John Torode answers your questions

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You sent in your questions for Masterchef judge and cookery expert, John Torode, and here are his replies.

Steak

Melanie Stokes asks:
How do I test a steak to see whether it's rare, medium or well done? I've seen chefs pressing down on the steak but I don't know what they are feeling for!

John says:
The best way to check is to compare it to how the muscle in your own thumb feels. Lay the palm of your hand out facing you and press on the muscle at the base of your thumb - if the meat's hard like this, it means it's well done. Next, move your thumb towards the pointing finger and press the muscle, that is medium. Finally, roll your thumb toward the centre of your hand and relax the hand - the muscle will be soft, that is rare. I hope that helps!

Roberta Worboyes asks:
What is the best thing to do with chuck or braising steak besides mincing it? And is shin or brisket the best cut for stewing?

John says:
Shin is by far the best braising beef, but cut into big hunks and cooked long and slow. Use a handful of beef to a handful of chopped onions and half a handful of flour, a good amount of stock, some mushrooms and a tin of stout. Cook for four hours in a low oven and serve. Or try the Beef Rendang in my book, Beef and other Bovine matters

Roast beef

Hilary Rosenz asks:
I'm such a big fan and couldn't believe it when I saw the feature on goodtoknow with the chance to ask you a question! Right - my question is... I'm always too scared to cook roast beef - what are your secrets for the perfect roast dinner?

John says:
Long and slow, that is the answer, long and slow. Take a good rib of beef on the bone and cook at 180°C for 2.5 hours and season very well before it goes in the oven.

Organic meat

Sarah Wenham asks:
What do you think about free range and organic meat? Do you think people should buy it? And does it really make a difference to the taste?

John says:
Any beast left to grow slowly and have a fun life in the field, wandering around and enjoying the grass and left to get fat muscles will always taste better. Find a good butcher and ask them to point you in the right direction.