Great Tasting Food

How To Get Your Children to Eat Vegetables

Ian — Thu, 17 Nov 2011 15:49:25 +0000

With the constant increase in obesity rates, it is no wonder that parents are trying to get their children to eat healthier. Vegetables are one of those things that seem to cause children to balk at consuming. While you may not get your children to eat every vegetable available, it is almost certain that there will be some vegetable that they will like.

They key is to get them to try them. Finding ways to get your children to increase their intake of vegetables will not only make them healthier, but can also help to prevent obesity now and in their future. How can you get your kids to eat vegetables?

Offer a wide variety. There are dozens of different vegetables, but we tend to just eat a handful of different ones. By giving your child exposure to different ones, you may find some that they do like. Even if they do not like them the first time, keep offering different ones cooked in different ways. You may luck up on one that they really, truly like and then you can add it to your menu on a regular basis. The key is to keep offering different veggies and not give up, even when it seems that they will never try a new vegetable.

Slip them in where you can. Whether it is covered in pasta sauce in lasagna or spaghetti or covered under cheese in a pizza, you will find that there are many ways to slip in the vegetables where they are not quite as noticeable to children. By thinking creatively about what you are cooking and how you can add in shredded, finely chopped, or other cut veggies, you will find that you can add in vitamins and minerals, as well as opening up their taste buds (albeit unknowingly) to different foods and different vegetables that they may not be open to when they see them on their plate.

Make vegetables fun. This is the most important part of eating healthier. Whether you cut the veggies in fun shapes and offer a ranch or other fun dip to allow them to dip the vegetables in or you arrange them creatively on a plate or other dish, you will find that the more fun that you make the vegetables in both serving and eating, the more likely that they will be to eat them. A happy face done in vegetables on pizza can be a hit as well. The key is to think out of the box to find a way to get your kids to eat new vegetables and to get them interested in eating them.

Eating vegetables is not the end all of healthy eating, but it can be a very significant start when you are talking about children. Children need to be introduced to different foods up to ten or more times before they will actually become open to them and possibly like them. This means that you will want to keep putting the veggies on the table and putting them on your child’s plate. The more you do this and the more that you find ways to serve them that is fun and not quite as noticeable, you will find that your kids will begin to eat them and become less of a vegetable hater.

Getting Kids Involved In The Kitchen

Ian — Thu, 17 Nov 2011 15:48:50 +0000

Getting your kids involved in the kitchen can be fun for both you and your kids. It is a great learning experience for your kids in teaching them how to cook and in teaching other life skills. There are many different ways to get your kids involved from prepping to cooking to decorating and more.

Allowing them this opportunity can help in them eating healthier and can encourage them to try different foods, simply because they helped you in fixing them. What are some ways that you can get your kids into the kitchen to both help you and to give them a great sense of self-confidence?

Salad fixings. Lay out all of the salad ingredients and let them build the salad. By having all of the veggies cut up and ready, you can just let them go at it in arranging the salad. They can use their imagination as far as making the salad and this will increase the chance that they will eat it and enjoy it.

Pizza fun. One of the favorite meals of any child is pizza and homemade pizza will allow them to create their own pizza, based on their tastes. Give them healthy options to put on their pizza. You may be surprised by what they choose to include.

Stirring. Even a task as simple as stirring will give your child a sense of ownership in the kitchen. From cake mix to rice to veggies and more, stirring is something that you are sure to do several times when you are cooking a meal and allowing your child to help you when it is safe, will give them a chance to have fun and to help you.

Decorating. If you cook cookies, cupcakes, or a cake, why not let your child decorate with fun sprinkles and other sugar decorations? Kids can have a great time decorating special treats for you and your family and they will be delighted to show off their decorating skills and to get to eat their creations as well.

Measuring. While you may want to recheck their measurements, allowing your child to do some measuring will teach them more about the math of cooking. A child sized measuring cup can be a great help in teaching your child how to measure and follow a recipe.

Give them tools their size. While they can use some of your kitchen tools, giving them tools that fit their hands can make it easier for them to help you out in the kitchen. A child-sized apron, wisk, spoons, bowls, and more will help them to enjoy helping you out in the kitchen.

