Cooking Tips

4 Tips for the Perfect Roast Chicken

Start breast side down. Positioning the chicken breast side down allows all the juices to gather in the breast meat during the first half of cooking. When you flip the bird, those juices slowly redistribute but leave plenty of moisture behind to keep that white meat ultra juicy [...]

Roasting Times (A Quick Guide)

Click 'Read more' for quick time guide.. [...]

Sear Roasting Steaks

Preheat oven to 500°F (a very hot oven is very important). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet and place on range over high heat (the pan and the handle will be extremely hot - be careful). Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. [...]

Pot Roast

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


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


How do I carve a roast?

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. [...]

5 Key Rules to Cooking Meat

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• Pick the right cut of meat for the type of dinner you are cooking (ask us in-store)

• Each cut of meat requires a certain method of cooking and choosing the correct cooking technique is always the key to a satisfying outcome


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