Grill in America works all year round!

Cooking on coals in modern man is often associated with the days of “prehistoric materialism,” when there was not even an oven, not to mention stoves. This deeply “dreary” food and the process of cooking it, however, gives us much pleasure. Otherwise, where would our traditions of spending summer evenings outdoors grilling kebabs, or, as Americans say, barbecuing.

Dilled hare’s kidneys

1. The process begins even at the stage of selecting the products. The second important thing is to separate. Do not cut too small pieces, they dry out, and the taste of the dish deteriorates.

Many recipes recommend pre-soaking foods in various mixtures:

– oil-based, spicy, herb-based, garlic-based,

– soy sauce,

– wines,

– Vinegar, lemon juice.

Before putting in lean products grease them with a little oil e.g. the oil in which the shish kebab was soaked, or peanut butter , it will prevent them from drying out and becoming coarse. Meat intended to be fried as a piece of meat is not salted in order not to cause moisture secretion. Slice the sausages lightly so that the skin does not burst.

The closest natural grilling method to charcoal is the lava grill. They are also easier to handle large portions or pieces of meat. Grills on glass in this respect are less “wild”, it is better to cook here thin and lean pieces.

2. Always preheat the grill to ensure that the crust is crusted over quickly to prevent loss of juices. Select maximum power and let it sit for 7-10 minutes. Then the oven is heated to the appropriate temperature and fried.

3. Pieces of food on skewers or without are placed directly on the grid closer to the center or over the working element . Turn the products with special tongs they can be included and only when the meat is easily separated from the grate and the fat drops protrude on its surface.

4. Some foods should be oiled before you finish grilling, or a couple of times during the grilling process. This applies to chicken meat, kebabs, seafood.

Do not pierce meat or vegetables when grilling – the juice comes out. For the same reason, it is not advisable to remove the layer of fat from the surface before the end of cooking. For a fat duck or goose it is better to pierce the skin under the wings so that the excess fat can escape freely.

5. You can tell when meat, like steak, is cooked by the juice showing on the crust. This is the stage where the outside is well done and the inside is pink. It should be served immediately, so that it does not get tough.