By Andrew Schloss, David Joachim
Grilling is a technology, and it's in simple terms if you comprehend the technological know-how of grilling so that you can remodel it into an paintings. That's what makes Mastering the Grill a standout at the cookbook shelf. From gear (grill kinds and instruments) to fireplace (wood, charcoal, or gasoline) to components (meat, chicken, fish, and vegetables), the authors have shared their remarkable grilling information to provide an explanation for the whys and the howsand warrantly the wowsclearly and comprehensively. as well as thousands of suggestions and methods, this final consultant is choked with how-to illustrations and mouthwatering images plus 350 surefire recipes--everything from rubs and marinades to appetizers, entrees, aspect dishes, and truffles. Mastering the Grill is a grasp classification in cooking, destined to turn into a sauce-stained, well-thumbed vintage.
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Additional resources for Mastering the Grill: The Owner's Manual for Outdoor Cooking
Put the food on the plank, brush with a glaze or add other seasonings, and then put the planked food on the grill grate and close the lid. When cooked through, remove the planked food to the table and serve. The bottom and edges of the plank will be charred, so you may prefer to put the planked food on a cutting board or large platter rather than directly on the table. Serve the food from the plank, dividing it into portions as necessary. For more information on wood planks, see page 27. ” These thin, pliable sheets of wood are wrapped around the food, which allows you to turn the food for more even heating and delivers the woodsy aromas to all surfaces of the food.
The faster they move, the more likely it is that they will bump into an adjacent molecule and transfer heat from one molecule to the other. This straightforward interchange of energy is called conduction. It is the basic way that heat moves from the fire to the surface of the grill grate, through the grill grate, and, finally, into a piece of food. Although conduction is at play in all areas of the grilling process, the way heat moves through a metal grate is different than how it moves through a slab of meat, for instance.
This low temperature allows foods to cook very slowly without burning, which is a key factor in dissolving the tough connective tissue that surrounds the muscle fibers in relatively tough meats such as brisket and ribs. It simply takes time for these connective tissues to gradually dissolve and add moisture to the meat. If brisket, for instance, were cooked quickly over high heat, it would be leathery and unpalatable. But when barbecued low and slow, it becomes meltingly tender and succulent. Cooking slowly by the indirect heat of smoldering wood also infuses the meat with deep, smoky aromas.