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Kitchen Wisdom

  • When cooking a steak I find this method works for the perfect steak....... Pinch your thumb and index finger together then press the fleshy pad at the base of your thumb, this is the same as a steak when rare. Repeat but using the index finger for medium rare, ring finger for medium and little finger for well done. The fleshy pad will have the same 'give' as your prefered steak

    "Posted by Nigelinthekitchen"

  • To grill chicken you need to soak it in the seasoning in a plastic bag and place it in the refrigerator for a whole day to enter the flavors inside the meat

    "Posted by mohammad."

  • A 1 and three quarter kg chicken will take an hour and 15 minutes to roast in a 200°C oven.

    "Posted by Nigella"

  • Lamb needs 20 minutes per 500g at 200°C to make it pink but not rare. If you want your lamb better cooked, add another 20 minutes onto the overall cooking time.

    "Posted by Hettie"

  • Rare beef needs 15 minutes per 500g at 220°C. Add 5 minutes per 500g for medium, 10 minutes per 500g for well-done.

    "Posted by Nigella"

  • Pork needs 30 minutes per 500g at 200°C.

    "Posted by Nigella"

  • When boiling ham I reckon on 25 minutes per 500g plus 25 minutes for the pot.

    "Posted by Nigella"

  • Always let meat rest for at least 15 minutes when it comes out of the oven as the meat will be juicier and easier to carve.

    "Posted by Nigella"

  • The above timings are based on meat being at room temperature before it goes into the oven.

    "Posted by Hettie"