Will the weather be good for the May holidays? .. You know, it doesn’t matter. True connoisseurs of “rest with taste” are ready for anything: they have already ordered the Grill Master uniform, for which the decree is only the owner’s appetite! Are you planning to join too? Then it’s time to get acquainted with useful recommendations and master the subtleties of cooking nutritious and aromatic … Light, juicy and crunchy … Ruddy, bright, striped … In general, absolutely irresistible treats on a home grill!
- Remove the meat from the refrigerator 20 minutes before grilling to allow it to warm to room temperature. Frozen meat will not cook evenly.
- Do not leave meat at room temperature for more than an hour, otherwise, bacteria will multiply rapidly and the meat will become less fresh. If you need to defrost meat, leave it overnight or all day in the main compartment of the refrigerator.
- Do not add salt until the steak is cooked or it will become tough as the salt wicks moisture away.
- Do not pierce the meat with a fork or prong. The juices will run away, the meat will become drier and less flavorful. Use a spatula or tongs to push or turn the pieces.
- When grilling, do not rush to turn it over – wait until the crust appears on the grill. If you try to lift the meat until it is tender, it may stick to the wire rack.
- Indirect heat is best for grilling chicken, i.e. placing the meat in a cooler grill area for a slow, soft, and even heat.
- Test for hardness with the simplest tool: your own finger. A poorly done steak feels soft and spongy, a medium steak is lightly served when pressed, and a well done feels firm.
- Do not overdo it. It is better to undercook the grill than overcook it. You can always grill the meat if it’s damp.
- Let the dish rest. After removing the grill from the wire rack or baking dish, wait at least 5 minutes before slicing. This will allow the juices to soak back into the meat.