GRILLING HINTS
The doneness of meat, whether rare, medium,
or well done, is affected to a large degree by
the thickness of the cut. Expert chefs say it is
impossible to have a rare doneness with a thin
cut of meat.
The cooking time is affected by the kind of
meat, the size and shape of the cut, the
temperature of the meat when cooking begins,
and the degree of doneness desired.
When defrosting meats it is recommended that
it be done overnight in the refrigerator as
opposed to a microwave. This in general yields
a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn
the meat, as a spatula will not puncture the
meat and let the juices run out.
To get the juiciest meats, add seasoning or salt
after the cooking is finished on each side and
turn the meat only once (juices are lost when
the meat is turned several times). Turn the
meat just after the juices begin to bubble to the
surface.
Trim any excess fat from the meat before
cooking. To prevent steaks or chops from
curling during cooking, slit the fat around the
edges at 2-inch intervals.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
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