Top Kitchen Tips...
How much do you need? An average cooked
serving of meat weighs 140 - 160g. The amount of raw meat required
for that serving depends on how much the meat shrinks during cooking
as well as the particular cut, its size, fat and bone content and
the degree of doneness. Generally, cooking losses range from ¼ to
one third of the raw meat weight. Remember, cooking losses in small
roasts and portion cuts tend to be greater than in larger cuts.
Get the most out of beef and lamb when cooking by:
Keep cooking temperatures low - Some cooking loss is unavoidable, but using low
cooking temperatures keeps them to a minimum. There is less meat shrinkage at
low temperatures. Tests show that even when two beef roasts are cooked to the
same degree of 'doneness', roasting losses are usually less at a lower, constant
temperature for a longer period of time, than at a higher temperature for
shorter time.
Simmer, don't boil - Gentle simmering cooks meat evenly and
simmered meats have less cooking loss than boiled meats.
Grill, don't burn - Grilling requires high temperatures. If
the temperature is too high it will burn the outside of the meat, dry, shrink
and cook it unevenly.
Do not cook meats longer than necessary - (But ensure
internal temperature is high enough to kill bacteria). The longer a roast is in
the oven, the more it shrinks so do not overcook. The larger the cut, the longer
the cooking time needed, but keep in mind that a thin, flat roast might take
half the cooking time of a thicker roast of the same weight. Always take into
account the shape as well as the cut and weight of the meat when calculating
cooking time.
There are 200 muscles in a beef carcase. Every one is
different in structure - that is why different cuts of meat need to be cooked by
different cooking methods.
Carve it right to cut losses - Good carving techniques help
to minimise meat losses during slicing. Carve meat across the grain for optimum
tenderness.
Trimmings: Put them to good use.
Fat (dripping) render - Use for cooking.
Bones and sinews - Use in stock making, for sauces, soups etc.
Large trimmings - Dice or cut into strips for casseroles, kebabs and stir-fries.
Small trimmings - Mince for use in pies, patties, meat loaves.
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