Tuesday, May 10, 2011

Learn the art of Grilling

Grilling is a delicious and easy way to quickly cook fish without adding more than a little extra fat! In France it is often greatly improved by adding herbs to the side of the fish that are grilled while you cook the fish. In other words. You actually grilled fish with herbs
If you want to grill indoors (and do not have an indoor BBQ) all you have to do is a stove-top grill to use.
This method can be used with a whole gutted fish or fillets. It is best to keep the skin on your fish cook for this method because the delicate meat to protect against breaking during cooking.
Salt the fish (and pepper if you wish). If you prefer, you can small diagonal slits in the skin to make it possible to get more crispy while cooking and also to pick up a different taste that you can add during preparation or cooking.
Heat a stove or barbecue on high heat until water splashed down the seething. Bold as your cast iron grill with a towel and a little olive oil on having. When hot, place fish skin-side down and leave for about 2 / 3 of the way done when cooking a hare. If it is cooked 2 / 3, turn the fish over and grill the other side quickly (the remaining 1 / 3 of the fish). If you are cooking a whole fish, let it all done on one side and turn it over and grill the other side. (Each "side" of the fish to the bone in the middle.)
The bigger piece of the fish, "lower" the heat, but you still need to grill the fish quickly over high heat, so only a little.
If you fillet a sheet and you only have a barbecue to cook it, I recommend that you grill it on top of a lightly oiled piece of parchment paper.
You should keep an eye on your fish and turn down heat if necessary.
Fish is almost transparent when raw and loses its translucency (become opaque) when it happens. This is the exact time to serve as a rubber-like fish is easy access to the over-cooked. Serve fish on a hot plate. You can serve fish with olive oil and fresh squeezed lemon juice. You can also serve fish with sauce.
Want to know more? Download the free ebook excerpt "Cook and the French stay slim" by Jean-Louis Vosgien www.photos and recipes.com [http://www.photos-and-recipes.com/newspage.html]
Jean-Louis Vosgien is a culinary consulting chef cook. He was the first chief cook in France in the year 1980 to introduce fusion food, which at that time was unknown and considered an expert in this field by pressing people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez, he created a cake, famous in France, "Le Canelou de Provence", sold today in the three major supermarket chains in France .

No comments:

Post a Comment