2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Here are some tips for proper use of the grill, as well as how to cook it deliciously.
1. On gas or on coal?
The old debate about which baking method is best has many sides and includes an assessment of the price, the taste obtained and the convenience of cooking. While gas roasting has not been proven to be healthier, at least it is actually cleaner. Charcoal grills emit more carbon monoxide, dust particles and soot into the atmosphere, which increases pollution. As for the taste of cooked charcoal food, it is much richer and richer than that obtained by cooking on a gas grill.
2. How to heat the grill?
Heat the grill for 15-25 minutes before baking to make sure it has reached the right temperature and all bacteria have been killed. The grill should have reached about 200-230 degrees for high heating temperature; 180-200 degrees for medium high, 180-150 for moderate temperature and 150-120 for low. A well-prepared and heated grill burns the product well on the outside in contact, keeping the inside juicy and preventing sticking.
3. Check the grill temperature
Check the heat of the grill by hand. To measure the temperature, place your hand with the palm open and turned 12 cm above the grid. If you move your hand for up to 2 seconds from the unbearable heat, then the temperatures are high, if you remove it after the 5th second they are medium, and if you hold your hand over the grill for more than 10 seconds, the temperature is low.
4. Clean the grill
It is easier to scrape off the remains on the grill while it is still warm. Take a grill brush with a long handle and carefully clean the grilles. This ensures a better taste of the next food to be prepared and the preservation of the grill for a longer time.
5. Grease the grill
Even on a perfectly clean grill, lean meats without fats and other finer products can stick. Therefore, it is good to reduce this probability by lubricating the surface of the grill well. When it is slightly heated, grease it with kitchen paper soaked in oil of your preferred taste.
6. The more useful marinated meat
Marinating is not just flooding meat with flavors and aromas, it also inhibits the formation of carcinogenic heterocyclic amines. They are a by-product of roasting muscle tissue from meat, poultry, red meat, from roasting certain types of fish. According to the American Institute for Cancer Research, marinating meat can prevent the appearance of these amines by up to 92-99%.
7. Flames from the grill
Bursts of strong flames occur when fat begins to drip and spill onto the heat source. This causes the formation of carcinogenic polycyclic aromatic hydrocarbons, which accumulate in the prepared food. Meat licked by such flames does not have a really pleasant taste, and the flames can burn the food on the outside without it being well-cooked on the inside. To reduce these small "fires", choose cuts of tender meat. Cut off its excess fat and remove the skin if you are roasting chicken or poultry.
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