Cooking Tips ... 

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METHODS OF COOKING

There are three main methods of cooking meat:

dry heat, moist heat and microwaving.

Dry Heat

Broiling and roasting which surround the meat with

hot dry air are considered to be dry heat cooking methods. 

Dry heat is suitable for cooking:

·        all young poultry cuts

·        all cuts of pork except thin shoulder cuts

·        all cuts of lamb except breast and shank cuts

·        all beef steaks, rib roasts, sirloins, short loins

Moist Heat

For cuts of meat which tend to be tougher due to the particular cut,

moist heat is the preferred method of cooking.  Cooking by this

method requires lower temperatures and longer cooking times. 

Braising and pot roasting are both moist heat cooking methods

where meat is cooked in closed containers with added water. 

Seasoning and sauces may be added during cooking.  Moist heat

cooking  is recommended for:

·        stewing poultry, pork, beef and lamb

Microwaving

Microwaving is a rapid method of cooking meat.  Microwave cooking

is not recommended for cuts which are less tender as microwave

cooking does not tenderize meats as slower cooking methods do. 

Meats which are suitable for microwave cooking are:

  hot dogs,  bacon, pre-cooked items,  some boneless fresh meat cuts

FLAVOR PARINGS

CHICKEN

1. Rosemary, extra virgin olive oil, salt and pepper:

    you can substitute basil for rosemary.

2. Garlic, lemon zest, pine nuts, parsley and extra virgin olive oil.

3. Thyme, lemon zest and extra virgin olive oil.

4. Honey, butter, extra virgin olive oil, Serrano pepper,

    black pepper and ginger. 

5. Olive tapenade, anchovy, garlic, lemon zest, extra virgin

    olive oil and black pepper.

PORK

1. Mustard, sage and rosemary.

2. Garlic, ginger, black pepper, soy sauce, plum sauce and hoisin sauce. 

3. Garlic, onion, extra virgin olive oil, salt, black pepper and beer. 

4. Apples, sage, salt, black pepper and fennel.

Stuffing Idea:

Honey, cream cheese, dried apricots, almonds, salt and black pepper. 

Blend in a food processor.

LAMB

Herb Crust:

2 tablespoons rosemary, thyme and extra virgin olive oil

2 cloves garlic

1/2 tsp salt

1/4 tsp black pepper

Make into a paste

Sear the lamb, let it cool and coat with crust and finish in oven.

Dry Rub:

1/2 cup each cumin seeds, coriander seeds (1/4 cup if ground)

1/4 cup salt, black pepper, paprika, brown sugar

Glaze:

1/4 cup red wine vinegar, molasses, pineapple juice, catsup

2 tablespoons chipolte peppers

Grill lamb to get marks then coat with mixture;

can finish on grill or oven

BEEF

Blue Cheese Crust:

8 tablespoons bread crumbs

4 1/2 tablespoons blue cheese

1 tablespoon parsley

1 tablespoon chives

2 cloves garlic

black pepper to taste

combine in food processor

Sear the beef in pan and pack the crust on top

and bake in medium heated oven until desired doneness.

Great With Spicy Sweet Potato Fries

1 tsp salt and garlic salt

1/4 tsp cayenne, chilli powder,black pepper, thyme and oregano

1/2 tsp paprika

2 lbs sweet potatoes cut into sticks; fry until desired doneness

Sprinke with seasoning mixture and enjoy.