"Preparing for a perfect barbecue is not as easy as you might imagine."
I was invited to several barbecues throughout the world, but I've rarely had the opportunity to enjoy all the grilled meat! Perhaps it is not generally known that the grill a skill that the specific rules to be done for good.
But I remember, a wonderful barbecue at the home of one of my good friends in the south of France. John cooked and served up one of the bestGrill of my life! The meat was in a "very good selection of spices, was tender and cooked perfectly, it was" a wonderful meal in different courses of a magical evening in late summer in the south of France served! A wonderful memory for me!
I also remember a restaurant in Moscow, where there was great skewers grilled on a large grid enormously in the dining room itself!
Another great grill that I am right in Douala in Cameroon, West Africa recallthe road! The barbecue consisted of a huge ton of steel made of wood inside and then the chicken will be slow on a piece of heavy brown paper, which has half cooked a smoked chicken and barbecue, and simultaneously. The result was very tasty and I ate it often during a stay in Douala.
In Asia, where barbecue is a great one and many recipes, barbecue is usually very good. I have wonderful memories of the woman on the sidewalkTo give grilled bananas with small wings on the grill some "further down the same street!
Grilled meat or barbecue is an art in itself, and that is why I write this, you wanted to do the job better and give you some basic recipes you can try. I hope we grill automatically urge more often, and even your recipes!
Basic information for grilling
Barbecue is the art of cooking in aGrill. What can we do is surrounded by a barbecue to go directly over the wood of three stones, and then pinning a piece of meat on a stick in the fire, from the most up-to-date electric or gas grill. In the middle there are all types or techniques, such as an oven and grill. methods of the grill are endless!
All equipment used, nothing could be done with any of them in this chapter. What you really need to do a good BBQis a support and a source of heat.
You can get almost any meat, grilled, of course, but also fish, seafood, vegetables, bread, cheese and fruit. In fact, if you can barbecue for a meal, you actually prepare the dinner from the grill (with the exception of parts of raw salad, of course)!
Beginning of this chapter mentioned, I am disappointed at the nets. The main problem is usually not seen you use a grill for cooking is that they tendget the grill hot, then burns the food. Of burning flesh, you can see all the black lines on the food. Grill marks should be brown or dark brown, not black. When you see the black lines on a barbecue-food-ED, we know that this food has been cooked to a temperature too high or too long to be cooked.
Another thing that is very important when grilling is not burning fat. Frequently during cooking, melts the fat is trapped in the fire and flames. Although it seemsProfessionals to see and fun to see how it burns fat, burn fat and meat are considered a cause of cancer and burn the taste the taste of good food and barbecue.
The habit of cutting away excess fat before being cooked on the grill. Although this has been done before buying the meat, is a good idea to review them before cooking. Make sure to remove all extra fat, cartilage and bone, or additional do it yourself.
Place the grillmuch heat as possible because it could be too hot. The temperature is something you need to watch and monitor how to cook. If you are interested and want more advice? Download the complete free eBook "of French cuisine and stay thin," by Jean-Louis www.photos Vosgien-e-[http://www.photos-and-recipes.com/newspage.html recipes.com]
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