From time to time we like to get back to basics in the kitchen, and who better to ask than our very own 3 Chefs? Jason Parsons provides our first lesson, on how to properly cook meat, fish, and poultry.

Cooking Meat, Fish, And Poultry

Bone-in or boneless? The most important question to ask when cooking chicken is, are you cooking on or off the bone?

Chicken breast on the bone takes longer to cook than boneless chicken.

However, chicken on the bone will have more flavour and is easier to keep juicy.

Searing meat — use oil and butter, but be sure not to burn the butter.

Use an oil (grapeseed oil or canola oil) to sear and then add butter later to brown. You need to lower the temperature when adding the butter so you don’t burn the butter.

Always pat dry the meat with a paper towel before searing.  Dry meat will brown much better.

Grilling salmon — make sure your grill is hot!

When grilling salmon, the grill must be very hot and lightly oiled.

Salmon should be patted dry before putting on the grill.

Leave the salmon to sear on the grill before turning.  If you turn the fish too soon, it will stick.

Resting meat.

Letting your meat to sit for 2 to 3 minutes after cooking allows the juices to settle in the steak. When you cut your steak the juices should stay in the steak, not run out on to the cutting board or your plate.