Mains recipes come in all shapes and sizes to suit different tastes and appetites. Here, are some great suggestions for cooking tips for mains recipes.
- Try to find yourself a good family butcher. In most cases you will find them extremely helpful and will hold a vast knowledge of the cuts of meat.
- Where beef is concerned, don’t be fooled by the bright redness of some pre-wrapped meat. Meat should be hung for about 3 weeks after being slaughtered to allow the muscles to relax and the meat will be more tender to eat. This makes the colour of the beef a darker and deeper red.
- Look for the meat to have a certain amount of fat as it is the fat that gives most of the flavour. If, for instance, you are looking to buy rib-eye steaks, stay away from the bright red, fatless meat. Instead, look for a darker red in colour and streaks of fat that run through the meat, called marbling. When cooked, the steak will almost melt in your mouth
- When buying poultry such as chicken, it is nice, if we can afford to, to buy free range, organic birds. These will have had the freedom to roam and forage freely around the farmyard. They are likely to have lived longer, developed more muscle, had a happy life and will give lots more flavour.
Different cuts of meat
- One of the arts of cooking is to use the cheaper cuts of meat to produce a really tasty meal such as roasted belly pork, braised brisket of beef or shoulder of lamb. All made with these cheaper cuts so are inexpensive and great value for money
- Another cut of meat that offers good value for money is pork fillet. After trimming off any sinew and excess fat, there is the most beautiful tender piece of meat and, in this case, it can be cooked in a few minutes.