Frozen meat, worked out properly
Recipes, buying guides and how-tos from ten years of selling frozen meat in Singapore. Every piece ends with the cut worth buying.
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How to Velvet Beef So Cheap Cuts Stir-Fry Tender
Slice beef leg thin against the grain, toss with baking soda, rest, rinse, then cornstarch: that is how zi char beef stays…
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How to Make Chicken Stock from Frozen Chicken Bones
Frozen chicken bones go straight into the pot: simmer two to three hours on the stove or about 45 minutes at high…
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Beef Rendang That Falls Apart: Why Shank Is the Cut
Use beef shank. Its connective tissue melts into gelatine over a three to four hour braise, so the meat falls apart while…
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Rich Mutton Curry Without the Gamey Taste
Trim the fat, marinate frozen mutton in yoghurt, turmeric, ginger and garlic for four hours, then simmer low until tender and the…
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How to Make Beef Bone Broth in a Pressure Cooker
Roast the bones first, then 90 minutes at high pressure gets you a dark broth that gels, in an afternoon instead of…
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How to Cook Chicken Breast So It’s Never Dry
Chicken breast goes dry because it overcooks: salt it early, cook it on gentle heat, and rest it before slicing.
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Lemongrass Grilled Chicken Drumsticks for Your Next BBQ
Blend lemongrass, turmeric, garlic and fish sauce into a paste, give the drumsticks four hours, then finish on the grill, in the…