All about grilling
Grilling as a cooking method is very popular worldwide, but very few people know how ancient this type of preparation really is. Historians believe that food was roasted over an open fire as early as 380,000 years ago.
Today we know of course that grilling is not only tasty, but also extremely low in fat and digestible.
Connoisseurs swear by the charcoal grill because of the unique flavors, but gas grill and kettle grill also offer certain advantages.
Electric table grills do not require a balcony or terrace and can be used in both winter and summer.
At the direct grilling the grilled food is placed directly above the heat source and roasted. Due to the extreme heat, which is between 200 and 300 degrees, the food cooks in the shortest possible time.
Indirect grilling takes place in the closed grill at temperatures between 120 and 220 degrees Celsius.
Gratin dishes from the oven
When gratinating or gratinating, pre-cooked dishes are given a wonderfully golden crust when the top heat is very high in the oven, microwave or grill.
If the surface consists of proteins and carbohydrates, tasty roasted aromas are created, while the surface of sugary dishes is caramelized by the radiant heat.
Meals that have a high salt content are usually coated with a mixture of cream, cheese and egg before gratinating.
Are suitable for gratinating flat vessels made of refractory glass, stone or metal.
Which foods are suitable for the grill?
All foods that can be fried briefly in the pan are suitable for the grill.
When grilling fish, we recommend buying an aluminum grill tray so that the sensitive fish skin does not stick to the grate.
The preparation of fish in palm or banana leaves is much more exotic. Here, too, the aromas remain in the leaf and the fish in one piece.
Of course, offal, poultry, seafood, fresh vegetables and fruit can also be cooked very tasty on the grill.
When grilling directly, the weight of the individual pieces of meat should not exceed 500 to 600 grams, as even cooking is then difficult to achieve.
Our recipe recommendations:
Which foods are suitable for gratinating?
If you want to add a special flavor note to your dishes, you can bake them to your heart’s content. Hard and semi-hard cheeses such as Gouda or Emmentaler are ideal for gratinating, but soft and cream cheeses also add an aromatic cheese cover.
If you want to impress your guests, you should choose unusual types of cheese such as goat or buffalo cheese when gratinating. No wishes remain unfulfilled when gratinating, as almost every ingredient goes well with cheese.
Fresh, pre-cooked vegetables are particularly popular because they really unfold their taste under the delicate cheese coating.
But fillet pieces and fish can also be wonderfully gratinated. The most famous dishes are Hawaiian Toast and not to forget the popular potato gratin.
But desserts such as crème brûlée and gratinated strawberries are also classics.
Our recipe recommendations: