Cooking with CRED
Semi-freeze your meat for 30 mins to cut super thin slices for your stir fry. This way, you'll be able to cut very fine slices. Let it defrost fully before cooking (won't take long) then rustle up your restaurant standard stir fry!
Make it once and eat it twice. Use up tonight’s leftovers tomorrow (bet it’ll taste even better!) or freeze within two days for using another time. Just make sure to let it cool before you put it in the freezer.
Want perfectly flat burgers? Simply press your thumbprint in the middle of your burger and it will cook flat, not round.
Got too many fresh herbs? Pull out an ice cube or muffin tray and freeze the herbs in water, olive oil or stock. Pop them out and use them as needed when cooking.
Score your steak for a more evenly cooked, juicy result. Draw shallow cuts across the entire steak, turn it around and cut it all again for a cross-hatch effect. Season it, letting all the spices/garlic/herbs get deep into the cuts. Lastly cook and enjoy!
Make sure your meat looks like restaurant quality by brushing a little olive or vegetable oil on it before grilling. This will help prevent sticking and will produce better grill marks on the meat.
Need to freshen up your meat? Marinades are a great way to pep up meat that’s almost at its use-by-date or has got a little tired or dry in the freezer.
Make sure your food keeps its best for longer by checking your fridge is the right temperature – below 5 degrees.
Practice makes perfect!
Seared outside
(1min Each Side)
100% red centre
Internal temp:
10-29°C
Seared outside
(2.5mins Each Side)
75% red centre
Internal temp:
30-51°C
Seared outside
(3-4mins Each Side)
50% red centre
Internal temp:
57-63°C
Seared outside
(4mins Each Side)
25% red centre
Internal temp:
63-68°C
Seared outside
(6mins Each Side)
100% brown throughout
Internal temp:
77°C+
The timings shown are based on a 2.5cm thick sirloin steak
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