Which lettuces can I grill and how do I do it?
Which lettuces can I grill and how do I do it?
Got the grill going and some extra lettuce lying around? Romaine, Boston lettuce, escarole, radicchio and endive are all great lettuces to grill.
Grilling lettuces is easy and fast. Cut a head of washed lettuce vertically in half or quarters so that the leaves are still connected at the base. Drizzle with a little olive oil and salt and pepper. Grill for about 45 seconds a side, until the outer leaves are brown and crisp. If you have loose leaves, you might also try wrapping them in a scallion.
Serve grilled lettuces with dipping sauces. Or try a salad of grilled lettuces: chop the grilled greens into bite-size pieces and spread on a platter topped with cherry tomatoes, blue cheese, scallions and vinaigrette.
Recipe: Grilled Endive (Cookthink)
Recipe: Sesame Vinaigrette (Cookthink)
Recipe: Soy-Maple Vinaigrette (Cookthink)
Recipe: Curry-Yogurt Dipping Sauce (Cookthink)
Why do I need to soak wooden skewers?
Why do I need to soak wooden skewers?
So that they don't burn.
When making kebabs or satays, you need to soak wooden skewers in warm water for at least 20 minutes to keep them from igniting right there on the grill. Metal skewers don't need to be soaked, of course, but they do get (and stay) very hot.
We prefer to use bamboo skewers because they're inexpensive, they hold up well and are easy to handle right off the grill. Bamboo skewers can go straight into the garbage can or right into the fire.
What does "shrimp on the barbie" mean?
What does "shrimp on the barbie" mean?
It's Australian slang for grilling shrimp on a barbecue.
The phrase took on greater pop cultural significance thanks to Paul Hogan’s mid-1980s TV spots to promote Australian tourism in the U.S.
While Australians commonly refer to any shrimplike shellfish as a prawn, Hogan used the more American-friendly term “shrimp” to utter his immortal catchphrase, "I'll slip an extra shrimp on the barbie for you," referring to the Australian fondness for grilling seafood outdoors.
The silly phrase has since become a pop cultural cliché and screenwriting fodder, appearing in a half dozen movies including the 1994 "Dumb & Dumber," where Jim Carrey blurts it out trying to score with an Australian woman. "The Shrimp on the Barbie" is also the name of a 1990 film starring Cheech Marin.
What's the point of resting meat before cutting it?
What's the point of resting meat before cutting it?
Letting cooked meat rest before you cut into it can be patience-trying for the hungry carnivore. But it's worth it for a number of reasons.
High heat makes muscle proteins in the meat contract, pushing juices toward the center. If you allow your meat to relax -- anywhere from 5 minutes for a steak to around 40 for a turkey -- liquid that has been pushed out of tightened meat cells is able to circulate and be reabsorbed, making the meat more tender. This also means the juice will stay in the meat, not run all over your cutting board or plate. It also helps even out the temperature of the meat.
Remove your cooked meat and place it on a wooden cutting board (or, as some chefs insist, on a wire rack above a plate to capture juices, which allows air to circulate on its underside, preventing it from becoming soggy). You can also loosely tent the meat with foil; again, be careful not to wrap it too tightly, lest you lock in the moisture and lose your crisp crust.
Note: The internal temperature of meat rises while it rests, due to the residual heat from the oven. So invest in a digital, instant-read meat thermometer and get in the habit of pulling your meat out before it's done to your liking.
Recipe: Roast Leg Of Lamb With Garlic And Rosemary (Cookthink)
Reference: Does searing meat really seal in moisture? (Cookthink)
Reference: Do I need a digital, instant-read meat thermometer? (Cookthink)
Charcoal is made by burning wood and other combustible materials in an oxygen-starved environment. The process yields a product that creates less smoke, puts off more heat in relation to its volume, and burns at a steadier temperature than regular wood.
Charcoal comes in two basic forms, lump and briquette. Lump, or hardwood charcoal is made from lumber scraps and other pieces of hardwood. It burns hotter, cleaner and more quickly than briquettes.
Briquettes are made from charcoal dust that's been bound with starch and often additives like fuel to help it light more easily -- good for convenience but not so good for flavor.
Reference: What does it mean to grill? (Cookthink)
Reference: Why do I need to soak wooden skewers? (Cookthink)
Cooking lobster is quite easy, but eating it (especially for the first time) can be another matter. This video by Handmade TV provides directions for a successful lobster-eating experience.
How to make rosemary garlic potato pockets
How to make rosemary garlic potato pockets
These rosemary garlic potato pockets smell and taste amazing. They can be made in a jiffy and require virtually no clean-up time. This video by Handmade TV shows how easy they are to make.
How to make grilled nectarines with raspberry sauce
How to make grilled nectarines with raspberry sauce
These grilled nectarines with raspberry sauce make a refreshing summertime dessert, especially when served with a few scoops of vanilla ice cream. This short instructional video by Handmade TV shows how easy they are to make.
How to make a grilled banana split
How to make a grilled banana split
Try this twist on a classic summertime dessert after watching this short video by Handmade TV.
How to make spiced lamb kebabs
How to make spiced lamb kebabs
Try something different at your next summertime barbecue by serving these spicy lamb kebabs with tzaziki sauce and pita bread. Just watch this video by Handmade TV to learn how to make them.
