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| Cooking the Perfect steak |
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Rare |
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Cook for a few minutes per side, depending on thickness;
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Turn once only;
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Cook until steak feels ‘very soft' with back of tongs;
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A meat thermometer will show the internal temperature of a rare steak as 35C.
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Medium Rare |
- Cook on one side until moisture is just visible on top surface;
- Turn once only;
- Cook on the other side until surface moisture is visible;
- Steak will be cooked to medium rare when it feels ‘soft' with back of tongs;
- A meat thermometer will show the internal temperature of a medium rare steak as 45C.
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Medium |
- Cook on one side until moisture is pooling on top surface;
- Turn once only;
- Cook on second side until moisture is visible;
- Steak will be cooked to medium when it feels ‘springy' with back of tongs;
- A meat thermometer will show the internal temperature of a medium steak as 55C.
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Medium Well |
- Cook on one side until moisture is pooling on top surface;
- Turn and cook on second side until moisture is pooling on top;
- Reduce heat slightly and continue to cook until steak feels ‘firm' with back of tongs;
- A meat thermometer will show the internal temperature of a medium-well steak as 65C.
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Well Done |
- Cook on one side until moisture is pooling on top surface;
- Turn and cook on second side until moisture is pooling on top;
- Reduce heat slightly and continue to cook until steak feels ‘very firm' with back of tongs;
- A meat thermometer will show the internal temperature of a well-done steak as 75C.
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Roasting is one of the easiest and most delicious ways of preparing beef or lamb. There is a wide range of cuts suitable to roast. Choose either bone-in, or boned cuts. Stuff them, marinate them, rub them with spices, or simply put them in the oven.
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Easy steps to a perfect roast:
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- Heat oven to recommended temperature and weigh roast to estimate cooking time (see chart below).
- Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning on the bottom of the pan during cooking.
- If you have a meat thermometer insert it into the thickest part of the roast.
- Cook for estimated time, basting with pan juices throughout cooking. Add more water to the pan as it evaporates.
- Test to see if the roast is cooked to your liking by squeezing with tongs: rare feels soft; medium has a little resistance; well-done feels quite firm. It's best not to insert a skewer when testing to see if meat is done as it allows the juices, which keep meat tender and tasty, to escape.
- Alternatively, check the internal temperature of the roast on the meat thermometer. The roast is cooked to rare when the temperature reaches 60C; will be medium when the temperature reaches 65-70C; and is well-done at 75C.
- Remove roast from pan and cover loosely with foil. Allow to rest for about 15-20 minutes before carving. This allows the juices to settle. Well-rested meat won't lose any juices onto the plate.
- For the tenderest slices of meat, carve the roast across the grain, holding the roast with tongs rather than a fork, to prevent juices escaping.
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| Tips |
- When roasting a fillet, brown the meat in a heavy-based frypan before roasting
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Basic Tips for Carving a Beef Roast
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- For firmer, easier carving, allow roast meats to ‘set' in a warm place for 15-20 minutes by turning the oven off and utilising stored heat, or removing the roast and covering with foil.
- Remove any strings or skewers as you get to them when carving.
- Use a slicing, not a sawing action, making use of the full length of the blade. Carve across the grain to ensure tenderness.
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Steps for carving a Beef Rolled Rib Roast
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- A rolled rib can be carved lying on its side or on its end. For a larger roll it is suggested to lay it on its end.
- Insert the carving fork firmly 2-3cm below the top of the roast. Slice across the grain from the right side.
- Lift each slice with the blade of the knife and steady with the fork. Place directly on the plate or serving platter.
- When the roast has only 5-10cm left to carve divide it down the middle. Lay the cut surface flat on the board and continue to slice.
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Steps for carving a Fillet of Beef
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- Begin slicing at the wide end of the fillet, keeping the blade of the knife slightly tilted, carving across the grain. Make the slices about 2cm thick.
- To keep the warmth and juices within the slices keep them stacked closely together as they are cut.
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Steps for carving Corned Silverside
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- Place the meat, fat side up, on the carving board, with the tip to the right of the carver.
- Begin at the tip slicing across the grain (if you're not sure how the grain runs cut off a thin slice to be sure). As the grain changes turn the meat so that you are always cutting across the grain to ensure tenderness.
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Pan gravy
An essential part to any roast is delicious pan gravy - it's one of the benefits of roasting a large piece of meat. To make rich, tasty gravy using the pan juices from your roast follow the steps below.
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- Pan juices from your roast
- 4 Tbsps plain flour
- 3 1/2 cups beef stock (for beef roast) or chicken stock (for veal or lamb). You can make the stock from cubes or powder, or you can use liquid stock.
- Freshly ground pepper and salt
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| Steps: |
- Take your meat from the roasting pan and set aside to ‘rest' the meat (see why below).
- Drain away a little of the fat from the pan if it seems excessive (you'll need about one tablespoon of fat). You will be left with a little fat and the brown residue from the roast meat.
- Place the pan on the cook-top, over a medium heat. Bring the pan juices to the boil.
- Add the flour and stir until the flour is well combined. Reduce the heat a little and cook, stirring often until the flour mixture is well browned. Take care that the mixture does not burn.
- Take the pan from the heat and slowly pour in the stock, stirring constantly until well combined.
- Return the pan to the heat, bring mixture to the boil. Reduce heat and simmer for about 3 minutes, stir occasionally. Season with pepper and salt.
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Enriching the pan gravy |
- The simple pan gravy above can be varied by using half wine and half stock , or by adding finely chopped fresh herbs (parsley and chives are good choices) just before serving.
- A good dash Worcestershire or soy sauce gives great flavour and colour.
- A small dollop of tomato paste will add colour and richness (add it with the stock so it cooks with the gravy).
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| Why meat should rest before serving |
- All red meat should ‘rest' after it comes off the heat. The time taken to rest will depend on its size; a roast is best rested for 10 to 20 minutes. Allowing the meat to rest before serving allows the juices to redistribute and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy.
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