Cooking Methods Part 1

Cooking Methods Part 1 of 3
(continued)

Cooking School

Bookmark Us!

< Back to Cooking Methods Part 1

Cooking Methods Part 2 >

GRILLING

Grilling is an incredibly rapid and simple method of cooking, which is also healthy. The food is cooked using

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

radiant heat. This makes certain that the outside of the food is well cooked and browned whilst the inside stays moist. The grill needs to be preheated and the food brushed with oil to give some protection from the severe heat. Barbecuing is the outdoor equivalent of grilling and is suitable for all the foods listed below - though it produces a smokier flavor. Use good quality, tender foods like – steak, chops, chicken, sausages and whole fish like trout and fish cutlets and fillets like salmon and cod. Vegetables such as peppers, aubergines, tomatoes, mushrooms and onions are also suitable for grilling.

GRIDDLING

A griddle used to refer to a flat metal plate, which was used to cook cakes and drop scones on top of the stove. Today the tem to griddle' refers to a ridged griddle pan similar to a frying pan - it has a ridged surface, which patterns the food with appetizing brown stripes. It has recently become popular due to its use by many television chefs. It is a healthy way of cooking due to only a light brushing of oil being required. Griddling is suitable for chicken, steaks, salmon fillets, squid and shellfish, and for vegetables such as aubergines, courgettes, peppers and onions.

For an even simpler method of cooking, take a look at crock pot recipes.

Article Source: EzineArticles.com

< Back to Cooking School

All brand names mentioned are the properties of their respective companies.

Cooking Methods Part 1 of 3(continued)

Cooking School

Cooking Methods Part 1 of 3
(continued)