What can be cooked in a grill pan recipes. How to properly grill chicken in a pan. Grilled beef with vegetables and pepper sauce.

This will ensure even penetration. Use pliers, not a fork, avoid squeezing the surface of the piece of meat, leave the juices inside. This last step should not take more than 30 seconds. This allows the juices to be re-in place and won't quickly leak out of the meat once you've cut it. At the same time, the meat is cooked for a while, resting, and so six minutes of heat, together with the rest time, leads to a medium steak.

It's quite a long story, as almost all stories are about chefs, concepts, culinary schools and the ideas that collide, although they are not all so different. Roughly speaking, medium rarity means that the center of the meat cut has reached 60 degrees Celsius, with a change of 2-4 degrees above this temperature, that its color changes from pink to brown, from the center outward, that is, no Lost their juices that make its delicious and tender. You have a mature incision, 2 centimeters thick. How do you do occasionally rarely?

It is important that the center of the cut has a temperature as close as possible to its surface temperature, otherwise the heat stroke will harden, or worse, cook it enough in the middle, you will have to burn its surface. Feel free to press the meat so that the spices adhere properly to its surface.

Sprinkle some oil on them and place the meat inside. By doing so, you will ensure that it is evenly saturated. Use tongs without a fork so as not to pierce the cut surface of the meat; Keep juices inside. This way the juices will settle down and not come out instantly when you cut it off. Also, the meat continues to cook a bit while resting, and this time six minutes on the fire and rest time will result in a medium steak.

When cooking boiled meat, use trusted salt. Meat can be compared to mashed potatoes in the sense that you need to sprinkle with salt to get great taste. A cast iron fryer is the perfect choice for a pork grill, and that's because cast iron retains heat even better and distributes it evenly over the entire surface of the pan for optimal cooking. Meat cooked in a well lit cast iron pan has the advantage of giving the preparation a perfect crust which gives it delicious taste, the so-called "caramelization" that chefs talk about, emphasizes Michael White.

On the other hand, Chef Grant Achatz says he grills meat in the summer and only uses cast iron pans in the winter. “For a steak to get flavored, for an outdoor barbecue, use wood, not charcoal”, advises Achatz.

The surface on which you put the meat in the roast must be extremely hot. White smoke should also appear when you put a small amount of oil in a saucepan. Don't try this method with a Teflon pan. Not only will you destroy the pan, but the non-sticky layer will produce different chemicals, Achatz says. The less pleasant part of this method is, of course, the amount of smoke given off by such hot pot th. However, a compromise that deserves to be made agrees with the bosses.

Hot pancakes are also recommended for cooking poultry, any type of red meat, but also for many seafood or vegetables. Last but not least, meats and vegetables cooked in a very hot pot are ready in a shorter amount of time than those traditionally cooked, plus they are also tastier. The advantage is that a delicious crust is made on the surface and the juices are stored inside.

Whenever we turn a steak. Chef Mark Forgione says he doesn't enjoy eating a great culinary expert when he's invited to dinner by his friends and given all sorts of advice, but he admits he can't see a man making a roast unwrap things a dozen times. From a minute up to a minute.

We should not touch our roast than 3-4 times during the entire cooking time. It doesn't matter if we do it in a pan or on the grill. The meat contains a lot of juices that you want to keep in the meat for the perfect taste. When you know the roast is done.

It's no shame to use a meat thermometer to see if it's time to take a steak out of the fire. But we must remember that each type of meat has a different muscle fiber, so these little tricks are not always safe, he warns. Reference temperatures for different types meat.

One, universal pans are not enough in the kitchen of a modern housekeeper. Kitchen cabinets hide different pizzerias of their size and quality, each of which we use according to the purpose, so that we can produce food faster and tastier. Moreover, the characteristics of pans depend not only on the taste of the dish, but also on the aesthetic appearance, nutritional properties and body benefits.

