Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor. Direct grilling works best with foods that are tender, small or thin, and cook quickly, such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables.
Here are some easy and common sense tips about cooking chicken at home.
* If you're having more than a few guests, ask each one to bring a dish.
* Marinate the chicken for an hour or up to a day, refrigerated.
* For maximum safety, thaw frozen chicken in the refrigerator.
* Never place cooked meat on a platter that held raw meat.
* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.
* Prepare the fire a half hour or more before grilling.
Seafood Chowder Recipes - Get Creative Shrimp Pasta Recipes - It's Your Kitchen Best Fried Shrimp Recipes - The Basics
No comments:
Post a Comment