Recipe of the week

How to cook that perfect piece of meat? In a way that it is tender and juicy? on BBQ or in oven or in pan...
The cooking method really does not change the point of when your meat is perfectly cooked, it depends on the internal temperature of the meat.
 
I also am not the one to judge if you want to eat your steak blue, rare or well done - this is your choice entirely.
I can show you a little trick though, that will always guarantee you the perfectly cooked piece of meat.
 
For a long time I have always checked out the weight and calculated the timing of the cooking of the meat, and normally I was pretty spot on...
My mom is a big fan of low temperature cooking, which I admit am becoming a big fan of very quickly as well, and here is how it works:
 
You will need 1x tool - this is a meat thermometer, and there are a variety of this available. I have chosen to invest in one, that has a probe, that I can stick into the meat, and that probe is linked to a controller that will tell me exactly at what temperature the meat is at all times.

click on below 'read more' if you want to know the whole secret:
 
Always place the thermometer in the thickest part of the meat. For steaks, make sure that the thermometer is inserted from the side until the probe reaches approximately the centre. For poultry, it is important to take the temperature of both the leg and the breast. Here are some of the recommended cooking temperatures.
 
If you use your oven, quickly pan fry the meat that you want to cook to give it some colour, then place your probes and place the meat in the to preheated at 80-100°C oven.
now you wait until your meat has reached below temperatures.
Always remember residual heat or carry over cooking will occur once the meat is removed from the heat source. A steak could increase in temperature by approximately 5°C.  
 
For Beef and Veal
  • Rare - 50°C 
  • Medium rare - 55°C 
  • Medium - 60°C 
  • Medium well - 65°C 
  • Well done - 70°C 
 
For Minced Beef
  • Medium rare - 55°C 
  • Medium - 60°C 
  • Medium well - 65°C
  • Well done - 70°C 
 
For Lamb            
  • 63°C
 
For Pork or Ham
  • 63°C 
 
For Fish                                 
  • 50°C 
 
For Poultry
  • Poultry Legs - 75°C 
  • Poultry Breast - 65°C