• Lamb Shanks Explained
    Cooking,  Lamb

    Lamb Shanks – A Guide to This Delicious Cut of Meat

    Lamb shanks have become a popular cut of meat, and are often seen on menus in even the fanciest of restaurants. They are the perfect size for a hearty meal, and the depth of flavor of the meat, combined with some delicious ingredients, make this a very versatile meal option. For those of you who may have seen them on a menu, or in a grocery store, but were not sure what they are or how to cook them, this article is for you as we explain all you need to know about lamb shanks. What Are Lamb Shanks? Lamb shanks are a cut of meat from the lower section…

  • Why You Need An Instant Read Meat Thermometer
    Cooking,  Food Preparation,  Food Safety

    Digital Meat Thermometer = Safe & Perfectly Cooked Results

    If you have read any of the other articles on my site, you will have come to realise that I am a big promoter of having a digital food thermometer in your kitchen toolkit. In this article I will explain the reasons why I believe every kitchen should have one, and some of the other useful ways that one can be used. So what is a Digital Meat Thermometer? A digital meat thermometer is a probed device that is inserted into the thickest part of the meat you are cooking, to accurately provide the internal temperature. This allows you to accurately assess if the meat has reached a high enough…

  • Chicken,  Cooking,  Food Safety

    Is It Safe To Part Cook Chicken And Finish Cooking Later?

    We all lead busy lives and so welcome short cuts that make our lives that little bit easier. So you may be wondering if it is OK to get ahead with your meal plans and part cook some chicken to finish cooking later and save time. Is it safe to part cook chicken and finish cooking later? NO! Part cooking chicken to finish at a later time should never be done. Part cooked chicken is a breeding ground for food borne pathogens that can cause food poisoning, and even result in death. Continue reading if you want to know exactly why you should never part cook chicken to finish cooking…

  • Beef,  Cooking

    Flour Coat Your Stewing Beef For Delicious Results!

    There are two schools of thought regarding whether to dredge your stewing beef in flour prior to cooking or not, and we will give you our thoughts as to why you should do so. Should I Dust My Stewing Beef With Flour? Yes. Dredging your stewing beef with seasoned flour prior to browning, will create a flavorful crust around the pieces of beef, and will help seal in the natural juices of the meat. The flour will also help to thicken the stew, meaning no further thickening agents will need to be added. Why Flour Coat Your Stewing Beef Adding seasoned flour to the meat will add flavor and help…

  • Freezer Burn Meat Safe To Eat
    Cooking,  Food Preparation,  Food Safety,  Meat

    Meat With Freezer Burn Is Safe To Eat

    As freezer owners, we are all guilty of throwing things in and forgetting about them. Every once in a while we will come across a package that we no longer recognise and thaw out to see what we have. Upon thawing, we find that it’s some special offer meat we bought a year ago but now it is discolored and freezer burnt. So now we are asking ourselves……. Is it safe to eat meat that has freezer burn? Yes, it is safe to eat meat that has freezer burn, providing the meat has not spoiled. Freezer burn will affect the taste and texture of the meat, but will not make it…

  • prevent dry cooked chicken breast
    Chicken,  Cooking,  Food Preparation

    No More Dry Cooked Chicken Breast – Moist & Juicy Every Time!

    Do you find that when you cook chicken breasts they always seem to end up being dry? Well we aim to stop that from happening by offering you some simple cooking tips and techniques that will prevent you from having dry overcooked chicken breasts ever again. So why do Chicken Breasts become dry when cooked. Chicken Breast meat is very lean, and loses its natural moisture as it cooks. Removing the skin, and cooking for too long, are the main reasons why your chicken will dry out. Cooking to an internal temperature of 160oF/75oC will ensure that any harmful bacteria are destroyed, whilst your chicken remains moist and juicy. There…

  • Can You Fry Beef Braising Steak
    Beef,  Cooking,  Food Preparation

    Can You Fry Beef Braising Steak?

    If you are not familiar with the different cuts of meat, the word ‘steak’ may lead you to thinking this cut of meat can be cooked like any other prime steak. So can you fry beef braising steak? No, as the name suggests, braising steak requires slower cooking in liquid for it to be able to break down the tough muscle fibres and become tender. If you fry your braising steak like a prime steak, it will be tough and difficult to chew. Why You Shouldn’t Fry Beef Braising Steak Beef braising steak is typically taken from the beef forequarter, meaning the front quarter of the cow, ie: the shoulder…

  • Is Rare Cooked Beef Safe To Eat
    Beef,  Cooking,  Food Preparation

    Is It Safe To Eat Beef Cooked Rare?

    Many people would like to try to eat their beef a little less ‘well done’, but are concerned as to whether it is safe to do so without falling prey to food poisoning. So is it safe to eat beef cooked rare? Solid muscle meats, such as beef roasts and steaks, are safer to eat cooked rare, than chopped meats such as ground beef and burgers. It must be acknowledged that there will always be a slight element of risk when eating rare cooked beef, however there are steps you can take to minimise the risks, and enjoy eating beef cooked rare. This article will explain the reason there is…

  • Prevent Dry Homemeade Burgers
    Beef,  Cooking,  Food Preparation

    How To Stop Homemade Burgers Being Dry

    There is nothing more disappointing than looking forward to enjoying a nice juicy burger, only to find it is dry like cardboard when you come to eat it. This can happen quite often if you don’t know what is causing it. So how do you prevent having dry burgers? The main reason burgers end up dry, is due to having too little fat content, and/or being overcooked. For a burger to remain moist during cooking, you want meat that has at least 20% fat content to add both flavor and moistness to the burger. Cooking to an internal temperature of 160oF/72oC will ensure any harmful bacteria are destroyed, whilst the…

  • Lamb Chops Explained With Pictures
    Cooking,  Lamb,  Shopping For Meat

    Lamb Chops – The Different Types Explained With Pictures

    If you are planning to try the lamb for the first time, you might wonder where the lamb chops come from, and what they taste like. Lamb has a unique flavor that is complimented by the use of many different types of herbs and spices. This makes it a favorite meat for chefs to use when making special recipes. But what are lamb chops? Lamb chops are cuts of lamb obtained from young domestic sheep aged typically under 1 year old. The chops can be cut from the shoulder, loin, ribs and rump of the animal, and are cooked and served with the bone intact. Due to the size of…