Читать книгу Big Book of BBQ - Pippa Cuthbert - Страница 29

These are invaluable for year-round indoor grilling and many makes also transfer happily to the barbecue grill rack and oven. Their versatility makes them an essential item in any kitchen. The best griddle pans are made of cast iron. If cooking indoors, they are much easier to handle over gas elements, which makes for greater control over temperature. Never oil your griddle pan while hot but instead lightly oil the food if necessary. Get the extractor fans going and heat your dry pan to very hot before you add the food. To test if the pan is hot enough, splash over a little water; it should evaporate immediately. Sear the food quickly then reduce the heat to the desired cooking temperature (see “Getting the temperature right”, page 18). Try not to over-crowd your pan or the heat will dramatically decrease.