Your patio cooking medium is not an expert on the grill or barbecue. If you do not have a TV for Food Network. If you do not grill cookbooks. Nor is the end of his life.
Not your average outdoor cooking enthusiast wrong with a barbecue you can immaginareer. The CARNE finishes dry and hard, again and again, DEPESA marinating hours. Oh, burning or cooking van meat too long.
These errors have been made again and again, because your average cook courtyard usually do not know otherwise. He does not automatically BBQ >.
Some of the most common mistakes and do and don'ts > on the grill for cooking grilled
1) > If you started with frozen meat, make sure that the meat ontdooidta entièrementnte. Try to cook in a piece of frozen meat is still as good as possible without burning theoutside.
2) > When using a charcoal grill, try to start the fire of charcoal lighter. Always lighter taste to the meat, how the first charcoal for cooking. A chimney starter > to iniziarer fire a breeze. You can also charcoal roadside survey if the combustion of coal in the road.
3) > Do not place barbecue meat with a fork after cooking has begun. This is one of the most comuneserrores and eeone of the most deadly of its barbecue. When the rooster with a fork, the juice is from meat and right into the bottom of the grill or barbecue pit. The flesh is tender and mMeno her. Using a long series of clips > to the meat.
4) > Foot of the heat. Unless net cooking, they need a fast, slow cooking at low-medium heat. Lower heat is much easier to manage and the meat tender and juicy.
5) > Quit lifting the lid to check meat now. Each time the temperature in the barbecue pit or ardiglioneecue. The air at the opening of the lid that acts as a sponge and dried meat. Opening the lid also increases chance ment case.
6) > This is an error in the voedselveiligheidntar. Do not put cooked meat in the same dish or a dish of meat without washing first. Mix the cooking with the raw materials to ask someone sick valt
7) > After removing the meat on grill or barbecue pit, let it rest for about 5-10 minutes. Or cut the meat immediately after cooking coulel'exterieur all causes and juices of meat to the plate.
Of course, not all mistakes made by amateur outdoor cookingperto, but some of the most common. But if you still do for you, which will eliminate many things that cause interruptions barbecue.
Your family and Guests who are curious why the grill or your food is much better than it was. And who knows? ... Maybe Food Network will be looking for.
0 ความคิดเห็น:
แสดงความคิดเห็น