Take steamed broccoli and boiled chicken off the menu and make room for a healthy eating feast, thanks to these tips from top chefs.
MEAT MASTERCLASS
HEAT YOUR MEAT
Apart from tiny things such as squid, prawns and so on, protein cooks better if it’s at room temperature first. Jacob Kenedy, Bocca Di Lupo
STOP SMOKING
If you need a very hot pan because you’re cooking, say, a steak, add your oil after the pan has been heated to the required temperature or the oil will burn. Shirin Kouros, The Good Life Eatery
SOAK AND SERVE
If you perfect your marinades, meat will taste so good you won’t need a rich sauce. Blitz lemongrass, ginger, garlic, spring onions, coriander, salt and olive oil together in a blender for a perfect Asian-style marinade. Caroline Mili Artiss, The Gorgeous Kitchen
USE THE SHOULDER
Pork shoulder, or blade, is very versatile. It can be fried, or slow-roasted for as long as six hours. Cook it with apples and carrots. Allan Pickett, The Globe
NICE CUBES
Freeze cubes of lamb or beef to make kebabs. Coat them in yogurt before freezing – it will make them more tender when you thaw and then grill them. Tony Kitous, Comptoir Libanais
SUPER SOAKER
Use acidic marinades to make meat tender. Marinate small cuts for one to 24 hours, or big ones for one to two days, in a yogurt- or lemon juice-based marinade. It’s especially good for barbecuing. Jacob Kenedy
THE THIGHS HAVE IT
When properly seasoned and cooked at a high heat, chicken thighs release any excess fat and crisp up, giving you all the flavour and none of the health downsides. Sprinkle them with salt before cooking. Lee Bennett, Monte Carlo, Las Vegas
PAPER BAKED
This story is from the March 2019 edition of Men's Fitness.
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This story is from the March 2019 edition of Men's Fitness.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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