·Easy steps to a perfect steak:

·完美牛排的简单做法

① Heat a barbecue plate, grill or heavy-based pan to hot, before cooking steaks - there should always be plenty of sizzle when cooking steaks. There is no need to add oil to the cooking surface, but rub a little oil over very lean steaks, such as fillet.

• 

在烹饪牛排之前，加热 BBQ 盘子，烤架或大平底锅，每次煎烤牛排的时候，都应该有许多滋滋的声响才正确。没有必要在盘子或锅上抹油，但是要在比较瘦的牛排上，比如说里脊排上抹一点油。

② Cook to preference (see The Perfect Steak below ).

依照自己的喜好烹饪牛排 （请参看 完美牛排 ）

· Cooking the perfect sausage

·完美香肠的做法

Sausages can be barbecued, grilled, pan-fried or roasted. 

香肠可以做串烤，烤架烤，平锅煎或烘烤 。

Sausages need thoughtful handling - a burst sausage is the sign of a poorly made sausage or a sausage that is poorly handled. So, here are our tips to help you cook the perfect sausage.

香肠一定要小心翼翼的处理 – 香肠的破裂通常表明香肠制作不妥当或是处理不当。所以，以下是我们帮助您做好完美香肠的小窍门。

Sausages contain fat this gives them some of their flavour and keeps them moist. If you want to remove some of the fat you can simmer or poach sausages (boil in hot water) for 20 to 30 minutes before cooking.

香肠含脂肪 , 因而会有不同的风味，同时保持了香肠中水分。如果您想要去掉一些脂肪，您可以在烹调之前，慢慢地用文火煮炖，或是用热水蒸煮 20 至 30 分钟

Don't pierce them. If you prick good quality sausages you let all the moisture and flavour out.

不要刺破香肠。如果您刺破了高品质的香肠，您就会使水分和风味流失了。

Turn the sausages regularly to ensure that they get cooked evenly and don't burn. Remember sausages must always be cooked right through to the centre.

烧烤和煎制时，要经常翻动香肠，以确保他们均衡的烹饪，不要烧糊。请一定要记住，香肠一定要烧至中心熟透 。  

The perfect steak.

极致完美的牛排

Follow these guidelines for steak satisfaction 遵循这些指导，使您的牛排最完美

Rare 生

Turn once only;

只翻一次

Cook for a few minutes per side, depending on thickness;

依据厚度不同，每边烹饪数分钟

Cook until steak feels very soft with back of tongs;

烹饪至用叉子的背面触摸牛排的时候，感觉还很嫩软

A meat thermometer will show the internal temperature of a rare steak as 35C.

用肉的温度计 测量生牛排的内部，温度应在摄氏 35 度

Medium Rare

半生

Cook on one side until moisture is just visible on top surface;

在一边烹饪，直到肉汁在表面还清晰可见

Turn once only;

只翻一次

Cook on the other side until surface moisture is visible;

在另一边烹饪，直到表层肉汁还可见

Steak will be cooked to medium rare when it feels soft with back of tongs;

牛排烹饪到半生的时候，用叉子的背面触摸还感觉很嫩软。

A meat thermometer will show the internal temperature of a medium rare steak as 45C.

用肉的温度计测量生牛排的内部，温度应在摄氏 45 度。

Cook on one side until moisture is pooling on top surface;

在一边烹饪，直到肉汁在肉的表面汇集成一小滩。

Turn once only;

只翻一次

Cook on second side until moisture is visible;

在另一边烹饪，直到肉汁还可见。

Medium 半熟

Steak will be cooked to medium when it feels pringy? with back of tongs;

当用叉子的背面触摸的时候，牛排还感觉很有弹性 。

A meat thermometer will show the internal temperature of a medium steak as 55C.

用肉的温度计测量生牛排的内部，温度应在摄氏 55 度。

Medium Well

半全熟

Cook on one side until moisture is pooling on top surface;

在一边烹饪，直到肉汁在肉的表面汇集成一小滩

Turn and cook on second side until moisture is pooling on top;

在另一边烹饪，直到肉汁在肉的表面汇集成一小滩

Reduce heat slightly and continue to cook until steak feels firm? with back of tongs;

慢慢的调低温度，继续烹饪直到用叉子背面触摸的时候，觉得有点硬

A meat thermometer will show the internal temperature of a medium-well steak as 65C.

