Nutrition experts recommend grilling as the he althiest method of cooking meat. Because, unlike pan-fried, stewed or baked dishes, grilled dishes contain much less fat.Grilling has now become a mature culinary art, which is governed by certain rules. Food should be fried in pure coal smoke. Place the meat on the grate only when a white coating appears on the surface of the coal or briquette. We do not grill over an open fire. It is not good if the melted fat drips directly onto the hot hearth, because then harmful peroxides are released, which accumulate in grilled pork neck, sausages and vegetables.That's why it's a good idea to spread the meat on aluminum trays.
The quality of the marinade fat is also important, as in traditional cooking olive oil is the he althiest. The same meats are suitable for the grill as for the pan. The best pieces are overgrown with fat, which melts slowly, giving the meat the desired juiciness. When arranging the meat, do not stick a fork in it, so as not to lose valuable juices.
There are three basic types of furnaces to choose from: traditional (fired with charcoal or briquette), electric and gas. The most popular are coal. The so-called focal grills, in the form of a high tripod, on which a round grate is hung on a chain. Each grill must be burned out before the first use (the hot coals should smolder for at least 30 minutes). Most charcoal models are made of sheet steel. Cast iron models are better than them, as they distribute heat more effectively.
The main difference between charcoal and briquette is their different energy value.Coal is a bit cheaper but burns faster, the briquette is a bit more expensive, but it keeps burning longer and allows you to get a higher temperature, which is important especially when frying large portions of meat. Coal ignites faster. Food can be placed on the grill when the coal or briquettes are covered with a layer of white ash. To speed up the ignition, we can use a bellows or a special blower. When the heat is extinguished, we spread the ash on flower beds or beds, because it is a valuable potassium fertilizer.
Gas grills heat up quickly, after only a dozen or so minutes, and allow you to prepare he althy snacks without excess fat. When frying on a gas grill, no ash is produced, so the appliance is easy to keep clean. The grilling temperature can be precisely regulated. The gas cylinder lasts a long time, if necessary, we can replace it, e.g. at a gas station.
