There is no accurate way to estimate cooking times on the grill as no two fires put out the same amount of heat. The best way to determine if your meat is done is to make a small slit in the thickest part with a sharp knife. When the center is no longer pink, it's done.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.
* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.
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