Cooking Guides
40 articles
Sous Vide Steak: Times and Temperatures for Australian Cuts
To cook sous vide steak, seal it in a bag, cook it in a water bath set to the doneness you want...
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How to Velvet Beef for Stir Fry: The Restaurant Trick for Tender Strips
Here is how to velvet beef: slice it thinly against the grain, coat it in a cornflour marinade or a little bicarb...
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Why Is My Steak Chewy? 7 Causes and How to Fix Them
If you keep asking “why is my steak chewy?”, the cause is almost always one of seven things: the wrong cut for...
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Best Oil for Cooking Steak: Smoke Points and Flavour Compared
The best oil for steak is a neutral, high smoke point oil such as rice bran, canola or peanut for the sear,...
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Best Meat for Biltong: Which Beef Cut to Use and Why
The best meat for biltong is a lean, single muscle with a long, straight grain and very little connective tissue, which is...
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Best Pan for Steak: Cast Iron vs Stainless Steel vs Carbon Steel
The best pan for steak is a heavy cast iron pan for most home cooks, with carbon steel a close second and...
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Can You Slow Cook Rump Steak? Yes, Here's How to Keep It Tender
Yes, you can slow cook rump steak, but because rump is lean, it only stays tender if you cook it to a...
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How to Cut Rump Steak and Porterhouse from a Whole Primal
To cut rump steak, separate a whole rump into its muscles along the natural seams, then slice each one across its own...
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How to Cut Steak Against the Grain for Tender Slices
To cut steak against the grain, find the fine lines of muscle fibre, turn the steak so they run left to right...
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What to Do with Beef Trimmings from a Whole Primal
Beef trimmings are the lean offcuts, fat and sinew left when a primal becomes steaks. Mince or slice the lean trim, render...
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How to Cut Scotch Fillet Steaks from a Whole Cube Roll
To cut scotch fillet, trim the whole cube roll, find the grain, then slice straight across it 2.5cm to 4cm thick in...
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How to Tenderise Steak (and When You Should Not)
To tenderise steak, match the method to the cut: salt firmer steaks ahead, pound them even, slice across the grain, velvet stir...
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