Ten Tips to Show off on the Grill this "18"

It was time to uncover and degrease the grill. Because at this time of the year the roasts become the undisputed protagonists of any meeting. And it is that without a grill, there are no National Holidays and it does not matter if your offer is for lovers of meat, fanatics of vegetables or seafood. The truth is that there are certain things that we can not ignore when it comes to making a good barbecue. That's why we contacted some experts to reveal their best secrets to turn the roasts of this "18" into your specialty and get applause among the guests.

THE KEYS FOR A GOOD ROAST

How to choose meats or seafood Walesa Wilson, nutritionist and academic at San Sebastian University , says that the perfect cuts for the grill in beef are "punts pica, alabaster, irrigable, homosexual, loin vet ado, roast butcher, lever and entrails. In pork is the pulp, ribs, barbecue grill, silver. And chicken is the whole trout " But attentive, Juan Pablo Vivaldi, chef at Terra Noble restaurants , Bella vista Grill , says that "when buying beef you have to make sure it is red and not burgundy. The color burdens generally indicates that the animal is older, and this is synonymous of hardness. In the same way, the fat should be white and not yellow . " And he adds that as far as fish and seafood are concerned, "they have to be fresh, soft smell is not strong and their meat has to be firm so they do not disarm when cooked on the grill".

With or without fat?

Juan Pablo recommends "choose a beef with good infiltration of fat between the muscular veins, 'marbling'. This can be seen by looking against the fiber: if you can see infiltrated fat imitating a marble, it is of higher quality since fat is always synonymous with flavor ".

What should you look for if you buy vacuum meats?

The restaurant chef Tierra Noble recommends preferring meats to vacuum, because that way we have the history of the product. "A vacuum has to have two dates: one of the slaughter of the animal and another of the desposte and packaging, so we can see the days of maturation of the meat." And he adds that the vacuum must be fixed in good condition, "not broken with excess liquid or oxygen. In this way it is demonstrated that the cold chain has not been lost, "he explains.

How to prepare the grill

"Before putting the meat on the grill, it must be clean, hot and lightly oiled so that it does not stick and we get good grilling," explains Valdivia. While Waleska Willson , adds that not only meat can be seasoned. "Put aromatic herbs or even salt on the coals, is a good way to give a unique flavor to your barbecue. A handful of rosemary and thyme can do wonders . "

What goes first and what to put next

The chef says that, "all portioned cuts that are cooked in less than 15 minutes should be put on the grill first, and then add the coarse salt to the raw part. This way we avoid the dehydration of the product ". With regard to the whole cuts that have a slower cooking, the expert advises to "put them on a high heat first, to seal all their faces. And then add the coarse salt, then cook at a lower heat. In this way we salt slower since we have a lot of cooking time.

What to do when the meat is ready

"When the beef is ready, you should put it on the board and, before cutting, wait about 10 seconds. This allows to lower the temperature and not lose the juice when cutting, " says the expert parrillero.

OPTIONS FOR A HEALTHY GRILL

Now not only meat lovers can enjoy a good barbecue. Because the market offers diverse products based on soy , such as meatballs, hamburgers, croquettes, Mr. Veggie sausages from PF Alimentos . Octavio Abarca, Head of Development of PF Alimentos says that, "on average, sausages, prietas, sausages, chorizos and choricillos take five minutes to roast perfectly and should be removed from the refrigerator once they are prepared so that they do not the cold chain breaks . " And he adds that, "the way to know that they are completely cooked, is when a small crack in the gut opens up." 

Roasted vegetables

Felipe Farías, Executive Chef of InterContinental Santiago and Restaurant Terranée , assures that, there are many vegetables that prepared on the grill are exquisite, do not lose their nutrients and are an ideal and different accompaniment for this 18. "An example is the potatoes with skin and wrapped in metallic paper, they get into the ashes of the coal until they are cooked and ready. On top of the grill you can add sweet potato and Italian squash, paprika and chives and at the end of the cooking add a little coarse salt that gives a crispy sensation and flavor ", explains Farías.

If you need more information see our electric grill guide 

Lean meats

Paulina Andrade , Nutriologist of the Avansalud Clinic , says that to celebrate the Independence Day in a healthier way, one should be able to consume healthier foods, a good nutritional contribution and that these qualities do not stop being tasty. "Lean meats are a great option, rich and healthy. Being made up of muscle fibers, they contain less fat and a greater proportion of proteins. It also has an excellent amount of zinc, in addition to calcium, iron, potassium, iodine, carbohydrates, sodium, phosphorus, magnesium and various vitamins. It does not contain sugar and has low amounts of cholesterol and saturated fats. " says Pauline.

Replace the salt

Paulina recommends, "replace the salt with condiments such as dill, pepper, cumin, clove oregano, cilantro or parsley among others. These give a great taste in addition to being healthy."

More Topic:

Four Keys to Make a Good Barbecue on Electric Grill 

The Tips for a Perfect Barbecue on Electric Grill

 

Nine Keys From an Expert to Cook the Best Roast

We reveal the secrets parrilleros renowned chef Francis Mallmann to take control of the grill this weekend.

When it comes to eager diners waiting to try a delicious barbecue, you can not fail.

This is why we share with you the best kept secrets of Francis Mallmann, the most famous roast chef in the world and the face of Tottus, so that you can take control of the grill and see this weekend.

How to make a good barbecue

1. The best fire is made with firewood or charcoal
 For a traditional barbecue, there are gas and electric grills, but firewood or coal is ideal. "And if it's going to be charcoal, it's preferable that it be hardwood, like a charcoal," says Mallmann.

