Cooking Tips

Cooking Mince meat

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•Cook 500g of mince meat until brown in a sauce pan over a medium heat for 8 to 10 minutes, breaking into small chunks with a spoon while cooking. Cook thoroughly until completely browned

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10 Tips for a successful Stir Fry

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10 Tips to a Successful Stir-Fry

The cool thing about stir fry is that it’s one of the most flexible meals you can make. You can pretty much toss in whatever combination of veggies, fish or meat that you have in the fridge and you’re set

If you don’t have a wok you can also use a big, flat-bottomed pan that gives the ingredients room to make contact with the heated surface.

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Stewing

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Stewing is a slow method of cooking. There is something about the rich sauce, tender meat, and flavour infused vegetables that make stew so delicious

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Pot Roast

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Pot Roast is a slow, moist heat cooking method which makes a succulent, flavoursome meal from the less expensive beef cuts. Key Tips for a Great Pot Roast Use the correct cut of meat, the best cuts for the pot roast are the Top Rib or the Eye of the Round as they will be able to hold in all the flavours. To preserve juiciness, leave a thin layer of fat on the pot roast [...]

Roasting in General, Tips you need to Know

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Roasting is when you cook something with dry-heat to create a caramelization that is very flavorful. The caramelization also allows the meat to hold in their juices making it very tender. Roasting is a method of cooking that can be done fast or slow using indirect heat. Very little to no liquid is added

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How do I carve a roast?

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Before carving turkey or chicken, let it stand about 15 minutes. Before carving beef, pork, or lamb, let it stand 20 minutes. Unless you are planning on carving at the table, place the meat on a large cutting board with a well at one end to hold the juice. (Or place a cutting board inside a shallow baking pan with a rim. The juice will collect in the baking pan.) Use a long, sharp carving knife to slice the meat and a long-handled meat fork to steady the meat while carving. When carving beef, pork, veal, or lamb, always cut across the grain. This gives you a more tender slice of meat. [...]

Skewer Test

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Another way to check your the readiness of your meat is by plunging a metal skewer through the middle of the beef joint for 5 seconds, take it out and place it on your wrist will gage the temperature of the meat. If the skewer is cold is meat is not cooked, if it is warm its medium and if hot then the meat is well done.

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Checking the Doneness of meat

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Thermometers take the guess work out of cooking. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached. For poultry insert the meat thermometer into the inner thigh area near the breast of the chicken or turkey but not touching the bone. For Beef, Pork and Lamb, the thermometer should be inserted into the center of the thickest part, away from bone, fat and gristle. [...]

Thawing Meat

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• In the refrigerator: Plan ahead as this is the slowest thawing technique. Small frozen items may thaw overnight in the refrigerator, while larger items will take significantly longer. • In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food may have begun cooking during the defrost cycle. [...]

Freezing & Refreezing Meat

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• Depending on the cut, uncooked meat can be stored up to 6 months in the freezer. Larger cuts, like steaks and roasts, can be safely stored for up to 6 months. Smaller cuts, such as beef steaks, should not be frozen for more than 4 months, and minced meat should not be frozen for more than 3 months [...]

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