Have you ever bought a piece of meat and then got home and stared at it because you’re unsure how to cook it? Sure, most of us know what temperature to cook various types of meat to make it safe to eat, but there’s a difference between safety and imbuing meat with big flavor. On top of being the best place to buy meat in Redding, CA, R&R Quality Meats also wants to teach you how to get the most out of your purchases.
Depending on your experience in the kitchen (or using a grill), you will feel more comfortable using different cooking techniques. One of the easiest methods to bring out flavors is to braise meat. To braise any piece of meat, brown the meat in oil. After all sides of the meat are browned, you add a small amount of liquid to a pan or Dutch oven and cover for a long period of time. Typically, the liquid will be broth, but sometimes recipes will call for wine. Braising is great for certain cuts of beef, pork, and chicken.
Another common method of cooking meat is to pan sear. A trick to searing meat is to use high heat. Too often, especially during the browning process, amateur cooks will use a low temperature. When searing meat, you also want to be sure to not crowd the pan. Make sure to pre-heat the fat or oil in the pan before adding the meat. You can tell that the oil or fat is about ready when it starts to shimmer and almost smoke.
If you poll professional cooks about common mistakes people make when cooking meat, one of the top items on that list would be forgetting about cooking carryover. Almost every piece of meat continues to cook even after you take it off the grill, out of the oven, or off the stove. This can exasperate another common problem of overcooking meat: you heat the meat too long, and then the meat gets even dryer when you remove it from heat.
Finally, it is also extremely important you let your meat rest after you take it off the heating element. So much of the flavor from meat comes from its juices. While it cooks, the juices move to the center of the piece of meat. After you take the meat off the heating element, they will redistribute evenly. Resting a meat before cutting into it will prevent the meat from shooting out as soon as the meat’s surface is cut. Consider resting your meat for about 5 to 10 minutes, depending on its thickness and the type of meat.
Still have questions? Talk to the experts at R&R Quality Meats the next time you come into our store. When you buy from R&R Quality Meats, you know that you’re getting the best cut; it’s up to you to bring out the best flavor! With these tips you’ll be serving up greatness for dinner.
When you’re planning a meal, choosing the perfect recipes and carefully shopping for the just the right cut of meat, don’t forget to think about wine. The right wine and meat pairing can enhance a meal, taking it to the next level. While many people just choose the same red or white each time, this is a mistake, because when it comes to wine selection, a little thought can make a big difference.
- The standard wisdom is to pair beef with red wine. This is true, but the variety of red depends on the way the meat is prepared. Barbecued beef, for instance, goes well with full-flavored wines like Zinfandel or Shiraz, while a grilled steak might call for a Merlot, an Argentinian Malbec or a Spanish Rioja. For meatloaf, pick a Cabernet Sauvignon or a Merlo, but for hamburger, consider a red Zinfandel. A good red Burgundy, a Pinot Noir, or a Shiraz go well with roast.
- Lamb goes with a variety of wines. Cabernet Sauvignon, Rioja, Zinfandel, Merlo, Shiraz, and Chiantis are all good choices. Be cautious of using the traditional mint sauce if you’re serving wine with your lamb- the flavors can work against each other.
- Chicken and poultry can go with either white or red wine. Duck and quail both work well with Merlot, but wild duck also goes well with Syrah, and quail can be well suited by a Chardonnay. Chicken is better off with a white wine when it’s seasoned simply, but a bird seasoned with rosemary and garlic can stand up to a Merlot or Shiraz. Turkey goes so well with Zinfandel that many people consider it to be the perfect Thanksgiving wine.
- Pork’s pairing depends on preparation. Baked ham pairs well with Riesling or a young Merlot, while chops are better suited by a Pinot Noir or Shiraz. An herbed pork dish is perfectly complemented by a creamy Chardonnay. Riesling, Syrah, or Shiraz all go well with barbecue pork.
You may need to put some thought into your wine and meat pairings, but knowing where to buy the meat is simple. R&R Quality meats has always offered the best meats in a wide variety, and today we have the finest selection of beef, pork, lamb, poultry, seafood, deli meats, cheeses, and more. Committed to customer service, we offer meat cut fresh throughout the day, and work hard to give you what you want, when you want it. To learn more about all that R&R Meats has to offer, visit our website or call 530-241-7770 today.