many types of wood chips available on the market, and
each type of wood yields a slightly different flavor.
Some woods complement certain meats better than others.
Alder, apple, cherry, and pecan are all good choices for
difference between grilling and barbequeing?
Cooking directly over the heat source is known as
grilling. The food is cooked for mere minutes on a hot
grill, and the lid is rarely if ever closed. Thin cuts
of meat, fillets, kabobs, and satès are good candidates
for this method. Indirect heat is used for larger pieces
of meat, such as thick steaks, roasts, and whole fish.
In this method, the food is cooked just off the heat at
about 350 degrees F (175 degrees C). The lid is closed,
and the cooking times are somewhat longer. On a gas
grill this generally means firing up the two outside
burners, and cooking the meat over the middle, unlit
burner. When using charcoals, the coals are pushed to
the sides of the grill, leaving a place in the middle to
cook. Traditional barbeque is a form of indirect heat
using very low temperatures over long periods of time.
What is pit
Pit roasting involves cooking meat in a large hole dug
in the ground. A wood fire is built in the pit, which is
then filled partially with charcoal. Once the coals are
burning hot, they are covered with gravel and sand. The
meat is wrapped, placed atop the layer of sand, and
buried under a few inches of dirt. This process
generally takes 10 to 12 hours and is used for cooking
whole lambs. A meat thermometer is absolutely necessary,
as the cooking time is difficult to estimate since it is
partially dependent on environmental conditions. We
recommend researching this method thoroughly before
What is a
Marinades are sauces in which meats and fish may be
soaked to give them added flavor and tenderness.
Marinating should always be done in the refrigerator.
How long do
I grill lamb chops?
When grilling, 1-inch thick lamb chops should be cooked
over high heat for 5 minutes per side, or until the
internal temperature has reached 145 degrees F (63
I often find
myself adjusting recipes in order to make enough for my
family, but it doesn't quite work for some recipes. Do
you have any advice for me?
Changing recipes in order to make
more or less servings is called "recipe scaling."
Whenever you alter the amounts of ingredients for a
given recipe, you may also need to adjust the cooking
temperature, cooking time, pan size and seasonings. But
for food chemistry reasons, recipe scaling simply does
not work well for some dishes: delicate foods such as
soufflés, baked items requiring yeast such as breads,
and recipes for a single large item that is meant to be
later divided into smaller portions such as cakes, pies,
breads and whole turkey.
Recipe Scaling Page will give you a reliable
framework for successful recipe scaling: It offers detailed
guidelines for recipe scaling.