Wednesday, February 28, 2024

Is it a grill, grill, or salamander?

"I love grills"

"Don't you mean girls?"

"And what is wrong with our brawler?"

Well it doesn't really matter what you call it, it's a simple device for applying heat to food. I would call it a grill because typing takes less time.

Grills come in all types and sizes, but there are only two types.

One is a rack that gets very hot and you can embed a grill on it, and the other is two metal plates that come into contact with the food while it's cooking.

Recently, there has been a huge uptick in sales of the second type, thanks to some very heavy marketing, most of it fronted by a former professional boxer. The main sales objective is that using a special type of grill eliminates the fat in the food.

Now let's sleep. All grills do is filter out the fat from what you're cooking. Ask anyone who's had to deal with a barbecue blowout or cleaning a traditional grill pan.

You might consider that the boxer in question was a heavyweight!

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The point is that fats are depleted from fatty foods. It works under the grill, in a skillet, and even in the oven. The idea that simply because you use a certain type of grill makes eating healthier is a no-brainer.

Depends on the type you want to use. The results you get from grilling when cooking a steak, for example, will differ from those obtained under an open grill and will differ from those from the type of metal plate.

In other words, feel free to use whichever method you like best, but don't get caught up in the marketing ploy of which one is healthier than the other.

You need heat

The single biggest mistake inexperienced cooks make is that they don't get the grill hot enough.

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It doesn't matter what kind of food you're cooking, it must be cooked quickly under the grill or it will dry out. This applies equally to delicate dishes like sausage and bacon.

So the first thing to get is to get the grill as hot as possible. Yes, that's right, to the fullest extent.

Don't be afraid of this. You can always adjust the cooking temperature down if you find it necessary, either by using the controls on your cooker, or (which is the better way) by moving the food away from the heat source.

You want to do this if, for example, you're cooking a chicken breast and want to make sure it's fully cooked. You can start around the heat to inject some color and flavor; Then move the breast apart to maintain its temperature, while it practically cooks itself.

Personally, I have rarely cooked chicken this way. I prefer to start the process in a dry skillet on the stovetop and then finish it off in a medium oven.

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I process most foods that would normally be grilled this way, except steak, which I simply cook over (or under) a very high heat.

Don't be afraid of this. Buy steaks at least 1 inch thick and cook them quickly and evenly without disturbing them (aside from flipping them once) until they're cooked to your liking.

This applies to fish fillets as well as premium beef. The only difference is that you have to rub some oil on the fish (or soak it) before exposing it to the hell you've prepared for it, or it might burn before you cook it.

You don't have to do this with red meat, although you certainly can if you want to.

And that's all I have to say about barbecue. I think you will find all that needs to be said. It's an easy way to cook, and it's very effective, but we've seen that it has its limitations.

The best advice I can give you is, don't get caught up in all the hype and spend your money unnecessarily. Aside from your grill, a cooking grill is probably the only thing you'll need.

Barbie is a note

The type of grill you use is largely a matter of personal preference, so I'm reluctant to talk too much about it.

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The first form was simply a metal plate suspended over an open fire. In fact, you'll find plenty of it in backyards all over Australia. We even have some of our comfort zones on the highway.

But for all practical purposes, in my opinion, coal-fired is best, and the king of this boiler is probably the type of boiler made by Weber.

The main thing is that it can be used as a traditional grill or as a field oven and gives great results with a variety of dishes thanks to its versatility. I even baked my own cupcakes!

Whatever you decide on - and there are chrome monsters that cost quite a bit that keep everything from being washed - be sure to buy one with a lid.

The meat grilled in the barbecue has its own taste and it is

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FAQ

Why is the grill called a salamander?

The kitchen salamander or salamander grill is named after the mythical beast that lives deep in the earth and can withstand fire. The simplest piece of kitchen equipment we have today is associated with fireproof creatures because its main function is to produce heat - and lots of it!

What is the difference between a grill and a griddle for a broiler salamander?

The difference is obvious. The grid has a smooth, flat surface. Grills have individual raised racks if it is a solid plate, or allow food to be cooked directly over the heat source. The heat source for the griddle or grills can be gas, charcoal, or electricity.

What do the British call the grill?

In British usage, barbecuing refers to a rapid cooking process involving direct cooking over high heat, while grilling refers to cooking under a direct, medium to high heat source—known in the US as broiling.

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