Have you ever been to a barbecue party where the ?chef? placed as much food could fit on the grill, every so often stabbing the food with a fork and juggling around, it cooks evenly? Have you ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef cooks proudly stood back admiring the char grill, that he created? Notice the panic that sets out when the flames suddenly leap, and all the food burnt black outside and leave the inside raw?
The big difference between char grilled barbecue food and burnt offering away a few small precautions. The chef had just described a couple of fatal errors that could have been easily prevented. To discuss the problems, lets talk about it in the device. Although the same happens to the gas, like coal, gas grills can be put down or off when the flames start to his hand. The flames can be controlled if the barbecue with a tight lid, a Weber kettle grill like. But most people seem to cook a barbecue with the lid open-top, if you have open. Remember that we are talking about a barbecue where the food is cooked directly on hot coals. True barbecue uses direct heat, the food is completely closed like a furnace. Yes, the barbecue to cook using a fictional chef, a sunroof, a charcoal barbecue grill.
Now let?s take a look at the imaginary chef cook bugs.
First, filled with charcoal grill for the entire length of a constant heat source, no less surface heat food place when he began to write. A simple solution is the rule of thirds. Imagine your barbecue grill for a two-thirds. Fill two-thirds with charcoal grill and leave the remaining third empty. Cook food over hot coals, and when the food is ready, or starts to burn, or to control flames, move to the empty space above the grid. The food is hot but not boiling (or might be, but much slower) and does not cause flare-ups. A further refinement can be observed if a large enough grill, by a double-wide one-third of the carbon lattice, a carbon level in the middle and last third of the coal. Now, three levels of heat!
The other mistake was to overfill the grill. Completely fill out and leaves no room for food. You can not even turn on and there is no room for cooking foods at a lower temperature. Assuming that you use the rule of thirds as described above, when you first start cooking, leave the grill above the coals where to put it. Even then place the cooked food to be withdrawn. Second, do not get the cooking of food on the grill. Leave to take it easy on the food.
The second problem, which is more than filling the grill foods requiring different cooking times to use. When you are ready for the coal, they are the hottest. This time, it is small, thin-eat food that is cooked quickly over high heat cooking. These include items such as sausages, burgers, kebabs and small pieces of meat to the bone. Keep in mind that foods such as burgers and sausages, drip fat and juices during cooking, and coal is causing the flare-ups. So always look at the items of food and move them to a small area of ??heat, if necessary (did I mention the rule of thirds?). Once the heat has subsided somewhat, the beginning of grilling food is a bit longer than the steak on the grill and chop the meat and bones. Finally, when the heat is even lower, grilled foods such as fruit kebabs really only need heating through.
Last but not least, our imaginary chef to cook the food in a barbecue fork to turn. The first few minutes of grilling, the heat seals the surface of the meat, sealing in the juices. When the juice of the meat is going to coal, so the meat to dry out and become strong, and production flare, which can burn the food. When you turn to food, always with barbecue tongs.
A charcoal grill is difficult to control heat. Instead, you need to enjoy the custom food, the best time to prepare and to separate areas of the heat. The rule of two thirds of the separate areas of heat supply. When cooking food, fast food grill for the first time when the embers of their hottest. Second, food that requires cooking in a medium heat for prolonged periods. Third, cook foods that require low-hea
Source: http://www.tuesdaymarketsj.com/barbecue-success.html
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