Grilled meat

In summer the people begin to get out on the nature. And what kind of trip does without a feast? When there are so many vegetables and fruits around, it’s hard to resist the temptation to eat deliciously. And meat, cooked in the fresh air, can become the main dish.

From the already banal shish kebab many go to the grill and barbecue. It seems quite easy to cook meat over hot coals. However, an ideal steak will require skill. Meanwhile, cooking meat on the grill is surrounded by myths that frankly interfere with the result.

Grilled meat

It is necessary to give the juice to sink inside a piece of meat.

This statement is suitable for those who want to get something dry from their meat, similar to the taste of an automobile tire. In practice, the microparticles really warm up by heating and the neighboring fibers of the meat. If the meat is heated for a long time and haphazardly, the steak will turn out to be dry. The necessary degree of caramelization without loss of juices and moisture inside the product will be obtained only if there is a good frying pan and control over the grill. Crust does not help to stand out fat and evaporate meat juices.

It is necessary to give the marinade to penetrate deep into the meat.

A quality marinade can really improve the taste of meat, but a bad product will not be good. In combination with the right marinade, strips of good meat will become a masterpiece. But do not hope that a sinewy cut after a long hours of processing will suddenly turn out to be soft, delicate and tasty. Even the night stay in the liquid is not the product to soak it deeper than 3 millimeters.

The bursting flame must be extinguished regularly with water.

So do those who use regular disposable braziers. But watering the coals with water will only increase the area of ​​ignition and the spray area. Fire on the grill can be extinguished by simply covering it with a lid. This will stop the flow of air.

The hardness of the meat does not affect.

The texture of the finished meat can be significantly improved. To do this, the piece must be constantly turned over. So the fibers can be fried as quickly as possible and do not lose any moisture.

Salt will dry the meat.

This myth is based on an old false approach to kosher meat, the blood from which can be removed with the help of salt. But beforehand salted steak in case of the right preparation will not yield to its analogue without salt in anything. Many even intentionally with a mixture of salt and pepper create a steak crispy aromatic crust. Immediately before cooking, the meat is dumped in this mixture, but not in an hour or more.

Mayonnaise can not be used in any case.

Today, many marinade recipes involve the use of mayonnaise. And the “gurus” are extremely skeptical about this product. But it is worth noting that in the classic recipe it’s just butter and eggs, flavored with salt and sugar. But all the other additives in the modern mayonnaise produced by industrial volumes and can cause damage to the dish.

You can not pierce the meat with a fork.

Do not take meat as a balloon, which can easily be pierced and out of which air will escape. From one small hole the air from the piece will not come out. But frequent puncture of meat can spoil. In this situation, the tongs (ticks) for the steak will do much better.

The grill is capable of self-cleaning.

Electric, gas or carbon grills must be cleaned at all times. And the more often it is done, the better it will be for the device itself and for people in particular. Not all contaminants can be removed by baking. A clean grill ensures protection from germs and from the adherence of meat or products to the grill.

The higher the temperature on the grill, the better.

Ultra-high temperatures, which can provide new models of grills, in fact – a marketing ploy. A good grill can work in a wide temperature range. But if you really need a cool product, you’ll have to turn to low temperatures.

Wooden skewers do not burn.

Shish kebabs on wooden skewers are prepared at high temperature. With it, the wood does not light up.True, very few people know that before stitching meat skewers should be kept for about an hour in cold water.

All steaks are the same.

These pieces of meat may differ in structure. Accordingly, we need a special approach to their preparation. If steaks are thin, then they should be fried quickly and on high heat. But thick steaks with a T-shaped bone require treatment with two fire zones: first on high heat, and then on average. This will help the meat to be well fried. Fibrous steaks before cooking are best repulsed, and before the feed itself, cut into small thin strips along the fiber. But tender steaks based on fillets require a delicate attitude to themselves. It is better to cover them with oil or a special marinade, or you can roll in breadcrumbs.

