Coming into October it’s definitely clear that autumn has arrived. The leaves are turning a golden orange, there’s a fresh chill in the air and our trusty coats are back on the coat hangers.

With the cold weather setting in, there’s nothing we crave more than a warm hearty stew curled up by the fireplace or wrapped up in a duvet.

This quick and easy pressure cooker beef stew will bring you your favourite autumn dish in a fraction of the usual time. Enjoy juicy succulent meat, rich flavourful gravy and perfectly cooked potatoes all in less than half an hour.

This wholesome and nourishing dish is suitable to be prepared in both an aluminium pressure cooker and a stainless steel pressure cooker with minimum effort. Cutting the cooking time of a stockpot beef stew from 2.5 hours to just 20 minutes of cooking time! An SQ Professional pressure cooker truly is an essential piece of cookware that every kitchen needs.

SQ Professional launched the Durane brand in December 2020, offering a balance of quality and price. With resilience, durability and practicality at the heart of every item, the range is the perfect addition to any household.

The Durane range covers a variety of essential household functions from kitchenware, drinkware, glassware, food storage, hot pots, dinnerware, partyware, serveware, homecare, storage, personal care and bathroom to outdoor.

In its early stages, Durane launched its cookware category incorporating the latest non-stick cookware technologies combined into their strong die-cast aluminium bodies with die-cast stockpots of 5pc sets. With a huge colour selection and completely built with you in mind, this smooth non-stick range offers something for every kitchen.

New products have been added to the cookware category including die-cast magic pans, enamel casserole sets, stainless steel stockpot sets, aluminium sets and pressure cookers.

Durane’s small appliances category was launched in May 2020 with the introduction of halogen ovens and in July 2020, electric rice cookers joined the family. Ever since, the Durane brand has been growing from strength to strength, offering everything your business needs and adding fantastic value for money.

Browse the extensive range of all Durane products and discover new products: https://www.sqprofessional.com/catalogues

For beef lovers, this week is the celebration of British beef and we would like to take this as an opportunity to explore the most common methods of cooking meat. There are various ways to cook meat and methods should be selected based on the initial tenderness of the cuts, desired quality characteristics of the resulting product, available cooking facilities and equipment, and the amount of time available for preparation.

In today's blog, we are going to talk about dry heat and moist heat cooking techniques and the differences between them.

Dry heat methods of cooking

Are suitable for tender cuts of meat or less tender cuts which have been marinated, resulting in tender and juicy products.

One of the most common methods of Dry heat includes:

Roasting Roasting

Uses the air in the oven or other cooking device to heat the meat. This method of cooking is recommended for larger cuts of beef. Oven temperatures and times durations for roasting can vary significantly depending on the cut. Meat is almost always browned first.

Best cuts for roasting: prime rib, sirloin roast, ribeye roast, whole tenderloin roast, chuck roll, rump.

Broiling

Is a method that uses direct heat to brown the outside without overcooking the inside. 

Best cuts for broiling: chuck eye steak, denver steak, ranch steak, flat iron steak, tenderloin steak (filet mignon), strip steak, porterhouse steak, T-bone steak, ground beef, kabobs, tri-tip steak, top sirloin steak, sirloin tip centre steak and ribeye steak.

Grilling

Is the most popular method to cook what we know of as "steaks". Grilling means cooking over a gas or charcoal grill or other heat sources. Grilling usually involves high heat for a short period of time, with or without a finish, on lower or indirect heat.

The best cuts of beef for grilling are: ribeye steak, tenderloin steak, sirloin steak, porterhouse, flank steak, T-bone, rump, prime rib, hangar steak and skirt steak.

Pan-broiling

Pan-broiling is a faster and more convenient method than oven broiling for cooking thinner steaks or chops.

Best cuts for pan-broiling: rib-eye steak, T-bone steak, sirloin, fillet steaks, rump steak, and hanger steak.

Pan-frying

Pan-frying differs from pan-broiling in that a small amount of fat is added first, or allowed to accumulate during cooking. Panfrying is a method of cooking that is suitable for ground meat, small or thin cuts of meat, thin strips, and pounded, scored or otherwise tenderized cuts that do not require prolonged heating for tenderization.

Best cuts for pan-broiling: rib-eye steak, T-bone steak, sirloin, fillet steaks, rump steak, and hanger steak.

Stir-Frying

Is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok over high heat, for five minutes or less. Vegetables emerge crisp and bright, while meats are flavourful, tender, and well-seared.

Best cuts of beef for stir-frying: fillet, ribeye, sirloin, T-bone, rump, tenderloin, flank steak and skirt steak.

Moist heat methods of cooking

Are suitable for less tender cuts of meat that must be cooked for longer periods of time to soften the connective tissue, helping to reduce surface dying in those cuts requiring prolonged cooking times. Unless a pressure cooker or a stockpot is used, cooking temperature is usually low, but heat penetration is faster than in dry-heat methods because steam and water conduct heat rapidly.

With moist-heat cookery, meat may lose some water-soluble nutrients into the cooking liquid. However, if the cooking liquids are consumed, as in stews or soups, nutrients are transferred and not totally lost.

Braising

Braising uses the steam trapped in the container and is often used for less tender cuts of meat like a roast.

The best cuts of beef for braising are: brisket, chuck roast, rump roast, short ribs.

Stewing

Stewing A staple of the colder months, this cooking technique is very similar to braising, except that stewing submerges the beef completely in liquid, while braising does not. The meat is generally cubed or cut into small pieces prior, and the cooking time can be shorter as a result. Inexpensive cuts are usually the best for stewing.

Best cuts for stewing: chuck roast, chuck shoulder, round roast, short ribs and cross-cut shanks.

This ultra cosy Pressure Cooker Lentil Soup stars fennel, fire-roasted tomatoes and lentils: it's an easy vegetarian meal that everyone will love!

Can you make soup in a Pressure Cooker? Absolutely.

This Pressure Cooker Lentil Soup recipe is the perfect intro to pressure cooker soups! It's easy to make and full of nutritious ingredients. Lentils load it with plant-based protein and it's bright red from fire-roasted tomatoes. The star ingredient: fresh fennel, which adds a smoky undertone.

This recipe is vegetarian, vegan, plant-based, gluten-free and dairy-free.