Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.
With all of these handy tips, perfectly grilled chicken is right around the corner.
* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.
* To speed grilling or broiling time, partially cook the chicken in the microwave first.
* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
* Food should be ready early so people don t have to wait for it to come off the grill.
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