Try a new method of cooking meat

Eating the same meats prepared in new ways can change the taste and experience of dinner. Try out something new for a change.

Braising is a good way to turn less expensive cuts of meat into delicious meals. You first brown the meat on all sides and then add a little simmering liquid such as broth, wine or stock.

• Use about 15 millilitres (one tablespoon) liquid at a time and scrape up the flavourful bits on the bottom of the pan. Keeping the amount of fluid to a minimum helps it retain the meat's flavour.
• Whether braising or stewing, sear meat before cooking to lock in moisture and flavour.
• If you want a thicker stew, dredge your meat in flour before browning.

Heat up oil, toss meat into the pan and go? Well, yes and no. With these tips you can really make the most of fried fish and meat.

• Before frying flank steak, marinate the meat for at least several hours and cut across the grain when serving.
• Bring out the tenderness in ribs by parboiling the meat before grilling.
• Prevent fish from warping by cutting the skin on an angle in several places before frying.
• Take meat from the refrigerator about 30 minutes before frying (the same goes for roasting).
• When deep-frying, keep an eye on the temperature; excessively hot grease gives rise to dangerous toxins and excessively cold grease gets soaked up by the food. After cooking, allow deep-fried food to drain briefly on a paper towel.

Tender cuts of meat are better suited for roasting or broiling, which allow them to maintain the maximum amount of flavour. Here's everything you need to know:

• Meat for a nice roast should be marbled and have a rim of fat. Remove any connective tissue because it becomes tough at high temperatures.
• When turning a roast, avoid poking it and losing the juice. Keep the flavour trapped inside.
• Use the meat stock from browning your roast as the basis for gravy.
• Insert a meat thermometer to determine if the meat is done.
• Here's an easy trick: You can also use a toothpick or skewer — if it feels warm when you pull it out, the meat is still rare; if it's hot, the meat is cooked through.
• Roast on a rack when possible to allow even heat circulation and browning.
• Roast beef or lamb with the fat side up to allow natural basting.
• Large roasts continue cooking for up to 10 minutes after you take them out of the oven. Let the roast sit before carving — the meat stays juicier.
• Before broiling, marinate lean meat, fish, and vegetables or brush them with oil. Add seasonings before broiling, but salt afterward.
• Always baste a broiler chicken with its own juices. A mixture of olive oil, lemon, pepper and garlic gives it a Mediterranean twist.
• The drier your chicken's skin, the crispier it becomes when cooked — so pat skin dry and leave the chicken to sit in your fridge for several hours before cooking, if possible. The extra preperation time pays off in taste.
• You can also insert seasoned butter between the skin and the breast meat of the chicken. The technique makes basting unnecessary and the skin still turns out crispy and the meat tender and juicy.

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