Overview

Do you want to try grilled foods? Direct grilling is the most commonly used way by chefs and backyard grillers around the world to add heat to food, and it makes up the majority of this book's recipes. The success of this method of cooking is due to the fact that most grilled foods are relatively small and do not require long cooking periods. Although the simplest method of grilling is direct grilling, learning to master this basic technique will prepare you to learn and master all the other techniques comfortably. Food is cooked by conduction during direct grilling, which is the method of heat transfer by direct contact of the food to the heat source. This happens and causes a searing effect at high temperatures. Turn the heat from low to high when using a gas grill and grill directly over the flame. Similarly, the food will boil directly over the hot coals using a charcoal grill. You are able to exploit the many taste advantages of the Maillard reaction with direct grilling, which gives its savory, smoky character to grilled food. In addition, direct grilling provides immediate gratification because of how easily foods are cooked, ensuring you can almost immediately enjoy the results! This book covers: Grilling Know-How Flame-Cooked Recipes Grilled Food Temps And much more!!! Buy it NOW

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9781803392325

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