2. The meat must be defrosted
The meat should never be frozen when you throw it on the grill, "you have to remove it even one night before the freezer," says the chef.

3. Choose the best cuts of meat
As for the best cuts for the grill, the ones selected by Francis Mallmann are: "the roast of strip, the entraña, the loin vetado (eye of beef), the tapabarriga that is delicious and the tip of palette".

4. The meat is grilled with its fat
Is it necessary to remove or leave the fat of the piece of meat? "I like to leave all the fat, because, although one sometimes takes much longer to cook with fat, the taste improves a lot," is Mallmann's response.

5. Salt is cast at the last minute
Another technique of the chef is to pour the salt at the last moment, on one side, specifically the one above. For him, no other dressing is necessary before serving on the plate.

6. Some cuts of meat can be chopped on the grill
Is whole meat grilled or chopped before? For the specialist, they are different techniques and depend a lot on the cut. For example, with a veined loin you can make churrascos or steaks two centimeters thick to make them faster, but you can also make the whole cut very slowly. Now, there are also pieces that are always made whole, like the tapabarriga and the entraña.

7. Large cut, low fire and small cut, strong fire
An important aspect is the temperature of the fire. This will depend on the size of the cut. "The bigger the cut and the longer it will be on the grid, the farther and the colder the cooking should be. Now, the smaller the cut, the meat you approach almost to touch the embers, "Mallmann clarifies.

8. Meat is cooked with pincers not with pinchos
Another fact to keep in mind is not to pierce the meat with skewers or with the knife to see if it is ready, since it "loses the juice". It is advisable to always cook with tongs.

9. Wine and good company can not be lacking
Finally, the author of the book "Los Siete Fuegos" recommends enjoying the barbecue with a good company and a good Chilean wine.

See More Post:

1. Four Keys to Make a Good Barbecue on Electric Grill
2. The Tips for a Perfect Barbecue on Electric Grill
3. Ten Tips to Show off on the Grill this "18"
    

 

 

 

The Tips for a Perfect Barbecue on Electric Grill

This Saturday many Chileans will accompany the World Cup match against Brazil with a barbecue. Whether with charcoal or on an electric grill , it is the most common way to enjoy a good game.

However, for environmental reasons and the contamination situation in several regions of the country, it is expected that most of the roasts will be on electric grills.

The electric grill, as a substitute this Saturday, requires a couple of tips so that the meat is at its best. Chef Carlo Von Mühlenbrock advises: "The pieces that we are going to put on an electric grill are going to be smaller pieces and hopefully individual pieces". The chef recommends the lever in this type of grill because it is a lean cut that takes less time to cook.

In addition, Von Mühlenbrock advises having at least two minutes the electric grill turned on before placing the meat. He says that a common mistake is to put the meat on the grill cold, which causes dehydration . In addition, it says that the juice of the meat that remains in the electric grill can serve to season in her the vegetables that will accompany the roast .

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Ten Tips to Show off on the Grill this "18"

Four Keys to Make a Good Barbecue on Electric Grill

Two experts share their recommendations to properly use an electric grill and show off with weekend roasts

By Francisca Quezada

We all agree that the best roasts are those made with wood or charcoal. However, not all of us are lucky to have the necessary space and infrastructure in our homes for this type of preparations. Luckily, for all those who live in an apartment or some very small space, there are electric grills. But how should we use these artifacts so that our preparations fit well? We talked with two experts in electric grills from Electrolyte Home Care & SAD Chile , so they could explain what we should take into account when making an electric grill.

How to make a barbecue on electric grill

Javier Can ales, Trade Marketing Trainer Electrolyte Home Care & SAD Chile and Carolina Solis, Product Line Manager of the same company, share some tips below. Take note!

Heat the grill to the fullest

Javier warns that the first thing to do is "heat the grill to the maximum before putting any type of meat, whether red or white." And Carolina adds that, "it is very important to heat the grill to the maximum, at least 10 to 15 minutes, depending on the cut the temperature varies. When we think of an electric grill, lean cuts are recommended and the time varies depending on the taste, usually not less than 40 minutes of cooking (...) If you put the meat with the grill cold you will not have a good result because it will start cooking while the grill starts to heat up and finally it will be overcooked, " warns Solís.

Choose cuts with little fat and avoid turning it many times

"Any type of cut can be made on an electric grill, from fillet to homosexual, however, we recommend lean meats both white and red (with little fat or less than 10%), and for those with ironing function we can even think about cooking vegetables or eggs, " says Can ales. While Carolina advises "do not turn the meat countless times, the meat will be more tasty if you only give it two turns for cooking, one on each side and that's it. Never use spikes or forks, always pincers to turn it, because when drilling it will lose liquids leaving it drier ". 

Consider the cooking time according to the size of the meat

Carolina Solis ensures that in this type of grills, "you can put a piece of 600 grams to 1 kilo and seal it on all sides, then apply salt once sealed, then serve it. If you are looking for speed, it is preferable to serve the meat in pieces of approximately 2 cm, so cooking is quicker and you should be watching the meat so that it does not dry out and stay at the chosen point. For sausages, like cigarillos, the ideal is that they are cooked with all their fat. "

Do not forget to clean it

Carolina explains that to properly wash an electric grill, it is necessary to "heat the grill and pour hot water over it, then wash normally with sponge and dishwashing liquid. A very useful advice after washing, is to soak a cloth in cooking oil and pass a film on the plate, so that it maintains its antiadeherente condition.
More Topic:

Ten Tips to Show off on the Grill this "18"