a lot of red meat pan frying and the reason being is that I find it an ‘exciting’ cookery method. What I mean is that there is so much that you can do with the one fry pan! You pan fry…

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The skirt steak comes from the mid area of the animal. This cut defies my message of ‘tough cuts require slow roasting or braising’. I have cooked this cut many times and have found that the best cookery methods for skirt as whole cut is slow cooking by grilling or pan frying. That is initially…

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