Red Meat Cooking
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…
Read MoreThe 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…
Read MoreUse 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,…
Read MoreMay 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…
Read MoreDo 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…
Read MoreYou 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…
Read MoreDeglazing! 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…
Read MoreLove 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…
Read MoreWant to show off your steak cooking? Add crispy pan fried potatoes! 4 steps to the perfect pan-fried potatoes
Crispy pan fried potatoes can make a world of difference to what may be an ordinary steak meal. For those of us who love steak and want to know more about perfecting it, how about embracing the pan-fried potato, and getting that cooked to perfection? Cooking the perfect pan fried potato makes for a terrific…
Read MoreGood meat cooking relies on juiciness!
What you need to know to keep your meat juicy. Here are the 3 main factors that have any effect on the juiciness of your cooked meat: Internal fat: We rely on fat to make meat more juicy. This is where marbling comes in. Marbling is the intramuscular fat within the meat’s muscle tissue. When…
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