If you have been looking for ways to get your children involved in the kitchen, the time is now. Kids make it a little more time-consuming to do your prep and cooking, but it will be well worth it in the long run when you see how happy and satisfied that it can make them. Whether you choose to involve them in just a few meals a week, or as often as possible, you will find that it can go a long way to giving them a new approach to cooking, and to eating alike. Offering healthy foods and ingredients can inspire them to eat healthier and to be healthier now and in the future and can give them self-confidence. What more could you want?

Know your Fish

Ian — Thu, 17 Nov 2011 15:47:56 +0000

Fish is nutritious and easily digested, invaluable to an invalid, and almost essential to a brain worker. Use more fish in your household.

It need not be an expensive item, indeed, some of the cheapest kinds are the best. If mackerel were as expensive as salmon, we would esteem it far more than we do

Watch the markets and buy what is plentiful. Fish is at its best when in season and even the most expensive varieties have their cheap times. When there is a glut of soles they can be purchased almost as cheaply as hake or haddock.

Certain fish is expensive because it is in great demand. It is a mistake always to buy those popular kinds. The reason why most people tire of fish is because so few varieties are purchased. Even the kinds bought are generally prepared in the same way.

With fish much depends on the cooking. Believe me, a well cooked dab is far nicer than badly cooked sole. Then there is the sauce.

There is no reason why you should not learn the same secrets. Let us begin right at the beginning with a hint or two about choosing fish.

Freshness is the first essential. Always deal at a reliable shop, but at the same time, learn to judge for yourself. When fish is fresh the gills are red and moist, the eyes are bright and full and the flesh is firm but elastic. If pressed the mark of the finger fades at once.

Spots on plaice should be bright red, they turn greenish-brown when the fish is stale. Never choose thin, ill-nourished looking fish. Thick plump ones are always superior in flavour. This is especially noticeable with such fish as turbot, halibut, and cod.

As a rule fish of medium size are the best purchase. In small fish the bones are too much in evidence, on the other hand very large fish are often course-flavoured.

The tails of such fish as lobsters, crayfish, prawns, and shrimps are well curled round when fresh. If they are pulled out they will immediately fly back.

When buying a lobster or crab, choose one that is heavy for its size. The flesh of a cock lobster is considered the best, but the hen is more sort after as the spawn (coral it is called) is so useful for enriching sauces and for garnishing.

Mackerel should be bright with a silvery sheen that seems to reflect a rainbow. The cheapest cuts of fish are not always the most economical. Though the prime cuts cost more, every flake can be utilised, whereas, with the cheapest parts often half is wasted.

Oily fish such as salmon, mackerel, and herring, also all freshwater fish, should be cooked as soon as possible after being caught.

Soak freshwater fish in slightly salted water to remove the muddy taste they often possess.

Cooking the Perfect Steak

Ian — Thu, 17 Nov 2011 15:44:51 +0000

Steak is one of the meals that most people look forward to. Whether cooked on the grill or on the stove, there are certain things that you can do to help ensure that your steak is cooked perfectly. This can make the difference between an “ok” steak and one that can be cut with a fork and almost melts in your mouth. What are some tips and tricks that you can follow to cook the perfect steak for your next steak night?

Picking out your steaks in an important step. While you may be on a budget, you want to buy the highest quality steaks possible. This can make a big difference in how well it cooks and tastes. Choose steaks that are at least 1-inch thick to ensure your steak is juicy. Anything thinner will dry out and anything thicker will be difficult for you to gauge when it is cooked.

Bring steaks to room temperature. You want to allow your steaks to come to room temperature before you begin cooking. Remove them from the refrigerator for 30 minutes prior to cooking, whether you are grilling or pan cooking, to give them time to come to room temperature. A cold steak will contract when it hits the heat, which will cause the meat to toughen. Another tip that you want to follow is to gently dry off the steaks prior to cooking. If your steak is wet, it will be steamed, rather than cooked.

