Seasoning your meats...

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     Do you remember the last time you went for an event and you ate that bad steak? The one that was too salty, or not enough salt? Or that really expensive restaurant you went to and their pepper steak was more of pepper than steak? Or when you one time went a bit to far with the Rosemary leaves...the question then becomes, is it that hard to season meat? 

     Nah, it ain't. The secret? Patience. The stage at which you seasoning meat is the stage that makes it tender and succulent, when you take your first bite, it's a little hard and crispy on the outside but juicy and soft on the inside with a little hint of a fatty taste, if done just right. Achieving perfection taketh time!

     When you are handling meat, you need to ensure that you have ample time to prepare it - when you rush the end result is always a disaster. Understand a few facts about seasoning - Different meats have different spices and you do not have to put all your spices to make your meat taste good. In fact, sometimes no spices is the best thing.

    

     Let me breakdown a few spices that are good with certain types of meat. After you read this, go and rearrange your spices drawer...

• BEEF; Basil, Black / Green Pepper, Cayenne, Cumin, Curry Powder, Onions, Sage, Rosemary & Lemongrass.
• POULTRY: Basil, Bay Leaf, Cinnamon, Curry Powder, Marjoram, Mint, Paprika, Parsley, Lemongrass, Sage, Saffron, Thyme & Rosemary
• FISH; Curry Powder, Cayenne, Dill Seeds, Marjoram, Sage, Thyme, Mint, Onions, Paprika, Parsley, Red Pepper, Sesame seeds & Turmeric
• LAMB; Cinnamon, Cumin, Curry Powder, Thyme, Garlic, Oregano & Basil
• PORK; Cloves, Coriander, Ginger, Paprika, Sage, Savory & Dry Mustard Powder.
• VEAL; Black Pepper, Curry Powder, Parsley, Lemon, Ginger, Paprika, Mint, oregano, Dill, Saffron & Sage
• LAMB; Cinnamon, Cumin, Curry Powder, Rosemary, Thyme, Mint, Onion & Garlic

     Or some of them. The list is not complete and you do not really have to follow this to the letter. A little mix to your steak does not hurt. The most important seasoning there is, is salt. Before you grill your meat, it is recommended that you salt it at least 30 - 40 mins before your put it on the grill. Salt is a dessicant (it induces a state of dryness) as it draws the moisture to the surface, but after a while, this moisture thus gradually goes back into the meat, tenderizing it. Salt also breaks down the meat, making it more succulent. This though you should only do to tough meats, it you have a soft steak this process will just make it softer thus spoiling your steak. You can add pepper to your meat at the same time with the salt, but some chefs say this gives the steak a smoky taste as the pepper burns when it comes into contact with the heat. Though if you are on for a smoky juicy steak, that's how to do it!

     Marinating steaks is also a good way to rev up a boring steak. Sauces added to the steak in it's preparation stages can really make your meal something else! Why don'y you try these two recipes and tell us how they work out for you! Marinate your steaks in;

1. Soy sauce and Worsteshire sauce for about an hour before grilling them

2. Mix and mash lemon, garlic and some nice fresh herbs (dhania perhaps). Lemon  juice, crushed garlic, salt & pepper. Marinate your steak for about an hour and grill!!