Lutongbahay.com Filipino Food Recipes Filipino Home Cooking
Search


We will soon be opening our online store. What would you like to buy?
Delicacies
Cook books
Canned goods
Magazines
SM gift certificate for your relatives
DVD/VCD movies
Music CD
Karaoke VCD/DVD
Womens and Mens Clothes
View Results


Partner Logos 120x240 Banner

1039





Grilling Tips

by: Lutongbahay.com
Printable Version  
Email to Friend  

 

Grilling is a method of cooking by charring food on a grill over an open flame.
 
For some people, nothing beats the smoked flavor of food grilled over wood or charcoal. Others prefer gas grills. Whichever you choose, it is important to maintain your grill properly. Metal grills should be cleaned with a wire brush while hot. Other types of grills, such as those with porcelain or other nonstick coating, should be kept in good condition with regular cleanings using the appropriate brush. Oil periodically.
 
 
How to Grill: 
It's always best to heat your grill to two separate temperatures. With high heat at one end and medium at the other, you can alternate between searing and slower cooking. The second shelf on a barbecue can be used to finish cooking the largest pieces or to let your meats poach. Always preheat your grill for 15 minutes before cooking.
 
 
Red meat:

  • Bring your meat to room temperature before cooking, following basic rules of hygiene.
  • Do not use excessive oil or fat.
  • Properly drain a marinated meat before cooking-you want to grill it, not torch it.
  • Turn the meat a quarter turn while grilling, and repeat on the other side.
  • Turn the piece once only.
  • Do not pierce the meat, as that will cause it to loose its juices.
  • Meat should be served with the side that was grilled first facing up. Since the grill was hottest when you began cooking, the coloring should be better.
  • A well-grilled meat does not stick.

 
 
Cooking Stages
 
Very rare (40 °C): 
On a preheated grill, turn the piece a quarter turn on each side. The meat is very rare when the surface is soft and offers no resistance. Very rare pieces can be reheated in the oven. Since the pores and fibers have been well seared, the meat will keep all of its juices.

Rare (45 °C): 
On a preheated grill, turn the piece a quarter turn on each side. The meat is very rare when the surface is soft and offers no resistance. Very rare pieces can be reheated in the oven. Since the pores and fibers have been well seared, the meat will keep all of its juices.

Medium rare (55 °C): 
Sear the piece well on a hot grill, giving it quarter turns. Reduce heat or move the meat away from the high heat. You will see more, larger droplets of blood on the surface. When you touch the meat, you will feel some resistance.

Well-done (65 °C): 
Reduce heat or move the meat away from the high heat. The drops of blood will be a darker red. The meat is firm.
With thicker pieces, you can cover the meat to finish cooking, for a baked effect.
 
You will learn to distinguish between the different stages through observation and experience. Some people compare the texture of meats cooked very rare, rare, medium rare, and well-done with the texture of the cheeks, lips, nose, and chin. These comparisons, of course, are not universal.
 
 
White meats:

  • Sear well on a preheated grill.
    Immediately reduce heat.
  • You should never leave the meat on the grill for too long, as it will become dry and hard.
  • White meat is perfectly cooked and soft when it reaches a very pale pink color. This also applies to venison and lamb.
  • Venison and small pieces for kabobs are generally marinated 2 to 48 hours before cooking.
  • Kabobs are usually garnished with mushrooms, peppers, lardoons, etc., which should be blanched, or precooked, before assembling.

 
Fish:

  • Oil the fish very lightly.
  • Place on a hot grill. Larger pieces and fish steaks should be given quarter turns.
  • Larger pieces should be covered or baked to finish cooking. The skin can be scored to help the heat penetrate to the center.
  • As much as possible, keep the skin on the fish for cooking; when grilled, it will give the flesh a nice aroma and keep it soft and juicy.

The best fish to grill are fatty and semi-fatty varieties (sardines, mackerel, salmon, tuna, etc.).
Flat fish (brill, turbot, ray, sole, flounder, etc.) should be grilled white side first.
 
Round fish (sardines, mackerel, red mullet, sea bass, golden carp, etc.) should be placed with the left dorsal fin on the grill first.
Some fish can be sliced and cooked as steaks (salmon, pollack, tuna, halibut, etc.).
 
If the piece is particularly thin on one side, you should keep that side further from the heat.
 
Using salt on raw meat can cause it to loose its juices and make it difficult to sear. We suggest that you salt small and medium pieces when they're half cooked, and larger pieces when they're nearly finished.
 
Choose meats that are marbled with fat, rather that very lean pieces. The fat melts during the cooking process and makes the meat softer and more tender.
 
Very lean pieces can be larded before cooking. To respect the meat's natural flavor, avoid using large amounts of bacon. Pork or other fat can be used to bard meat.


Click for more tips 

September 24, 2017

  User Name

  Password

  
Forgot Password?
Untitled
< September 2017 >
S M T W T F S
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30

  •  
  • RECIPES
  •  
  • ARTICLES
  •  
  • CONTRIBUTOR'S PAGE
  •  
  • NEWS/REVIEWS
  •  
  • CONTESTS/PROMOS
  •  
  • ANNOUNCEMENTS
  •  
  • GLOSSARY OF TERMS

    Cooking Problems? Do you need an expert?    Then,
    ASK THE EXPERT!

    Original My Pilipinas Map Shirt by Collezione C2


     

    Original My Pilipinas Map Shirt by Collezione C2

    home | whatsnew | about us | contact us | advertise
    calendar of events | articles | tips | contests
    contributor's page | chat room | cook your own dish


    Best viewed at 800 x 600 resolution
    using Netscape 6.0 or IE 5.01 and higher
    Copyright © 2001 All rights reserved
    Designed and Maintained by:
    Web dot com website development Phils., Inc.