Advertisement
DEEP-FRYING
TECHNIQUES
A wide v_rie#f _ foods can be deep-fried _tdoors
on
your gdJl_, from po_toes, _ seafood and _ieken,
Deep=frying uses a large _ion
of oil preferably
saturate.
The ou_oor location is _eal for deep_
fryir_ as smoke, grease and srne!_areach for
sky
_ the ceiling of your ki_hen°
Prepa_ng to Deep-fry
Deep-fry on your grill us|rig a cook_
pan _ wok_
over direct heat wi_ _o g_it_ iid ta_,
Fil_the cooking pan no more than haft _]l of vegetable
or corn oil Sta_ with 1_ heel then raise _e heat
gradually. Check the temperature of the oILcarefully
w_h a _y_ng thermometer or _es_with a cu_ of l_ead.
_e
cube of bread shoutd bro_
in about _ s_ds
for most c_Jng
needs. A |ampere.re
between 350
and 400 degrees _ optimal for preparing the ma}ority
of deep-fred
foods;
ROTISSERIE
TECHN|QUE$
Ro_sserie cooking produces foods that a_e moist,
f_avo_l and attrac_ve. _3though _e rot_r_
ismost
c_monly
used for cooking moat or pou_,
nearly
anything _
be u_
if prepared _opedy.
I_ ro_aserie _king,
_ar_ing the fo_
is of utmos_
_po_nee.
The rotisserie must turn evemJyor the
stopping a_ s_tt_ng act,ion WIN_use
the food to cook
_nev_iy
_d
possibly b_m _e _aviet
aide.
The easiest foods _ ba_ce
_e _se
of uniform
shape and texture, To _est ifthe food is balanced
corr_y
_
secured, p!_
the _ds
of the re|is-
le
spit _osely in the palms of your hands, if there is
no tendency tore/J, give _e spit a quarter turn. if i_ is
sti|ta_b_e, give it a final quarter turn.,it should r_
wi_out _rni_
in o_h _ _ese pos_-,n,s. It can then
att_e_
to your gdll,
Feo_s being d_4ded
taste better _en
coated with
either ba_r or breaecrurnbs to add flavor and prevent
moisture from escaping.
SIo_'_ylower foods into the hot o_!_sing a wire s_p
or stainless stee_ tongs. Add only a small quantity of
foo_ to the oil. allow it to cook. then repeat w_
another small quantity. This ensures the o_ldoesn't
drop tn temperature.Once
_e food is cooked, remove
it carefully a_d drain onto a paper _oweL Turn the heat
off as s43enas you have _nished deep-frying and
al_,' the pan to cool. When _o o_ is cooL r_ove
al!
remnants of fr_
foods by straining it through a {_e
me_ sieve. Once the o_|is quite c_.
store it _na
clean be|fie for future use.
COOKING ON TH_ WARMING RAC_
Vege_:ab/esare gane_ly
easy to cook on the grill.
The wa_ing
rack makes it _nvenient
_use
you
can still _se the main cook_g area while the veg-
etables are s_spanded from above.
Precook ha_ re.tables
by briefly boiling or
micrewaving them before cooki_g on the gr_tLWra_
vegetab/]es in a double th_kness of fo_i to protect them
_le
cooking on the grin Then, remove the foil tf
desired, 10-15 minute_ before the end of cooking,
brush v_tables
with butter or oil and finish cooking,
The warming
rack can be gsed fo_ purposes
other
than just the obvious.
Co,sider
using it for warming
French bread,
gad_ bread, croissants
or even
A sma_! whole fish wrapped in foil a_socooks we_]in
the warming rack. Parcels of seafoo_ such as scal-
lops, pra_s
and sliced fish fille'_ prepared m a sauce
and po_
into smut foil w_aps cooks well th_ way.
to, o ,
When preparing pou_ry, truss _e birds tightty so that
wings and drums_
are cl_e
to _e _y
of the bi_do
The cavib/_ the b_rd rn_ be stuff_ prk_ 'to th_ ff
you wish, Pu_lthe neck skin d_
and,, es_r_l a smati
skewer, fix it to the back _ the b_d, Push the rotis-
ser_ sp_tthrough lengthw/_se, catching the bird in the
fork of the w_hb_e,
Center the b_rd and |ighten with
• _eho|d_g f_s,
Test the balance as de.scdb_
above.
A fettled
piece of rnest reqeires the rotisserie skewe¢ to
be inserf_d through the center of _e length of rneati
then secured and baJanced.
For meats _at oon_in _n_,
it is b_
to secure the
rotisserie skewer d_a_nat_y through _
meaty seco
lions, if protrudi_ _es
or wi¢_ brown too quickJy,
co_er wi_ pieces of foil.
Tips for Rotisserie Cooking
When ro_sserie _king,
the rnaj_
of heat will coma
from an i_l_'ec_ source, ino_er w_s,
the burners
ea_ end of the art/| are Ii_and the food is placed
centrally on _e rotisserie, with no d_'_ he_ source
und_neath.
'To catch any drips from the rotisserie
food it will _ nece_ry
to rem_e
_e cooking grids
and then p{ace 8 drip pan direc_y #haler the food.
These drippings c_
be used to make gra_es _nd
o_er sauces to accompany the cooked me_.
Place
the tk_ d_
over the food _en
_
s_A |o cook
• he cooking t_mes on a rotisserie WIN_ approximately
the same as for o_#e_cooking
Advertisement
