FoodReference.com (since 1999)
Food Articles, News & Features Section
HOME | ARTICLES | FOOD TRIVIA | TODAY in FOOD HISTORY | FOOD TIMELINE | RECIPES
COOKING TIPS | VIDEOS | FOOD QUOTES | WHO'S WHO | FOOD TRIVIA QUIZZES
FOOD POEMS | RECIPE CONTESTS | CULINARY SCHOOLS | FOOD TOURS | FOOD FESTIVALS
Charcoal vs. gas
Grilling purists love cooking over charcoal. It takes some work to set up and heat the briquets (and you have to deal with the used ones at the end), but charcoal gives meats and vegetables a rich, smoky taste. Though gas grills don’t contribute as much flavor, they light with the press of a button and require only brief preheating, so you can start cooking in a matter of minutes—a definite bonus when you have a crowd that’s ready to eat.
Direct heat cooking vs. Indirect heat cooking
• Direct heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle.
• Indirect heat cooking is best for large cuts of meat and roasts, because you don’t want to burn the outside and dry out the meat before the center is cooked.
Maintaining a constant temperature
Keep these tools on hand, for safe and easy grilling and clean-up:
These tips are included in the Great Grilling “How-to” Guide, available beginning June 14, 2006, at the nearly 1,700 Safeway Inc. stores across the country, including” Carrs, Dominick’s, Genuardi’s, Randalls, Tom Thumb, Vons and Pavilions.
|Home | About & Contact Us | Chef James Bio | Website Bibliography | www.foodreference.com/html/recipecontests.html | Food Links|
Please feel free to link to any pages of FoodReference.com from your website.