Cooking Guide

Food Safety

  • Ensure that hands, equipment and surfaces are clean before and after handling food and between handling raw and cooked foods - especially when using the barbecue.
  • Your fridge should be operating at the correct temperature: between 0-4 degrees centigrade.
  • Keep a separate chopping board for preparing raw meats.
  • Defrost frozen foods thoroughly (unless otherwise stated) and do not re-freeze once thawed.
  • Make sure foods are thoroughly and evenly defrosted, and when re-heating ensure they are piping hot throughout.
  • When marinating meat, cover and store in a refrigerator.
  • Ensure burgers and sausages are thoroughly cooked and piping hot before serving.
  • When roasting a stuffed joint remember to weigh the joint after stuffing, then calculate the cooking time.
  • Food thermometers can be used to ensure internal food temperatures are sufficiently hot.


Cooking Methods

Stir-frying

Stir-frying is a quick method of cooking meat, as the thin strips cook in only a few minutes. It is only necessary to use a very small amount of oil (1tbsp) when stir-frying. Use a vegetable based oil which can be heated to higher temperatures. Use a non-stick wok or large frying pan. Always ensure that the pan or wok is really hot before adding the meat a little at a time - it should sizzle when the pieces are added. The meat should ideally be trimmed of excess fat and cut into approximately 1cm strips.


Roasting

  • Position the oven shelves so the meat is in the centre of the oven.
  • Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
  • When roasting beef and lamb joints, the secret is to cook the joints in a moderate oven for slightly longer to ensure even cooking.
  • Remember to weigh beef and lamb joints before calculating your preferred cooking time.
  • Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
  • To test the degree of cooking, use a meat thermometer. There are two varieties available. One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. This gives an instant reading. Beef: Rare - 60°C; Medium - 70°C; Well Done - 80°C. Lamb: Medium - 70-75°C; Well Done - 75-80°C.

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