Avoiding Common Grilling Mistakes
With the onset of barbecue season, it’s time to learn how to grill . But it is equally important to know what to do – it is to know what not to do. Make sure that the kebab does not overcook, the hamburger does not become soft, and the steaks do not dry out. Here are some basic rules to follow to avoid the most common grilling mistakes.
Let the meat sit for 10 minutes after grilling
We know everyone is hungry, but don’t be tempted to chop up the fried animal protein right away – all the meat juice will leak out and you end up with a less than juicy steak. Let the beef, pork, chicken or lamb sit for just 10 minutes to distribute the juice evenly. And the thicker the cut, the longer you will need to rest it – for example, a whole pork okul may need to rest 30 minutes or longer. See the difference between rested meat and fresh meat (and learn more about the science of resting time) in this helpful Serious Eating section.
As we just pointed out above, if you’re not sure if your fried chicken, steak, or pork is ready, the worst thing you can do is cut it open to find out. There are many ways to check readiness: a palm test, a face test , and the most reliable is temperature measurement with a meat thermometer . I grip the steak, but when I cook foods like fish all the way through, I use a fork test: I gently stick a fork halfway into the thickest part of the flesh, pull it out and touch it with the prongs to my lower lip. If it’s hot to the touch, it’s done.
Likewise, do not cut the meat to check for doneness.
One more note: please do not use one of these long meat forks or cutting forks to lift the steak. This is fine with grilled vegetables, but if you pierce the meat with two large prongs, you will lose precious juice.
Only skewers from products of the same cooking time together
I’ve never understood the logic behind the supermarket meat stalls that sell kebabs with mammoth-sized chunks of meat sandwiched between thin slices of zucchini or onions. The whole point of the spit is to cook everything on it at once, and this will not be possible if it takes about the same time to cook all the dishes you are set on. In addition to properly sizing the kebab, if you are using wooden skewers, you can soak them in warm water for 10-20 minutes before using to avoid scalding.
Stop pushing burgers
If you press these patties on the grill to fry them well, you are making a huge mistake – all the juices from the burger go right through the grill. Yes, chopping burgers for a thick crust can be a good thing , but not on the grill.
Do not splash water on the flashes
Barbecue outbreaks can occur. And given the fact that you are cooking over an open fire, this is honestly part of the fun. But if you have a severe flare-up, resist the temptation (no matter how big) to spill or splash water on your flame – they just scatter ash, making a mess on your food, and water can even damage the enamel. grill cover. To avoid severe fires, remove excess grease from cuts before placing them on the grill, and make sure that at least 30 percent of your grates are left empty to avoid cluttering the grate. If this is a problem, cover the wire rack. This will deprive the fire of oxygen and extinguish any flame.
Skillet is a new blog from Lifehacker about being cool in the kitchen. Follow us on Twitter here .