Meat

Meat

Is brown mince ok?

  If your mince meat is brown, there’s no need for concern – it’s perfectly normal. A home video complaining that old mince was hidden inside new mince and repacked for sale by Pak’nSave has sparked health concerns. The video, posted to Facebook, shows fresh packs of mince with a red layer of meat on the outside, while the interior …

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12 mistakes you’re making when you’re grilling burgers

Grilling the perfect burger is an art form.Flickr/Clemens v. Vogelsang Even though burgers are the quintessential staple of summer barbecues, it’s all too easy to end up with thin, charred hockey pucks instead of juicy patties that melt in your mouth. Luckily, INSIDER has the scoop on tips from professionals, ranging from Food Network stars …

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Thawing meat

Lindsay Keats Always use cold water from the tap to thaw out meat. If you’ve been leaving frozen meat and fish in the fridge to defrost overnight, you’ve been doing it all wrong, according to a Swedish food science researcher. In an interview with Science Nordic, Susanne Ekstedt from the SP Technial Research Institute of Sweden in Gothenburg, revealed the correct way to thaw …

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‘French’ Hamburgers

If you are talking about biftek hache or just plain patties of ground meat, chances are they’re made the “French” way with suet wrapping, more fat than you’ll find in a burger, sometimes eggs or finely diced onions and garlic, and cooked in broth before being finished on the grill. I don’t know either of …

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Perfectly Sear Pork Chops

Getting a good sear on pork chops can be difficult when you’re trying not to burn or overcook them, especially if they’re pretty thick. This method will let you get a flavorful sear on your pork chops without sacrificing the tenderness of the meat. If your pork chops seem to turn into hockey pucks when …

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Sausage cooking

Should you prick sausages first? Why would you do such a thing? Fat is flavour, so pricking your snags will let tasty juices escape. To stop them bursting, cook over a low heat.

What is Mutton Mould?

This is a classic Edwardian-era leftovers dish of 500g of leftover baked mutton or lamb minced with ½ small onion, ⅓ cup breadcrumbs, herbs, salt and pepper, a tablespoon of chutney and the same of leftover gravy. This is mixed together with an egg and placed in a pudding bowl, pressed, covered with baking paper, …

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Pie Myths

The science behind pie crust and how to use it to make a better pie. [Photographs: J. Kenji Lopez-Alt] The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother’s (or grandfather’s) knee may lead you to excellent pie crust—I’m …

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An Education in Meat

It’s a cold night in December and John Poiarkoff, the executive chef at The Pines in Gowanus, Brooklyn, takes me outside to their large walk-in refrigerator. Inside are cases of wine and five ducks hanging from their feet. I see their black eyes, their beaks, tiny holes below their heads. Underneath is a tray to …

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