Memorial Day is usually the day most people start grilling. Living in Nevada, I grill all year long. Here are some important things I have learned that may help you.
Grill temperature. Resist the urge to have a screaming hot grill for anything other than searing. Whether you use a gas or charcoal grill you can regulate the temperature. I like steaks to start on a very hot surface and then move to a medium heat to finish. Hamburgers cooked over high heat or high flame will char long before they can cook. Since most people do not like a rare hamburger,or if you use one of my recipes that have cheese or other ingredients in them, cook over indirect heat the results will be much better. They take a little longer but it is worth it.
Chicken - I use a large gas grill that has two levels. I also always brine my chicken first. this makes sure that the meat is thawed if it was frozen and adds flavor. Once I have the chicken marked on the the lower level, I will put it on the higher level. That allows it to finish cooking without burning. Just before I take it off, I baste with whatever sauce I am using and let it cook for another 10 minutes or so. Have your sauce hot when you baste. It absorbs faster and does not cool the chicken down.
The other thing is to use a meat thermometer. Know what temperature your food should be at when it is taken off the grill. Allow for hold over heat - meat will still cook for a few minutes after it is taken off the grill. There are even thermometers that you can leave it and they will notify remotely when the food is done.
Have a great Memorial Day - remember those who gave their lives for our freedom - and cook safe and well with lots of flavor!
Sunday, May 29, 2011
Saturday, May 28, 2011
Changing Recipes
In a previous post I listed some resources for substitutions in recipes. I would add that any recipe can be adapted to your pallet or needs. So how do you do that? First we all have some spices that we like or dislike. If you find a recipe that has a spice that you are not wild about then omit it. The hard part is finding the spice or flavor that you use to replace it. Lemon usually works well with almost anything savory or sweet. Remember the zest has the most oil and therefore the most intense flavor. The juice will add more acid. Here are some additions to try on old standard that will not change the results but just add a little background flavor.
Chocolate Chip cookies - try about 1/2 of teaspoon of good Cinnamon. It is just enough to add a little something different.
Chocolate Frosting - add a little coffee. You can add espresso powder or even some left over coffee from the morning.
Cottage Fries - I add a small amount of cumin. This can be a very overpowering spice but a dash will add a great aromatic essence and a little heat. I also use a dash of chili powder.
Taco Meat if you use a mix, try adding a can of diced tomatoes instead of the water that is called for on the envelope. It makes the mix moist and adds a depth of flavor.
So try something new. It's not world peace but you might just find something great.
Chocolate Chip cookies - try about 1/2 of teaspoon of good Cinnamon. It is just enough to add a little something different.
Chocolate Frosting - add a little coffee. You can add espresso powder or even some left over coffee from the morning.
Cottage Fries - I add a small amount of cumin. This can be a very overpowering spice but a dash will add a great aromatic essence and a little heat. I also use a dash of chili powder.
Taco Meat if you use a mix, try adding a can of diced tomatoes instead of the water that is called for on the envelope. It makes the mix moist and adds a depth of flavor.
So try something new. It's not world peace but you might just find something great.
Friday, May 27, 2011
Browning Meat
A reader asked me the other day why I am always talking about browned meat. "What is the big deal" She said. Well then I knew it was time to let you all know what happens when you brown meat and why it makes a difference. So here are the facts.
When you are ready to brown meat let's say a pot roast for example. First make the sure the pan is hot and the meat is dry. (Wet meat will only steam -that is opposite of brown!) Salt and pepper the meat on the side going down, put your oil in the pan ,if it smokes that is okay just make sure the pan is hot. Put your meat in and listed for the sizzle! Now here is the tricky part - do not turn it over too soon. When the meat has seared you will be able to turn it over very easily. When you do you should see a golden brown crust on your meat. Of course you will have seasoned the other side before you put it down. As the meat sears, the juices that come out start to caramelize and turn dark brown. This forms the base of flavor for your gravy or sauces. If you do not have that, then they will be lacking in flavor. So remember my mantra "Browned Food Tastes Better!"
Also remember as you build your dish you are also building flavor. Do not over salt but if you leave the salt out completely and do not replace it with other flavors, your gravy or sauce will be bland. So always Brown your food. You will like the results.
When you are ready to brown meat let's say a pot roast for example. First make the sure the pan is hot and the meat is dry. (Wet meat will only steam -that is opposite of brown!) Salt and pepper the meat on the side going down, put your oil in the pan ,if it smokes that is okay just make sure the pan is hot. Put your meat in and listed for the sizzle! Now here is the tricky part - do not turn it over too soon. When the meat has seared you will be able to turn it over very easily. When you do you should see a golden brown crust on your meat. Of course you will have seasoned the other side before you put it down. As the meat sears, the juices that come out start to caramelize and turn dark brown. This forms the base of flavor for your gravy or sauces. If you do not have that, then they will be lacking in flavor. So remember my mantra "Browned Food Tastes Better!"
Also remember as you build your dish you are also building flavor. Do not over salt but if you leave the salt out completely and do not replace it with other flavors, your gravy or sauce will be bland. So always Brown your food. You will like the results.
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