BEEF COOKED JUST TO YOUR LIK­ING

Nadia - - FOOD -

> For rare beef it should still feel spongy when squeezed in the cen­tre. For medium rare the squeeze should feel firm with some give, and for well-done the meat should feel quite firm when squeezed.

> Re­mem­ber to al­ways rest cooked meat be­fore slic­ing. This al­lows the juices to flow back to the cen­tre of the meat and set­tle, thus pre­vent­ing all the juice from es­cap­ing when it’s cut.

Rose­mary roast beef fil­let.

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