annabel langbein: the first barbecue of the summer (+recipes) - gas barbecue grill
I 've been reading "Fire: How Cooking makes us human", a book by Richard Renham, assuming (Very eloquent)
The only reason that makes us human is the control of fire and the appearance of cooked food.
Wranham talks about cooking being responsible for changing the shape of our bodies and brains, our use of time, our social habits, and perhaps most importantly, the nutritional value of our food.
He believes that the extra energy brought by cooked food gives the first chefs a biological advantage, making them stronger and able to breed better.
Mass thinking is the starting point of the relationship between human beings and food and fire, and is a relatively new activity on the scale of evolution --
In the past 100,000 years
So this has nothing to do with our evolution.
The Homo Sapiens boarded the scene about 200,000 years ago, but new evidence suggests that our early predecessors, prehistoric humans, used controlled fire much earlier.
In an ancient cave in Israel, with several prehistoric human origins, some artifacts have recently been discovered, indicating that the control of the use of fire had become routine about 350,000 years ago.
It's not surprising that we're so obsessed with barbecues --
It's almost programmed into our DNA, in the old brain that we still carry with us.
When the food itself is cooked, it adds a wonderful social ability to stand around the barbecue, and of course, the fragrance --
We sniffed the air, our saliva glands kicked in, our stomachs rumbled, we just wanted to go in and start gnawing bones and licking our fingers.
It must be, the tempting scent of cooking food on fire brings people together
Then there is the common fun of talking, thinking, friendship, and eating together.
As a chef, there is a natural feeling
The idea that we humans can be bound by chefs in the world through time is good.
We are the only species on Earth to cook.
Barbecue is the oldest cooking method in the world.
With the start of the barbecue season on the labor weekend, it's time to light the grill and get back to your roots. The fire.
Start the charcoal fire an hour before you plan to cook, and do not use lighter liquids or treated wood.
Coconut fire appetizer is great, Fruit Forest including grape trimming is the best BBQ.
Once you light the fire and light it, don't bother it until you have a good bed with a glowing red afterfire. If flare-
Ups will happen and douse them with a little water spray.
During the gas barbecue, a bed of rosemary or rosemary branches is used between the grill and the food to inject Herbie's smoked flavor. The salt.
Brining keeps moisture and works well for pork and chicken.
Be generous when marinating meat and vegetables. The vegetables.
It's not just about meat.
The broccoli and cauliflower caramel on the grill is fantastic, as are zucchini, corn, chili, eggplant, fennel and pumpkin, Kumara and potato flakes.
If you want to speed up, cover the vegetables, dry, light oil and season before the barbecue. The marinades.
Marinade is the key to making the BBQ fun, with a variety of flavors to choose from.
Sugar should be easy, though.
Whether you use sugar, honey or syrup --
Too much will burn your food.
Ready in 35 minutes.
Serve 6 8 lamb slices 2 teaspoons of chopped 1 lemon, 2 cloves of garlic, 1 tablespoon of olive oil Salt and ground black pepper 6 tomatoes 4 roasted peppers, peel and slice to the strips1 cup kalamata olives1 large bundle of basil leaves Cup caperberries Cup half Cup
Dry tomato, thin and thin 2 small and long Asian eggplants, basic Vinaigrette3 Tbsp lemon juice, cup of olive oil, 1 teaspoon of sugar, A teaspoon of cloves garlic mixes rosemary, lemon zest, garlic, olive oil, salt and pepper for tasting.
Stir lamb in the fridge and marinate for at least 15 minutes or 4 hours.
When the lamb is marinated, prepare the salad.
Core tomatoes, cut into wedges, put in roasted peppers, olives, basil, caperberries and halfdried tomatoes.
To make the sauce, mix the lemon juice, olive oil, mustard, sugar, garlic, salt and pepper in a small jar to taste and shake until it is mixed. Angle-
Cut eggplant into fingerswide slices.
Brush or spray with a little oil and grill with medium heat to golden brown (about 5-
6 minutes per side).
Stack on plates and lids with clean tea towels so that they are further steam and softened when they cool down.
Roast lamb at high temperatures until you like it (about 2-
Three minutes in the middle-rare).
Set aside at least 5 minutes to rest.
When preparing to serve, cut the lamb into your fingers-
Wide strips on diagonal lines.
Add a salad of eggplant and basic sauce and mix it gently.
Any remaining sauce can be stored in the refrigerator for later use.
It will last for a few weeks.
Anna Bell said: This salad brings together my favorite food. Summer
Tuna steak is a delicious alternative to lamb, or extra eggplant is used in the vegetarian version.
Ready in 20 minutes. Makes 18-
24 12 boneless, skinless chicken thigh 4 cloves garlic, 2 tablespoons broken, ground fresh ginger, 1 teaspoon of chili powder, 1 teaspoon of radish, 1 teaspoon of mustard, 1 teaspoon of soft cut each chicken leg into 3 or 4.
Put in a bowl or a clean plastic bag and add all the other ingredients.
Mix evenly to the coating and then cover and cool for at least 1 or 24 hours.
18-each one has 2 chicken
24 metal kebabs or soaked wooden kebabs, Grill on medium fire, or bake in an oven preheated to 250C until the juice is clear when piercing the chicken with a knife (10-15 minutes).
Yogurt is a good marinade, says Annabelle.
In addition to absorbing different flavors, it provides tenderness and juicy properties for any protein.
Get ready for a 20 minute break. Serves 4-6 600-
800g steak olive oil for grilled Salt and black pepper, taste 1 scallions or a small bunch of scallions 2 teaspoons of capers1/3 cups of olive oil Salt and black pepper on the top of the tightly packed cup rocket or parsley leaf green, rub the steak with a little olive oil, taste with salt and pepper.
Heat the grill and cook the steak at high temperatures until you reach the level you like (about 5-
Seven minutes on each side-rare).
Rest for 10 minutes.
To make a quick green sauce, put the rocket or parsley leaves, scallions or leeks, water spurs, olive oil, salt and pepper into the food processor and the puree for tasting to form a smooth green sauce.
Thin horns when ready to serve-
Cut the steak on the grain.
Have green sauce for side dishes.
The remaining sauce can be kept in a jar in the refrigerator for a week.
The flank steak is not the most tender beef, but the taste is good, so it is perfect for cooking during a barbecue with a brave sauce and a variety of salads, Annabelle said.