MEAT COOKING TIPS Chef Raynor Damons shares his Top 10 cooking tips when it comes to meat DEBASHINE THANGEVELO Understand your cuts The tenderness and juiciness of meat is influenced by the cut. The more muscle in the meat, the tougher it will be. Likewise, the more fat, the juicier. Match quality to purpose If you are cooking meat simply, without heavy sauces, choose the best grade of meat possible. For stews, opt for less expensive cuts. Get the grade There are three grades of beef: prime, choice and quality-select. Grade is determined by marbling – the amount of fat embedded in beef that keeps it moist. Buy brightly coloured Make sure your meat is fairly
firm and a bright red colour. If beef is a darker red to brown, it may be older. Properly-aged beef will be more tender. Keep meat fresh As soon as you get your meat home, if you are not cooking it that day, remove it from the butcher paper and wrap it in plastic wrap. Then place it in a ziplock bag and keep it refrigerated. Marinate for added flavour To prepare meat for cooking, wipe it with a clean damp cloth. Marinating meat can help add tenderness and flavour. Cook evenly Before you cook your meat, remove it from the refrigerator and
let it come to room temperature. This will ensure that it cooks more evenly because it will be the same temperature throughout. Be temperature-wise For most cuts of meat, you should cook it to an internal temperature of 54°C for rare and 60°C for medium-cooking meat. Sear, then roast A good method for cooking tender cuts of meat is to sear the outside in a hot, lightly oiled cast iron or heavy bottomed pan and then finish it in a 200°C oven. Let it rest Remove meat from the oven and let it rest for at least 5 minutes before cutting.