This is one of the most noticeable criteria for choosing a frying pan, and the exact size in centimeters is clearly marked on the frying pan - this will make it easier to choose the right frying pan. How big a crusher you need depends on how many people have promised to help them cook. The size of the cooktop must also be taken into account: with a large pan on a small cooktop, food is easily screwed up in the middle or on the sides, while leaving it raw elsewhere. Of course, every kitchen has several greenhouses, but you need to assess the situation if you use several of them at the same time - in such cases it is useful to have both a small and a large pan.

For example, in a small saucepan it is very convenient to separate onions, make sauces, stuffing, etc. Round pans are more versatile. Pans are used on high and even edges in two ways: first cooked and then fried. Pans with a height of 4-6 centimeters can be used quite universally, they are suitable for frying meat, vegetables and fish. Low-frame pans are used for making pancakes - it is convenient to remove the pancake and turn it over. Oval shaped pans are used for frying fish.

Fried pans are square or round, with uneven, grooved bottoms that lift up the distinctive juices, allowing the meat to dry out. This makes baking meat safer and tastier. Fat in these pans is almost not used. One of the most interesting is the Chinese wok pan. These are pot-shaped pans, ideal for open fire stoves in the far east. At the point of sale, you can easily find some modified figures with a small flat bottom, pots with copt.

Since the temperature of the bottom and walls varies, it is necessary to mix the same cooking food. In this case, the meat is not minced, it continues to be produced at high temperatures, rice is obtained at a lower temperature. Scaffolding in a pot gets better than regular pots in the same way. The pan can be equipped with a complex or removable handle. The grill with a removable or heat-resistant handle is convenient for use in the oven.

Grill selection at the stove

The gas stove is suitable for almost all types of pans, including light, thin kitchen pans. The electric stove is suitable for all types of pots, but the thickness of the bottom must be thicker, as the temperature of electric hobs is higher than that of gas. The bottom of the pan, used for electric stove must be absolutely flat. A fryer used for glass ceramics must have a bottom of at least 3 mm, since the heating temperature in this case is even higher than an electric stove.

The induction hob must be made of metal with magnetic properties - cast iron, stainless steel, steel. These pans need to be thicker. A number of key indicators determine the quality of cooking: the heating temperature of the pans, the heat retention, the even distribution of heat, and the slipperiness of the surface on which the grilling of the pan depends on the surface of the pan.

Thermal pots are almost directly dependent on the base material and its content, which almost always results in an increase in the weight of a quality pizza. Some materials do not provide sufficient slip resistance, so they use protective surfaces and performance-enhancing pads.

Kettles, stainless steel, steel, aluminum are used for the base of the grate. Teflon, ceramics, stone, titanium, titanium ceramics are used for coating. They poured aluminum tea cups fairly quickly because they were lighter and baked less food in them. However, there used to be well-known manufacturers who produced high quality cast iron pans with smooth surfaces and prevented food from burning. In addition, cast iron pans had the main advantage of a frying pan - good heat storage.

Teapots are currently enjoying a renaissance, typically with technology that allows them to achieve the perfect slippery surface. Such pans are heavier, hotter than other pans, which is very good when frying meat and other long baked goods.

Ketamine is guaranteed to produce healthy food because ketamine does not release harmful substances to humans. Ket isn't afraid to use things harshly. The period of use is practically eternal, although ketones are fragmented and can be destroyed by falling or hot firing with cold water.

A new cast iron stove should be prepared by cleaning it from factory grease, lubricating with oil and heating in a fire or heating in an oven for 1 hour at 180°, cool and remove with an oil cloth. This can be repeated several times. The oil closes the porous structure of the iron, thereby temporarily creating a non-combustible surface. Therefore, too many fats are used in baking, and they heat up well at first, filling the pores.

After use, cast iron should not be washed with strong alkaline detergents. It is washed off if it is intended to be used in a non-aggressive manner, how much it is heated and removed with a rag anointed with oil. This will prevent the kettle from being rinsed out.

Don't eat food in the ketchup pan. The best features include a titanium surface coated teapot. Titanium is also a neutral and heat and scratch resistant material that provides a more slippery surface for the kettle. Protective thix ketchup must not be used on induction hobs.