Meat Techniques

 

ROASTING A PIECE OF BEEF

For a more even cooking time and to keep the meat in a neat shape, tie roasts such as scotch or eye fillet, standing rib roast or boneless pieces of loin. Use kitchen string and tie the meat at 2cm intervals.

 

 

BROWNING MEAT FOR SLOW COOKING

When browning or searing pieces of meat for casseroles or braises in the oven or the slow cooker it’s preferable to brown the meat in batches. It’s important to keep the heat high and the pan hot. If you overcrowd the pan the meat will release juices and stew rather than brow