Cooking Meat - TIps from Bloss
Slow cook or Fast cook - different cuts of meat cook differently.
If you have the time you will reap the rewards of slow cooking, however you must have the right cuts!
Curries and Cassaroles the shin is my favorite. The gristle through the meat melts down in slow cooking and the meat falls apart. The gelatin in the gristle turns into the most delicious gravy, just pick your flavor. The right cut of beef is the real secret to a good wet, slow cooked dish.
Corned beef - another favorite & so simple. Put it in a big pot and boil for an hour. Add all the vegies in the same pot, potatoes, onions (whole), pumpkin, chokos, anything.
White sauce is a must. Easy. A tablespoon of butter, 2 tablespoons of plain flour, a dash of milk and stir over a slow heat adding the pot water slowly until the thickness is reached at boiling point. Using the water from the pot carries the flavor through.
Prime steak is cooked fast.
The thinner it is the faster it will cook.
Thick steaks - the sperts say only turn it once. Cook it on the first side until the blood starts to seep to the surface. Seering in on the other side will trap all the juices within.
Stirfries - the meat is very thin and cut on the diagonal. You need a wok on a hot flame to cook the meat quickly - be careful not to stew the meat.