Good Lifestyle

Most of us have American grill 7 out of 10 are actually depending on the data of theAssociation Fireplace, Patio and Barbecue-But do most of us know how to use them properly? Well, sorry to disappoint, but no, probably not, and there is a good chance that you often made these common grill mistakes, at least according to the culinary experts we talked about.

Whether to grill food preparation, tool choices, safety or grill cleaning strategies, we are here to help you turn off these errors from your barbecue routine as soon as possible. We even consulted Grill Experts, including Grillable Goldad Goldadwyn Master ofAmazingribs.comand author ofMalesad: the science of the big barbecue and grillingFor the most common cooking errors and tips to make your next really memorable barbecue, for all good reasons.

Do as Mr. Clean and keep your grill as tidy as possible, be sure to clean your grating, stains and bottoms, every time before you turn on.

"Use a grilled brush [or pair of clips that grow a ball of aluminum paper] to give the grids a good scrub," says Morgan Bolling, senior publisher toCuisse country magazine (Part of America's test cuisine) in Boston, Massachusetts. "Then wipe the grilles with vegetable oil before adding food."

Grimy grids can not only give "off" flavors in your food, but they can also increase the risk of stick, which is particularly important with delicate proteins such as fish, it adds.

Make it easier to cleanbefore storageafter Cooking. Once the flame is turned off but before the grids are completely cooled, use a grill brush to dislodge the particles of the grids. Clean with soap and water, rinse, let dry, then store safely once it is completely cool.

And for a cheap and cheap grill grill that will not leave metal bristles on your bodies to enter your hamburgers, attracted a piece of aluminum foil.

Before adding something to the grill, keep these aromas for stimulating and improving the quality of Tyson Holzheimer, a leader instructor atAuguste Escoffier School of Culinary Arts In Denver, Colorado:

• Remove the meat from your refrigerator about 30 minutes before cooking to allow it to get closer to the ambient temperature before cooking
• Pre-cooking or dense vegetables, such as potatoes, beets, carrots and fennel (bleaching works well)
• Salty food before cooking

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One of the most importantTurkish roasting tools is also essential when it comes to your barbecue.

"You can not say if the meat is fully cooked and safe by cutting it or touching it," says Maylead. "It's a good way to send grandmother to the hospital." And that's why you want to invest in a thermometer as a way to always prevent or spin your meal.

"Use a thermometer when cooking the meat. It is the most infallible way to avoid both undercoover and overrun proteins (the covering often causes drying of the meat proteins such as breasts of Chicken and pork chops), "says Bolling. "When you use aMeat thermometer, Clean it between uses if the meat has not reached a safe internal temperature. "

Holzheimer says that this is especially important when it comes to chicken.

"If it does not hit 165 degrees, leave it on the grill!" he says.

Take a breather after you turn on the grill flame, the outbreak recommend.

"Preheat your grill carefully. Allow a charcoal charcoal grill to sit 5 minutes after adding the charcoal or a gas grill to sit covered with high heat before adding the Food. If your grill is not hot, the food is more likely to stick against it, "she says.

With regard to grilled recipes, a thin calorie number is good. An ingredient too thin, however, is not.

"Be strategic in the way you cut the vegetables to grill. It's about maximizing their surface to increase the brown when cutting shapes that discourage them from falling apart or slide through grill grids", declares bolling. "For example, in our cookbook,Illustrated vegetables, we suggest grilling aubergines or zucchini that have been cut round or long planks, so they get a lot of tank but are big enough that they do not fall through the grills of your grill. "

At the other end of the spectrum, do not let your ingredients too fat either.

It is a myth that melts fat moose meat. "It does not penetrate," says Maathiead.

However, he drops the fire on fire, causing thrusts that deposits of soot on meat. Cut the thick layer of grease on the beef chest, the pork shoulder, lamb leg or coast of choice before grilling.

"Cut the excess of excess grease from poultry and other meats before hitting the grill. The grease will make the cooking of the meat and can fall into the flames, causing light rockets," says Bolling. "The thrusts can taste bitched and burned food."

Cut your chops before cutting on it and add them to the grill - but just a little bit.

"Pork ribs-The valuable chops that are an inch or slimming - have a tendency to curl as they cook. When exposed to the high heat of the grill, the grease ring and connective tissue that surrounds the outside is tightening, causing the loop of meat and curvature, "says Bolling.

To avoid this, cut a few slits about two inches through the grease and the connective tissue on each chop before cooking.

The delicate flesh of fish sticks to hot grilles, making it difficult to reversal of nets and steaks.Cedar boards Work ideal for keeping fish from paste, but they can be expensive. Place your fish instead on a layer of sliced ​​oranges or lemons. The fish will cook well without gluing and can pick up a beautiful flavor of the fruit.

