I like the grill.
You do not mean girls?
And just what is wrong with us?
Well, it doesn't matter much, as you call it, this is a simple device for supplying heat to food. I will call it grill because it takes less time to enter.
While grills come in different shapes and sizes, there are really only two types.
One of them is a stand, which is subjected to fierce heat, and you can include a barbecue in it, and the other is basically two metal plates that come into contact with food during cooking.
Recently there has been a sharp increase in sales of the second type due to some very sharp marketing, most of which came from a former professional boxer. The main sales step was that using a certain type of grill eliminates fat from food.
Let me put it to bed right now. All grills make fat run dry from what you are doing. Just ask anyone who dealt with a flash in a barbecue, or clean the tray of a regular grill.
You might also think that the boxer was a heavyweight!
The fact is that fat dries out of fatty foods. He does it under the grill, or in a pan and even in the oven. The idea of becoming healthier to eat just because you use a special type of grill is nonsense.
Which type you use depends on the result you want. For example, the results obtained with a barbecue during the preparation of a steak will differ from the results obtained with an open grill, and will again differ from those produced by a metal type.
In other words, feel free to use any method you like, but don’t fall for the marketing ploy to be healthier than the other.
You need warmth
The biggest mistake made by inexperienced cooks is that they do not get the grill hot enough.
It doesn't matter what type of food you cook, under the grill, which you need to cook quickly, or it will dry. This applies equally well to tasty dishes, such as fish, like sausages and bacon.
Therefore, the first thing to do is to make the grill as hot as possible. Yes it is, to the maximum.
Do not be afraid of it. You can always adjust the cooking temperature down, if you think it is necessary, either using the controls on your cooking device, or (and this is a much better way) by moving food away from the heat source.
You would like to do this, for example, if you were cooking chicken breast, and you wanted to make sure that all this was ready. You can start from near warmth to add some color and flavor; then move your breasts further to maintain her temperature when she really cooks herself.
Personally, I rarely cooked chicken this way. My preference would be to start the process in a dry saucepan on top of the stove, and then finish it in the middle oven.
I treat most foods that can usually be cooked on the grill, except for the steak that I just cook (or under) a very hot heat.
Do not be afraid of it. Buy steaks no less than 1 inch thick and cook them quickly and evenly, without breaking them (except turning them once), until they suit your taste.
This also applies to fish steaks, as well as for beef. The only difference is that you need to wipe the oil over the fish (or pickle it) before exposing the hell that you have prepared for it, or it can burn before it is cooked.
You do not need to do this with red meat, although, of course, you can if you want.
And that's almost all I have to say about the grill. I think you find that all this needs to be said. This is a simple cooking method, it is very effective, but, as we have seen, it has its limits.
The best advice I can give you is not to catch the hype and do not spend your money unnecessarily. The grill on your stove is probably all you will ever need except your barbecue, if you have one.
Barbie Note
The type of barbecue you use is a matter of personal choice, which I reluctantly say about it.
The earliest form was simply a metal plate suspended above an open fire. In fact, you will find many of these in the backyard throughout Australia. We even have them in some of our highway recreation areas.
But for all practical purposes, in my opinion, the best, in my opinion, is the one that is fueled by charcoal, and the king is probably the type of teapot made by Weber.
The fact is that it can be used as a regular grill, or as a field oven, and it gives amazing results with the help of various products due to its versatility. I even baked pies in mine!
Regardless of what you decide - and there are chrome monsters that get by, that does everything you need to do laundry - make sure you bought it with a hood.
Meat, roasted in a barbecue, has its flavor, and it is so easy to do that it would be a shame for you to miss such a pleasure.
Of course, you can always improve. I have a small pot-bellied cast-iron grate, which I collected almost nothing in the garage sale, and I successfully grilled meat on it using the lid from the pot as a lid.
Do something like this, and it really seems to you that you fall into an innovative spirit!
Copyright © 2004 Tingira Publishing House
All rights reserved
