Italian Traditional Food - How To Grill Meat

Best way to grill meat

Here are some useful tips on how to grill meat. As a method of cooking, grilling has certain advantages; it is quick, straightforward and good for a meal which has to be on the table in a hurry; it is ideal for the diet-conscious because grills have little fat and almost no liquid,

However, cuts have to be of the best quality, so a grill is not a cheap dish. Since a grill is a last-minute dish and one that should be served at once, it is not easy for the cook. Some grills such as cutlets, chops and kebabs can be kept hot for a short time in the grill pan with the juices, and heat turned low.

Steaks, however, should be served at once. All grilling calls for a certain amount of attention, especially gammon steaks or white fish such as plaice or sole, which tend to be dry unless brushed with melted butter or oil every 2-3 minutes. The grill should be turned on at least 5-6 minutes before use to get the maximum heat. While it is heating leave grill pan underneath with grid set at right height. If food is getting overcooked when actually grilling, lower grid rather than grill heat. Do not salt meat or fish before grilling; this causes juices to run, making food less succulent, but meat may be peppered (ground from mill). Then brush meat or fish with oil, turn over once or twice while grilling, keeping well brushed with oil (or as specified in individual recipe).

Buy the best cooking oil you can afford. Olive oil is the finest, but you can also use groundnut, or corn-based oil instead. It is more economical to buy large tins or bottles. The given times for grilling are approximate, depending on the grill, thickness of food and whether or not it is to be pink inside or well done. A rule-of-thumb guide for steak is to press with your fingers: if it gives like a sponge, it is rare; if firmer and more resilient - medium rare; or firm with no resilience - well done.

How to "dry" fry

An alternative method of grilling is dry frying. Take a thick, heavy frying pan - iron, ridged or enamelled iron, or cast aluminium. Set on full heat for several minutes, then put in 1 tablespoon of oil or dripping (free from gravy) and after a few seconds, put in meat. Keep on full heat until well browned on one side, pressing the food well down with a palette knife; then turn and brown on the other side.

Time this process and lower heat if necessary to complete cooking. The time will vary, depending on what is being grilled and how well cooked it is to be.

Grills should be accompanied by savoury butters served separately or in pats on top of steak, cutlets, etc. Grilled meats look best when served plainly garnished with a sprig of watercress and chip/jacket potatoes. A mixed green salad also goes well with a grill.

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