Читать книгу Big Book of BBQ - Pippa Cuthbert - Страница 31

In all of our recipes we have used consistent terminology in order to help you get the cooking times right. Depending on whether you are cooking over a gas barbecue, a charcoal barbecue or on an indoor griddle pan, the basic principles are the same. You will need to use your own initiative sometimes as every piece of equipment varies. If your barbecue has a moveable rack it is much easier and quicker to adjust the temperature. Likewise, if you are cooking indoors over gas elements rather than electric elements the temperature can be more quickly adjusted. Light or heat your cooking apparatus according to the manufacturer’s directions then adjust it to the right temperature.

Hold your hand over the grill bar, hot plate or griddle pan to test the temperature:

Low – you should be able to keep your hand there indefinitely but still feel warmth. This temperature is useful for holding cooked meat when you are not ready to serve.

Medium – you should be able to hold your hand there for 6–7 seconds. This temperature “cooks” the meat and is generally used for larger cuts and longer cooking recipes.

Medium-hot – you should be able to hold your hand there for 3–4 seconds. This temperature will “sizzle” the food.

Hot – you should be able to hold your hand there for 1 second only. This temperature is useful for food wrapped in banana leaves or foil.

Very hot – this is useful for searing meats such as steak and tuna when a rare centre is desired and very quick cooking applies. Don’t hold your hand over at this temperature, it’s far too hot.