Know your cut before you cook
Buying guides, recipes and how-tos drawn from ten years selling frozen meat in Singapore.
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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…
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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…
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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…
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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,…
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Salted Egg Prawns with the Sauce That Clings
Steam and mash salted yolks, foam them in butter with curry leaves on a low fire, and toss crisp-fried shell-on…
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How to Spot Freezer Burn and How Long Frozen Meat Really Keeps
At minus 18 degrees meat stays safe indefinitely, but quality fades: greyish dry patches are freezer burn, and each meat…