Some of the Common Barbecuing Mistakes

Cooking Techniques
It has come a round to that time of year again; the time of year where suddenly everybody looks at the nice weather and thinks that it is time to get the grill out and have a family barbecue, perhaps even every couple of days. Even though there are a lot of people who barbecue regularly, people who make mistakes while grilling are still far more numerous than those who know what they’re doing. The most important part of getting a barbecue right is the fire and temperature control. If you’re using coals, which will give the best results, then you should pile all of the coals into one location and put your fire accelerant at the bottom of the centre of the pile. If you can avoid using lighter fluid or other gasoline based accelerants then that will mean you can avoid the flavour of gasoline suffusing your food when you begin grilling. After you’ve started your fire, you should wait for the coals to begin to turn grey before you start spreading your coals out. If Keep reading

Making a Perfect Beef Burger

Recipes
Before you can say you’ve made the perfect beef burger, you should understand that there are really two different types of burgers; those which are thick and those which are thin. Each of them can be perfect within their own right, but depending upon the type of burger you’re making there are a number of differences that you’ll have to take into account. When cooking the burger, which ever type you’re making, you should try to avoid flipping the burger too often. Ideally, you would limit yourself to one turn on each side. The temperature for a thick burger should be slightly lower than for a thin one, because you’ll want to leave enough time for the insides to be cooked, although this can change depending upon what level of rareness you want for your burger. If you want to turn it into a cheese burger, then after the first flip you should place your cheese on top of the burger and, unless you’re grilling it, cover the lid of your griddle/frying pan and allow the cheese to Keep reading

Making a Burrito

Recipes
It wasn’t too long ago that finding Mexican food in the UK was very difficult, but over the last ten years or so, it has been a quickly growing trend. We’ve seen the introduction of fajitas, taco, and enchiladas ready meals, and even the odd Mexican restaurant here and there. There is a pretty big difference though, between making something from a packet and making it from scratch. Here’s a recipe for a good, vegetarian, bean-based burrito: What you need to get is half a cup of refried beans (vegetarian), half an avocado, a large tortilla, some pico de gallo (however much you want – it’s what makes it spicy), and some lettuce. Once you’ve gathered these ingredients, you need to heat up the tortilla, to stop it being brittle, and then lay it down. The first ingredient you add is the refried beans, followed by the avocado, then the lettuce, and finally the pico de gallo. After you’ve done this, you just fold up the tortilla, and you have a burrito. The trick with making a burrito Keep reading

High Quality Soup from a Soup Maker

Cooking Equipment
When a lot of people think about certain kitchen appliances, like a soup maker or bread maker, they will think that they are pretty poor. Although this was largely true twenty years ago, and most people would be able to identify from taste whether or not a soup was made with a soup maker or not, the current level of technology means that this is now far harder to do. Current soup maker models are much better than previous ones, and not only that, they are also a lot cheaper. Typical models will have numerous settings so that you can make a greater variety of soups than ever before, and not only that, you can also set different settings for those different soups for a outcome that you prefer. Soup makers are in effect a mix of a blender and a kettle. All you need to do is add the assortment of vegetables you want in the soup and water and then turn it on. The soup maker will then cycle between blending and boiling the mixture, until Keep reading

How to Barbecue Fish Properly

Cooking Techniques
Somebody who has never tried this out will not be able to truly understand how difficult it is. The nature of fish meat is that when it gets cooked it starts to flake, and inevitably with a barbecue, the fish will start to get stuck to the grill. The temptation is there to try and play around with the fish; continuously teasing it from the grill to stop it from sticking, but this temptation must be resisted. The best way to barbecue fish is simply to wait until it is done. Throughout the cooking process, you should be trying to lift it of the grill; if there is any difficulty with it lifting off it, like there is a bit which has cooked onto the grill, then you should leave it, and eventually it will be cooked enough that it can just lift straight off the grill. Another important part of the process for perfect barbecuing of fish is to try and cook it at a low temperature, as this will stop it from getting burnt before it Keep reading