4. Tips for grilling
•The grilled result depends on the nature and quality of the meat and on your personal taste.
•As far as possible, grilled pieces should be equally thick. In this way, they will brown evenly and they will stay nice and juicy.
•Always preheat the grill.
•Always grill steaks unsalted. Otherwise, water and soluble nutrients might leak and be lost.
•Avoid conserved foods such as boiled ham and smoked pork etc. as otherwise a compound may be produced that is harmful to health.
•To avoid drying out of the surface and to improve the taste, lightly brush grilled food with heat- resistant oil (e.g. peanut oil). Make sure you do not use too much oil as otherwise there will be a risk of fire.
•You might notice that the grilling element switches on and off automatically during the grilling time. This is normal.
•Poultry becomes particularly crispy brown if you coat it with butter, salty water or orange juice towards the end of the cooking time.
•Serve grilled food hot.
•Meat is medium if juice leaks out of the surface of a steak (pink inside and crispy brown on the outside).
•Do not pierce the meat while grilling it. It may lose its juice. Turn the meat when small drips can be seen on its surface.
•Do not remove the fatty layer (e.g. on a cutlet) until after grilling as otherwise the meat will lose juice and aroma.
Would you have known?
Advantages of grilling
No or little fat is used when grilling. Therefore, it is a
Grilling is a gentle cooking method in which nutrients, taste and aroma substances are largely retained. Grilled foodstuffs are easy on the stomach because they are prepared without fat and sauces.
During grilling, intensive browning appears on the surface of foodstuffs, but no crust, with the result that grilled foods are easy to digest and are suitable for people on diets.
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