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How do you like your meat cooked?
Rare -
The flesh to the meat will spring back when pressed with a finger, it will
generally feel quite spongy with lots of give.
Medium -
The flesh will spring back less, but will still have some give to it.
Well done -
The flesh will have no spring back at all, it will be very firm to the touch.
Chicken -
Remember the juices from chicken should run completely clear when
pierced with a skewer or knife, if in doubt continue cooking for longer.
Fish -
The flesh will turn from translucent to opaque when it is cooked, take
care not to overcook fish as it cooks very quickly and will dry out if
overcooked.
Marinating
Marinated food is more flavoursome and can actually tenderise meat and poultry.
There are two types of marinades:
Dry rubs – These normally consist of spices, herbs and seasonings. This is mixed
together and rubbed over the meat, this sticks really well to the meat, but should be
brushed with oil before grilling to add moistness to the food.
Wet marinade – This normally contains an acid based liquid, this can be in the form of
wine, vinegar, citrus juice or yogurt, this works by tenderising the meat making it more
succulent, it can be mixed with herbs, spices and oil for added flavouring.
Flavours
If time is limited and you are unable to marinade food, you can add ingredients to the
flavour channel that will impart a subtle flavour to the food during cooking. For best
results sit the food along the channel and turn the food once during cooking to ensure
both sides come into contact with the flavour. The flavour channel can be used with or
without a liquid, use wine or oil as a carrier but experiment with soy sauce, coconut milk
and apple juice as well.
Flavours that work well together
Chicken -
Beef -
Pork -
Lamb -
Garlic, ginger, sage, lemon, lime, black pepper, thyme, jerk,
Cajun, Tandoori spices
Beer, red wine, black pepper, mustard, horseradish, chilli.
Chinese 5 spice, honey, sage, rosemary, thyme, garlic,
mustard.
Rosemary, garlic, lemon, oregano, red wine, cumin, coriander,
chilli.
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