Red Meat Cooking Archives - Philby's Fine Foods

Making sure that your skirt steak is tender

10-point process! Skirt steak is a terrific cut! It is full of natural flavour. It can be pan fried and the process is relatively quick. It is a budget cut. It is not expensive like the first-class cuts such as scotch fillet, NY and even rump. Yet, the quality is either the same or…

The secret to a good gravy – done by the professionals!

Gravy is a sauce that can make an enormous difference to your roast, so it really pays to know and understand how to make gravy. The time to make the gravy is when the meat is cooked, removed from the roasting tray, and resting. Follow these 7 steps to learn how to make…

The ever so humble parsley

For us meat loving home chefs, we can adopt many hacks, skills, and knowledge to achieve that restaurant quality edge. If we can do this then we can enjoy a terrific lifestyle while beating the restaurant prices and impress family and friends in the process. This leads me to introduce the humble fresh parsley. It…

The protein that never fails!

I have only covered red meat and have never talked about white meat before. However, on this occasion I want to cover a bone – in meat protein that is: Affordable Incredibly healthy due to its bone properties Perfect for dinner parties Easy to use as leftovers and they become more flavoursome the more they…

Use the oven! But don’t burn yourself!

I have always advised my readers and students that when pan frying or grilling a steak, to think of the steak in 2 parts – the exterior and the interior. Exterior – to be crispy and brown due to an initial high heat blast on both sides. Interior – to be juicy and tender because,…

May the bones be with you – and your meat!

While other chefs are staying clear of bone in cuts, this is a great opportunity for you to go for them! If you are one of the many home chefs who purchase boneless meat, you are leaving money on the table because you actually pay for the bones that were a part of the…

Do you turn your steak often when pan frying?

Pan frying your steak like the professionals requires a few techniques. One of them is so simple yet so effective! That is to turn your steak often during the cooking process. This is suitable for thick steaks (2 4/2 cm – 3cm). A thin steak really only needs to be turned over once because…

You may have the right cooking technique for your steak, but what about flavour?

There are times when we just don’t seem to get that flavour right for the steak! Although we may cook it to perfection, it could still lack flavour. Here are 4 techniques you can use to achieve flavour perfect! 1. Not straight from the fridge! Make sure that your meat is not straight out of…

Deglazing! 10 steps to fantastic flavouring for your pan-fried steak!

Don’t throw out what’s left in the pan! In this day and age we are trying to make use of anything that we would otherwise throw out. We are trying to look after our environment as best as we can. We don’t realize that what we throw out can be manifestly beneficial. This applies to…

Love a good bolognaise sauce?

This meat-based sauce is a great way to bring people together over a cheap yet hearty meal because the ingredients are cheap – including the meat and you can make a big batch in one go. You can put this sauce on pasta and even baked potatoes with shredded or grated cheese on top. If…