Secrets to cooking on the grill

Cooking on the grill is as delicious as it is healthy. Plus, it's a relatively simple technique that anyone can master, even the most inexperienced cooks.

But if it's so easy, why does our meat sometimes end up tough, our fish break, and our vegetables stay raw at home?

The answer is simple: even the simplest things have their little ones. tricksBut don't worry, because they are very easy to apply.

For master this technique, you just need fresh ingredients, he suitable utensil, follow a few good advice…and get a little practice.

1. Choose the right kitchen utensil

Although you can cook on the grill with a frying pan, it is best to use one kitchen griddleAlthough the taste will be similar, the large surface and the shape of the grill will allow you to cook dishes larger (like a steak) or several at once.
One of the most common dilemmas is whether to use an iron smooth or ridged.

• The grooved plate It leaves barbecue-style marks, generates less smoke and prevents juices from cooking food.
• The smooth iron, on the other hand, is more versatile and easy to cleanIf you're only going to have one, it's the most practical option.

As for the material, opt for cast aluminum either cast ironThe first one is more light, manageable and with good non-stick, perfect for everyday use. If you'd like to know more about the differences between smooth and grooved irons, check out our article on Grill or rotisserie? Which stovetop should I choose?

2. Use fresh, quality ingredients

The iron enhances the natural flavor of the ingredients and it's a very healthy technique that requires virtually no oil. Therefore, the fresher and better the ingredients you use, You will need to season them less and they will release less water when cooked.This will prevent your food from being overcooked instead of roasted.
The result achieved when cooking on the grill is very similar to that of the barbecue, but the food does not come into contact with the flames, which is why it is recommended Seasonal vegetables, lean meats, fresh fish and seafoodIf you cook them well, they'll be golden, crispy, tasty, and have a vibrant color that makes them very appetizing.

3. Control the temperature and the exact cooking time

When we cook on the grill, one of the most common mistakes is not heating it well before cooking. Do it gradually until it is medium-high temperatureWe need to ensure that the cooking liquid evaporates and is removed quickly, without the food drying out or burning. If it's too cold, the food will cook instead of browning; if it's too hot, it will burn on the outside and remain raw on the inside.
Advice: Adjust the time according to the thickness of the food. Better to give alone one lap, don't move it constantly. Whatever you cook, you should always heat the griddle gradually.

4. Oil and salt, the essentials

Do not put oil directly on the griddle. Use it with a kitchen brush or sprayer on the food so that the oil is distributed evenly and only the minimum amount is used.
Use the just the right amount of oil will allow you to achieve a crispy and tasty texture, without losing the healthy point.

About the saltThe most important thing is to add it at the last minute. It doesn't matter if you do it when the food is already cooked, when you turn it over, or just before putting it on the stovetop.

5. This way, even the toughest ingredients will always be tender and juicy.

If the pieces are too thick or cooked for too long, they can burn on the outside and remain raw or dry on the inside. To prevent this, there are two techniques that can help:

Certain vegetables, such as asparagus or carrots, are more tender and juicy if they are first steamed for a few minutes. Grilling is very aggressive, and this way, we only need to sear them for a few minutes to achieve that unmistakable flavor without sacrificing the texture we desire.

This way, we only need to sear them briefly on each side and prevent them from sticking together or becoming too dry.
Finally, for longer-cooked meats, such as chicken, lamb, or pork, we recommend roasting them first over high heat to sear them, and finishing over medium heat to fully cook them. In this article, we'll explain how to do this. All the secrets to always make grilled meat perfect tender, juicy and at its best.