No, meat should always be completely thawed before it is cooked, as otherwise the center may not be cooked by the time the outside of the meat looks done, which could be dangerous. This is especially true of large joints of meat. Whenever possible it is better for meat to thaw slowly in the refrigerator, allowing 6-8 hours per kg for large joints of meat and about 5-6 hours overall for steaks and chops. If you have a microwave oven, follow the instructions.

Another consideration is that the taste and texture of meat, even quite small pieces, cooked from frozen is not very palatable. It is a waste of an expensive item of food to try to cook it without thawing.

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The only way to be absolutely sure that meat has been cooked to your liking is to use a meat thermometer. The thermometer should be inserted into the thickest part of the joint, without touching any bones, just before the end of the cooking time. When cooking beef and lamb, the meat will be rare when the temperature reaches 60C, medium rare when it is 71C and well done when the temperature reads 80C. Pork and veal should only be served well done, which means that the temperature should reach 75C for pork, and 71C for veal.

If you do not have a meat thermometer, you can insert a metal skewer into the thickest part of the cooked joint and wait for 30 seconds. If the skewer feels cold to the touch when it is withdrawn, the meat is not done; if it feels warm the meat is rare, and if it is hot the meat is well done.

It is wise to take the resting time into consideration when you are testing for doneness because the meat will continue to cook while it is sitting. This is more important for a piece of meat that you wish to serve rare or medium and less crucial if the meat is going to be eaten when it is well done.

** Cooking Thermometers **

As community concern for the long-term future of agriculture, and the safety of food grows, many tens of thousands of hectares are being converted to organic farming. But it can take years to turn an existing property into an organic farm that conform to government standards. Organically produced meat is a precise term that indicates the animals have been raised on a certified farm which practices environmentally acceptable, strict production techniques. Where the animals are slaughtered off the farm, the abattoir must also be certified.

It is currently difficult to find organic meat due to limited supplies and insufficient consistently good-quality product. However, vacuum-packed organic beef is available from some health food shops. Organic chicken, which is much more readily available is sold by some butchers and most fresh poultry shops.

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The toxins produced by bacteria prior to cooking are the cause of food poisoning, so storing meat at the correct temperature is the vital factor in food safety. If the meat has been properly stored, it is safe to leave it rare in the center. However, if the meat has been pierced or cut in any way, and in particularly if it has been boned and rolled, bacteria will have been able to enter the meat, so it should be always well cooked right through.

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Those that come from the parts of the animal that have done a certain amount of work, such as the legs, are the best value for money. They have developed flavor but not too much waste in the form of fat, gristle or bone; for example, beef chuck and blade steaks, and top rump or round; lamb shoulder and best end of neck chops; pork hand and spring (from the front leg), spare ribs and cuts of shoulder or blade.

However, because these parts of the animal contain the main muscles, they can be tough. To increase their tenderness, beat them or soak for a few hours in a marinade containing an acid, such as lemon juice, vinegar, wine, natural yogurt or pulped pawpaw. Cook slowly without too much moisture.

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The nutritional value of all lean meat is absolutely the same no matter what it costs, but weight for weight the cheaper cuts of meat are not quite as good because they contain a smaller amount of nourishing lean meat and more gristle and fat. However, you can buy more of the cheaper cuts for the same money, to allow for wastage, and although they are tough, careful cooking will tenderize them.

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It should look and smell fresh, the flesh should be silky, not wet, and the fat should be creamy white. Bright red flesh is not necessarily a sign of freshness or of quality, although many people think it is, and some supermarkets even put extra lights over the meat cabinet to make the flesh look a brighter red. Well-hung meat will be darker, and properly aged beef has a purple tinge. Meat with a grayish tinge should always be avoided.

When choosing boned, rolled and tied joints, look for a neat appearance. They should also be of a uniform thickness so that they will cook evenly. If the meat is still on the bones they should have been cleanly sawn through.

All meat, especially chops and steak, should be neat and well trimmed of surplus fat. For superior lean cuts and joints of meat, select Lean beef, Trim lamb and New Fashioned pork.

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It is possible to make mayonnaise without using raw eggs. Sauce remoulade is made with hard-boiled egg yolk, which makes it particularly suitable for anyone hesitant about eating raw eggs. Mash a sieved large egg yolk thoroughly, add 1 tablespoon of boiling water and stir it to a smooth paste. Gradually add 250 ml of olive oil, beating the mixture continuously. When the mayonnaise has thickened, add 2 tablespoons each of finely chopped gherkins and parsley, 1 tablespoon of drained capers and a dash of anchovy essence. This sauce is often combined with celeriac.

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Virtually any edible oil, apart from pumpkin seed oil and sesame oil, can be used as long as the flavor and price are acceptable. Olive oil, is the traditional choice, but some people find the flavor too strong. Instead you can use a mix of olive oil and a milder vegetable oil, or try a light olive oil with a little extra virgin for flavor. Alternatively, mix half nut oil and half mild vegetable oil.

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Rescue it by quickly whisking in 1 tablespoon of warm water. If this fails, the mixture can still be salvaged by starting again. Put a fresh egg yolk, 1 teaspoon of cold water or 1 teaspoon of mustard into a clean bowl then very slowly start whisking in the curdled mixture and carry on until it is smooth.

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Homemade mayonnaise will keep for up to three days in the refrigerator. The freshly made mayonnaise should be covered immediately to prevent a skin forming, or transferred to a covered container or screw-top jar. Be sure to label it with the date before storing. The flavor will not be satisfactory if it is not warmed to room temperature by removing it from the refrigerator 30 minutes before serving. Mayonnaise does not freeze well as it almost always curdles.

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