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The problem with attempting to write an article about tips for cooking meat and fish is that there are so many types of meat and fish, it is extremely difficult to generalise. Rules which apply to some are totally inappropriate for others, be that in reference to cooking methods or indeed how well a given type should be cooked. Having said that, it is possible to perhaps sub-categorise the different types of meat and fish and look at cooking tips which do apply in this respect.

Meat

When cooking any type of meat, like anything else, it is important that it not be over-cooked. This is likely to cause it to be very dry and/or tough. However, different types of meat require to be cooked to varying degrees in order to get the best from them. Most importantly in this respect is the safety factor which has to be observed when cooking pork or chicken. These two meats are susceptible to different types of bacteria and must always be fully cooked by whatever method. Under cooked pork or chicken is extremely hazardous to our health. In order to check whether the meat is fully cooked, stick a fork or skewer in to the thickest part of the flesh and ensure that the escaping juices run completely clear. Any sign of red or pink and further cooking time is required. Conversely, beef and certain other red meats should always have that pinkish tinge at the very least in them to be enjoyed at their very best.

Meat, especially red meat like beef, should never under any circumstances be salted prior to cooking it. Salt serves to draw the moisture from the flesh and can result in the cooked meat being both dry and tough. Season with salt, therefore, only after the cooking process is completed.

Wherever possible, for health purposes, grill meat as opposed to frying it. Meats such as slices of bacon should thereafter be shaken several times to remove as much of the fat as possible before being put on the plate.

Fish

Fish is similar to meat in the sense that some types require complete cooking and others don't. White fish, such as cod, whiting or haddock should always be properly cooked to be enjoyed at its best but on the other hand, the likes of salmon or tuna should always be prepared at least that little bit "under done."

When cooking white fish like cod, instead of frying it in batter or bread crumbs, try baking it in aluminium foil. Preheat your oven to 400F/200C/Gas Mark 6. Take a large sheet of foil and place it on a baking tray or sheet, shiny side up. Drizzle a little sunflower

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