michael s
(Michael S)
#1
FLIP FREQUENTLY. Studies have shown that turning meat frequently
results in fewer HCAs.
SOME OTHER TIPS FOR BETTER GRILLING:
BEFORE GRILLING, allow your meat to come to near room temperature—
not festering on a picnic table in the hot sun, but on a plate inside the
house. Take it out of the fridge about 30 minutes before cooking to
foster more even cooking. Cover it with plastic wrap so the houseflies
won’t crap on it.
TO GET THOSE COOL, PROFESSIONAL-LOOKING SEAR MARKS, cook one side
of the meat halfway to its desired doneness and then rotate it 45 degrees
and let it go the rest of the way. Repeat on the other side.
TREAT YOUR BARBECUE GUESTS to Mexican-style corn on the cob. Pull
three-quarters of the husk off and discard, leaving a thin layer of husk.
Pull back the remaining husk to remove the silk, but leave the husk
attached. Pour about 1 TEASPOON of olive oil into the palm of your
hand and rub it into each ear of corn. Then sprinkle ½ TEASPOON
cumin, mixed with a pinch of salt, over the corn. Fold the attached
husks back into place and grill the corn for 15 minutes on medium heat,
turning occasionally. The corn is done when it’s golden, with light
brown grill marks, and smells wonderful.
WHEN IT’S SNOWING OUT, use a grill pan to get that great charcoal flavor
and those cool crosshatch grill lines on meat. Or use a broiler, which is
really just an inverted grill in disguise.
Perfect your pasta.
To make great pasta, avoid the three most common screwups, says Chef
Mario Batali: “overcooking, oversaucing, and overthinking.” His fool-
proof plan:
1. HEAT 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL in a large skillet over
