49

My response to this kind of question is always just ask, and if you absolutely can't, err on the side of caution. I'm assuming here that you're talking about a pretty thorough heating and brushing. If you're leaving a bunch of meat stuff on the grill, that someone could conceivably taste, that's not good - you certainly shouldn't be risking food that ...


38

You did everything right except you overcooked your burgers. Those are relatively thin patties, they won't take 7 minutes a side on high heat, that is what caused that hard crust. I'd be cooking them 3 minutes a side at most. A small thing but I'd suggest you replace olive oil with corn, sunflower or another high temperature oil. Olive oil will smoke at a ...


30

Depends on the person but typically... no. I'm not sure how bad cross contamination is in terms of food safety, but grills are high heat, though you might not always heat the food through. Many observant vegetarians however would minimally prefer separate dedicated utensils and cooking surfaces not used for meat. I personally wouldn't eat it, as a ...


28

While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, we’ve had heated discussions about ...


20

To directly answer your question - you slice it for presentation. Entrecôte should be cooked at as high a temperature as you can achieve. This will tend towards charring the outside before the inside is cooked. As you should serve it towards medium rather than rare because of the fat content, you want to avoid over-cooking by doing it too slowly. You are ...


19

Another consideration is that some apartment complexes have restrictions on what type of grills can be used because of fire hazards. Where we lived many years ago we were not allowed to use charcoal or gas. So, there are a couple of options. First would be a smaller than full size electric grill. There are many available in different shapes and sizes. Some ...


18

You must be in Canada. The Canadian beef grading system is as follows, and these are all considered in the category of "high quality": Prime - abundant marbling, about 2 percent of beef is graded as prime AAA - small amounts of visual marbling, very high quality, up to 50% is graded AAA AA - slight amount of marbling, a step down from AAA, 45% of beef is ...


16

If you don't fancy cooking in aluminium foil (kind of takes the point away), you need to make sure you have a super clean, extremely hot grill. Why? Clean (No tasty burnt fat from the burgers), flesh sticks like #### to a blanket. You can get away with it when cooking steaks because they are just so much stronger. So get a wire brush and clean an area for ...


15

Use aluminum foil or even non-stick aluminum foil directly on the grate. You can use a fork to punch holes in it so that you get optimal smoke circulation if you like. The fish won't stick and clean-up is a breeze.


13

Stoves aren't grills. They're not meant to have food in contact with them. If you're doing something like warming a tortilla above it that's fine, but as soon as you mention things dripping into the flame that's a red flag, especially if it's fat. You really don't want to start a grease fire, especially one that's down in the burner. A couple alternatives: ...


13

Imagine if someone grilled a cat or dog, and then rinsed the grill surface to cook your burger. Would you be happy? This is how you have to think about it. I am not vegan or vegetarian but used to live with someone who is. I always used separate pots and pans and utensils. Don't recall ever having a cook out or how I handled that. You can designate one of ...


11

Generally speaking, this is why people buy gas grills, which are not for indoor use, because open flame cooking inside is messy, smoky, and dangerous. If you really want to apply flame directly to meat inside your house, I'd suggest buying a propane torch and a flame spreader or diffuser and cooking small pieces at a time. These kinds of torches are often ...


11

I agree with part of moscafj's answer in regard to grading: the lack of marbling may have contributed to dryness as well as some reduction in tenderness. However, I'm not sure that I agree that a strip loin steak is "not the most tender cut of meat to begin with." It's cut from the back part of the longissimus dorsi muscle (a muscle that receives very ...


10

Using an air fryer without oil is essentially the same thing as using a convection oven. This would make it no more and no less fatty than baking. If you use oil in the air fryer then my understanding is that you are being marginally less fatty than deep frying because the saturation in oil is just not as significant. Incidentally your use of oil in a ...


9

It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are ...


9

To make a perfect burger in the kitchen, a hot cast-iron skillet is your best friend. To keep from making a mess, use one of these: That's a splatter screen. It allows air to move freely, but keeps grease in the pan and off of your walls. EDIT: In comments, Cindy Askew recommended the above plus using the cheapest available aluminum foil to protect ...


