Mastering the Grill
Год: 2007
Автор: Andrew Schloss, David Joachim
Издательство: Chronicle Books
ISBN: 978-0-8118-7835-7
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 1205
Описание:
Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the howsand guarantee the wowsclearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipeseverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.
Руководство пользователя по приготовлению пищи на свежем воздухе. Гриль-наука начиная с азов, плюс рецепты, расписанные в расчете на различные методы приготовления (газ, угли, дрова).
Оглавление
Contents
INTRODUCTION: THE SCIENCE AND MECHANICS OF GRILLING
PART I: THE GRILLMASTER’S MANUAL
CHAPTER 1 MASTERING YOUR EQUIPMENT
A. Types of Grills
B. How Grills Work
C. Grill Cleaning, Maintenance, and Repair
D. Grill Storage
E. Grill Tools and Accessories
F. Grill Fuels and Fire Starters
CHAPTER 2 MASTERING YOUR TECHNIQUE
A. Mastering Fire
01. Starting a Wood Fire
02. Starting a Charcoal Fire
03. How to Maintain a Live Fire
B. The Science of Heat Transference
01. Conduction
02. Convection
03. Radiant Heat
C. Mastering Grilling Techniques
01. Direct Grilling
02. Indirect Grilling
03. Rotisserie Grilling
04. Adding Smoke
05. Barbecuing
06. Cooking in the Coals
07. Wrapping
08. Cooking on a Plank
D. Mastering Temperature
01. Judging Meat Doneness
02. Judging Produce Doneness
03. Judging Doughs’ Doneness
04. Resting
CHAPTER 3 MASTERING YOUR INGREDIENTS
A. Mastering Meat
01. Protein
02. Fat
03. Grass-Fed, Grain-Fed, and Organic
04. Cuts of Meat
05. Ground Meat
06. Grading
07. Beef
08. Veal
09. Pork
10. Lamb
11. Game Meats
B. Mastering Poultry
01. Poultry Cuts
02. Fat and Skin
C. Mastering Seafood
01. Fish
02. Shellfish
D. Mastering Produce
01. Roots
02. Stems
03. Fruits and Vegetables
04. Leaves
05. Flowers
E. Grilled Cheese
F. Grilled Dough
CHAPTER 4 MASTERING YOUR FLAVORS
A. Seasoning
B. Rubs
C. Mops
D. Brines
E. Marinades
F. Glazes and Sauces
PART II: THE GRILLMASTER’S RECIPES
CHAPTER 5 MASTERING BURGERS AND OTHER QUICK MEALS
CHAPTER 6 MASTERING STEAKS, CHOPS, AND OTHER QUICK-COOKING CUTS
CHAPTER 7 MASTERING ROASTS, RIBS, AND OTHER SLOW FOOD
CHAPTER 8 MASTERING THE BIG KAHUNA AND OTHER INCREDIBLE GRILL PROJECTS
CHAPTER 9 MASTERING VEGETABLES AND OTHER SIDES
CHAPTER 10 MASTERING FRUIT, DESSERT, DOUGH, AND EVERYTHING ELSE
CHAPTER 11 MASTERING MARINADES, MOPS, BRINES, RUBS, WET PASTES, GLAZES, SAUCES, AND DIPS
INDEX
BIBLIOGRAPHY
TABLE OF EQUIVALENTS
