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How to cook outdoors

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Outdoor kitchen, even though it is typically summer, it is not excluded in other seasons, such as spring or autumn and until some mild winter day, always in shelter, in some patio, shed or terrace, and in excursions and picnics, both In family as with friends. It is a nice and fun way of cooking. Very to the taste of men, who can help. With good humor and cordiality, it can be the most pleasant of hobbies. An outdoor meal, with the barbecue, the grill, the fresh salad, it has its attractions based on the informality of some diners that are, all at the same time cooks.

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Leaving aside the facilities built of brick, we will limit ourselves to the popular iron barbecue, grill placed on an easel-shaped container and that is acquired in the establishments specializing in hardware items. Like the utensil, the food thus cooked They are called barbecue. Long tongs are also used to handle and spin food.

2

Must be used charcoal or firewood, which should be very dry.It will light up by putting a newspaper sheet in the form of a ball or with a special pill of those of lighting fire. Fire is lit, ensuring that the flames are not too high, and the charcoal or firewood is allowed to burn until they are turned into coals rather passed, on whose surface a whitish layer is formed. All these embers must occupy the total surface of the grill, since in this way the cooking will be regular.

3

Are preferable barbecues with movable fence and adjustable since in this way the distance of the food can be regulated, as the cooking process is convenient. In the event that the food is divided into very small pieces, a kind of metal mesh or net should be used, otherwise they would fall on the fire.It should be noted that if during cooking the food needs more fat, it must be added by means of a brush or oil.

4

Food should never be salted before or during cooking, but once removed from the fire. The delicacies cooked in this way are very tasty.The meats previously macerated in a marinade of oil, wine or vinegar, pepper and aromatic herbs, acquire a delicious flavor, the same goes for fish, which must be well impregnated with oil, at the same time that it is advisable to spread some fennel or rosemary on the coals, since in this way they taste "Provencal".

5

Birds, chickens, pigeons, etc., top to bottom and previously crushed on the cutting board, are perfectly grilled. They will be covered with a marinade based on tarragon, garlic, pepper, oil, vinegar and salt. They have an hour in the marinade, after which, once drained and with the grill well greased they are roasted.

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