To salt or not to salt. Some people say to salt the steaks prior to cooking, some during the cooking, and some after they are cooked. Applying salt before you cook tends to bring moisture up from the steak, which will cause the steaks to be steamed, rather than grilled or cooked the way you want them. Choose to salt your steak after it has been turned once to ensure that the extra moisture is not leeched from the meat.

Turning the steak properly. Most people assume that they just use a fork to turn the steaks, but this causes the liquids to run out from the steak, causing it to dry out prematurely. You want to use tongs to turn the steak and refrain from mashing the steak with your tongs. This can keep the juices inside the steak, leaving it tasting great.

Let it rest. Resting a steak is something that most people forget to do, but it can be one of the most important parts of cooking a perfect steak. Most people begin cutting it before they let it rest and this can cause the juices to run out leaving your steak drier than you may like. Just a few minutes sitting on a plate should do it.

The perfect steak can be had whether you are baking, grilling, or pan frying. They key is to treat it in the right way before, during and after cooking to ensure that it is as juicy and tender as possible. By getting high quality steaks, letting them come to room temperature, not salting them too early, turning them with tongs, and letting it rest when cooked, you will be able to cook the perfect steak that will taste great. Treat your entire family to a melt in your mouth steak that you cook yourself.

Making Meals Quicker

Ian — Wed, 27 Jul 2011 14:33:56 +0000

Everyone’s plate is full these days with kids, home, and family obligations, as well as work and more. Finding time to make healthy meals to serve to your family is often the thing that falls to the wayside, but your life doesn’t have to be like that. Learning how to make meals quicker and easier can make all the difference in your life and that of your family when you are able to get meals on the table to allow everyone to sit down to dinner together at least a few times per week. What are some ways that you can make meals quicker?

Preparation is key. Doing most of your preparation the weekend before, or if not possible, the night before can make a big difference in how quickly that you can get a meal together. Cutting vegetables, pre-cooking meat, and getting all of your ingredients together are just a few of the ways that you can prep your meal to be ready to cook a dinner for your family in absolutely no time.

The slow cooker is your friend. There are thousands of slow cooker recipes that can allow you to cook your entire meal while you are at work during the day. A slow cooker is very efficient and helps a busy family to have a hot and healthy meal to eat when they are ready for it. From roast and potatoes to soup to roast chicken and more, the slow cooker can fit almost any taste that you are in the mood for.

Buddy up with your freezer. By cooking some of your meals on the weekend and then freezing them, you can just simply pull them out of the freezer and warm them up. In just a few minutes, you will have all of the meal facets that you need to keep your family fed in a healthy way. The freezer is a great place to turn if you are having a busy night, simply because it will allow you to cook and not have to do any great preparation. Whether you are on your way to your son’s ball game or your daughter’s dance class, if you have meals ready in the freezer, you do not have to stop at the nearest fast food restaurant to keep your family fed.

Rethink cooking. While you may think a meal is only a meat and two vegetables, rethink that idea. A salad with grilled chicken can be a healthy meal, as can a wrap with steak strips. These meats can be found precooked at the store or they can be quickly cooked at home to allow you to create a meal for you and your family. Rethink what a meal can be and still be healthy to find meals that are quick to fix and healthy for you and your family.

Making meals quicker will take some pre-thought and planning, but it can be well worth it. In addition to feeding your family in a more healthy way, it can also save you money when you do not have to eat out all of the time. By preparing ahead, using your slow cooker, taking advantage of your freezer, and rethinking what a meal looks like, you will be able to make meals quicker and easier to keep your family fed and satisfied.

Cooking for Diabetics

liz — Fri, 08 Jul 2011 12:39:30 +0000

Everyone loves a nice sweet treat. However, for millions of people around the world, sweets can be a very dangerous threat. Diabetes is estimated to affect 285 million people around the world, and for diabetic a simple sugary treat is enough to cause serious health problems. However, modern cooking is making it possible for diabetics to enjoy a nice dessert without posing a risk to their blood sugar and their health.

