For best results, meat should be at room temperature before cooking.
Use wetted hands, not floured, for rolling meat balls and shaping meat loaf flour gets sticky.
Serve leftover roast meat hot by simmering the gravy, then add meat slices and bring back to a simmer. The flavour is better than when meat is heated in gravy from the start.
Season meat with salt and pepper just before cooking. The exception is steak salt makes it stick to the pan. Salt rubbed into the fat on roast; beef will make it crisp.
Wet meat won’t brown. Thawed cuts of meat, particularly escalopes and chops, should be patted dry in absorbent paper before frying, and if meat is marinated make sure you pat it dry, too.
Rare roast meat is more tender, especially for serving cold. Lamb is very good when still pink, but pork must be well cooked.
Some casseroles taste better when reheated, especially spicy dishes. Be sure to heat casseroles until bubbling hot. This will take about 30-40 minutes in an oven heated to 350°F (180°C) or Gas no. 4.
Fruit flavours go well with meat dishes. Try adding soaked prunes to beef stew; serve apricot halves filled with mint jelly with roast lamb and peach halves filled with horseradish sauce with beef. Cold meats are extra good served with sweet pickled fruits.