The Fridge Factor

Put your meat in the fridge as soon as you get home (our fridges run at 2°C; most home fridges run at around 7°C, but should be at 4°C – test yours!), because we live in a warm climate. I’ve got no problem freezing meat, but it’s good to know that fattier cuts freeze better than leaner ones, owing to the simple fact that fat contains no water. A pork belly, for example, will freeze way better than a beef fillet. It’s important to allow meat to return to room temperature before cooking, if you’ve gone this route. It starts to brown immediately the moment it hits a hot pan, so if meat is cold, it will cool your pan or grid and you’ll start off with the wrong thermal reaction. Remember to take out your selected cut well in advance.