Diabetic Friendly Desserts

One of the most popular ways to create diabetic friendly desserts is by substituting your sugar. Sugar, especially processed sugar such as white baker’s sugar and high fructose corn syrup, are extremely detrimental to a diabetic’s health. Another huge factor found in many desserts that is harmful to diabetics is the fat content and the high number of carbohydrates. You can cut back on the amount of sugar, fat, and carbohydrates in your desserts by using sugar substitutes.

A sugar substitute such as Splenda can be used in baking to tremendous results. Instead of using cups and cups of sugar when you make cookies, cakes, and other sweets, you could chose to use a sugar substitute instead. Sugar substitutes will allow you to make sugary sweets without the use of real sugar. You will be making delicious diabetic friendly treats that are low in calories, fat, and carbohydrates, making them healthier not only for diabetics, but for everyone.

A Natural Alternative

Other alternative sweeteners are honey or molasses. While diabetics should still seriously monitor the amount of honey and molasses they consume, they are far better than using refined sugar to sweeten your foods. You can use honey as a way to sweeten an otherwise bland meal. You could turn an otherwise dull bowl of cereal into a nice dessert by swirling a small amount of honey over the top. However, if you are diabetic, you should always check to make sure how much honey your body can handle without affecting your blood sugar levels.

No One-Size-Fits-All Option

Despite all the wonderful ways diabetics can enjoy desserts, you should also remember that no diabetic is exactly the same. While one sugar free recipe might work wonders for one diabetic, it might still have a detrimental effect on another diabetic. Diabetics should always be mindful of the types of foods that affect them the most. They should also be mindful of extenuating circumstances surrounding their dessert intake.

While many sugar free desserts allow diabetics to have a small sweet treat, the amount of dessert you can eat is directly related to the food you have eaten throughout the rest of the day. If you have been extremely mindful of your sugar and carbohydrate intake through most of the day, you will be able to eat a fair portion of dessert. However, if you have consumed a larger amount of sugars and carbohydrates, perhaps you should still refrain from eating dessert, even if it is sugar free.

The largest component when making the best desserts for diabetics is the source of your sugar. It is not impossible for you to sweeten up your dishes without the use of refined sugar. You can bake with sugar substitutes and even use sauces made with honey or sugar substitutes to sweeten up other foods. Dealing with diabetes is all about control. There is no reason why you shouldn’t be able to enjoy a taste of desert every once and a while. All you need to do is monitor your diet, and keep in mind that even with sugar substitutes, you need to consume the proper amount of sweets. The Internet has a wide source of diabetic friendly dessert recipes. If you watch what you eat, you should be able to treat yourself to a small helping of dessert almost everyday.

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Cooking Vegetarian with Meat Substitutes

liz — Fri, 08 Jul 2011 12:31:17 +0000

Have you been trying to go vegetarian but have a weakness when it comes to meat? You shouldn’t be ashamed. Most people who quit their aspirations to become vegetarians simply cannot move past their love of meat. Luckily, there are plenty of meat substitutes out there that can help you duplicate the fantastic taste of meat, and still maintain and vegetable based and cruelty-free lifestyle.

Tofu

The most famous meat substitute is tofu. The reason for tofu’s widespread popularity is the fact that it soaks up whatever flavor you place on it. Tofu has an extremely neutral natural flavor, making it easy for spices and other strong flavors to completely overshadow it. If you are considering going vegetarian, you can still enjoy a summer barbeque by grilling up a piece of tofu in replacement of a rack of ribs. However, tofu does take a little more prep time than meat. The best way to get the most flavor into your tofu is to marinate it in spices and sauces for a least a half and hour before cooking.

If you purchase tofu to fit your vegetarian needs, bear in mind that there are different types of tofu. If you do wish to have that summer barbeque, you will want to purchase tofu that is firm. Water-packed tofu is harder and will not fall apart. You can cut a piece of water-packed tofu and it is sure to keep its shape. There are also softer types of tofu that can lose their shape, making them ideal for cooking sauces, soups, and desserts. Silken tofu is soft and prefect for dishes that need to have a relatively liquid texture.

