Home » Blog » Touch test for cooked beef

Touch test for cooked beef

ByJulie Biuso 11 January 201531 August 2023

The temperature of meat will increase for up to 5 minutes after it is removed from the oven or heat source.

To access this post, you must be a member. Either log in if you're already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.

This content requires a current subscription plan. If you're already a member, log in or check out our subscriptionsfor more information

Cook's Notes
Lemons
22 October 202422 October 2024
Lemons – will you snuff it if you eat a lemon tree leaf?
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Lemons
Cook's Notes
Kitchen tips
30 July 201930 August 2023
To wash or not to wash. That is the question. What’s best? Find out!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Kitchen tips
Cook's Notes
Swedes
11 August 202330 August 2023
Swedes are a mystery to many cooks and dismissed as cattle-fodder by others, but cooked in interesting ways, they can be absolutely delicious.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Swedes
Cook's Notes
Zucchini (courgettes)
10 February 201531 August 2023
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!).
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Zucchini (courgettes)
Cook's Notes
Making an omelette
6 November 201830 August 2023
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Making an omelette
Cook's Notes
Why throw bay leaves in the water when cooking broccoli?
29 September 201531 August 2023
It’s either that, or open the windows!
To access this post, you must be a member. Either log in if you’re already a member, or purchase Annual Subscription, Monthly Subscription, Gift a Subscription, Gift a Subscription – One Year, Gift a Subscription – Two Years, Gift a Subscription – Three Years or Gift a Subscription – Annual Recurring.
Read More Why throw bay leaves in the water when cooking broccoli?

Recent Recipes

Baked Vegetables with Lemon & Fennel Seed

Baked Kūmara with Burnt Butter & Gremolata

Easy to do and easy to eat! Burnt butter and gremolata fancy them up.

Creamy Rice Puddings with Fruits in Cognac Syrup

Dried fruits steeped in Cognac. Utterly delicious.

Marrow mania

I haven’t told many porkies in my life, but there’s one that I’ve repeated several times over the years. It’s about marrows.

One of my jobs over the summer was to mow the lawns at my brother and partner’s place. Oh yeah, I thought, I might be able to do that. It involved a ride-on mower, something I had never even been close to, let alone sat on or driven. Lynne gave me a lesson. Off I...

Recent Cook's Notes

This content requires a current subscription plan. If you're already a member, log in or check out our subscriptionsfor more information

A new era for Shared Kitchen, and what it means for you

Hello subscribers!

I’m writing to let you know about some upcoming changes we are making to Shared Kitchen, and how this will impact your subscription.

There is an enormous amount of content on Shared Kitchen – over 2,000 recipes and posts, along with food information and how-to’s in Cook’s Notes

Over the past two years, we have curated a monthly newsletter full of recipes, blog posts, reviews, videos and foodie news. Moving forward, we will be producing a couple of recipes and posts a month…