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Opisy GG, opiski GG, GG opisy, Opisy GG pionowe

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While grills come in all kinds of shapes and sizes, there are really only two typesOne is a rack which is exposed to fierce heat, and you can include the barbecue in this, and the other is basically two metal plates which are in contact with the food during the cooking timeThere has been a great upsurge in sales recently of the second type, thanks to some very acute marketing, much of it fronted by a former professional boxer The main sales pitch has been that using a particular type of grill gets rid of the fat from foodLet's put that to bed right now All grills cause the fat to run out of whatever it is you're cooking Just ask anyone who has had to deal with a flare up in a barbecue, or clean the tray of a conventional grillYou might also like to consider that the boxer concerned was a heavyweight!The point is that fat runs out of fatty foods It does that under the grill, or in a frying pan and even in the oven The idea that it becomes more healthy to eat just because you use a particular type of grill is a nonsenseWhich type you use depends on the result that you want The results you get from a barbecue when cooking steak, for example, will be different from those achieved under an open grill, and different again to those produced by the metal plate typeIn other words, feel free to use which ever method you like, but don't get caught up in the marketing ploy that one is more healthy than the otherYou need heatThe single biggest mistake made by inexperienced cooks is that they do not get the grill hot enoughIt doesn't much matter what type of food you are cooking, under the grill it needs to be cooked quickly or it will dry out This applies equally well to delicate foods such as fish as it does to sausages and baconSo the first thing to do is to get the grill has hot as possible Yes, that's right, up to the maximumDon't be afraid of this You can always adjust your cooking temperature downwards if you feel it is necessary, either by using the controls on your cooking device, or (and this is a much better way) moving the food further away from the heat sourceYou would want to do this, for example, if you were cooking a chicken breast and you wanted to ensure that it cooked all the way through You might start off close to the heat in order to inject some color and flavor; then move the breast further away to maintain its temperature, when it will virtually cook itselfPersonally I would rarely cook chicken in this way My preference would be to start the process in a dry pan on top of the stove, and then finish it off in a medium ovenI treat most foods that would normally be grilled like this, apart from steak which I only ever cook over (or under) a very fierce heatDon't be afraid of this Buy your steaks at least 1 inch thick and cook them rapidly and evenly, without disturbing them (apart from turning them once) until they are done to your likingThis applies just as much to steaks of fish as it does to prime beef The only difference is that you need to wipe some oil over the fish (or marinade it) before exposing it to the inferno you have prepared for it, or it may burn before it's cookedYou don't need to do that with red meat, although of course you can if you want toAnd that's pretty much all I have to say on the subject of grilling I think you will find that's all that needs to be said It's a simple way to cook, it's very effective, but as we have seen it has its limitationsThe best advice I can give you is, don't get caught up in all the hype and don't spend your money unnecessarily The grill on your cooker is probably all you will ever need, apart from your barbecue if you have oneA note on the BarbieThe type of barbecue you use is so much a question of personal choice, that I am reluctant to say too much about itThe earliest form was simply a metal plate suspended over an open fire In fact, you will find plenty of these in backyards all over Australia We even have them in some of our rest areas on the highwaysBut for all practical purposes, by far the best in my view is one that is fuelled by charcoal, and the king of these is probably the kettle type as made by Weber The point is that it can be used as a conventional grill, or as a field oven and it produces terrific results with a variety of foods thanks to its versatility I have even baked cakes in mine!Whatever you do decide on - and there are chrome monsters costing squillions which do everything bar the washing up - make sure you buy one with a hoodMeat roasted in a barbecue has a flavor all its own and it's so simple to do that it would be a shame for you to miss out on such a treatYou can always improvise, of course I have a little pot-bellied, cast-iron grill that I picked up for next to nothing in a garage sale, and I have successfully roasted meat on it using the lid off a wok as a coverDo something like that and you really feel as if you're getting into the pioneering spirit!Copyright © Tingira Publishing 2004All Rights Reserved Michael Sheridan is an acknowledged authority and published writer on cooking matters His website at http://wwwthecoolcookcom contains a wealth of information, hints, tips and recipes for busy home cooks Article Source: http://EzineArticlescom/?expert=Michael_Sheridan ?>