Eggplant

For some vegetarians, one major meat temptation is a good cheeseburger. You may think that by going vegetarian, you are giving up your ability to enjoy a juicy burger. However, you will happily find that isn’t the case. Eggplant burgers have been feeding vegetarian cravings for years. You can grind up eggplant to make a burger that will look, feel, and taste like ground beef on your tongue. Just like tofu, eggplant will absorb the spices that you place on it. When you rub spices into your eggplant burger and combine it with cheese, lettuce, tomato, and all the other accoutrements that you like on your burger, you will be shocked at how delicious it can taste.

Protein

Vegetarians should remember that there is far more to meat than mere taste. Meat is a huge source of protein and for many, it is the largest source of protein. To maintain a healthy vegetarian diet, you will need to make sure that you are consuming plenty of alternative protein sources to make up for the lack of meat in your diet. Luckily, tofu is also a wonderful source of protein. You could also consider incorporating more eggs, beans, and nuts into your diet. If you still find that you are not getting a sufficient amount of protein, you can also begin taking protein supplements. You can take protein pills or opt for protein shakes. Some delicious protein shakes can even provide you with a healthy way to get your chocolate fix.

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Choosing the Right Barbeque

liz — Fri, 08 Jul 2011 12:29:21 +0000

If you are like me, you love outdoor cooking on a charcoal grill or barbecue. There is nothing better than sitting outside on a nice summer afternoon or evening, enjoying the warmth of your grill or fire pit, enjoying a drink and grilling up some delicious food. The flavours and aromas imparted by real wood charcoal are irreplaceable. A charcoal grill or a wood fire pit and my favourites because of the real wood fire, smoke and aromas they give off..

if you don't have much experience with it should you just give up the charcoal cooking and buy a gas barbecue? Not just yet! There are some tips for getting your charcoal going quickly which can help make the prep work on your outdoor grill easier.

I am going to cover three types of charcoal starter that can be used to fire up your coal and get cooking. Read carefully, because I have tips on how to use each one better and my recommendations on the best of the bunch, their advantages and disadvantages.

Ok, so here we go!

Lighter Fluid – Lighter fluid is the traditional way to start your charcoal. It works, but can be difficult and messy. How to use it – Start by building a pyramid-shaped pile of charcoal in your grill or barbecue. It helps to have a small indentation at the top rather than a point. Turn your bottle of lighter fluid upside down and firmly squeeze for about 3 to 5 seconds, aiming the fluid into the indentation at the top of the pile of charcoal. Close and store your lighter fluid and then light the charcoal with a match. I recommend using long fireplace matches to avoid burning your hands! The coal will immediately ignite in flames. However, flames are not the goal, you want the charcoal to get hot enough to start burning themselves, developing hot, glowing embers. This takes some time. Some tips are to give the charcoal some time and avoid wind. Wind will blow out your fire. However, you don't want to cover your grill just yet because it needs oxygen to get ignited. Your charcoal is ready when most of the briquets have a layer of grey ash developed over most of their surface. If your charcoal stops burning before it is lit and does not seem to be progressing, you occasionally need to add more lighter fluid. Try to avoid using too much and be careful, it will flare up as soon as you spray more lighter fluid on those hot coals! Pros – Lighter fluid is available everywhere, cheap and it does work, eventually. Cons – Lighter fluid is much less reliable in getting your charcoal lit, often taking several tries before your coals are ready. It can take longer than the other methods. Also, you are using chemicals, like kerosene, to ignite your charcoal. While this does burn off before you add your food theoretically, I definitely don't want chemical aromas or fumes in or near my food.

Electric Charcoal Starter – These are basically a metal loop attached to a handle which plugs into a standard power outlet. The electrical supply creates a current in the metal loop which heats it to very high heat, similar to an electric stove burner. This heat is used to ignite your charcoal. These electric charcoal starters are generally available in home supply stores and anywhere grills and barbecue supplies are sold. How to use it – Spread a layer of charcoal briquets on your charcoal grate in your barbecue. Next, lay the metal loop of your electric charcoal starter on top of this layer of charcoal. Then cover the starter with more charcoal. Plug in the electric starter and wait. After about 8 to 12 minutes the coals around the starter have ignited sufficiently, getting a grey ash covering their surface, to get the rest of the coals around them started. Unplug your charcoal starter and remove it. You may need to wait a while longer before the rest of your charcoal has ignited and the majority of briquets have a layer of grey ash on their surface. Pros – The electric charcoal starter is an easy way to start your grill. You don't need to deal with flames, flammable materials or matches. There are no chemicals involved and it is reusable. Cons – Obviously, you need an electrical outlet nearby your grill for this to work. If you are grilling at a park, beach or campground, this may not be practical. Occasionally these can take a bit longer to start your charcoal but are generally faster than using lighter fluid.

