At a big, social barbecue, are you the sort of man who’s in control of the cooking, or are you cowering by the kitchen?
Because a gentleman truly knows his way around the preparation of meat. He knows his shortloin from his sirloin, and his shank from his flank. And that’s why we spoke with top chef and chairman on the Order Of Gentlemen Dan Thrippleton for advice on preparing meat.
A strong start
“Always ensure your preparation is complete up front, ensure you’ve read the recipe and all your ingredients are pre chopped. This means that when you get to the actual cooking, you can focus on just that. You’ll end up with a much better end product.”
A bone of contention
“Ask for your meat on the bone where possible. Cooking on the bone means you’ll have more flavour and less shrinkage.”
Keep your cool
“Take your meat out of the fridge in advance and ensure it is at room temperature before you cook. This softens the fat and ensures you get the best flavour.”
It’s a virtue
“Always leave the meat to rest for half the time it took you to cook. This allows the juice to sink back into the meat, resulting in maximum flavour.”
A cut above
“Next time you’re at the butchers, ask for Onglet or Butcher’s Cut. This is a cut from the front of the animal and is full of flavour. Hence it’s called the Butcher’s Cut as it’s the one they keep for themselves.”
Click here for more of chef Dan Thrippleton's exclusive cooking tips plus recipes and more from Gentleman Jack