how to deal with food
Barbecue is the most basic cooking method. It is nothing more than roasting the food directly on the fire like the primitive people. However, from the selection of materials to the processing, there are some good experience guides, which can enrich the menu.
1. Use a skewer to string some onion slices cut into 2 cm thick, the big and sweet ones are the best, brush with olive oil and grill until both sides are charred, especially suitable for burgers!
2. Skip the skewering. When making kebabs, adding aroma can be done from the inside, such as directly threading the meat with rosemary sprigs, or rubbing rosemary sprigs directly into lamb chops.
3. It's okay to be cold. Many people believe that meat should be brought to room temperature before grilling. It actually takes exactly the same amount of time to cook a piece of meat fresh out of the freezer as it would at room temperature, but never frozen meat.
4. About oysters. Fatty wild oysters such as malpeque oysters or bluepoint oysters are excellent grilling ingredients. Let a professional seafood store handle the oysters for you, leaving the juices in the shells and packing the empty shells together.
5. About salmon. The best way to cook salmon is across a plank. The wooden board should be soaked in water overnight, drip dry, and put the salmon on it. It is best to brush the salmon with mustard and mayonnaise or mustard and brown sugar.
6. Top fish steak. Try to choose a fish fillet with an even thickness. If the thickness is uneven, the thin edge part is likely to roll up under the same grilling time.
7. The best whole fish. Choose the kind of whole fish that does not exceed 1.5 pounds, and also looks full of water, so that you don't have to worry about drying it out.
8. Prepare a variety of barbecue sauces, which will bring a lot of novel taste experience to your barbecue trip.
9. Serve the meat and sauce separately, it's easy to juicy the meat, but it's not so easy to handle if the flavor is too heavy.
10. Don't roast corn with the skin on. High heat can quickly caramelize the sugars in the corn for an unparalleled flavor, but this only affects the peeled corn.
11. The crust is best roasted dark brown rather than charred, with two exceptions - bell peppers and eggplants, both of which will infuse an unforgettable aroma once the exterior is charred.
