You
don't have to be a chef to cook the perfect steak, the perfect stir-fry, and the
perfect barbecue. Here are a few tips on making your summer fare very memorable.
The
Perfect Barbecue, Pan-Fry and Grill:
Coat
meat with oil instead of adding oil. This is good for sealing the juices.
Make
sure that the cooking surface (e.g. grill, pan) is hot. There should be a
sizzling sound when the meat is placed on it.
Wait
for moisture to appear on the surface of the cooking meat before turning it.
The
Perfect Steak:
Buy
steaks of even thickness. It should at least be 20 mm in thickness.
Defrost
the steaks first before cooking.
Use
a heavy-based pan when a pan is to be used in cooking the steak.
Like
when making the perfect barbecue, there should be plenty of sizzle when
steak is cooking.
Do
not pierce or prod a piece of steak. Doing so will only release the juices
that make steak tasty and delicious.
The
Perfect Stir-fry:
Again,
coat meat in oil instead of adding oil.
Ensure
plenty of sizzle on the cooking surface.
Cook
meat in small batches. This is to prevent the pan from becoming too hot and
also prevent the meat from stewing.
Remove
the pan once in a while to control the heat.
Be
sure to use very aromatic ingredients like garlic, chili and spices - these
will add to the flavor.
