Showing posts with label Grilling. Show all posts
Showing posts with label Grilling. Show all posts

Jun 17, 2016

Grilling Tip

Toss some potato chips or Doritos on top of coals and light them. They will burn for long enough to start your coals and there is no fuel smell.

Jun 3, 2016

More About Grilling Steaks

When your steak hits a hot surface, the smell and color change from pink to brown is part of the Maillard reaction, named for scientist Louis Camille-Maillard, who discovered the principle.

Amino acids, the building blocks of proteins, and simple sugars rearrange themselves and produce thousands of molecules that result in smell and color changes, as well as flavor variation and intensification. This happens in all kinds of food, from baking bread to grilled shrimp. It is also what causes toast to smell so good and what turns beer brown.

Having a dry surface encourages the Maillard reaction, which is why so many articles and recipes for steak tell you to let the meat air dry or to pat it with paper towels before cooking it. Drier food plus hot temperatures equals more reactive compounds in your steak. More Maillard reaction equals more flavor.

Serious Eats points out that flipping your steak several times during the cooking process lets the heat from one side disperse back into the meat, which rescues the outer edges from becoming tough and overcooked. Frequent flipping cooks the meat more even, and significantly faster. Flip every minute instead of once or twice and the meat will be done in a third less time. This works because neither side has time to absorb much heat when facing the fire or lose too much heat when facing away.

To remove excess moisture, pat it dry with an absorbent kitchen towel or paper towel before you put it in a pan or on the grill.

You can even go the extra mile and salt steaks ahead of time and let them sit. The salt will add flavor and draw out surface moisture, all while slightly breaking down the proteins and improving the texture of the steak.

For the ultimate in tender, juicy beef, do not forget to slice it against the grain.

If you have any leftover uncooked steaks, freeze them properly for maximum flavor next time.

Grilling Tip

Cut a raw potato, rub it on your grill and the starch acts like a coating to keep food from sticking. Slice off the used edge and enjoy the rest of the potato.

Apr 22, 2016

Steak Myths Debunked

Searing steaks lock in juices.
False - First, it helps give you a nice crunchy and flavorful snap when you take a bite. And secondly, you can get a prettier color on the outside, but it does not lock in juices.

Salting steak before cooking will draw out the moisture and leave you with a tough cut of meat.
Yes and no - It is true, if you are going to salt-pack a steak for an extended period of time, the salt will draw out the moisture. If you prepare a steak for grilling by adding sea salt and crushed pepper on the exterior just before placing it over the flame, there is not enough time for the salt to draw out moisture and you get a seasoned, great-tasting cut of meat.

Only flip your steak once.
False - If you flip your steak more than once you are not ruining it. It is simply a matter of personal preference. The effect on steak's taste is negligible. If you are regularly flipping your steak, chances are you keep the grill hood open, which means you are letting out heat. This will affect cook time, but if you make an adjustment for the lower temperature by extending time, it will be fine. Some people prefer to flip their steaks often because it helps prevent curling.

Sizzling steaks hot of the grill taste best.
False - Setting your steak out on the counter for 20 to 30 minutes before cooking it is a misconception, but resting your steak after cooking is not. Resting your steak for five minutes after coming off the grill will make it juicier. When a steak comes hot off the grill the exterior is very hot, and because of the temperature, there is little moisture on the surface. The center of the steak is considerably cooler and still has moisture. As a steak rests, the muscle fibers loosen and the juices will spread more evenly across the steak and not so much on your plate.

Mar 14, 2014

Salt and Grilling

Spring means time to clean the barbecue and get ready to grill. Salting meat after it is cooked helps the flavor, but salt draws moisture out of the surface of the meat. If salt is left on the surface of meat for a significant period of time, it will dehydrate the meat. Usually, this is not a good idea before cooking meat.

However, if the meat is going to be cooked quickly (like a grilled steak) and if the salt is added just before cooking, then the salt will neither help nor hurt the meat. This is because it is too short a period of time for the salt to dehydrate the surface of the meat.

Oct 4, 2013

Barbecue vs. Grilling

These usually fit in any conversation about sausage. Barbecue or Barbeque or BBQ is slow cooking for several hours. Grilling is cooking fast, at a high temperature.

Barbecue is a method and apparatus for cooking food with the indirect heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat.

Grilling or broiling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture. In the United States and Canada, use of the word refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves 'grill marks'. In the UK and other Commonwealth countries this would be referred to as barbecueing.

Grilling in the United Kingdom and Commonwealth countries (except Canada) generally refers to cooking food directly under a source of direct, dry heat. The grill is usually a separate part of an oven where the food is inserted just under the element. This is referred to as broiling in North America. To sum it up, whether grilled or barbecued, broiled or boiled, marinated or rubbed, slathered or dry, sausage is almost as good as bacon.