Just because Dad did not do it correctly. Unless you want your meal to feel like a gas tank, do not use lighter liquid.

"Do not use lighter fluid - it will put a fuel flavor to the food that removes natural charcoal smoke," says Mike Simmons, Chief / Partner ofMarie-Jeanne Café, in Chicago, Illinois. "Instead, try achimney starter. It's been a beautiful fire that allows you to have a good flavor. "

So how does it work? Well, you start charcoal with a charcoal fireplace and cutting down the bottom. Then fill the metal cylinder with charcoal charcoal on the top. Turn on the paper and in 10 minutes, empty your red coals in your grill.

In other news, Simmons suggests hardwood carboons instead of these charcoal briquettes with which you may have seen Santa as a Kiddo.

"Hardwood molk charcoal is first of all a hot fire that is ideal for fast sears for seafood or peppers with a long slow convent that is great for cooks lower temperature as a whole chicken or A pork lanyard, "he says.

Sorry to disappoint, but dad was wrong here. The thick sections of the meat are not "locked in the juices". Hot and fast cooking will be carbonizing the surface of thick beef and pork cuts before the heat becomes in the center. The oily skin of the tank chicken breast and will black before cooking the interior.

To avoid this, use a technique called "Sear Reverse," says Marodo, where you cook on low heat slowly at first, then burn quickly when the interior is already cooked. This is the best way to get this crispy dark brown crispy scientifically known as the maillar reaction without drying the meat.

Try not to be distracted by the drinker cooler or your Instagram feed while you prepare food.

"Do not move away and do not distract me while grilling," says Holzheimer. "And if you are burn steaks, you may want to leave the lid open so that they are not vaporized or overlet. Just miss it and keep your attention on the meat until it reaches an internal temperature of 130 degrees. "

The heat is lit, so it is better to keep it like that.

"Aim always to maintain a coherent heat, if possible. Start the coarse easily and let them burn to a glowing fragile," says Simmons. "If you meet an event all day, add some coals here and there, and the Grill will be ready to cook all day and all night. "

Or, for a pleasant smoked element, launch some small pieces on all other revenues of reheating.

Speaking of smoke, it's a hidden talent of your grill.

"It can be fun to play with smoking on your grill," says Bolling. "Adding wood chips to your grill gives a deep and smoke flavor to your food. In the test kitchen, we use wood in two different forms: chips and pieces. We often have the failure of Hickory wood. , which is widely available and not overwhelming. In both cases, the wood must soak in water for at least one hour before being added to the grill to maintain a slow perfection rather than a quick burning. "

After soaking, nest chips soaked in the charcoal stack, secure the cooking grille in place and cover the grill for five minutes. Once the grill is hot, clean it and start cooking, polishing suggests.

"If you have a gas grill, you will want to use grill crisbs. Dip the chips for 15 minutes, lay down them and place them inside a sheet packet with cutting holes for ventilation. Place The aluminum packet on the main burner., Turn on the grill, cover it and wait for the chips begin to smoke heavily, about 15 minutes, before adding food, "she says.

Just like in your kitchen,Steps of food security Are important while cooking outdoors. When you carry uncooked meat to the grid, bring a flat plate to use when you take skin food off the grill. Make sure you use a raw meat tool and another for cooked meat.

"Be sure to avoid cross-contamination when cooking floats. Dedicate a utensil for raw meat, label this utensil and give it its own landing place. Once the outer of the cooked meat, go to a utensil clean. It's good if the interior of the meat is slightly subcodon; it can not contaminate the outside because it ends cooking unless the utensil does only pierce meat, like with a sculpting range "Bolling said.

Nothing is worse than having to flee the propane halfway to your barbecue. Do not just think about trusting this rusty gauge! Instead, pour a hot spray water on top of your propane tank, then hand your hand on the side of the tank. You will feel hot metal until you reach the propane level of the liquid when you feel cold. And that's how you can determine if you have enough gas to get you.

Pro Tip: Keep a full backup tank.

Once you have cooked, cleaned and cooled your grill, store it safely. The grill of charcoal are very good in your garage or on your porch. Gas grill tanks should never be stored inside.

"Propane tanks should never be stored in a closed space because they can flee," says Bolling. "Ideally, they must be stored in a covered area but open ground up. If you have a filtered porch it would be an ideal place. Otherwise, they are going to be left outside. Do not cover them with a tarpaulin And do not leave them in the grass because it can cause rust accumulation, which causes leaks. Try positioning them on elevated bricks or pieces of wood under an awning if possible. "