Posts Tagged ‘avoid’
– You accidentally slather too much grease on the meat. Some of it falls down onto the source.
– Grease collects on the lower surface as the grill gets older. It eventually catches fire when you use the grill.
How to Prevent Flare-ups While Grilling?
Putting Out a Flare-up
Now, if you try to put this out with water, it will just sizzle off, mix with the fat and create more smoke, making the whole affair even messier.
– If you try to spray water on it, the grease might start spreading out, getting thinner-layered. This will go out two ways; it will stop the fire at the moment, but you will get another flare-up eventually, or it will only make the fire much bigger with all that hot grease spreading around. You will, therefore, restrict yourself from using a spray bottle on a gas grill!
– The right way to put out a grill fire is to get it under control. The best way to do it is to get your meat out from the place where the grill caught fire and shut the lid on the grill. That way, you’ll cut off the oxygen to the flame and it will stop burning. If you’re using a gas grill, turn off the gas from the cylinder itself. Always make sure that no vent stays open when you close the lid on the flame.
Avoiding a Flare-up
Now that you know how to stop your grill from catching on fire, we will also learn about the ways to prevent a possible flare-up. Knowing how a problem is caused is the best way to know how to deal with it.
– If the fire is caused by fat dripping on to the flames, cut down on the fat. I know, the fat is what makes the meat taste better. I’m just saying lower the fat content outside the meat, cut off all excess fat on the outside the meat. With a little experience, you will successfully be able to get rid of extra fat without making the cooked meat too dry.
– The other culprit is the marinade. Let the entire meat soak in all the marinade it can and drain off the remaining.
– Make sure your grill is clean whenever you want to use it. Clean up all the older grease that’s dried up on the inside of the grill. A clean surface ensures no more flare-ups. This needs to be done regularly because even if you take precautions against the fat reaching the fire, you will still spill some anyway. Cleaning your grill works in two ways; you avoid future fires and your chicken won’t taste like beef! Cleaning off the older fat ensures you don’t get that taste on the current meat you’re cooking.
– Another way to avoid a potential flare-up is to push the coal (before you start the grill up) onto one side of the grill and placing a pan on the other side. Cook your meat over the pan, so any excess fat that melts away from the meat falls into the pan and not the coal. You can also arrange the coal around the pan or on either of two sides of the pan.
– To save your food from being burnt in case the grill catches fire, always keep a small section in a corner of the grill free of coals. So in the event of an unwanted flare-up, just move the meat to where the coal isn’t there and close the lid. This way you protect the meat and stop a fire.
– Never overcrowd the grill with meat. Always keep some free moving space to move the meat around a little. This also allows you to arrange the meat better, keeping the pieces of chicken with more skin on the outer side of the grill.
– If you’re grilling chicken on a broiler rack, don’t line it with aluminum foil. Although it may protect the rack from burns, what happens is the fat that leaks off the chicken collects onto the foil folds. This will cause a flare-up once the foil reaches a hot enough temperature or accidentally drops off into the flames.
And there you have it, a fail-safe checklist of making sure you don’t get a flare-up when you least expect it to happen. Always remember that you’re playing with fire here and it pays to know how to use it right.
One thing that can be clearly understood from the above point is that, what you cook does not matter, but the way you cook it makes a great difference. Having said that, let’s now understand what are the common mistakes that you can avoid, to make your cooking a better experience for yourself as well as the people around you.
Mistake #1: Choosing an inappropriate pan
The size of the pan is the most important factor to be considered while cooking, because a too big or too small pan may ruin your entire recipe. When the food is added to boiling water, it lowers the water temperature, and if the quantity of food is more, the water stops boiling immediately. This alters the cooking process, and affects the texture of the food very badly. For instance, if you use a small pot for cooking pasta, it will give you a pile of gummy noodles in the end.
Solution: Don’t overcrowd the cooking pan, and try to cook in batches. If you want to cook more food in lesser time, keep two pans on the stove, and cook simultaneously in both the pans. This will provide room for the ingredients to get cooked, and also save you a lot of time. Also, use lots of water, and allow your ingredients to swim in the pan if you want a well-cooked dish.
