General Tips | Cleaning | Cooking & Preparation | Eggs
Food Storage | Freezing | Fruits & Nuts | Grilling
GRILLING:
Basting: Brush sugary sauces on food near the end of cooking time to prevent burning.
Caramelizing: The high heat of the grill caramelizes the natural sugars in fruits, concentrating their flavors. Grilled fruits can be delicious additions to summer desserts, like pound cake or ice cream. Tip from Bon Appetit Magazine.
Caramelizing #2: Caramelizing can also be used with meats, with tasty results. Coat your meat with a bit of sugar (honey, sprinkled table sugar) just before cooking is complete. Turn up the oven temperature to sear the surface of the meat; this will result in a crunchy and sweet exterior. Tip from Gene Ha.
Crunchy Grilling: A generous sprinkling of kosher or coarse sea salt draws water-soluble proteins to the surface of meats to help form a crunchy, grilled crust. For maximum flavor, bring meats to room temperature for grilling. Tip from Bon Appetit Magazine.
Flame Control: Control fire flare-up's by moving food away from the flames on a grill. Close the grill cover to help cut off the oxygen supply.
Get A Gas Grill: Using a gas grill is as easy as using your stove - simply turn it on and it heats up in about fifteen minutes.
Greasing the Grill: Coat the grill rack with non-stick cooking spray before turning on the grill. This will eliminate a lengthy clean-up later.
Heating Grill: Gas Grill (pre-heat the gas grill for about ten minutes); or fire-up a large measure of charcoal and allow 20 to 30 minutes for the coals to turn a light gray ash.
Marinate: Whichever spices and liquids you choose, ten minutes of marinating is enough time to infuse food with plenty of flavor.
Pre-Heating the Grill: Always pre-heat the grill and never add cold charcoal to the fire. Use a chimney starter to get the coals burning. Tip from Bon Appetit Magazine.
Seasoning: Massage the meat, poultry or fish with a dry rub before cooking. No piercing.
Seasoning II: Season the hot grill with a rolled-and-tied oiled rag - it cleans the grate and prevents food from sticking. Tip from Bon Appetit Magazine.
Self-Cleaning: After cooking, close the lid to the grill and leave the heat on for a few minutes to burn off any foods sticking to the racks. It is also a good idea to scrub the grill grates with a wire brush or spatula before and after cooking.
Speed Up Grilling Time: Partially pre-cook slow-cooking foods like chicken in the oven or microwave.
Thin Cuts: Thinner cuts of meat, poultry or vegetables always take less time to cook.
Turning Food: For impressive grill marks, turn food only once. Also, use long-handled tongs or a spatula to turn the food. Piercing with a fork will let all of the precious juices out.
Using Skewers: Cut food into chunks that re too large to fall through the grate. Or, grill foods whole then cut them before serving.
Using Skewers #2: To make meat juicier, soak skewers before roasting shish kabobs. Tip from Gene Ha.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
