Archive | June 2011

Grilling Pizza in World Cuisine Grills

Maybe a grilled pizza sounds different, but it is great. It can give you results that will remind you of the pizza baked in a wood-burning oven. It is because as it is being grilled, it gives the pizza its crispy crust plus a deliciously smoky flavor. But what if you don’t own a wood-burning stove?

Don’t worry. A non-expensive grill of a world-cuisine quality can help you bring back those treats. In fact it can make grilling pizza so convenient that it is most suitable for most households. When you’re hosting a BBQ party, grilled pizza makes a perfect appetizer and your guests would enjoy your idea of feeding them something before the big event, they can sip on drinks while enjoying some pizza bites hot off the grill. You will notice how it keeps the curious from opening the grill lid while the main dish is being cooked later on.

Grilling pizza is simple. Whether cooking on a charcoal or gas grill, you can make great grilled pizza. Because of the ability to control the heat more accurately, this pizza grilling method is a little easier on a gas grill. But great results can be had on a charcoal grill, also.

Failures can happen but keep trying. You can try grilling pizza for close family first, then make it for friends. Once you get the techniques of grilling pizza down pat, the pizza delivery person might as well forget about showing up at your house ever again. It may take some practice and some timing on your part to get the crust just right, but you will. Have some patience, and in time it will be worth the effort!


The Basics of Marinades – The Most Important Thing

When you see food that is soaked in a mixture of liquids and seasonings for several hours, it is called marinating. The sauce used to soak the food for the purpose of tenderizing meats and adding flavor to food, is the marinade.

Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade, and as the acid penetrates the meat, it can also carry flavorings along with with it. Obviously, the longer the meat marinates, the softer it will be when cooked, although there is a point when the meat will turn to mush, making it useless.

Once food has been marinated, it can be cooked in a variety of ways. Many people like to grill marinated foods, but they can also be baked, roasted, broiled, fried, or stewed. Older meats tend to benefit from a slow, gentle stewing which helps to break down the fibrous tissue of the meat even more, while cuts of chicken and steak can be quite excellent when they are cooked on a grill.