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When preparing food for the grill, the greatest challenge for home cooks is that grilling is an
intense form of direct heat cooking, and controlling the heat can be tricky. Although most people
see it as easy, grilling is actually one of the most challenging of the basic cooking methods. If
cooking is like driving a car, grilling is like being strapped to a rocket ship! Now more than ever,
creative home cooks are looking for the best cooking tips for gas grills. As the weather starts to get
nicer and the great outdoors beckons, attention starts to turn to outdoor cooking - and gas
barbeque grills can't be beat for simplicity and convenience. But grilling only becomes EASY when
you know these important cooking tips for gas grills that are guaranteed to improve your results.
Grilling, like any basic cooking method, can be mastered. These cooking tips for gas grills will get
you started on the road to expert grilling any time of year.
Preparing Recipes for the Grill
Cooking all recipes for the grill starts with understanding how the grilling method acts differently on
different types of foods. Because grilling is an intense heat form of cooking, careful product
selection is extremely important. The grill will not tenderize meats so you must start with a tender
product if you want to end with a tender product. Marinating meats when making recipes for the
grill is the best way to apply some tenderizing properties before cooking. The product itself is also
an important consideration because you want to make sure it will be able to withstand this form of
direct high-heat cooking. Different products will handle this differently and some are just not the
best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on
the grill because the high heat may burn the outside of the fish before the inside cooks at all.
Another consideration is when grilling combinations of different foods, as in skewering vegetables.
A mushroom will cook faster than a carrot or potato, for example. You will achieve far better
results by par-cooking the "harder" items prior to skewering so that all vegetables are the correct
done-ness at the same time. Once you have considered the differences in the types of foods you
will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill
is:
Heat the grill on HIGH with the lid closed to heat up the coals and grates to as hot a temperature
as possible.
Brush the food item with the oil of your choice and place it on the hot grates - presentation side
("pretty side") down.
For GRILLING, leave the grill cover OPEN.
After a few minutes inspect the item. You are looking for the item to start to brown around the
edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that
the item is 75% cooked on one side and that is the time to flip it.
Do not use a fork to flip the item and do not puncture it in any way - because that will allow
precious juices to escape.
Using an instant-read thermometer - because this is the only real way to know when something is
done - remove the item 5-10 degrees BEFORE the desired final internal temperature.
A Gas Grill Cooking Twist
Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate
additional cooking methods that make it preferable to cook with the grill cover closed. With the grill
lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one
- more like your oven. Of course you could just use your oven for using these cooking methods,
but outdoor cooking does have some advantages over indoor cooking - particularly in warmer
weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that
can utilize a moist convective cooking process? It's actually a pretty cool technique for gas grill
cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF
on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the
other side of the grill - right on top of the heat elements. Keep in mind that this "water" can be any
kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken
broth, wine - anything that is liquid and imparts nice, complimentary flavors to the product you are
cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you
can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of
gas grill cooking follows the normal grilling process - cook with your eyes and observations, flip
after 75% done, use a thermometer to determine final temperature and remove a bit "early" to
allow for the carry-over cooking that occurs. And that's it, now you can consider gas grill
COOKING in addition to standard GRILLING for great outdoor cooking results.
Gas Barbeque Grills vs Charcoal Grills
You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far
superior to the gas barbeque grill, but the gas grill has many advantages that make it a great
choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for
a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the
"pros" go into the gas grill's column. For starters, the gas grill is much easier and safer to start
because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily
started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the
food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you
can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas
barbeque grills is that they allow for consistent heat throughout the cooking process. With the
charcoal variety, the cook has to really control the heat by actually moving products closer and
further and this takes some practice and experience.
These cooking tips for gas grills seem simple but they truly are the difference between great
grilling results and disappointing meals. The next time you get ready to grill, remember that careful
product selection and a basic understanding of cooking methods is all you need to master the
barbeque grill, creating outdoor meals and memories for life.
About this Author
Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of
WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking
class that will change the way you think about cooking forever!
Article Source:
http://EzineArticles.com/?expert=Todd_Mohr
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Hello food lovers, Here is something that will make you real happy and you will want for sure.
Yummy ! Lip smacking satisfaction delivered like never before. Dont believe me for now ! Have a
look at it yourself. People around the world are gaining more confidence in home cooking.
http://d110abs14r9x1r5ojdp9dv2rbo.hop.clickbank.net/?tid=COOK AS
==== ====