Gentologie

Barbecuing essentials

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• Grill

• Tongs

• Spatulas

• Oil brush

The best way to cook a perfect meal The different cooking temperatur­es

• 120-130 °F (48-54 °C) Blue

• 130-135 °F (54-58 °C) Rare

• 135-145 °F (58-62 °C) Medium rare

• 145-155 °F (62-68 °C) Medium

• 155 à 165 °F (68-73 °C) Well done

• 165 °F et plus. (73 °C et plus) Overdone

• Oil

• Thermomete­r

1. Season and store your meat in the refrigerat­or for a minimum of 3 hours.

2. Take your ingredient­s out at least 30 minutes before cooking. They must be at room temperatur­e before being placed on the grill.

3. Preheat your grill between 450 °F (235 °C) and 500 °F (260 °C).

4. The temperatur­e will change according to the desired level of cooking (see below). It’s not a question of time, but rather of internal temperatur­e. You can use a wireless smart thermomete­r, like the MEATER+, if you wish to monitor the temperatur­e even from a distance. Take into account the thickness of your meat during the process to avoid unpleasant surprises.

5. Brush the oil on your meat, not directly on the grill.

You are ready to cook!

6. Cook your meat indirectly until the right temperatur­e is reached.

7. Let your meat rest away from the grill to reduce the internal heat (10 °F / 5 °C) and thus not overcook it when searing.

8. Put your meat piece back on the grill and cook it directly to sear it. Rotate ¼ of a turn to get a nice squared pattern.

Repeat on the opposite side.

9. Allow your meat to rest for at least 5 minutes under aluminum foil before serving. This will give it time to regain its shape, as it has been stimulated by the cooking.

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