A taste of Barbeques Barbeque enthusiasts will tell you that you don’t get the same flavour from a gas barbeque that you do from a charcoal or wood one. This is true, so if you have a gas barbeque the way to get flavour is from the marinades you put on your meat or fish. 5 keys to barbeque success 1. Heat – On a charcoal barbeque wait until the smoke subsides and the coals are white and hot to cook on. On a gas BBQ wait until the plates are hot. Move the food around whilst cooking, but if it sticks, leave it a little longer until it comes away from the plate more easily. 2. How do I know it is cooked? Sausages and burgers will feel firm to the touch. Steaks become firmer the more well done they are. A meat thermometer is a good investment and it will read 70*c if they are cooked in the middle. It is better to pierce the food in two places- (near the middle). For chicken legs etc slice the meat open to the bone and check the juices run clear and the meat up to the bone is cooked. It should not be pink. 3. Organisation – You will need a table or shelves on the barbeque to put your oils, seasonings and brushes and tongs on to. Use metal skewers as opposed to wooden ones for meat and vegetable kebabs. You can slide the meat off the skewers on to a serving plate. Fish and sausage grills are useful. They make turning small items easy and stop the skin on a larger fish becoming ripped. 4. Marinades are very easy to knock up yourself made fresh rather than using shop bought ones. Here is a list of things you can try from your store cupboard. Marinade in a plastic bag if the ingredients are fairly dry, or in a covered dish. The residue from a marinade should be cooked thoroughly if used as a dressing or glaze as it will have come into contact with and contain raw meat juices. 5. Making your marinade Oil – although essential in a marinade is a carrier of flavour rather than a flavour itself. Don’t use extra virgin for a marinade as it is a waste Garlic is an excellent addition and you will need more to marinade than if adding to a dish directly. You don’t need to crush it is only marinating, just whack the skin t open it up. Spices – this depends upon what you are cooking – Indian, Thai, Chinese, Moroccan style. Use plenty Citrus – The flavour infuses well with meat or fish. Slice the fruit for a marinade or pare the zest. Take care with fish as the acidity will cook the fish (i.e.) gravadlax) Use the zest only to avoid it becoming rubbery. Fresh herbs – Use a strong (winter) herb as rosemary, sage, thyme to make a marinade flavoursome. Use basil, coriander etc in the finished dish Honey – This provides both flavour and texture, also will give a sticky texture and brown the food. Use runny honey. Chilli – Remove seeds from chillies before using to make them less fiery. Dried chillies are usually hotter than fresh Green chillies are generally hotter than red ones Birds eye and scotch bonnet are particularly powerful. Shop bought chilli sauces are good to use in marinades or the finished dish. – Tabasco or Thai sweet chilli
Posted on: Sun, 07 Jul 2013 13:34:32 +0000
Trending Topics
Recently Viewed Topics
© 2015