Pasta with cubed bacon, saffron, basil & cream

Written by on August 20, 2016 in meat know how with 0 Comments
Pasta with cubed bacon, saffron, basil & cream

Butchers, given notice, will sell you streaky bacon in one piece that you can then chop into nice chunky cubes. Otherwise, cut up thick rashers of streaky. You can also use Italian pancetta for this dish, which is often sold in a piece or cubed, but perhaps use 50g (2oz) less as it can be […]

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Meat Know – HOW A CUT ABOVE

Written by on July 21, 2016 in meat know how with 0 Comments
Meat Know – HOW A CUT ABOVE

THE ENJOYMENT OF MEAT IS MADE UP OF SEVERAL ELEMENTS, INCLUDING TENDERNESS, FLAVOR, SUCCULENCE, AND JUICINESS. PERSONAL PREFERENCE IS ALSO A FACTOR—ONE PERSON’S OVERCOOKED IS ANOTHER’S UNDERCOOKED; ONE PERSON’S CHEWY IS ANOTHER’S DELIGHTFUL TEXTURE; AND A SUBTLE AND DELICATE FLAVOR COULD EQUALLY BE REGARDED AS TASTELESS. TENDERNESS Tender meat is the aim of every cook […]

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MEAT KNOW-HOW ASK THE BUTCHER

Written by on July 21, 2016 in meat know how with 0 Comments
MEAT KNOW-HOW ASK THE BUTCHER

GOOD QUALITY MEAT COMES FROM A VARIETY OF SOURCES. HOWEVER, AS POOR QUALITY  MEAT CAN COME FROM THESE SAME SOURCES IT IS IMPORTANT TO FIND A SUPPLIER THAT  YOU TRUST, WHERE YOU CAN ASK QUESTIONS AND RECEIVE HONEST ANSWERS. SHOPPING SHOPPING AROUND •  Supermarkets In the West, the majority of meat is bought in supermarkets. […]

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MEAT MATTERS

Written by on July 21, 2016 in meat know how with 0 Comments
MEAT MATTERS

MEAT—SUCH A MOUTHWATERING WORD. FOR MANY PEOPLE, A MEAL IS NOT A REAL MEAL IF THERE IS NO MEAT. MOST EMERGING COUNTRIES WANT TO EAT MORE OF IT. CONSUMPTION HAS NEVER BEEN SO HIGH. BUT IT CAN ALSO BE EMOTIVE—THERE ARE MANY REASONS WHY SOME PEOPLE CHOOSE NOT TO EAT MEAT. SO SHOULD WE EAT […]

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Sticky spare ribs with a honey-pineapple glaze

Written by on July 20, 2016 in meat know how
Sticky spare ribs with a honey-pineapple glaze

There are two types of ribs. Baby-back ribs are taken off the loin and sold as small racks. These are tasty but don’t have much meat. Spare ribs come from closer to the belly and can be magnificently meaty. Cut into single ribs with plenty of meat attached, they make a fantastic main course or […]

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Honey-roast ham hock & lentil soup

Written by on January 20, 2016 in meat know how
Honey-roast ham hock & lentil soup

A ham hock is very good value and makes delicious soup. This is the cured end of the leg and provides the dream team of sweet meat and tasty bone. In this case, the meat is smoked as well, adding yet more flavour. We make honey-roast smoked ham in the shop, and often have a […]

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