FoodReference.com (since 1999)
Food Articles, News & Features Section
Home | Food Articles | Food Trivia | Today In Food History | Recipes | Cooking Tips | Videos
Food Quotes | Who's Who | Food Trivia Quizzes | Crosswords | Food Poems | Food Posters
Cookbooks | Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
Charcoal vs. gas
Grilling purists love cooking over charcoal. It takes some work to set up and heat the briquets (and you have to deal with the used ones at the end), but charcoal gives meats and vegetables a rich, smoky taste. Though gas grills don’t contribute as much flavor, they light with the press of a button and require only brief preheating, so you can start cooking in a matter of minutes—a definite bonus when you have a crowd that’s ready to eat.
Direct heat cooking vs. Indirect heat cooking
• Direct heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle.
• Indirect heat cooking is best for large cuts of meat and roasts, because you don’t want to burn the outside and dry out the meat before the center is cooked.
Maintaining a constant temperature
Keep these tools on hand, for safe and easy grilling and clean-up:
These tips are included in the Great Grilling “How-to” Guide, available beginning June 14, 2006, at the nearly 1,700 Safeway Inc. stores across the country, including” Carrs, Dominick’s, Genuardi’s, Randalls, Tom Thumb, Vons and Pavilions.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: email@example.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.