Tagged With meat

0

Pre-cooked spiral cut hams -- also known as "city hams" -- were always my favourite part of Easter. Since there is no danger of undercooking, we're free to focus flavour. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product, and nobody wants that. Easter may be over - but how can you make your pre-cooked ham taste better?

1

As a meat-eating human, I always try to eat as much of any given animal as I can, even if that means removing its face from its skull. As such, I'm a big fan of offal-centric applications, particularly the surprisingly cheap and easily-executed chicken liver mousse.

0

I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavours, textures and (of course) meats.

0

Chicken breasts don't have a particularly strong personality, but they're a very amicable protein. No matter what flavour profile you're going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavours. Structurally, they take very well to stuffing, making them the perfect vehicle for almost any filling you can dream up.

3

Smoked barbecue meat tastes heavenly - especially on a cool summer evening. There are several types of smoker on the market and they all have their pros and cons. This infographic from Tasty Meat lays out all the mouth-watering essentials.

1

Meat is not for everyone. If you didn't grow up in a meat-eating household, or if you're a former vegetarian, cooking it can seem a little daunting. It is, however, not that hard to cook, but there are some common concerns people have when they first embark down the path of cooking animals.

1

Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavourless on one end, and dry and charred on the other.

0

Under-seasoned meat is a crime. That poor, simple-headed chicken gave its life for you and ¼ teaspoon of salt-free lemon pepper per drumstick is your whole plan? Jesus, Barbara, have some respect. Thank goodness for spice rubs, which prevent crimes of improper seasoning by quickly imparting complex flavours to everything they touch.

5

Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. If you've only heard of half of those terms before, here's a bogan-friendly meat primer to get you up to speed.

0

Due to its low-ish smoke point, olive oil isn't the best choice for searing meats or other single-layer, high-temperature cooking methods. However, as Chef Helen Rennie explains, that doesn't mean you can't crank up the heat when cooking a range of foods in olive oil - from caramelised onions to sauted potatoes.