Tagged With meat

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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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.

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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.

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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.

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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.

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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.

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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.

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When I first started cooking for myself and others, I considered a steak dinner to be the epitome of sophisticated adult-ness, especially when served with an aggressively tannic bottle of red wine. I wasn't bad at making the meal, but one element always eluded me: The freaking pan sauce.