Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor. Direct grilling works best with foods that are tender, small or thin, and cook quickly, such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables.
Below are some tips for you to remember...
* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
* Food should be ready early so people don t have to wait for it to come off the grill.
* Plan your menu, but keep it simple.
* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.
No comments:
Post a Comment