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DEEP-FRYING TECHNIQUES
A w_devariety of foods can be outdoors on
your gd& f_ _tat_s, to seafood end chicken.
u_ a I_ posen of Oil,
saturated. The outdoor _ocatio_"l_ Ideot for deep.
f_ng as smoke, grease _d smel|s reach fat the
sky ot the _lling of _r kitohen.
Prepadng _, D_p4ry
Deepf_ on y_ar grip using a _king pan or wok,
over d_ect heat with the grHtIN raised.
F'i_}the cooking pan no more than haJf ful_of
or corn o_LStart with iow heat, then raise _e heat
greduolJy°Check the tem_ure of the oil corefulJy
with a fr:C_g thermometer- _ test w_ a cube of bread.
The cu_ of bre_ should brown inabout 30 seconds
for most _khg need& A _mpera_re between 3_
and _ degrees is optimal for preparing _e majority
ROTISSERIE TECHNIQUES
Rot_serie _ki_ p_u_s fo_s that are mo_t,
flavorful and atone, _gh the rotisserie is most
_mmonly u_ for cooking meat o_r poultry, nearly
an_i_ _n _ us_ If prepared property.
in rottoser_ cooking, the food is of utmost
importance. The rotisserie must turn e_en/y or the
stopping ar_l _atting ocean will cau_ the food _ _k
unevenly and possibly born the heavier s_e,
The _iest foods to balance are _e of _nifo_
shape and texture To test _ the food _ balanced
corr_y _en secure, p|_ the ends of _e retis-
s_e spit loosely in the palms of _u_ har_s If there is
no to roJ_,give the spit a quarter _m. if _ is
st_l!stab}e, give it a final quatt_ turn. tt should rest
wi_t turning in each of these positive. !_can then
be attach_ to your grill
Foods being deap-fd_ taste be_ter when coated _th
e_ther batter or breodc_-urnbo _ od_ flavor and prevent
S!owly _._werfoods in_ the hot oilusing a wire scoop
or s_ainiesssteal tongs, _ onlya small qoant_tyof
food to the o_, a_k_wit to cook, then tepea_ with
a_the_ small quan/6b/. This _sures the o_ldoesn_
_rop in tempera#_re.O_ the fo_ is _ok_, remove
it carefully and drei_ onto a paper towel, Turn the heat
off as soon as you have finish_ deepfrying an#
al_ the pan to c_ Wh_ the Oi_is cool, remove oil
remnan_ of f_ foods by stre_ir_ it through a fine
meta_ sieve. On_ _e oi_ is quite c_ store it in a
c_an _tt_ for lucre use.
COOKING ON THE WARMING RACK
Vegetables are generally easy' to cook _ the grill
_e warming _ck makes i_convenient because _u
can sti_ _se the main cooking area white the veg-
etables are sus_r_ed from a_veo
Pre_cook hard vegetables by briefly _iling o_
micro_v_ng them before _oking _ the gdiL Wrap
vegetables in o double thickness of foi_to prot_ them
_ile cooki_ on,_e grill _, remove the foi} if
desired, 10-t5 minutes before the _# _ cooking,
brush vegetables with butter or oi_and finish cooking
The _rming rack can _ used for purposes other
than just the _v_s. _sider using _ for warming
Fren_ bran/J, gadic brea_,, croissan_ or even
A small wh_e fish wrapped infei| also cooks wet/
the wanning rack_ Parcels of _afood such as scal-
lops, prawns and sliced5Sh fiUets prepared _na so_
end podionedintosmut foilwTaps cooksw_IIthisw_,
too.
When preparing pouitry, _ss _e birds t_ht_y so th_
_gs and dr_Jmst_ks are _ose to _e body of the bird.
The _vtty of the bird may be stuffed pr_r _ th_s
you wish. PuI_the neck skin down and, using a small
skewer, 5x it |_ the back of the bird. Push the rotis-
serie sp_ through le_thwise, catching the bird in the
f_ of _he wishbone. Center the bird and tighten with
the hoidlng forks. 'Test the balance as descri_
above.
A roll_ p_ece of meat requires the rotisserie sk_r_
be inserted through the center of the length of meal
then secu_ and balanced0
F_ meats that con_in _n_., it is best to secure the
ret_ser_e skewer diagooa_ly _ro_h the mea_ sam
aons, ff protrudi_ _es or wings brow_ too quick!y;
_vsr _th piec_ of foil
Tips for Rotisserie Cooking
When rotisserie cooking, the majority of hea_ wi!tcome
from an indirect source. In other words, the burners
o_each end of the gr_ are lit and the food is p]e_
centrally on the rotisserie, w_ ne dke_ he_t source
undemeotf'L To catch any drips from the rotisser_
food it _|i be necessa_ to _move the c_ir_J grids
and then _ace a drip pan d_rec_lyunder the food
_ese drippings _n be used to make gta_¢iesand
other sauces _ accompany _ oooked moats. Place
the lid do_ ove_ the f_ _en _ start to cook.
The cookingtimes on a _ot_ss_e w_ltbe app_ex_e_y
the same as for oven _king.
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