When Grilling Is Wrong

When cooking, fill pans with just enough water to cover food, use a lid and choose the right sized hob ring.

When the meats are done, let them cool in their liquid. If you have enough refrigerator space, you can place them and their pots in the fridge overnight. This will not only cool the meat, but also solidify the fat on top, making it easier to remove.

There is nothing worse than showing up to a barbeque expecting a nice juicy steak; only to receive some over cooked, dry, and hard as a rock piece of beef jerky the cook wants to pass off as a steak. Knowing how to how to properly grill a steak is an essential skill needed to be a good cook. Properly grilling a steak can separate the men from the boys and might even impress a lady or two. There are five steps to grilling the perfect steak, choosing the best meat for the job, letting the flavor of the beef be the hero, Temperature of the grill and steak, letting the meat rest, and last but no least digging in!

Encourage yourself to look for other ways to cook and roast your meat. Find new combinations of fruit and vegetables to put in your salads. Discover new things!

Make sure you refrigerate perishable foods within two hours. And don’t forget to always wash your hands with soap and water before handling food and after touching raw meat.

Examiner gives a run-down of the grill’s features, and they’re pretty impressive. For instance, once you’ve programmed your grill to cook meat a certain way, it will remember your preferences and replicate that the next time (unless you wish to change the settings, of course---they are easy to

Everyone has a favorite food and mine happens to be a one-inch thick, boneless Ribeye steak cooked medium, after being seasoned with Montreal Seasoning, and lastly paired with Peter Luger’s Steak Sauce. The Montreal seasoning is a combination of coarse spices black pepper, red pepper, salt and also included are garlic and paprika. In addition, the seasoning provides flavor and acts as a meat tenderizer. Next, the steak is put on a hot grill, a great sizzling soon is heard alerting to the wonderful aroma that will be wafting through the air. Very carefully, the steak is monitored and cooked for about ten minutes. The Ribeye is placed on a serving platter and allowed to rest. The seared grilled marks depicts a sight of readiness. The first effortless

2.) Go low and slow if you prefer well-done. For those who shy away from pink in the center of their cuts of meat, low and slow is a great option for getting the benefits of a grass-fed cut of meat, but still cooking it all the way through. Lowering the cooking temperature while

To tell how well the steak is, a meat thermometer will need to be used to check the temperature of the steak. The doneness of the steak goes from rare to well done. To tell how done the steak is, stick the meat thermometer into the meat, a steak that is rare will be at 130 degrees while a well done steak will get to 165 degrees before removing from the grill (“How to Grill”). One of the most important steps is letting the steak rest. If the steak is cut right after coming off the grill it will become dry because all the juices inside the steak will leak out. After the steak has rested for about five to ten minutes, the steak can be cut and combined with more seasoning if desired to add more

Meat, everyone loves meat. Well, except for vegetarians. I for one am a meat lover; if you asked me to choose between a healthy salad and an oily heart attack burger, I would go for the burger. I eat fast food once in a while, and I do like the burgers. At times, I would wonder where the meat comes from since it tastes different from burgers that come from actual restaurants. Many people other than me eat fast food daily and have become a habit for them. In addition, due to the rise in costumers, fast food industries opened many more restaurants, which led to a higher demand of meat. Due to this high demand for meat, meat industries are starting to use various ways to produce meat quickly. However, speeding up the processes can cause meat

6 stainless steel top-ported burners and also heat tents are long lasting and provide powerful cooking performance.

- Do not place used charcoal in a bin until you are sure it is has cooled completely.

necessary to cook beef patties solely for use in making chili, most of the meat for Wendy’s chili

Restaurants in particular, have to be very cautious to prevent their customers from being served contaminated food. Not properly handling meat or cross contaminating can cause food-borne illnesses or even death. A story reported in 2013 described an incident where 80 people became sick from improperly handled food (FoxNews, 2013). Their report demonstrates how easy it can be for people to get sick if food is not handled correctly. One of the most important parts to handling meat, is figuring out the safest way to thaw meat in order to prevent bacteria and disease from growing before cooking it. Although the bacteria is killed when heated above a certain temperature, it can still cause harm if not properly handled. This experiment will test the different possible methods of thawing meat to prevent disease and bacteria from spreading before

Cooking mistakes happen every day at my house. I am either chasing a wild toddler, feeding a hungry baby, or preoccupied with another activity to watch my food constantly. Cooking is in every aspect of life: meal time, family get togethers, parties, holidays, celebrations, etc. No matter how much you love or despise the activity, everyone cooks at some time during their life. Here are 4 common cooking blunders and the solutions to make the food edible. Burned Food Around our household, burned food is the most common mistake. I always get preoccupied with some other task, and the edges of our meal always get burned. The best way to solve this problem is to transfer any unburned food to a separate pan. Then, set the new pan in cold water to prevent the burned flavor and stop anymore cooking. Once the food cools, the only way to remove the burned flavor completely is to cover the food with a slightly damp towel for 3 minutes. Sticky Food Have you ever made rice or pasta and it all clumped together? The best way to solve this cooking problem is to run the food under hot water for about 30 seconds. Fried food also has the problem of sticking together. You do not want to run water over the fried food. Instead, set the pan in cold water and gently un-stick the pieces from each other with a flexible spatula. Food That is Too Salty I am a big fan of salt, so when I believe there is too much salt in a particular dish, we have problems. Soups are notorious for being too