Mistake #2: Preheating the pan incorrectly
We tend to assume that a pan can heat up within a minute or two, and your meat can go in instantly. However, it is important to note that a pan, especially of the cast iron variety, needs a considerable amount of time to heat up evenly from all sides, and cook the food properly. When you turn the burner on high, the pan gets heated only in the middle. This kind of heating has two negative effects; one is that the pan gets damaged due to such high heat getting concentrated only at the center of the pan, and secondly, the food placed at the center of the hot pan is at a high risk of sticking to the bottom of the pan or getting burnt.
Solution: To save your pan from damage, and the food from burning, put the pan on a low to medium flame as soon as you enter the kitchen, and while it heats up gradually, prepare your ingredients.
Mistake #3: Sautéing wet leafy greens
Sautéing wet leafy greens can present two problems. Firstly, the veggies will lose their flavor and color because the excess water on leaves comes in contact with the hot pan and creates steam. This causes the veggies to lose their vibrant color and texture. Secondly, the hot oil does not react well with water, and may splatter after coming in contact with cold water.
Solution: To keep the color and flavor of your green veggies intact, use a salad spinner. Spin the green leaves in the salad spinner, drain the water, toss, and spin again. Ensure that the pan is hot enough before putting in the veggies.
Mistake #4: Boiling instead of simmering
Generally, when you are in a hurry, you tend to make more mistakes while cooking, one of them being, boiling the food instead of simmering. To avoid this mistake, it is important to understand the difference between boiling and simmering. Simmering occurs when a bubble appears on the surface of a liquid after every 2-3 seconds. When the frequency of bubbles appearing at the surface increases, it is termed as boiling. It’s true that boiling cooks the food faster, but only to give it a tough and dry texture. The food when boiled in liquid, seems to be cooked on the surface, but stays raw and undercooked from the inside. This further may make the food tough and chewy.
Solution: There is only one solution to this mistake and that is, you should only simmer the food whenever simmering is required.
Mistake #5: Putting meat straight from the fridge into the oven
It is one of the blunders made by many cooks. When you pop the meat straight from the refrigerator into the oven, it is most likely to get overcooked from the outside while remaining undercooked from the inside.
Solution: Remember to remove the meat cuts from the refrigerator at least half an hour before cooking time. This will allow the meat to thaw, bringing it gradually to room temperature while taking the chill off, thus, making it ready for cooking.
Mistake #6: Avoiding taste trial while cooking
Some people are pretty confident about their cooking measurements, and hence, don’t feel the need to taste their dish while proceeding with the recipe. However, like I said earlier, cooking is like an experiment, which may give different results each time, even with the same recipe. Furthermore, if you don’t use measuring utensils, and toss the ingredients with approximate values, then it definitely calls for a taste trial after adding each and every ingredient to the cooking pan. If you fail to do so, the otherwise tasty dish may turn into a ruined, messy dish.
Solution: Don’t miss the taste trial while preparing any dish as it will bring correct flavor, color, texture, and taste to your food.
Mistake #7: Turning the food too often
A well-roasted chicken will develop a nice brown crust above the soft and tender meat, but only when it’s allowed to rest and cook in the pan without too much poking or flipping.
Solution: The best indicator to tell that it’s too early to turn the food is when the spatula cannot slide easily under the crust. Hence, wait for some more time until you can slide the spatula cleanly under the food, and flip it.
Other common cooking mistakes include …
– ignoring minute details of the recipe while reading it.
– cooking with wrong oils.
– being too casual with measuring utensils.
– not shocking the vegetables in ice water after cooking them in boiling water.
Proper maintenance of cooking utensils is also an important aspect of better cooking, and badly kept utensils can prove to be one of the biggest cooking mistakes. The cast iron pans require a special treatment while washing, because normal soap water and scrub tend to wash away the coating from the pan’s surface, which works as a non-stick agent that prevents food from sticking to the pan.