Cooking on the grill, skewers and BBQ facilities is perhaps the most healthy methods of thermal processing of products. In the warmer months most people try to eat more fresh air and enjoy the aroma of meats on the grill. Each of the master and mistress have their own method and recipe cooking kebabs or grilled fish and many almost magical secrets of using spices in these dishes. Because well-chosen palette of tastes can save even the most hopelessly hard meat or overcooked fish and to give a new shade of normal vegetables and fruits, and in combination with smoked haze even for a long time and frequently used spices will play differently.
Many cooks say that the meat on the grill or barbecue doesn't need spices and seasonings. As it is meat or in some cases, fish, vegetable aroma, and already roasting on coals - this is the best seasoning. In part, these statements are not meaningless, it is only proper and moderate use of spices acceptable when cooking food on an open fire or coals. About little secrets of their use will tell that story.
The meat and spices to it
Meat on the grill, you can cook in different ways: whole pieces in foil, as kebab and burgers and kebabs, etc.
Sol
. Some cooks claim to salt meats on the grill before cooking is a sacrilege, because the meat gives your meat juice and frying becomes hard. Some even encourage you not to salt the barbecue, because wood ash, which somehow gets on the meat gives it a salty taste. Others to save time and to ensure that the meat you may be sure there is even a slightly mediarena prefer to salt immediately: first, meat juice, which will stand out, will mix with the marinade, and secondly, the salt acts as a kind of preservative, thereby prolonging the shelf life of the product. To salt or not to salt - a private matter. For meat dishes grilled is better to use coarse sea salt.
Peppers
. For meat dishes traditionally made use of different types of peppers: from spicy to sweet, millet and peas etc. Black pepper is added to the marinade or fresh meat is necessary, it gives a unique flavor, while it is not necessary to grind the peppercorns even better. White pepper is more delicate, it is better to use with young meat: lamb, suckling pig, veal, etc. Red hot Cayenne pepper and Chile give the meat is not only a fiery taste, but the unique bright color. And fresh green pepper gives the structure of the meat to the desired softness. Sweet red and green peppers is a godsend for those who are not granted too sharp: first, their neutral taste and is perfect for beef and spicy lamb, and secondly, sprinkled with paprika meat will get a beautiful fragrant crust. The smell of allspice combined with the smell of smoke will create an extraordinary bouquet.
Bay leaf. The use of Bay leaves can be used as a marinade, and direct dry marinating meat. Bay leaf is better to choose fresh and smooth, barbecue it is better to break. Best with a Bay leaf combine beef and pork.
Herbs. The meat is well suited Basil, tarragon, sage, thyme, oregano (marjoram), oregano, rosemary (especially goes well with lamb). They can be used both fresh and dried. However, they are not necessarily directly put on the meat, and can be put on the hot coals or a fire.
The spice blend. The sale comes a large number of spice blends for meat on the grill, but you can use cooked yourself. The meat is good hops suneli (kebab, curry, garam-masala and other Asian spice mix. They not only enrich the flavor of the meat, but give it a beautiful color.
Onions and garlic.
Traditionally in marinades for grilled meats add a lot of onions, firstly, the bow does not give the meat to dry out during cooking, secondly, if high fever, he takes the heat for yourself, third, saturates the meat flavor and moisture, fourth, can be used as a garnish for kebabs and other meats. Garlic for marinades used much less very well it is combined with Mature meat: lamb and beef.
Other spices. For meat dishes, you can add a little nutmeg, turmeric, saffron, cumin, ginger or cardamom, cumin, coriander. In fact, the use of certain spices - it's a matter of taste, if you want to give your barbecue exotic taste, you can use more exotic spices, if you are a proponent of moderation - it is better to do traditional.
Poultry and game
Poultry meat, as a rule, more delicate, and therefore the set of spices should be less saturated, at the same time the bird is most definitely needs seasoning. So with the game, which in itself has a specific taste and smell.
Sol. Salt poultry and poultry are recommended before frying and better with coarse salt. Use salt may in its sole discretion.
Peppers. To poultry and game, perfect black, red and white pepper, depending on the size of the piece for frying: ground or whole. You can also use allspice and, of course, sweet red paprika.
Herbs
. To the game are well suited tarragon, sage and thyme. The bird add Basil and oregano.
The spice blend. From spicy mixture to a bird best mix curry.
Onions and garlic. When cooking poultry and game on the grill you can use not so big amounts of onions, as in the preparation of the usual meat kebabs. But garlic, for example, goes well with the rich taste of venison and chicken.
Other spices. You can use them to your taste. For example, when marinating venison you can add a bit of Bay leaf and juniper berries.
Fish
Fish grills have become very popular in recent years because they are easy and delicious.
Sol. Some cooks recommend not to add salt to the fish before frying, because it will be precious moisture (this does not apply, of course, fat varieties or varieties with dense flesh), others insist on this: so, they say, she naturally marinated with spices and lemon juice.
Peppers. For fish it is possible to recommend the use of white pepper, it is more delicate, in combination with green, sweet paprika, which gives especially white fish beautiful bright color.
Spicy herbs. Fish are well combined dill, tarragon, Kupari, thyme, rosemary, lemon and cucumber grass. They can break and add to the marinade or directly put on the coals.
The spice blend. Perfectly combines fish with a mixture of curry and other Oriental mixtures.
Onions and garlic. When cooking fish kebab onion is everywhere, and when added to marinades for fish steaks he only enriches the flavor of the fish. Garlic is also used with fatty and dense fish to add flavor and Mediterranean notes.
Other spices. With fish, you can also use turmeric, saffron, sometimes, Bay leaf and coriander, etc.
Vegetables and fruits
Preparation of fruit and vegetables on the grill is always a feast of taste, as they may be not just a garnish for meat and fish dish, and a dish.
Salt and sugar. Vegetable skewers best pickle is ready. Fruit kebabs and baked on the coals fruit sprinkled with sugar before baking, so that it is melted and combined with fruit juice formed caramel.
Spices. Vegetable kebabs can season to taste good here and black pepper, paprika, cumin, coriander, Bay leaf, etc. To fruit kebabs suitable cinnamon, cloves, vanilla, star anise, etc.
Herbs. Grilled vegetables blended with dill, rosemary, sage, parsley, garlic, etc. Fruit blend perfectly with the mint and balm.
The spice blend
. The vegetables are suitable and curry and garam-masala, hops suneli, and bouquet Garni.
As a seasoning for vegetable and fruit kebabs can also use alcohol: rum, brandy and wine.
Source:
Cook Book
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