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In the summer, people begin to get out into nature. And meat cooked in the open air can become the main dish.
From the barbecue that has already become commonplace, many are moving to the grill and barbecue. Meanwhile, cooking meat on the grill is surrounded by myths that frankly interfere with achieving results.
We need to let the juice ferment inside the piece of meat. This statement is suitable for those who want to get something dry out of their meat that tastes like a car tire. In practice, the microparticles actually heat up by heating the adjacent meat fibers as well. If you heat the meat for a long time and haphazardly, then the steak will be dry. The required degree of caramelization without loss of juices and moisture inside the product will be obtained only with a good frying pan and control over the grill. The crust will not help fat release and meat juices evaporate.
Let the marinade go deep into the meat. A good marinade can really improve the taste of meat, but a bad product will not be good. Combined with the right marinade, good meat cut into strips is a masterpiece. But do not hope that the sinewy cut will suddenly turn out to be soft, tender and tasty after long hours of processing. Even a night stay in the liquid does not soak the product deeper than 3 millimeters.
Escaping flames should be regularly extinguished with water. This is done by those who use ordinary disposable barbecue grills. But pouring water over the coals will only increase the fire area and the spray area. The fire on the grill can be extinguished by simply covering it with a lid. This will stop the flow of air.
Do not affect the hardness of the meat. The texture of the finished meat can be significantly improved. To do this, the piece must be constantly turned over. So the fibers can be fried as quickly as possible without losing moisture.
The salt will dry out the meat. This myth is based on an old false approach to kosher meat, which can be removed from blood with salt. But a pre-salted steak, if cooked correctly, will in no way be inferior to its counterpart without salt. Many even deliberately use a mixture of salt and pepper to create a crispy, aromatic crust on the steak. Immediately before cooking, the meat is rolled in this mixture, but not for an hour or more.
Mayonnaise should never be used. Many marinade recipes today involve the use of mayonnaise. And the "gurus" are extremely skeptical about this product. But it should be understood that in the classic recipe it is just butter and eggs, flavored with salt and sugar. But all the other additives in the modern industrial-produced mayonnaise can harm the dish.
Do not pierce meat with a fork. Do not think of meat as a balloon that can be easily punctured and air will escape. Air will not come out of a piece from one small hole. But frequent punctures can ruin the meat. In this situation, steak tongs (pliers) are better suited.
The grill is self-cleaning. Electric, gas or charcoal grills should be cleaned regularly. And the more often you do this, the better it will be for the device itself and for people, in particular. Not all contamination can be removed by firing. A clean grill, on the other hand, guarantees protection against germs and meat or food from sticking to the grid.
The higher the grill temperature, the better. The ultra-high temperatures that new grills can provide are actually a marketing gimmick. A good grill can operate over a wide range of temperatures. But if you need a really cool product, you will have to turn to low temperatures.
Wooden skewers do not burn. Kebabs on wooden skewers are cooked at a high temperature. With it, the wood will not ignite. True, few people know that before stringing the meat, the skewers must be kept in cold water for about an hour.
All steaks are the same. The structure of these pieces of meat can vary. Accordingly, a special approach to their preparation is needed. If the steaks are thin, then they must be fried quickly and over high heat. But thick steaks with a T-shaped bone require processing in two fire zones: first over high heat, and then over medium. This will help the meat to cook well. It is better to beat off fibrous steaks before cooking, and before serving, cut into small thin strips along the fiber. But tender fillet-based steaks require a delicate attitude. It is better to coat them with oil or a special marinade, or you can roll them in breadcrumbs.
The steak should be at room temperature before cooking. No decent steakhouse has room temperature for stewing. This is a sign of unprofessionalism. The steak, like any meat, should be ice cold. Grilled food will heat up quickly.
Grilled meat should be turned frequently. Real masters turn the steak just once. This will help achieve a crispy, quality crust.
The readiness of the steak is determined by cutting with a knife. Again, it's worth remembering that piercing or cutting can lead to loss of juice. The easiest way to determine if a steak is done is by simply poking it with your finger. A steak with blood will appear soft, medium-rare more firm, and a well-cooked steak will appear firm and even tough.
The steak must be eaten hot. Once removed from the grill, the steak will taste dry and slightly tough. It is better to let the meat sit on a warm plate for a couple of minutes just before serving. So the meat will go away a little, it will become more tender and juicy. And in order for the steak to also receive a beautiful appearance, juicy and shiny, it must be coated with butter, melted or olive oil before serving.
By holding your hand over the grill, you can find out its temperature. Surprisingly, many chefs use this method of determining the temperature. All you have to do is hold your hand over the grill for a few seconds until the heat begins to burn your hand. But this method is very conditional. Each person reacts to heat in their own way, with their own pain threshold. What will be just hot for some, will seem unbearably hot to others. And at what height should you hold your hand? The temperature at a distance of 10 centimeters from the grate will be completely different than at 15-17 centimeters from it. It is not easy to determine the required height by eye. So, if you hold your hand over the wire rack and count to three or five, you will not actually be able to find out about the temperature of the grill.
The pink liquid oozing from the steak is his blood. If it were really blood, then it would be darker and after a while would begin to coagulate. This reddish liquid from the steak is called juice. It is based on ordinary water. Its color is due to the oxygen-binding protein myoglobin, which is absent in the blood.
Opening the grill will damage the food. In cooking books you can find the "wisdom" that says that while a person is just looking, he is not really cooking. As a result, it is believed that the cooking time for complex dishes may even increase for this reason. So should you keep opening your grill? The air heated in it acts on the outer part of the purge. The heat accumulated there begins to affect the interior. Meat contains about 70% water, it retains heat better than air. An open grill leads to cooling of the air, which does not affect the meat in any way. Scientists and food industry specialists placed temperature sensors in meat and found out how an open grill lid affected the temperature under the skin and inside. It turned out that a sharp cold snap outside had practically no effect on the surface temperature and certainly not on the temperature inside the meat. So during the cooking process, you can sometimes safely open the lid, greasing the meat with marinade, turning it over, measuring the temperature. This will not change its taste.
The more smoke the better. The smoke seems to give the meat a special flavor. In fact, the situation is ambiguous. The very white smoke that comes from smoldering wood has a specific smell and it is not at all that it gives the meat a unique aroma. Responsible for this is a light gray smoke, which has less particles and no characteristic aroma. So white smoke alone does not guarantee anything fancy for the meat.
The meat must be cooked directly over the fire. This myth is common among novice cooks. The method of cooking over an open fire of the grill is called direct grilling. But this is only suitable for products with a thickness of no more than 5 centimeters, for which up to 25 minutes of such heat treatment is enough. Already larger meals will require indirect grilling. In this case, the dish is cooked away from direct fire. Your best bet is to try to create two cooking zones. On a gas grill, this can be achieved by turning on only half of the burners, while on the grill you will have to remove the coals to one side.
Grease the grid against adhesion with oil. Many chefs recommend doing this as a protection against food sticking. But the recipe doesn't always work. Much generally depends on the heating temperature of the metal. The fact is that even polished and shiny gratings do not have perfect smoothness. Microcracks, gouges and scratches are inevitable. They can only be seen with a microscope. The oil in such cracks will begin to burn and smoke, char. The meat in this place will stick to the metal. To avoid this, you can simply - grease not the grate, but the product itself.