Here are some tips for proper use of the grill and how to cook tasty it.
- The gas or coal?
Very old debate about which method of cooking is the best, there are many countries and includes an assessment of the price resulting taste and convenience of cooking. While cooking gas has not been proven as healthier, at least it is actually cleaner. Grilled on charcoal emits more carbon monoxide, particulate matter and soot in the atmosphere, which increases pollution. As regards the taste, who has prepared food of coal, it is much more natural and deep in comparison with that which is obtained by cooking on a grill of gas.
- How to heat the grill?
Preheat grill 15-25 minutes before you start to cook, to make sure it has reached the righttemperature and killed all bacteria. The grill must be reached about 200-230 degrees for a high temperature heat; 180-200 degrees for medium-high, moderate temperature of 180-150 and 150-120 for the weak. Well prepared and heated grill scorch good product outside contact, keeping its interior juicy and prevents sticking.
- Check the temperature of the grill
Check with hand degree of heating grate. To measure temperature, place your hand with palm open and facing 12 cm above the grate. If two seconds to move the hand from the unbearable heat, then degrees are high, if you remove it after the 5th second are average, but if you hold your hand over the grill more than 10 seconds, the temperature is low.
- Clean the grill
It is easier to be scraped residue on the grill while it is still warm. Take grill brush with a long handle and gently clean the bars. This ensures a better taste of the next food that will be prepared and maintaining the grill for a long time.
- Brush the grill
Even completely clean grill can clog more lean meats without fat and other finer products. Therefore, it is better to reduce this probability by well the surface of the grill. When gently warming her brush with paper towels soaked with oil from your preferred taste.
- More useful marinated meat
Marinating is not just flooding the meat with flavor and aroma, but also it inhibits the formation of heterocyclic amines. They are a byproduct of the roasting of muscle tissue from meat, poultry meat, red meat, the cooking of certain types of fish. According to the American Institute for Cancer Research marinating the meat can prevent these amines to 92-99%.
- Flames from the grill
Flare strong flames happens when fat drips and ran on the source of heat. This causes the formation of carcinogenic polycyclic aromatic hydrocarbons that accumulate in the preparation of food. Meat, licked by flames such, no real flavor and flames could scorch the outside food without first inside it is well baked. To reduce these small “fires”, choose lean cuts of meat. Trim excess him fat and remove skin if roasting chicken or poultry meat.
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