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It's as easy as A B C!
Glazes & Marinades
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A. Place the meat of poultry in a strong polythene bag. Add MRC glaze or marinade at approximately 10% by weight i.e. 300g meat = 30g glaze.
B. Twist to seal the polythene bag opening. Shake or tumble in bag until meat or poultry is evenly coated in glaze.
C. Remove meat or poultry from bag and allow 10-15 minutes for the glaze to develop into a rich and tasty sauce. Now ready to cook! |
Coaters
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A. Place the meat or poultry in a bowl.
B. Roll the meat or poultry in the cross coater, pressing it onto the surface of the meat or poultry.
C. Remove coated meat or poultry, garnish and display. |
Seasonings
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A. Add 100g of MRC seasoning and if required, up to 140ml of water to 1Kg of mince meat or poultry.
B. Mix together and re-mince thoroughly.
C. Form into desired shape by hand or by using a grillstick maker. |
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