Cut meat against the grain to prevent the meat from going tough.
Salt draws out the natural juices and the meat will dry. For best results do not salt the meat before cooking unless it is a marinade.
When cooking meat on the BBQ it should only be turned once.
Meat should always be brought down to room temperature before cooking.
Overcrowding the BBQ plate will reduce the heat.
Use direct heat for boneless chicken pieces and in direct heat for bone-in pieces.
If linked, be sure to cut the sausage links before cooking.
Cook your sausages over a moderate heat. This will help to avoid the sausage burning or bursting and will enhance the flavour.
Be sure to cook your sausages right through to the centre.
If beef or lamb is marinated pat it dry before cooking.
This allows the heat to circulate and the roast to brown evenly.
Carving across the grain will help ensure that your meat stays tender.
Use all cotton string that is natural, undyed and of a medium weight.
The meat should fit into the pan snugly - not overcrowding the pan and not allowing so much room between pieces that the juices burn where there is not meat.
Baste the roast occasionally as it cooks.
Adjust the heat while you are cooking the corned meat so it remains at a simmering point.
Use a paper towel to take away the excess moisture on meat. Wet meat will not brown.
Take veal from the heat a few minutes short of doneness. As it rests the veal will continue to cook.
ALlow your cooked Turkey to rest for approx 20 mins before carving.
This is becasue more liquid is produced as it cooks.
It can be difficult to judge the doneness of odd shaped pieces of meat as the heat doesn't reach all areas at the same time. In this event it is suggested to test the meat in 2 different places with a meat thermometer.
This allows the excess salt to be drawn out.
Ensure that this is away from any bone and half way into the thickness of the meat.
Instead of oiling the pan, brush each steak with oil.
This is to help avoid them burning when grilling.
Place a tea towel under your chopping board so that you don't have two hard surfaces bouncing against each other.
If your pork crackling doesn't work as planned, remove the skin and cover the roast with foil to keep it warm. Place the crackling between the two pieces of paper in the microwave on high for around 2 minutes. * Time may vary depending on the microwave.
Ensure that there are no gaps when you line the pan and add the filling.
Cook mince in batches of approx 250g. This will allow the mince to brown well.
Use a measuring cup of water and pour it into the pan to find out.
This ensures that the dish doesn't lose moisture during cooking.
When BBQ'ing always place the cooked meat on a clean plate
Cook beef burgers and sausages all the way through. That means no pink.
Place the ham on a cutting board and trim off 2 or 3 slices, parallel to its length from the thin side of the ham. Turnthe ham so that it rests on the flat side created from trimming off the slices.
This will give your cuts a delicious smoky flavour.
This will release all the flavour filled juices and leave you with a dry piece of meat.
Always coat the meat in oil insstead of the wok.
Go through the recipe and put each ingredient you need under the appropriate column.
Carve roasts with a sharp knife across the grain.
Allowing your meats to brown slowly will mean that your casserole is rich in flavour.
Some do benefit from tying, including reb eye and eye fillet. Tying these cuts gives it a compact shape, which helps it to cook evenly and slice easily.
That is when small amounts of small bubbles rise to the surface of the cooking liquid.
The meat should be tender enought to flake or fall off the knife when done.
Make sure that it is medium-weight, natural, undyed and all cotton.
Once meat is cooked allow it to rest for approx. 10 - 15 minutes. The purpose of this is to ensure that muscle fibres relax. So when you serve it, it is lovely and juicy on the inside without any juices on the plate.
Do not pierce the meat with a fork as the juices can run out. Sausages are also best left alone as piercing dries them out also.
It is important to pre heat the BBQ. The grill should always be hot.
Use tongs to test if meat is done on the BBQ. If it is soft when pressed it is rare and firm is well done.
It is important to be gentle when seasoning meat to ensure that you don’t damage the meat fibers and also over season it.
Remove the sausages from the fridge and allow to come down to room temperature.
Do not pierce the sausages. Piercing releases the moisture and will leave them dry.
Turn the sausages regularly to ensure they cook evenly and do not burn on one side.
If frozen always defrost meat in the fridge.
When grilling brush meat with oil rather than adding it to the pan so that meat does not stick to the pan.
Always allow a roast to rest for 15 - 20 minutes in a warm place, covered loosely with foil for firmer and easier carving.
This allows it to brown easily.
Brown the beef in small batches before cooking it in a slow cooker to intensify the flavour.
Placing a dampened napkin under your board when carving stops the board from moving.
Brush burger patties with a little oil before placing on the grill plate.
The Wok needs to be hot before you add in meat or vegetables.
Let one side of the mince brown before you break it up into larger pieces.
This occurs when small amounts of bubbles rise to the surface of the cooking liquid.
This will achieve maximum flavour and tenderness.
Rule of thumb for resting meat is 1 min for every 100g.
To slow cook beef, season the beef with salt and pepper and then cook in small batches.
For optimum steak, rest it for about as long as it took to cook.
Be sure to use a meat thermometer to check donesness instead of relying on a visual check.
This will make it easier when slicing.
For stir fry's, where you are cooking an assortment of meat and vegetables make sure they are a similar size so they take around the same time to cook.
Clean the BBQ after using it with a BBQ spatula. Then remove and wash the grill and rinse clean. Remember to wash it again before you next use the BBQ.
This means there is no direct heat under the meat as it cooks.
You want the meat to be completely immersed in the marinade.
Browning the beef first helps add to the flavour as it caramalises the juices in the pan.
Slow cooking uses cheaper cuts of meat and use less energy than an oven.
It is best to apply high and direct heat to your hamburger and cook it as fast as possible.
By opening the oven door you are only increasing the chance of a dry turkey.
Allow the ham to stand for approx 10-15 minutes after taking it out of the oven before carving.
This is to ensure that the juices do not drip onto other foods.
This will create a lovely crust when cooking.
You ribs will be cooked when they are soft enough to be forced off the bone, but not falling off the bone.
Add meat from the outer to the centre where it will be the hottest.
Put the cooked steaks on a clean plate, not one with the raw meat juices on it.
When roasting lamb, allow 25-30 mins per 500g of lamb.
Overcrowding the pan will reduce the heat.
The heat penetrates the beef during cooking.
Make it snug but not tight.
An indication that the Goose is ready is that the breast plate will start to protrude through the skin.