The Sizzle

The Sizzle

The Sizzle

  • Crispy chicken skin (it’s the best part!)

    Thank goodness it’s not rocket science getting the skin on your chook gorgeously crispy. Follow these steps and you’re likely to succeed.   The 5 tips!   1. If your chicken doesn’t have skin, it won’t be crispy. Rookie mistake. So make sure your chicken has skin.   2. Pat the chicken dry with a paper towel. Damp does not make crispy.   3. Straighten out and stretch the skin if it’s a bit wrinkly from being packaged. Season.   4. Frying chicken in a pan on the stove is the best way to get skin crispy. Make sure the...

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  • Asian Style Oyster Shoulder Lamb Sliders

    Slow-braised lamb shoulder is always a winner and so versatile. The rich flavours of soy and kecap manis make these sliders addictive.   Need lamb shoulder? Shop here INGREDIENTS - 2 tbs sunflower oil - 1.8-2kg lamb shoulder, on the bone - 2 onions, thinly sliced - 6 garlic cloves, finely chopped - 2 tbs freshly grated ginger - 1 tbs plain flour - 2 1/2 cups (625ml) lamb or beef stock - 2/3 cup (165ml) soy sauce - 2/3 cup (160ml) kecap manis - 1/2 cup (175g) oyster sauce - Finely grated zest and juice of 1 lime - Handful each...

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  • How to cook a bloody great steak

    A great steak is a real treat. Doesn’t have to be a huge doorstop of meat. Needs no adornment, barring salt and pepper. You don’t even have to spend a fortune on the most expensive fillet – unless you want to, of course.   For many of us, steak is something we’d order from a menu, not whip up at home. But cooking a fantastic steak is a classic recipe in the home chef’s repertoire. And it’s actually pretty easy, if you follow a few principles.   For this article, we’ve not only done our own extensive testing (practice does...

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  • The Importance Of Salting Meat

    Before moving onto 'How to Salt Meat', one of our favourite cook books here at Neat Meat is 'SALT FAT ACID HEAT'. You may have seen Samin Nosrat on her Netflix show, passionately bring her cooking to millions of viewers. Her book is a fantastic guide to understanding the fundamentals of cooking, and with the below guide, we have summarised her advice and used some great excerpts from her book regarding salting. James Beard, the father of modern American cooking, once asked "Where will we be without salt?" Salt is crucial in any dish as it enhances the flavours of...

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