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| Photo: FotoosVanRobin/Flickr |
Always allow red meats to sit at room temperature for 30 minutes to an hour before grilling to ensure even cooking.
When you cook meat that came directly from the refrigerator you risk drying out the exterior before the interior is fully cooked. When the meat has been resting at room temperature for 30 minutes, the meat is one temperature and cooks more evenly to ensure extra moisture.
Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page. To read all Gena's recipes on AOL Food, check out her online cookbook.
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6-22-2009 @9:42AM Astin said... Wow, 1 whole sentence. Was the grilling "expert" too busy to explain that we do that to bring the meat to room temperature so that it is a uniform temp throughout before being cooked? Would 2 sentences have been too onerous a task?
This site has gone nowhere but downhill in the past few months.
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6-22-2009 @10:07PM Teri said... ricotacheeseisexpensive freezecotagecheesewhenthawed
hasthesametexture
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