Barbecue, grill and cauldron for cooking on an open fire, heat and charcoal fire, the main types and methods of cooking.

To prepare delicious dishes in the fresh air, you will need certain devices. Such as barbecue, grill or cauldron. Brazier in the usual sense is a box. Often on legs or stand. It is used for the preparation of products strung on skewers (skewers). Usually, fire is bred in the grill to get hot coals, the heat of which affects food from below. For uniform frying, the product has to be turned over. 

Barbecue, grill and cauldron for cooking on an open fire, heat and charcoal fire, the main types and methods of cooking.

There are many options for the brazier. From disposable appliances in the form of a fuel briquette in a foil pan and tourist folding barbecues to stationary structures made of cast iron or brick. As a brazier, you can also use an ordinary koster, laying skewers on logs or stones laid out on both sides of hot coals.

, fish, poultry, vegetables.

Indirect method of cooking on the grill (indirect heat).

In the indirect method of frying (indirect heat), the products are placed in the center of the grill, and the fuel is distributed on the sides. The walls and lid of the grill reflect the heat of coals, hot air circulates inside the grill (convection heat), the temperature does not exceed 120 degrees. So bake large couscous meat, a whole bird carcass.

Grilled Mixed Cooking.

The mixed method is an alternation of direct and indirect methods. Typically, in a mixed method, the product is first fried directly to form a golden crust, and then brought to complete readiness indirectly.

Features of grilling food.

When choosing a method of cooking on the grill, you must follow the instructions of the recipe. But by no means all recipes refer to roasting. In this case, the cooking time indicated on the grill indicated in the recipe should be considered. If the residence time of the product on the grill is less than 25-30 minutes, this indicates that you need to use direct heat. More than half an hour is an indirect way, therefore, you need to lower the lid.

But there are recipes in which the cooking time of the dish on the grill is not indicated, but it is simply said “until cooked”, etc. In such cases, you should choose a cooking method based on the size of the product. If these are large pieces of meat, whole carcasses of poultry, meat rolls, that is, dishes that require long cooking, indirect cooking is used.

And if you cook portioned pieces of meat, individual parts of poultry, vegetables, meatballs, sausages and other small products, then they use direct heat. The only exception is the pieces of fish fillet. It is advisable to prepare them indirectly, despite the fact that both the cooking time and the size of the product are small. Fish fillets quickly lose their juiciness due to direct heat.

Strong, medium and low heat when cooking on the grill.

Depending on the temperature acting on the product, a strong, medium and low heat are conditionally emitted. Many are used to determining the type of heat, relying on their own feelings. However, for accuracy, there is a gradation of heat based on temperature indicators. So, the temperature of 230–290 degrees corresponds to strong heat, and 160–230 degrees to the average. Heat below 160 degrees is considered weak..

A temperature above 300 degrees is considered very high heat, and less than 100 degrees is not considered heat at all. Modern grills with a lid often have a built-in temperature sensor. Gas grills are equipped with convenient temperature controls. Charcoal has a special flap system that allows you to adjust the air flow, which affects the heat level in the grill.

The more open the air inlet, the stronger the heat. You can also increase the heat by adding coal. If an improvised grill is used, then air intake can be increased by fanning the coals (cardboard, cover of dishes, etc.). It is not recommended to blow on coals, bending over them. So when you inhale carbon dioxide will enter the lungs, as a result, loss of consciousness and injury is possible.

Cauldron for cooking over open fire, heat and bonfire.

A cauldron is a metal boiler with a hemispherical bottom. The cauldron is placed over the fire and is most often used for cooking pilafs, kulesh, soups, etc. Due to the shape of the bottom and the thickness of the walls of the cauldron, the food in it does not burn, it warms up evenly. The most popular cast iron cauldrons, but they are heavy.

Before the first use, the cast-iron cauldron must be warmed up well – calcined to burn off the remnants of the oil with which it was coated during manufacture. The cauldron must smoke. Then the walls must be wiped with salt to remove the remaining oil. When the cauldron ceases to smoke, let it cool. But in no case can it be cooled with water, from this it can crack.

The cooled cauldron should be washed thoroughly. Then heat again, but not so much, and grease with vegetable oil. Repeat this procedure several times. Allow the cauldron to cool and heat again and lubricate it until an oil film forms on the inner surface.

If the oil layer is no longer sticky, then the cauldron is ready for use. After each use, the cauldron should be washed without cleaning agents, wiped dry and greased again with vegetable oil.

Based on materials from the book We cook on the grill, grill, in a cauldron. In nature and in the kitchen.
Kuzmina O.A.

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