Charcoal Chimney Starter – This is my personal favourite way to start my charcoal! Chimney starters can also be found in most home supply stores and anywhere grills and barbecue supplies are sold. I recommend finding the largest chimney you can find so that all your charcoal can be started in one step. I personally use the large Weber brand chimney starter which is widely available. Otherwise, after the charcoal in the chimney is dumped out, you have to add more briquets that take time to ignite off of the initial charcoal. If you have a very large grill, another option is to use two or more chimneys at the same time to get your charcoal ready. How to use it – The chimney is basically a large cylindrical metal tube with a large handle and a metal grate in the middle to hold your charcoal. The bottom edge has holes in the metal sides to light your fire. The first step is to fill the top portion of your chimney with charcoal. Fill to just below the top rim, but avoid over-filling it. Next, crumple up two or three pieces of newspaper and place them in the bottom part of the chimney from below (below the grate holding is easy to use. It ignites all your charcoal quickly and does not require any chemical starters. It is reusable and lasts a long time. Cons – Very rarely, your charcoal will not ignite with the first try and will require the addition of one or two more pieces of wadded up newspaper. Otherwise, the only downside to the chimney fire starter is that you need a few pieces of newspaper handy to get it lit!

Well there you have it!

Three options for starting your charcoal for easier, quicker outdoor grilling. These are not the only ways to start charcoal, but they are the most common and in my opinion the more reliable and easy. Now try some tasty recipes such as my tips for barbecue starters.

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Preparation & Cooking Potatoes

liz — Fri, 08 Jul 2011 12:28:17 +0000

The potato is one of the world's most popular vegetable, grown in almost every country. There are many different varieties, native to these countries. As a result of this, the potato suits most cooking styles and is perhaps the most versatile food available. We eat about 242lb 109kg per head per annum which us good news when you consider the nutritional properties of this vegetable. A serving of 8oz (225g) of potato contains around 180 calories and provides us with protein, emery rich starch and fibre, as well as being a good source of vitamin C. Most of the vitamins are just beneath the skin, which is why it is often suggested that potatoes are cooked in their skins.

Buying and storing potatoes

When choosing potatoes, make sure they are firm and well shaped with a smooth tight skin. New potatoes should be eaten as fresh as possible, but old potatoes can be stores in a cool, dark dry place, exposure to light makes them go green resulting a in unpleasant flavour.

Preparation and cooking potatoes

Early new potatoes, like Duke of York, Jersey potatoes have the best flavour and a firm texture. They should be scrubbed or scraped, never peeled, or boiled in their skins. They are excellent served cold in salads, but are probably the most delicious when boiled whole in lightly salted water, with a sprig of mint, until tender. Serve them tossed in butter.

Main-crop potatoes, like King Edward, Maris Pipper, Desiree have a floury texture. Rooster potatoes have a flourly yellow flesh is one of the tastiest potatoes, it is the best variety in Ireland. These potatoes should be scrubbed free of dirt, peeled, any eyes cut out, then cut into even sized pieces. Piece in cold water and boil for about 20 minutes. Potatoes of even size may also be boiled without peeling , and the skins removed after cooking and draining.

Boiled potatoes can be mashed with a fork or potato masher, and can be creamed with butter and milk, or cream. Duchesse potatoes are made from creamed potatoes enriched with egg. Pipe the potatoes into heaps about 2inches (50mm) high on a baking tray, and bake in a hot oven for 25 minutes, or until golden.

