Dec 2019 - Middelburg
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Their reputation<br />
is at steak<br />
Have you watched reality programmes and the thought of someone criticizing your dish<br />
sends up chills up your spine. Via TV’s ‘Kom ons braai’ has seen many a host grinding his<br />
teeth when his guests has something to say about the meat he had prepared.<br />
Well, the summer holiday is here and<br />
South Africans love to braai.<br />
We visited Frank’s Meat to learn how<br />
to prepare and braai the perfect<br />
steak. Earlier this year this very<br />
popular butchery took top honours<br />
at the Cleaver Awards. They won<br />
Platinum for butcheries with three or<br />
fewer till points.<br />
We popped in and got some good<br />
advice.<br />
Firstly did you know the temperature<br />
at the centre of a piece of meat gives<br />
an accurate indication of the extent<br />
to which it’s cooked but there are<br />
other methods that dispense with<br />
the need for a meat thermometer.<br />
One is timing; the other is the touch<br />
test.<br />
Here’s how it works.<br />
Hold out your non-dominant hand,<br />
palm up and relaxed. With the index<br />
finger of the other, gently prod the<br />
fleshy area between your thumb and<br />
the base of your palm. There is very<br />
little resistance. This is what raw meat<br />
feels like.<br />
Now make a circle with that thumb<br />
and its index finger. The muscle at<br />
the base of the thumb tenses up<br />
slightly. This is what rare meat feels<br />
like.<br />
As you repeat this process with the<br />
Text: ZITA GOLDSWAIN.<br />
24 Get It <strong>Middelburg</strong>\eMalahleni <strong>Dec</strong>ember <strong>2019</strong>