9

This is the method I use to smoke meat in my Weber! The basics are exactly what you see in the photo, with one more step. Start about a dozen (or in a 22.5" grill like that one, maybe 18-24) briquettes in your charcoal starter (you have one of those right? if not, go get one, they're awesome). When the coals in your starter are glowing, carefully place them ...


9

What you have is rust. You'll want to strip the grates down and re-season them I've had mixed-luck over the years with cast iron grates on gas grills -- yes, they cook things really well, but if you leave the burners on high to burn off any food bits left on the grates after cooking, you'll risk burning off the seasoning ... which then leads to rusting.


9

There is a huge variety of motivations and feelings involved in the choice to not eat meat. If you're serving a large group, it would be best to choose the safest option and use separate surfaces and implements. However, if just serving some close friends, it may be worth asking them if this is suitable, assuming you are confident this question will not ...


8

Full-size octopus are tough and rubbery when cooked, so the purpose of pre-cooking is to tenderize. According to some research, this can be done by hanging the octopus out to dry and then beating the crap out of it, but that sounds like more trouble than simply poaching. If your octopus is already cleaned (i.e. ink sac, stomach, and beak removed) then all ...


8

Ribs should not be cooked with direct heat, generally. The directions on the meat are VERY defective. You should turn the left burner on, and put the ribs in the right side of the grill. You should cook at a temperature between 250-300F, typically for 4-5 hours. They're done when the meat pulls back from the bone and when you can easily tear the meat between ...


8

The classic method of breading ("Wiener Schnitzel") is a three-step process: flour Only a thin layer: you can add salt or spices to the flour instead of or in addition to seasoning the meat. egg Lightly beaten (not foamy); let excess drip off well. breadcrumbs Either fresh or dried, the egg helps the crumbs to adhere. Lightly pressing the crumbs to the ...


8

I used one of those portable propane grills when I was in an apartment. Stoves are different. A grill will have a long burner and a grate that is meant to be cooked on. The stoves will have round burners for heating pans and the grate will be more spaced out. It does an ok job. Not a lot of heat from those little burners. It will handle a small amount of ...


7

There is really no way to reduce the acidity in a marinade or sauce without creating undesirable flavor compounds. Adding a base would neutralize the acid but would also produce salts which don't taste so good. If you are making a marinade then simply add less acid to it, however if you are using bottled sauce then you have a few options to deal with the ...


7

"Are they OK to cook on?" can mean: Will I die within 24 hours after using them? No! Will I die within a few years? No! Will I get ill within a few years if I use them daily and lick all the juice off them after each use? Meh, very probably not! Does it look gross and might the food taste of rust? Yes! So, thoroughly clean them before each use with a ...


7

Firstly, tune your burner for a good flame when hot, rather than a good flame on start. Without knowing anything specific to your burner, I can only speculate on the more generic aspects. Two most probable causes: reducing flame and sodium flare. The most likely which is also what you suspected - flame stoichiometry, your air to fuel ratio. There are ...


7

I'll answer by way of similar situations: I have an italian coffee machine with an external milk frother. This works by shooting hot air into the milk. You hold the milk in a very thin-walled metal jug and heat it until you feel the correct temperature. This works quite explosively and fast. The hand method works incredibly well here; I've not seen a ...


7

Push & twist, very similar mechanism to a bayonet-fitting light bulb. Three hooks go over three pins, then you turn it to lock. I cannot tell from the photos whether the pins are in situ. Just in case it's not entirely clear from that brief description, you lift the 'bucket' up underneath, it should fit outside the flange on the main structure. Then ...


6

Most likely your problem is caused by your dishwasher detergent. Many of them will cause aluminum to oxidize creating the issue you are experiencing. I would suggest that you hand-wash and remove the oxidation as it looks quite extreme. (You don't want any of it to come off in the dishwasher and be deposited on other dishes.) While it technically may be '...


6

Historically, the practice of skewering meat had several advantages over building a rotisserie and cooking a single large piece of meat. Think about the advantages of cooking over a primitive camp fire, rather than a modern grill: Cooks quicker, saving time but more importantly fuel for the fire (think desert or other difficult terrain) Did not require ...


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