No matter what kind of chef you are, or what you usually make, let’s be honest: there are few things better than some well-prepared and cooked meat. One of the great things about this particular form of food is that it comes in so many varieties. And we’re not just talking about the different animals and types of meat here, but even down to the type of cut and what kind of dish it is in.
When it comes to cooking meat, however, one of the most essential considerations of all is the method of cooking. But is there one method of cooking meat which trumps all the rest? To try and answer that, let’s take a look at some of the best and see how they compare.
If you don’t already have a griddle, I would strongly recommend you get one as soon as possible. For those who don’t know what it is, a griddle is essentially a very thick-set frying pan with grill lines. These are usually made of heavy iron or something of that nature, and the grill lines mean that you get a grill effect, but with the benefit of being able to cook on the hob.
This means that you can cook things like steaks and burgers quickly, yet thoroughly, while still maintaining the flavour as you do with grilling. This is well worth considering for those homemade burgers, and a piece of equipment no kitchen should do without.
Who doesn’t love a barbeque? The fact is, it’s not just a great way to spend a summer’s day – bbq’s are also a really good way of cooking many different types of meat. With the right kind of bbq equipment like Gas BBQs on your side, you can soon find yourself cooking steaks, and even lamb chops, to perfection. The main thing to bear in mind, of course, is that the meat is cooked thoroughly. But as long as the bbq’s coals are plenty hot, you shouldn’t have any particular problem there.
We’ve seen how the griddle can give a grill-like effect on the hob, but of course, there is still plenty to be said fortoo. With a grill, you can cook pretty much any kind of meat, and it is always likely to come out succulent and tasty.
The grill is particularly useful when it comes to sausages, burgers and other meat of that nature, but really it is versatile and can even help to finish off a steak or chop if you so desire.
Finally, no such list would be complete without at least a mention of the process of slow-cooking. This is a favourite among chefs, and for a very good reason: all meat tastes considerably better if you cook it slower, on a lower heat.
Actually, the longer you leave it the better – and any oven is perfect for this. Or if you would prefer, you can use a slow cooker – these plugs in directly to the wall and are great for whole joints of beef and whole birds.