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5610
Pat meat dry before frying, including marinated meats. Wet meat doesn’t brown well.
Before you put the meat on, make sure the surface of the pan or g..
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5557
Stewing or slow simmering can tenderise certain types of cuts and bring out their best flavours (use flank, brisket or chuck – avoid lean cuts as they..
0
5610
When chicken is ready, the juices will run clear.
Always cover and rest red meat after cooking, to retain the juices. Resting time varies depending o..
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6462
Don’t cook cold meat straight from the fridge – take it out about 30 minutes before you get sizzling...
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