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Grilling TipsGrilling Tips There are certain dos and donts for effective grilling. The grilling surface should be clean and preheated. Scrub the grid with a dry brass-bristled grill brush after every grilling. Always use tongs or a spatula when handling vegetables. Lightly prick the vegetables (hard ones) to form from the juices that escape. It not only makes the food tastier but also keeps it moist. Marinating liquid should be very well coated all over the food. Cooked meat should never be returned to a cold marinade. If using charcoals for grilling make sure they are dry or else the charcoals won't burn. Open all the vents before starting a charcoal grill and close the vents when grilling is over to extinguish the coals. Remove accumulated ashes from the bottom of the grill before igniting the fire. As charcoal requires oxygen to burn, anything blocking the vents will reduce the heat generated. Sweet acidic liquids like tomato and sugar should be added only at the end of the grilling process, since they burn easily. Lubricate the grid and food with oil. It prevents the food from sticking. Always attend to foods during grilling, as the cooking time varies with the type of food, weather, temperature and the degree of doneness. Move from grilling tips to food for thought Move to quiche recipes Return to homepage |
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