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.

** Asian Recipes **

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.

** Asian Recipes **

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.

** Asian Recipes **

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.

** Asian Recipes **

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.

** Asian Recipes **

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.

** Asian Recipes **

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.

** Asian Recipes **

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.

** Asian Recipes **

It is quite safe as long as strict rules of hygiene and safety are observed. Always use fresh, undamaged eggs from a reputable source, store them well before their 'use by' date (so finished mayonnaise can then be stored for up to three days). Bring them up to room temperature by taking them out of the refrigerator about 30 minutes before using.

While eating mayonnaise is safe for most people, raw egg products are not recommended for vulnerable people such as babies, the elderly, pregnant women or anyone who is severely unwell.

** Asian Recipes **

There are three main types: raw, cooked and dry. Raw marinades of oils and vinegar, or yogurt, are used for relatively tender foods such as chicken or fish that only require a short marination time. An uncooked marinade composed of wine, brandy, vegetables and/or herbs can be used for large joints, game and poultry. Cooked marinades, such as those using red or white wine, are used to give food a fairly strong flavor. They should be properly cooled before being poured over the meat, which is then covered and refrigerated until you are ready to cook it.

The term dry marinades is a slight misnomer, as a little oil and vinegar (or lemon juice or wine) is included. But the spices and other flavorings mixed with the liquid are firstly rubbed into the dry meat and not used as a bath in which the meat is immersed. Dry marinades are more economical, as very little oil or vinegar is used, and the marinade, plus any juices that run from the meat, is frequently used in the final dish. The function of the dry marinade is simply to flavor the meat through prolonged contact.

Whatever method you choose, turn the food frequently while it is marinating for even absorption.

** Asian Recipes **

A marinade is a mixture of ingredients in which food is soaked before cooking. It can include fruit juice, herbs, oil, spices, vinegar, wine, yogurt and other seasonings. Marinades for meat should not contain salt as this draws out too much of the natural juice and color.

Originally used as a way of preserving meat for a few days, before domestic fridges were common, marinades are now used only to heighten the flavor of food, help to prevent it from drying out and also to have a tenderizing effect. The choice of ingredients depends on the food and the type of dish, and how it will be cooked. When grilling, for instance, the marinade is either basted on the food during cooking or reduced and thickened separately to make a sauce.

** Asian Recipes **

Mangoes are more versatile than some other exotic fruits and can be used in many dishes, both sweet and savory. Diced mangoes can be added to a salad made with rice or vegetables. They also make tasty salsas and cooked chutneys. Ripe mangoes, sliced or cut into chunks, dressed with a squeeze of lime, or fried until slightly caramelized, go well with smoked meats, chicken and turkey. They can be blended with yogurt, honey and a squeeze of lemon or lime for a revitalizing drink. The luxurious shrimp salad is another original way to use a luscious ripe mango. Serve it as a special dinner party starter.

** Dessert Recipes **

The color of a mango is no guide to ripeness as the skins vary from one variety to another. A green mango can be as ripe as one that is bright red. You test for ripeness by touch: they should yield when gently pressed. Mangoes that are to travel a long way are picked unripe and can be encouraged to ripen by leaving them out in a warm room or by putting them in a bowl with other fruit: fully ripe bananas are especially effective.

Mangoes can vary considerably in flavor, sweetness, aroma and texture. There are hundreds of varieties, and they are not always labeled, but if they are, one of the most popular mangoes is Kensington Pride, also known as Bowen Special. Others to look for are Kent, Keitt, Palmer R2E2, Nam Dok Mai and Sensation, all of which are rich and melting. The Tommy Atkins variety, which is tougher and more fibrous, is best used for chutney.

** Asian Desserts **

Reduced-fat products such as low-fat cheeses and creams may be used to replace full-fat varieties in some recipes. Even more surprisingly, you can reduce the fat, kilojoule and cholesterol contents of some cakes and biscuits by replacing part or all of the butter or margarine with a puree of dried fruit, such as apricot or prune. This will add flavor and texture, as well as reducing the fat.

To make 300g of puree, place 250g dried apricots or 250g prunes in a food processor or blender with 90ml water. Blend until smooth, then use in place of the butter or margarine in the recipe. With many recipes you can replace all the fat with the fruit puree, using the same number of grams of puree. But with other recipes you may find it works better to have half fat and half fruit puree. And note that the puree is not suitable for replacing fat in pastry.

** Baking Recipes **

You can cut kilojoules and reduce the fat content of sandwiches by using a low-fat spread and, if you include well-flavored ingredients, still make a filling that is satisfying and appealing. You may also find that wholewheat bread sandwiches have not only more flavor but more staying power.

For example, you can use a low-fat spread on brown bread, top it with cottage cheese, scatter chopped sliced canned pineapple over the cheese and then sprinkle it with chopped chives or scallions. Add a final generous seasoning of sea salt and black pepper. Another successful combination is flaked cooked or canned salmon and chopped watercress, bound with 2 tablespoons reduced fat mayonnaise, garnished with a sliced tomato and sprinkled with lemon juice to finish. You can also use canned tuna or crabmeat with a handful of freshly chopped herbs and use finely shredded lettuce instead of watercress. Chopped red pepper or canned corn kernels add a crunchy texture.

Instead of sliced bread use muffins, lightly toasted focaccia, a walnut or tomato bread or halved French sticks. To give reduced-fat mayonnaise more zest, stir in a teaspoon or two of good strong mustard. And the addition of fresh herbs, such as basil, coriander or flat-leafed parsley, will help to make sandwiches much more attractive and tempting.

Pungently flavored foods in unusual combinations can be so interesting and delicious that no one will ever miss the fat.

** Baking Recipes **