6645 Tomken Rd. Unit 6
Mississauga, Ontario, L5T 2C3
Phone: 905.564.2582
Toll Free: 1.877.714.3896
Fax: 905.564.1624
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First, some helpful hints in the preparation and cooking of our fine meat products.

All meat products are properly aged, trimmed and portioned to help you prepare a meal with ease and get you rave reviews.

Defrosting

Cold Water

Place the individual products in cold water while it is still sealed in its original plastic wrap. This allows the juices and flavour to remain in the product.

Warm water is faster but it tends to partially cook the product, resulting in less flavour and juice.

Refrigeration (recommended)

Take the product out of the freezer and put it in the refrigerator at least 24 hours before cooking tie. While this is a longer time period, the extra time to defrost gives the product time to adjust without destroying enzymes and structure.

N.B. For best results, your products should be at room temperature before cooking.

Cooking Methods

Barbecuing

Barbecuing is like making a martini. They say that if you are lost in the desert, all you need is a shaker, vodka and vermouth. Once you start mixing the martini, someone will be looking over your shoulder telling you how much vermouth to put in.

Barbecuing is much the same, someone always has a better way. So with that in mind, here are some helpful hints.

Light the Barbecue With The Lid Up

With the lid down, let the barbecue warm up for at least 15 minutes - longer in the winter (yes you can barbecue in the winter and you will be amazed at how little free advice you will receive.) This allows the grill to get hot and to give th even sear marks that enhances the appearance of your meal.

Since barbecuing is a dry heat, a sauce is always a good idea for such products as roasts, pork, chicken or lamb.

Try to keep flames to a minimum, to prevent needless charring of the product. Charring may look effective but it detracts from the flavour of the meat if overdone.

You may use a little oil to prevent the product from sticking to the grill, but just a little. If you are using a marinade or sauce, this wont be required.

Keep the flipping of your steaks to a minimum as it only serves to drive the juices out of the meat faster. If your product is at room temperature before grilling, a good rule of thumb when cooking a steak or an item of similar thickness is to turn the steak when juices form on the top. The more juices on top, the more well done the meat will be.

If you have a double burner barbecue and you are doing a roast, try leaving one side of the grill on and put your roast on the side taht is turned off. Leave the lid down. This cooks the same as an oven (for timing purposes).

Oven Roasting

Use a thermometer! If you dont have one, buy one! Even the professionals have been known to use one on occasion.

When it comes to determining the oven temperature, it is up to you, use the method you are most comfortable with. If in doubt, consult your cookbook.

Pan Frying

When pan frying any unbreaded meat, remember that those juices left in the pan after cooking are a wealth of untapped flavour. Deglazing your pan with wine, beer, water or a soup stock makes an excellent base for all sorts of sauces. (to deglaze means to add a liquid to the juices left in the pan after cooking and allowing the liquid to boil down to a thick consistency.

To keep your stress level at a tolerable state, dont try a new recipe for that special event. Try it first on some understanding people, like your family. They may be critical but you know you have a captive audience they will always be back.

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