Wednesday 15 August 2018

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

 

No comments:

Post a Comment