Cooking Tips Archives - Page 18 of 19 - The Yarn by The Free Range Butcher

Going Against the Grain

Written by Alison Clinch on September 8, 2012. Posted in Cooking Tips. 1 Comment

For maximum meat tenderness, it’s critical to cut your meat “against the grain”. The grain refers to the direction in which the meat fibre runs. If you carve with the grain, the longer length of the fibre makes the slice of meat chewy. Carving across the grain shortens the length of the fibre, making...

6 Ways to Cook Chicken Breasts

Written by Alison Clinch on May 7, 2012. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

Cooking chicken breast sometimes falls off the radar as the weather cools down. Here are a few tips for cooking this delicious and versatile meat all year round. Stuffed chicken breasts – These often look fancy but are actually simple to do. The easiest way to stuff a chicken breast is to make a slit down the side of...

Guide to Beef Cuts

Written by Alison Clinch on February 19, 2012. Posted in Cooking Tips, Grass Fed Beef. Leave a Comment

To get the best results, it’s important to choose the right cut for what you’re making. Hands up anyone who’s used fillet for a slow cooking casserole and ended up with mince? Or stir-fried gravy beef and still been chewing it hours later? Ok, maybe that’s an extreme example, but you get my point. Here’s...

Food Temperature Danger Zone

Written by Alison Clinch on November 21, 2011. Posted in Cooking Tips, Farmers Markets, Free Range Poultry, Health and Wellbeing. Leave a Comment

With the start of summer just around the corner, we need to remember the importance of how we transport and store perishable goods, such as meat. There’s a saying in the food service industry: “Keep cold foods cold, and hot foods hot”. Bacteria thrive between 5°C and 60°C, a range of temperatures that’s...

Maggie Beer’s Tips for the Perfect Roast Chicken

Written by Alison Clinch on August 17, 2011. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

If I ever get the chance to invite a celebrity chef to dinner at our house, I know who I’m inviting – Maggie Beer. It’s not just Maggie’s amazing cooking knowledge that I’d love to absorb; I think she’d be such a wonderful dinner guest with her warm and joyful personality. At MasterChef...

Where There’s Smoke There’s Flavour

Written by Ben Clinch on July 14, 2011. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smouldering wood. Meats and fish are the most common smoked foods, though cheeses, vegetables and ingredients used to make beverages such as whisky, are also smoked. Historically, farms included a small building...

Recipe: How to Make Chicken Stock

Written by Alison Clinch on February 10, 2011. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

There’s no denying that the very best chicken stock is home made. You can make it ahead of time and refrigerate until needed. In a sealed container, a stock will keep for 3 – 4 days in the fridge or up to 2 months in the freezer. Ingredients: 1kg raw chicken carcasses 25g unsalted butter 1 onion, peeled...

How to Make Perfect Pork Crackling

Written by Alison Clinch on December 10, 2010. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

It’s likely that a pork roast will feature on many a Christmas menu. Here are some tips on achieving perfectly crisp pork crackling. Choose a piece of pork with a generous covering of fat and rind. Remove pork from Cryovac packaging the day/ night before you intend to cook it and absorb any moisture on the rind...

When to use Olive Oil vs. Butter in Cooking

Written by Alison Clinch on August 30, 2010. Posted in Cooking Tips. Leave a Comment

Opinions are divided on the healthiest fats to use in cooking, but if you do like to use olive oil and/or butter in your cooking, here’s the low down on when to use each one. The two biggest differences between olive oil and butter are flavour and smoke point. Butter will burn and smoke long before olive oil will....

How to Dry and Brown Meat

Written by Alison Clinch on April 2, 2010. Posted in Cooking Tips. Leave a Comment

If you’ve seen the recent Meryl Streep movie, Julie & Julia, which explores the recipes of Julia Child, you’ll be familiar with the importance of drying your meat before cooking it, and also about browning your meat. Recipes like casseroles and some roasts call for meat to be browned; do it well and your dish will...

Going Against the Grain

6 Ways to Cook Chicken Breasts

Guide to Beef Cuts

Food Temperature Danger Zone

Maggie Beer’s Tips for the Perfect Roast Chicken

Where There’s Smoke There’s Flavour

Recipe: How to Make Chicken Stock

How to Make Perfect Pork Crackling

When to use Olive Oil vs. Butter in Cooking

How to Dry and Brown Meat

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