Grill to Per­fec­tion

Hamptons Magazine - - Scene -

Plan­ning on grilling at home? Red|bar Brasserie chef Todd Ja­cobs has some ad­vice. 1. The thicker and denser the prod­uct, the more sea­son­ing it re­quires. A two-inchthick strip steak needs enough salt and pep­per to cover its out­side for op­ti­mal fla­vor, while a thin slice of zuc­chini re­quires very lit­tle. 2. Move your food only when it re­leases eas­ily, then ro­tate it a quar­ter­turn for the clas­sic “quadrillage” hatched grill marks. 3. Mar­i­nat­ing a cut like London broil, leg of lamb, or chicken thigh will ten­der­ize the meat and keep it moist while grilling. A com­bi­na­tion of ketchup, oil, and soy sauce is a great base mari­nade.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.