It is a fact that all of us eat. This includes grilled food. However, there are certain tips or advice that has raised grilling as a culinary art which is not limited to grill masters. It can be learned by anyone. So, read on.
Achieving perfection in grilling– or close to it
Several kinds of food may be grilled. Beef, pork, lamb, patties, sausages, fish, lobsters, shrimp, chicken, turkey and vegetables may be grilled. This variety equates to varying thicknesses. Grilling beef, pork and lamb greatly differs from cooking poultry or vegetables.
Thick meats cook longer than ground or processed meats. Remember that using a high temperature in cooking meat might only sear the outside but leave the inside uncooked.
Therefore, slice meat a bit thinly to ensure that the inside gets cooked through without charring its exterior. Flare-ups due to the fat dripping from the meat could also scorch the meat’s exterior. So it is wise to trim off excess fat from meat, especially lamb meat.
When using a charcoal grill, make sure that there is enough charcoal on hand so that it won’t give enough time for the meat to dry out. Even when using gas, heat should be regulated so that food does not cook too slowly for the juices to dry out. For those using gas grills, adding some wood chips will give the food added flavor.
This is so true in food and cooking matters. Always clean up the grill after each time you finish cooking. The remaining heat makes it easier to dislodge food or drippings from it.
If you don’t, any stuck food or dripping could start a flare up the next time you cook. It also shortens the life of your grill, inviting rust and even insects. All you do during your next grilling session is to brush the cooking grates so that food won’t stick.
Strike while the iron is hot
Grilling right entails preheating the grill so that when food lands, it starts to cook, rather than warming it. In the meantime, while waiting for the heat to intensify, make sure that all the needed utensils and ingredients are ready. An unprepared sauce may result to dried meat. It is likewise important to know which area heats up first and where to place food that only needs smoldering coals or heat.
Partial cooking may save you some grilling time
This is because food, like bratwursts, may already be cooked and therefore need only heating. Others, like chicken, can be baked in the microwave oven before it is grilled to brown.
Prepped for flavor
A lot of the time, meats are marinated and sometimes tenderized with a mallet for the flavor to seep through. This also goes with fish fillets where you put them in freezer bags with the marinade so you can shake them once in a while. Ingredients for marinating may be the usual soy sauce, vinegar, garlic powder and lemon. Nevertheless, you can add more exotic ingredients like herbs and olive oil. They can also mask the smell of fish.
Marinating overnight is best. Marinades can also be used for basting so as not to waste them. Meats or fish should be patted dry first before grilling so that flare ups can be avoided.
Testing for doneness
The ultimate test for cooking perfection is having a well-cooked food. The food is firm, juicy and delectable. Even while cooking and flipping the food, feel for tenderness. It also allows you to position it right where it needs a little more cooking. When it comes to chicken, the usual rule of thumb is to pierce it with a knife. A clear juice that comes out indicates that the chicken has been cooked through.
For more tips and trix click here!