Loading ...
Loading ...
Loading ...
Grill Component
Q. When cooking many individual foods, what
can I do to insure that foods will cook
evenly?
A.
When cooking foods of various sizes and
dficknesses, start larger or dficker pieces
firs_ and add quicker-cookir_g smaller pieces
later. Press meat lighdy _o lie fla_ on grill
Slash d_e fat on edges of steaks and chops to
prevent curling. Break d_ejoints of spli_
chickens so they wiII lie flat.
Q. My glrilled meats sometimes come out drier
than they should. What can I do to help
prevent this?
A. Season meats after cooking rather than
before-sah can draw om juices and dry ou_
meat. Use tongs _o mrn and rearrange
mea_s on d_e grilk forks will pierce d_e mea_
Q. I follow the cooking times suggested, but my
foods don't get done properly. Is there
something wrong with my grill?
A. Probably not. Suggested cooking times
should be used only as a general guide.
Variables in food (:anchange d_e cooking
Q. How can ]Ikeep barbecued meats from
developing all unattractive burned look
and taste?
A. Sau(es (onmining sugar will often burn if'
used during the emire cooking time. If your
f_wori_e sauce contains sugar, _ryadding it
only during d_e last 15 to 20 minutes of
cooking time for best results.
Q. Foods cooked on my grill are not browr_ing
as much as I would llke. What could cause
this?
A. A longer preheating and grill time may be
necessary to achieve the desired results.
2O
Loading ...
Loading ...
Loading ...