H
Hanging
Meat can be tenderised by being allowed to "hang" on the bone, in a cool, dry atmosphere (usually 1– 4°C or 34–38°F) for up to 30 days. During this hanging or maturation process, natural enzymes work on the muscles within the meat, making it more tender and relaxed, flavours develop and deepen, and water content is reduced, making it better for cooking.
The length of time meat should hang largely depends on its fat covering. Veal and lamb normally lack enough fat covering for this so are therefore not usually aged for more than a few days. On the other hand, beef and mutton carcasses greatly benefit from a longer period of hanging, with mutton being hung from five to eighteen days. In the case of beef, up to six weeks hanging can make a big difference.
Most supermarkets don’t hang their meat so the best way to get hung meat is to buy directly from a traditional butcher.
Heavy-based saucepan
A heavy-based saucepan is a pan that has an extra thick solid base layer made from metal (such as aluminium or copper) which helps to conduct heat effectively. Heavy-based saucepans are ideal for frying and searing meat, fish and vegetables.
Hollandaise
Hollandaise is a smooth, rich, creamy sauce that goes well with vegetables such as asparagus and is famously used in Eggs Benedict. It is made with butter, egg yolks and lemon juice, and is usually served warm.