Grilled meat

The steak should be at room temperature before cooking.

In no decent steakhouse room temperature for the workpiece is allowed. This is a sign of unprofessionalism. Steak, like any meat, should be icy. The product will quickly warm up on the grill.

Grilled meat should often be turned over.

The real masters turn the steak only once. This will help to achieve a crispy quality crust.

The steak is determined by cutting with a knife.

Again, it is worth remembering that perforations or incisions can lead to loss of juice. The simplest way to determine the willingness of a steak is simply by poking it with your finger. The steak with blood will seem soft, medium roast – more firm, and well-cooked steak will seem firm and even tough.

Steak must necessarily be hot.

The grilled steak will only taste dry and a bit stiff. It is better to give the meat a couple of minutes to lie on a warm plate just before serving. So the meat will depart a little, become more tender and juicy. And to get a steak also a beautiful appearance, juicy and shiny, it must be coated with creamy, melted or olive oil before serving.

With your hand over the grill you can find out its temperature.

Surprisingly, many cooks are guided by this way of determining the temperature. It’s enough just to hold the palm of your hand over the grill for a few seconds, until the heat begins to burn your hand. But this method is very conditional. Each person reacts in his own way to heat, having his own pain threshold. What will be simply hot for some will seem to others unbearably hot. And at what height should you hold your hand? Temperature at a distance of 10 centimeters from the lattice will be completely different than 15-17 centimeters from it. On the eye, it is not easy to determine the required height. So, holding your hand over the grate and counting to three or five, in fact the temperature of the grill can not be learned.

The pink liquid sucking from the steak is his blood.

If it was really blood, then it would be darker and after a while it would start to curl up. This reddish liquid secreted by the steak is called juice. It is based on ordinary water. Its color is due to the oxygen-binding protein myoglobin, which is not present in the blood.

Opening the grill will damage the dish.

In books on cooking you can find “wisdom”, which says that while a person simply looks, he does not really cook. In the end, it is believed that the cooking time of complex dishes can even increase for this reason. So is it worth constantly opening the grill? The air heated by it acts on the outside of the product. The heat accumulated there begins to affect the interior. The water in the meat is about 70%, it keeps the heat better than the air. An open grill leads to cooling of the air, which does not affect the meat in any way. Scientists and specialists in the food industry placed heat sensors in meat and figured out how the open grill cover affected the temperature under the skin and inside. It turned out that a sharp cooling outside practically had no effect on the surface temperature, and certainly not on the temperature inside the meat.So in the cooking process, you can safely open the lid sometimes, lubricating the meat with a marinade, turning it over, measuring the temperature. From this, its taste will not change.

The more smoke, the better.

It seems that the smoke will give the meat a special flavor. In fact, the situation is mixed. The same white smoke that comes from smoldering wood, has a specific smell and does not give the meat a unique aroma. Responsible for this is light gray smoke, which has fewer particles and no characteristic aroma. So that by itself white smoke does not guarantee meat anything special.

Meat should be cooked directly above the fire.

This myth exists among beginners. The method of cooking on an open fire is called direct grilling. But this is only suitable for products with a thickness of not more than 5 centimeters, which is sufficient for up to 25 minutes of such heat treatment. Already larger dishes will require indirect grilling. In this case, the dish is cooked away from direct fire. It is best to try to create two cooking zones. On a gas grill, this can be achieved by turning on only half the burners, and on the grill you have to remove the coals in one direction.

Grilled meat

The grill from adhesion should be lubricated with oil.

Many chefs recommend doing this as a protection against food sticking. But the recipe does not always work. Much in general depends on the temperature of the metal heating. The fact is that even polished and shiny grids do not have ideal smoothness. From microcracks, depressions and scratches can not escape. They can be seen only with the help of a microscope. Oil in such cracks will begin to burn and smoke, to char. Meat in this place will stick to metal. Avoid this can be simple – do not lubricate the grate, and the product itself.

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