The secrets of proper baking

Thinking of baking?

Before you start baking:

• Make sure your grill is clean and everything is in its proper place.
• Have all the tools you will need gathered. Have tongs and tongs for grabbing and turning the food, but also brushes for applying oil or aromatics, but with long handles so you don't burn your hands.
• There are special grills on the market for each type of food (for fish, for corn, etc.) that are not absolutely necessary, but will make your life easier.
• If you are going to roast vegetables or small pieces that may fall between the grill, it is good to have a pan to roast them on there. There are special pans with holes for this job.
• If you want to grill skewers, there are metal skewers to pass them or the well-known straws. You should soak the straws in water for at least 20' before using them so they don't burn in the fire. If you use metal skewers or skewers, coat them with oil to prevent the meat from sticking to them.
• It is good to have good kitchen gloves, but also an apron that will protect your hands and clothes.

We start baking:

• Make sure your fire is well lit and the grill is well lit.
• If you are grilling on coals, you can also add some aromatics (for example thyme, oregano or rosemary, etc.), so that your food acquires a different aroma. But you should soak them in water first for at least 20 minutes, so they don't burn on the coals, but smoke.
• There are two methods of grilling, with direct or indirect exposure to fire. You should choose the way, depending on the type of food.
• Direct exposure to fire: we place our food on the grill, directly over the coals, at a high temperature. This method is good for burgers, steaks and fish.
• Indirect exposure to fire: the grill is placed higher, at a lower temperature, we cover the food (eg close the lid of the grill) and cooking takes longer. We use this method for more delicate foods or for large pieces of meat (eg a whole turkey). You will also need to have a tray under the grill to collect the juices and fats that will fall.
• Marinades: you can marinate your food so that it softens and takes on an even nicer aroma. You can also simply rub on your meat for example a mixture of spices.

When baking:

• Make sure the grill is hot before placing the meat on it. The meat should sizzle and snap when it touches the metal to "seal" and retain its juices.
• When grilling steak, "seal" it on both sides. The steak is ready to turn when the uncooked top side is sweating. Turn it only once. Multiple turns will give you a dry and tight steak.
• Don't rush to turn your meat or fish. They will easily turn and come off the grill if they are well "sealed".
• Some meats just need a good seal. But if you are forced to cook them early, then lower the heat immediately after sealing.
• It is important to let the meat rest for a few minutes after grilling so that its juices settle. If you cut into a steak immediately after grilling, the juices will run off and the steak will dry out.
• Marinades containing honey burn easily. So turn down the heat as soon as the meat is seared.
• Avoid cutting into the meat to see if it is cooked, because it will lose its juices. Instead, squeeze it with a pair of tweezers. Raw is soft. It is baked and browned on the outside and red on the inside. Medium is tight. It is warm on the outside and pink in the center. Well done is very firm. Brown on the outside and evenly cooked on the inside, but not dry. For the same reason, it would be good not to use a fork that will pierce the meat.
• Always be above the food while it is cooking. Now you have the basics to start grilling.


Good luck!