For fried or sautéed potatoes, boil the potatoes until tender, cut them in 1/4 inch (5mm) thick slices and shallow fry in hot fat over a moderate heat until they are golden brown and crisp. Serve sprinkled with coarse salt, parsley chives or marjoram.

To make chips, peel the potatoes, cut them into 1/4 – 1/2 inch (5 – 10mm) slices and cut these into (1/4 – 1/2mm) strips. Heat fat in a deep fat fryer to smoking point 196C (386F0 and lower the basket with a single layer of chips into the hot fat for 4-6 minutes. Drain thoroughly on absorbent paper, just before serving fry the chips for a further 1-2 minutes. Matchstick chips can be cut into tiny strips and cooked for about 3 minutes..

For roasting, peel the potatoes, cut them into even pieces, then par-boil for 5 minutes, drain and place round the roasting joint for 50-60 minutes. Baked potatoes in their jackets need at least 1 hour cooking.

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Buying the Right Cut of Beef

liz — Fri, 08 Jul 2011 12:27:05 +0000

Beef comes from bullocks and heifers which have never calved. The male produces the leaner meat but the heifer carries less bone. The best beef comes from young animals, but this must still be hung after slaughtering. With properly hung meat, lean meat is red with a brownish tinge, and slightly moist. Very red meat shows that the beef has not been hung for long enough. Dark red, blotchy, and dry looking meat indicates cuts from an older and tougher animal. These cuts are suitable for braising or slow cooking, provided they have a certain amount of fat that will improve the tenderness, heighten the flavour and stop the meat from becoming dry after cooking. The fat around and between the meat should be cream or pale yellow in colour, and of a firm texture. The bones should be pink, sometimes with a blue tinge and shiny. Good quality beef should include little or no fat on steaks, a strip of gristle running between the fat and the lean meat indicates an old animal. Cheap cuts of beef are as nutritious as expensive ones, the only difference being the time spent preparing and cooking them. Cuts of beef and the names they are known vary considerably in different parts of the country. For instance, leg and shin of beef are known as hough.

Apart from Scottish, English and Irish beef, we also import beef from Argentina, New Zealand and Australia. The beef is vacuumed packed, chilled or frozen. The fat on imported beef is almost white and the meat is pale pink.

CUTS OF BEEF

Blade is sold as braising steak and often included with chuck stake. Many butchers dice blade of beef to mix with kidney for pies. Being lean, bade is excellent for slow cooked casserole and stews.

Brisket rolled and boned joints are suitable for slow pot roasting and braising. Boned brisket is sold salted ready for boiling, it is then served cold.

Chuck is the best type of stewing steak, it is best braised, stewed and pie and pudding filling, like steak and kidney. It is not advised to fry or grill chuck steak.

Fillet is lean and boneless, it lies below the sirloin and is one of the most expensive. It is usually sliced into individual 1½ in thick. Tiny flecks of fat indicate that it will grill well. It is also sold whole for dishes like boeuf en croute.

Flank is an inexpensive, fatty joint. It is excellent for pot roasting, braising or stewing.

Rib of beef is one of the larger roasting joints which can be cooked either on the bone or rolled. The wing part of the rib is a large joint cut from the loin, close to the sirloin and fillet. It is one of the most expensive joints of beef.

Rump is a large joint from the hind leg, also known as top rump. It can be slow roasted at a low temperature, but is best pot roasted or braised.

Shin comes from the fore-leg and is usually gristly, it is sold as mince, and is also good for stews, casseroles, puddings or pies. The shin in inexpensive, but often contains lots of waste.

Silverside, a popular boneless joint, which can be pot roasted, or salted before boiling, and served hot with vegetables.

Skirt is cut from the lower rump and gristly which can be easily cut away. Skirt is used for mince, stews and casseroles.

Sirloin is considered the best of the roast joints. It is expensive and be roasted whole, or boned and rolled. Steaks are cut from the upper part of the joint.

Topside is a very lean, boneless joint and is best roasted. It can also be pot roasted.

Steaks are individual cuts mainly from the loin, fillet or rump. They are all expensive, but very tender. There are a variety of steaks like porterhouse, rump, sirloin, t-bone and Chateaubriand.

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