Making delicious baked goods can seem like a complicated task, even more so when you lack experience or a good teacher to guide the task. However, It’s not impossible.
new today invite you to meet 10 Simple Tips to Go From Beginner to Grilling Expert,Interpreted as “Crazy X Roast”to surprise your family, friends and yourself.
1. Choose firewood over charcoal
his first piece of advice Luciano Luchetti, better known as Lauchayes Use firewood instead of coal for grilling.
One of the main advantages of firewood is that the embers are practically the same as coal, but at a higher temperature and longer burn time.
Meat can even be smoked with wood over the maximum number of flames, which can intensify the flavor of the meat, Laucha notes.
Experts mentioned a fundamental issue when planning a bake, which has to do with knowing the raw material you’re going to use; where it comes from, how long it’s been in the fridge, how it affects its quality and what factors may have an impact.
2. Learn to calculate the amount of salt
There are as many ideas as there are grills in the world on how to salt your meat and how much to salt. Laucha recommends calculating based on the weight of the cut of meat you choose.
The amount of salt that must be added is 0.5% of the weight of the cut of meat.
Another common question is which salt is best for baking. Experts believe that fine salt may be fine for fine cuts because it doesn’t have much time to penetrate the meat, coarse salt is fine if the cut needs longer cooking time, but there is also brine, which can be substituted for salting, to hydrate cuts before grilling.
Luchetti mentions that among the ingredients that can be used to prepare a brine, besides water and salt, are bay leaves, garlic, and even a little rosemary.
3. Calculate the amount of meat
For those new to the grilling industry, calculating the amount of meat needed for a good grilled meal can be difficult, even stressful.
In his Locos x el Asado tutorial, Laucha points out that grills must know their diners and calculate half a kilogram of boneless meat for each person eating a good diet; about 300 grams for a person eating a normal or moderate diet; Meat people, such as children, about 250 grams of meat.
All of this, without taking into account offal and sausage.
4. How to find the embers
Starting with the fact that the iron on the grill has to be very hot to start the process of cooking the meat, Laucha Luchetti suggests that if using larger pieces of meat, longer cooking times are required (like a rack or vacuum, for example) A hole must be made in the center of the ember and the meat placed in that place.
This way, the direct heat of the embers is transferred to the meat. Even, on a higher level, He suggested taking a piece of firewood and placing it in the open space under the wound to smoke the meat.
At the end of the cooking process, three key aspects must be evaluated: Tenderness, juiciness and flavor of the meat.
5. “Pizza” slices
If it’s for improving, from beginner to grilling expert, the Locos X el Asado is recommended for reference Turn a traditional roast into a ‘pizza’.
“It’s a very simple thing, as soon as the meat is browned, you put a tomato sauce on top. Add the mozzarella cheese, and add other simple ingredients like paprika, oregano, whatever you need. This gives it Brings extra flavor”mentioned.
6. Surprise diners
There’s no need to think about putting on a show to surprise those sitting at the table, whether they’re family, friends, or strangers.
It is important to vary the common cuts of meat and the method of preparing them so that it is not always the same and surprise diners.
7. Don’t Forget About Meat Pairings
“Besides the question of meat, appetizer, main course, etc., side dishes have to be considered. It doesn’t always have to be a salad, although obviously that leads to better health.”Laucha thinks.
That’s why he recommends letting your culinary imagination run wild, offering the following ideas: Put the tomatoes in a pan with the olive oil and let it burn, then add the sliced garlic and finally season with salt, pepper, basil. Once it’s cooled, it’s a great option to bring to the table.
8. Reverse grain cut meat
A key factor in improving asador levels is knowing how to cut the meat, as meat will be more tender when cut against the grain as diners avoid cutting the fibers with their teeth.
“another way, If we cut in a way that favors the fiber, it gets stretched and the cut becomes harder and harder to bite. “, Laucha warned.
9. Let the meat rest
One final tip to remember when doing expert roasting is to let the meat rest. This means that when removing meat that has spent three to four hours on the grill, instead of cutting it right away, you wait 10 to 40 minutes to allow the internal juices to retain.
“If we cut it right after taking it off the grill, the juices left over from cooking will squirt out. For the rest, we will achieve the juices remaining in the meat”, Luchetti explained.
10. Don’t take all the meat out of it
Last but not least, experts from Locos X el Asado stress the importance of adapting the way meat is served.
“You shouldn’t try to put all the meat together so that people will be full immediately. It’s good to take out a little bit, change the cut, let diners try and taste different flavors”, suggestion.
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