The Basic Rules of Cooking: Your Guide to Meat

Even if you consider yourself to be the worst of cooks, there are some basic rules to follow in the food industry, meaning you can perfect the basics of cooking before you learn to challenge yourself with more complicated dishes. Across the month of May, I’ll be posting them as I’m afraid I have exams but after that I’ll guarantee a foodie wonder with multiple recipes to storm back into business.

Meat

Pork BellyLamb ShanksRoast ChickenFilet Mignon

If you are cooking a large joint of meat, particularly chicken and beef, you must allow it to rest for at least 15-20 minutes. Do this by covering the meat very loosely with foil to allow the steam to escape so it doesn’t make your crispy skin, especially on chicken, soggy whilst keeping it moist and warm.

You can test the doneness of your piece of meat, particular a steak, by how it feels by prodding it:

  • If it has the same feel as the flesh before your thumb when your hand is relaxed, the meat is raw.
  • If it has the same feel as the flesh before your thumb when your thumb touches your index finger, the meat is rare.
  • If it has the same feel as the flesh before your thumb when your thumb touches your middle finger, the meat is medium rare.
  • If it has the same feel as the flesh before your thumb when your thumb touches your ring finger, the meat is medium.
  • If it has the same feel as the flesh before your thumb when your thumb touches your pinkie finger, the meat is well done.

Testing Steak

Always oil the steak and never the pan. Season the oiled steak with salt and pepper.

If you are stewing meat, always seal the meat in the large pot that will hold the stew.

Never overfill the pan when you seal meat otherwise it begins to stew.

The very basic rule of meat is the cheaper the cut of meat, the less tender it is, meaning it will need slower cooking.

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One thought on “The Basic Rules of Cooking: Your Guide to Meat

  1. Pingback: Food Bloggers: Get To Know Me Better #fdbloggersgtk | Andrew in the Kitchen

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