Cooking Guides

Cooking times per kilogram for roasting beef, pork, chicken, and lamb, plus pan-searing times for steak, salmon, and scallops. Tables for every method with internal temperatures and rest times. Built from real recipe data.

Five classic sauces cover nearly every meat dish: red wine jus, peppercorn sauce, béarnaise, Madeira sauce, and hollandaise. This guide explains what each sauce is, when to use it, the technique behind each one, and which sauce pairs with which meat.

Beef Wellington is a seared beef fillet wrapped in mushroom duxelles, prosciutto, and puff pastry, baked until golden with a pink centre. This guide covers every step from choosing the cut to avoiding a soggy bottom, with temperature charts and sauce pairings.

The only reliable way to know when meat is done is internal temperature. This guide covers target temperatures for beef, chicken, pork, lamb, fish, and seafood, with UK and US safety guidelines, carryover cooking explained, and how to use a meat thermometer properly.

A thick, golden-crusted steak with a juicy pink centre is made with a cast iron pan, salt, pepper, butter, and about 10 minutes of cooking time. This complete guide covers pan-searing, grilling, reverse sear, tomahawk, wagyu, temperature charts, and every technique you need.