Do you sear your steak to keep in its natural juices? Or do you occasionally keep a spatula with a bowl of your secret marinade mixture? Is it right to simply spray water when the charcoal flares up? You do all these when you grill, because you believe they will help keep your meat tender and more flavorful. You also have ways to keep your meat from getting burnt and dry.
But did you know that some of the grilling practices that you use may have do more harm than good to everyone’s favorite dish? In fact, these may be some of the practices that keep you from getting that barbeque perfectly cooked. Before you lose all faith in becoming the grilling expert that you wish to be, here are some of the top grilling myths that should definitely be debunked.
Meat searing is the key to a juicy barbeque dish.
At a glance, that process looks reasonable. Getting the grill hot and putting the meat in will truly get it cooked from the outside and juicy and delicious from the inside. While the surface of tour rib eye steak is cooked, the inside remains to be juicy, precisely because the heat does not cook it fast.This is right. Wrong. The moisture in the meat is locked in individual cells and when these cells are heated, they contract and in the process, they get drained and dried. Searing does not keep your meat juicy. In truth, it may be one of the processes that cause your meat to dry up, fast.
Marinade hours before cooking to let it seep into the meat.
This is one of the many top grilling myths. If you know anyone who has been professionally trained to cook will tell you that there is no truth to this cooking practice at all. Marinades do very little to how your grilled dish will come out. Some think that marinades sink deep into the meat while tenderizing it in the process. In practice, meat is marinated not to fundamentally change its flavour, but to instead keep it from getting burnt as it is exposed to the grilling heat. While marinades might not do the miracle of making your dish taste good, it could help prevent it from being fat and dry.
A spray bottle is your key to dealing with flare-ups professionally.
You have flare-ups because your griller is already filled up with grease from your meat. Spraying water to your grease fire will not keep it down; rather, it will only help spread the fire. While it may seem as if it has put off fire, after a few minutes, you’d realize that it’ll come back again with an even bigger fire. The best way to reduce flare-ups is to keep from grilling fat. However, if that is not possible, the next best option is to move the food out and wait until the flair subsides.
Flipping the meat several times will make it hard to eat.
It is important to always be gentle in handling the things that you cook and that include meat; however, believing that flipping the meat while you grill makes it hard is simply out of this world. Nobody should believe in this. Flipping, in fact, helps the meat from getting overcooked on one side and raw on the other. When you nicely and slowly flip the meat, you can only achieve even cooking and that’s exactly what every barbeque lover loves to dig on.
Salting meat before it is grilled can keep it from drying up.
Salting used to be a popular method for preserving pork meat. Before refrigeration, people used salt; however, you will agree to the idea that salted pork meat could be at its driest. Although salt can be used for preservation, it is now added to meat to add more taste and texture when cooked. Salt may be drying meat in the process, but it takes more than just salt to make your grilled dishes dry. Salt away and deal with the dryness later.
So here’s out top grilling myths! There is a lot about the barbecue that people love and there would even be a handful of reasons why they would love it even more, when these myths are debunked. After all, grilled meat dishes are meant to be enjoyed by the taste and the heart.
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