用肉的温度计测量生牛排的内部，温度应在摄氏 65 度

Well Done

全熟

Cook on one side until moisture is pooling on top surface;

在一边烹饪，直到肉汁在肉的表面汇集成一小滩

• 

Turn and cook on second side until moisture is pooling on top; 翻面，直到肉汁在肉的表面汇集成一小滩

Reduce heat slightly and continue to cook until steak feels v ery firm with back of tongs;

慢慢的调低温度，继续烹饪直到用叉子背面触摸的时候，觉得很硬

A meat thermometer will show the internal temperature of a well-done steak as 75C.

用肉的温度计测量生牛排的内部，温度应在摄氏 75 度

ASK and ANSWER:

Q. If frozen meat has defrosted, can it be refrozen?

问：如果冷冻肉被解冻，还可以再冷冻吗？

A. It's not recommended unless it is cooked first, for a number of reasons:

The quality suffers each time frozen meat is defrosted and refrozen. Freezing creates ice crystals within the structure of the meat (as meat contains a high percentage of water). These ice crystals rupture the fibre which causes the meat to bleed when defrosted. If repeated, the texture of the meat will be very dry. There can also be microbial risk as a result of refreezing meat without firstly cooking it.

答： 如果它不是第一次被烹饪，那么我们不建议这样做，是因为：

肉的质量会由于每次冷冻肉的解冻和再次冷冻，而被破坏。冷冻会在肉的内部结构中结成冰晶（因为肉中包含大量的水分）。这些冰晶会刺破组织结构，使得在解冻的时候，肉会出血。如果这个过程在被重复，那么肉质将会变得非常的干。

由于再次冷冻肉的时候，没有经过处理，这样的话，也会有微生物细菌的危险

Q. Does freezing kill bacteria? 问：冷冻会杀死细菌吗？

A. No, it only prevents any further growth. Heat destroys bacteria.

答： 不会，只会阻止细菌的进一步生长。高温会杀死细菌。

Q. What about vacuum packed meat? 问：真空包装的肉怎么样？

A. Vacuum packed meat has a longer storage life than fresh meat because all air is removed from the packaging, thus retarding microbial growth. However, as a result, the meat develops what's known as confinement odour. This isn't harmful and will disappear after a little while. This type of meat is purple in colour due to the lack of oxygen in the packaging. Once removed from the package and exposed to oxygen, the red colour (bloom) returns after a little while.

答： 真空包装的肉的货架期会比新鲜的肉长一些，因为所有的空气都从包装中抽走了，这样就阻止了细菌的生长。但是，这样的结果是，肉会产生一种叫做密封气味的气体。这个气味并没有伤害性，过一会它就会消失。

这种肉的颜色通常是紫色的，因为在包装中没有氧气。一旦把它从真空包装中取出来，让它暴露在氧气中，过一会，肉就会变成红色。

Q. What is the maximum storage time for frozen meat, and what happens if it goes beyond the recommended time?

问：冷冻肉的货架期是多长时间，当超过最佳时间的时候，会怎么样？

A. Freezing prolongs storage time because it prevents microbial growth. Recommended storage times relate to eating quality more than food safety. After a certain period of time, frozen food starts to dry out, so the smaller the item of food the faster the effect. That's why, for example, it's recommended to freeze mince for up to 3 months, and roasts up to 6 months. Beyond this time, the meat will be safe to eat but will be very dry.

答： 冷冻会延长储存时间，因为它阻止了微生物的生长。最佳储存时间更多的影响肉的口感，而不是食品安全。经过一段时间后，冷冻肉开始失去水分，所以肉块越小，影响越显著。这就是为什么比如说，我们建议冷冻肉馅最多 3 个月，烧烤用的肉最多冷冻 6 个月，超过这时间，肉依然是安全的，但是肉质会变得很干。

Q. Why is it recommended to take meat out of plastic when storing in the fridge (as opposed to freezer)?

问：为什么当储存在冰箱里面的时候，建议把肉从塑料袋里面拿出来

（与在冷冻库里面相反）

A. Plastic will make the meat sweat. If you intend to cook meat the day it's purchased, there isn't any need to take it out of the plastic wrap. However, if you are planning to store it for longer, the meat should be transferred to a non-plastic dish and covered with foil or loosely covered with plastic to allow some air flow.

答： 塑料袋会使肉流汗。如果您想要在购买的当天就烹饪，不用把肉拿出塑料包装。但是，如果您想要计划储存久一点，最好把肉放在一个非塑料的盘子里，然后把它用铝箔膜盖上，或是宽松地用塑料袋包上，以便于空气流通。