Onion Skin Into Stocks

There's 2 types of chicken stocks... a white stock and a brown stock (or dark chicken stock). The white stock is done with raw chicken bones where the brown stock is done with roasted chicken bones (and often some of the veg too) in order to infuse a richer flavour and darker liquid.

White stocks are a crapload easier to make (simply throw everything in a pot a boil away) but often lack the rich colour so a little trick to saving time by not having to roast the bones etc for an hour is to simply throw in the onion skins into the stock. This will act as a natural colouring agent and will deliver a colour similar to the below stock.

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Dark Chicken Stock
Photo: Tim Elwin

Cooking the Best Steak

Here's a couple of Tips for getting the best out of your steak!

•  Almost a Minute: 1cm thick steaks are thicker than a minute steak... we like to call them a 2 minute steak. Less likely to overcook you simply cook them on a super high heat for 1 minute each side then rest for 1-2 minutes... This will give you perfect medium rare...
• Salting Your Steaks: salt your steaks right before cooking and after patting dry. Leaving salt on for more than a couple ofminutes will draw out the moisture of the steak leaving moisture on the surface which will reduce the chances of a nice crust.
• Add Pepper after Cooking: Pepper burns on high heat so best to add your pepper after cooking.
• Room Temperature: Ensure your steaks are at room temperature, this means bringing your steaks out of the fridge for at least 1 hour before cooking and up to 2 hours. Don't worry, there is no way you meat can go off in this time.
• Marinating: We suggest you only marinate you steaks before cooking "if" it is a budget steak. Otherwise, cook it with salt and either post marinade (recipes here) or add the flavour on the plate.
• Criss-Cross Marking: To get the checked chriss-cross marking on your steaks place the steak on an angle onto the grill. if doing a 1cm thick steak then cook for 30 seconds on the angle, turn  flat 180 degrees and cook for another 30 seconds then flip the steak and repeat.
• Resting Your Meat: Make sure you rest you steaks for half the time you have cooked it for or at least 2 minutes if a thin steak. This will ensure the juices are retained in the meat and not on the plate. It will also deliver a more tender piece of meat. 
• Post Marinating: check out some of our post marinating recipes. 

Mustard Coated Meats

Coating meats in mustard (Dijon Mustard works best) prior to cooking will impart an amazing depth of flavour. 

As simple as painting mustard over every part of the meat and letting sit for 15-20 minutes prior to BBQing or roasting.. You can always add a few herbs into the mustard if you like.

In the above image i have used dijon mustard and rosemary and rubbed it all over some lamb loin chops.