Clean up your BBQ and other Alton brown hot vacation tips from the food network.
If there’s a barbecue tip to remember this memorial day weekend, it should be: fire is bad.
Food historians and scientists Alton Brown (Alton Brown) editor at the weekend in the opening part of the “summer scent” series of NPR’s Simon Scott said: “fire is a nasty thing”.
“(fire) produces soot, make all kinds of chemical sedimentation is not so good for us, you really want to see the food on the grill lick is a real flame. Brown says who started the good science of the food network, the iron chef America and the food network star.
Brown is also a barbecue (” I grill, so I am, “he said), baking seven grills at home. So when you’re talking to brown about a backyard picnic, be sure to know the difference between a barbecue and a barbecue. Brown believes that grilling is a meat product produced by slow cooking and exposure to a large amount of smoke, usually part of a pig.
Brown also Shared some other expert advice to make sure that your weekend barbecue is a “beautiful pervert” of heat and smoke that will not turn your meal into a fire disaster.
To all diners.
For meat eaters
– bring the meat to room temperature before the barbecue. When you take a steak or hamburger straight from the refrigerator to the grill, brown says, “inside of the meat” has a “better thermal travel”. Remember: the longer the time on the grill, the drier the meat. So eat meat an hour or so before the barbecue to reduce the cooking time and maximize the juice.
– cut the meat into salt before the barbecue. “This is considered blasphemy in many schools!” Brown conceded. But an hour before the grill, he was still free to sprinkle the kosher salt to help pull out the water-soluble protein, producing better pancakes and “black, golden-flavoured coatings”.
– dry and lightly fry the meat before grilling. Brown recommends making sure your meat is “backbone” and that there is little liquid on the surface before cooking. Excess water ACTS as a thermal barrier to prolong cooking time. Brown warns not to marinade a piece of meat and immediately put it on the grill, but a thin layer of oil “helps to heat” and “lubricate grille”.
– keep moving. Use your steak (and pincers, of course) to do a little dance on the grill. Brown flipped, rotated and rotated his average steak about four times. “If it looks like overcooking, I’m going to move it away,” brown said. “I always make sure that part of my grill is hotter and the other part less hot.”
Brown creates a barrier between the heat of the grill and the tender meat of the fish. Like other meats, he recommends taking the fish to room temperature and using a brush before grilling.
“Vegetables are more tolerant,” brown said. “When they are tender, they are done.”
Gas or charcoal?
“I have a weekend,” said brown. “when I’m in a hurry, I really want to cook.
The best fruit barbecue?
Peaches are brown’s favorite. He divided the fruit in half, then gently used oil to cut the meat. Then he turned upside down, mixed them with honey and bourbon, made them “ooze” and then served ice cream. Brown also recommends baked pineapple, banana, papaya and mango.