Roasting Meat 101
Roasting meats becomes more popular the colder it gets outside. A warm filling dish provides a feeling of comfort for many during the Holiday Season. So this month I thought it appropriate to provide a couple of pointers when roasting. First thing: If there is a lid on the pan – it is not considered roasting!! OK, now that I have that off my chest… All kidding aside, many people are unaware that if the loin of meat is semi submerged in liquid with a lid on it is considered braising. Braising is best done...
Read More3 Tips to Make Your Pizza Yummier!
Here are three nice quick pizza combos: 1. Fresh roma tomato sliced and place on dough with fresh basil, add boccocini on top and drizzle with olive oil, salt and pepper and bake for 10 minutes 2. Cover lightly with your favourite tomato sauce and a small handful of mozzarella. Top with chopped black forest ham, sliced portabella mushrooms and chilli flakes bake for 10 minutes 3. Top dough with thin spread of ricotta and then small handful mozzarella & aged cheddar finished with grated romano bake for...
Read MoreMeat, Which Cut is for You?
Beef- Did you know not every cut is suitable for the BBQ? The cuts that well, don’t make the cut (bad I know) include eye of round or shoulder cuts, or even outside round (this could be debated). Instead, look for strip loin, tenderloin, top sirloin, and my personal favourite the ribeye. Oh yeah! Pork – Pretty much all Pork cuts are good on the grill with the exception of the belly (Flares up to much). Chicken – Chicken breast is quite good on the grill from raw. If you like the others on...
Read MoreRoast Meat Like a Pro!
The cold weather is here and many of us are roasting meat instead of BBQ’ing, except you diehards who BBQ all winter long. So let’s review a few easy steps that will help keep your meats moist and flavourful (and your guests begging for more!) First thing, if there is a lid on the pan then it is not considered roasting! Really! If the loin of meat is semi submerged in liquid with a lid on it is considered braising, which is best done for a long period of time to break the meat proteins down and add...
Read MoreDo’s and Don’ts for Marinade
DON’T: ADD SALT TO A MARINADE. Salt draws moisture out of the food. The result is often dry leathery meat. ADD TO MUCH OF ONE INGREDIENT that is really volatile (i.e. cloves, rosemary). Adding too much will “bully” out the other flavours trying to come out ADD AN INGREDIENT YOU ARE UNSURE FITS. Adding an ingredient or condiment to a less familiar meat, may overpower the meal, making it less enjoyable (i.e. cinnamon to seafood.) DO GIVE IT TIME: Try and allocate at least four hours to...
Read MoreAdd Some Zest With Spices
When you think a dish tastes a bit blah… add some zest with one of these spice mixes: Spice Mix 1 – Italian Herb Seasoning: 1 tsp. Oregano, 1 tsp. Marjoram, 1 tsp. Thyme, 1 tsp. Basil, 1 tsp. Rosemary, 1 tsp. Sage Mix together and pour into shaker. Spice Mix 2 – Five Spice Powder:1 tsp. Ground cinnamon 1 tsp. Ground cloves, 1 tsp. Fennel seed, 1 tsp. Star anise, 1 tsp. Szechuan peppercorns. Mix together and pour into shaker Spice Mix 3 – Chilli Powder : 3 Tbsp. paprika, 1 Tbsp....
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