The Bible for Your Grilling and Barbecue: 100 Magnificent recipes for mastering the art of grilling and so amaze friends and family
商品資訊
商品簡介
Barbecuing is done with the lid closed, over a low, usually indirect heat, often involving smoking as part of the cooking method. It is used for larger cuts and joints that benefit from long cooking times and can handle the flavor of smoke.
A. When cooking steaks, use high, direct heat. This means cook times between 9 and 12 minutes for a medium steak.
B. For burgers, use medium-to-high, direct heat. This means 8 to 10 minutes for a medium burger.
C. For pork, use, direct heat. This means a thick-cut pork chop will be done in about 12 minutes.
D. For chicken, use indirect heat. Sure, it's a longer cook time, but it ensures the chicken is cooked through, and keeps it from drying out. This means chicken breasts will be done in about 20-25 minutes.
E. If applying sauce, use medium heat and wait until the last 5 minutes of cooking. Sauce can have a lot of sugar, and sugar burns.
F. For sausage, use indirect heat. Because sausage has a higher fat content, this is important to ensure it does not burn/char while it cooks completely. This means sausage will be done in about 25 minutes.
G. For fish, use high, direct heat. This means a fillet of salmon will be done in about 10 minutes.
H. Don't puncture your meat. Trust the temperature and cooking times.
I. Don't push your meat down against the grates. This promotes flare-ups. Flare-ups are dangerous. They also lead to burning your food.
J. For veggies, coat in oil, turn frequently, and avoid too much charring.
您曾經瀏覽過的商品
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。