Barbecue, wonderful tradition, not only in summer!
By: Martina Celegato
Submitted: 2010-12-13 09:13:06 | Word Count: 489
Surely these dinners are a prerogative of the summer but fortunately the technology also comes to us on this side! More and more restaurants are in fact equipped with fire grill or electric grill, skewers or who can offer these delicious and mouth-watering dishes in winter and in enclosed spaces but are also increasingly popular take-away delis that offer this kind of food
to be enjoyed at home with friends and family.
But what are the secrets for perfect barbecue? What are the characteristics that must have a barbecue by "professionals"? First we must consider that not all grills are equal, some may even be harmful and there is an exact point on which to calibrate the cooking of meat so that there creeping heterocyclic amines, creosote, polycyclic aromatic hydrocarbons and dioxin, or other similar substances. These substances usually are formed when cooking at high heat without any special attention or expertise that should be as indispensable as any other type of recipe or cooking food.
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One of the things you should know is definitely a difference between grill and barbecue, which often are identified with each other but in reality are two distinct things depending on various characteristics such as raw materials such as vegetables, meat and other food, and features of the medium as a type of flame, use of charcoal or firewood, cooking gas or means of cooking such as professional roasters, etc. Also very important are factors such as marinating meat, wood used on the grid to the wind kind of wood from which we get the fire itself and its relation to food provision and total area of the cooktop.
One of the most appreciated by grill professional is definitely the spit. Its added value is recognized by all of the roasters is surely to allow the placement of the food during cooking from the point of view point of cooking is from the perspective away from heat source. This cooking system provides uniform cooking of the entire piece of meat without any unpleasant incidents such as burns and others inconvenience.
One of the secrets for a good barbecue grill is certainly not in a hurry. That grill is in fact a slow cooking, which needs time and patience to lead to satisfactory results for the palate. Usually the grill cook is especially red or white meats, fish, vegetables, mushrooms and cheese, and each of these foods may take from time to time in different flavors depending on the characteristics of wood and charcoal. A trade secret is surely to put the grill over coals in advance so that the arrival dl food it is very hot and do not attack the food when it should run. Bon appetit!
Author Resource:-
This article was written by Martina Celegato, with support from girarrosto barbecue.
