It’s probably no secret that many foods must be consumed after heat treatment. Let's remember how this is done. Most often we either boil or fry. There are, of course, other, more exotic methods, for example, steaming or simply raw food.
If we ask each of you, which method of processing food makes food more delicious? I think everyone will agree that when frying. Unfortunately, in addition to the fact that it is delicious, such food, in fact, turns out to be very harmful.
Remember, cooking foods this way requires a lot of fat. With all due respect to vegetable oil, it should be recalled that this is a very high-calorie product. For reference: 100 grams contain more than 900 kilocalories!!! Imagine how much percent the energy content of fried foods increases?
The conclusion suggests itself - stop using oil. “But how to do this, because the food will just burn?” you will say, and you will be absolutely right. Fortunately, there is such a way - grilling. For example, we have been grilling at home for a year now. Not such a long time, but still.
Benefits of using a grill
If we cook on the grill, oil is no longer required. On the contrary, foods rich in fat will be able to reduce their calorie content by melting internal lipids. In addition, all the benefits of frying are fully preserved. The products are just as appetizing: crispy crust, smell, color and everything else.
Grill options
To use grilling, you can choose one of the options listed below. If you live in your country house, then there is nothing better than a barbecue. The products will absorb the smell of smoke from natural firewood, believe me, no one will remain indifferent to such a dish.
If you can't brag about your own country house If you live in a city apartment, your choice is an electric grill. The industry also produces gas devices, which are usually built into kitchen stoves. Of course, the aromas from dishes prepared on such urban devices will be inferior to their countryside counterparts. But, nevertheless, everything beneficial features products will be saved.
The undeniable disadvantage of such devices is the high cost of their maintenance. Once your electricity bill arrives, you'll know what I'm talking about.
To remove excess fat from food during frying, you must use a special grill. It is placed directly above the fire source. The food placed on it is fried very well, and excess fats leave it, filling everything around with aroma.
To pre-cook some foods, such as meat or fish, they need to be marinated. A weak solution of vinegar is perfect for this; it is better to use natural substances such as wine or apple cider vinegar. Some people prefer to use fruit or berry juices. A marinade based on kefir or yogurt looks quite unusual, but, nevertheless, there are connoisseurs of this too.
When preparing lean meats or poultry, it is a good idea to lightly coat them with olive oil. This will keep the products from drying out and they will remain soft and juicy. To prevent an overdose of vegetable fats, it is better to apply them using a special brush.
As you know, salt is white death. Excess sodium chlorine in the body leads to fluid retention, and this is not beneficial to health. For food to be truly healthy, it should be used to a minimum. True, some products will become, to put it mildly, a little bland. In this case, we can recommend using various spices, such as pepper, turmeric, basil, as well as many other very useful ingredients.
To prevent meat or slaves from seeming bland, it is better not to simply sprinkle them with the seasonings listed above, but to marinate or grate them well before frying. Of course, “sand is a poor substitute for oats” and at first many of your relatives will experience a salt deficiency. But, believe me, over time, your body will “shower you with gratitude” for the miracles of willpower.
What can you cook on the grill?
Most people imagine that the grill is a companion only to meat, fish or poultry. Believe me, this is fundamentally not true. You can grill almost everything listed above, plus all kinds of vegetables. Potatoes, eggplants, zucchini, tomatoes, onions, whatever you want.
Baked onions are especially tasty. To cook zucchini, for example, all you need to do is cut them into thin slices and carefully place them on a wire rack.
After such processing, seafood turns out incredibly tasty, you should definitely appreciate it. Try baking shrimp, for example. For these purposes, it is better to take large or so-called royal representatives of marine fauna. Try cooking these products with vegetables. It will be amazingly delicious! It will be difficult to return to the traditional way of cooking later.
You can prepare a truly royal dish - assorted grill. To do this, take several types of meat and fish. Add some vegetables, such as eggplant or zucchini. All this can be decorated with shrimp. Serve ready dish follows, stringing it on a skewer, completing your masterpiece.
Conclusion
I guess I was able to convince you that the grill will help improve your culinary masterpieces, and what’s especially nice is that it will make your figure a little slimmer. Be healthy!
Tatyana, www.site
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These dishes can be cooked either on a special grill or on a grill using a grill. Food should be turned over periodically to ensure even cooking. Don't forget to grease the grate with oil before cooking.
pixabay.comIngredients
- 100 ml soy sauce;
- 100 ml balsamic vinegar;
- 3 tablespoons honey;
- 2 cloves of garlic;
- 500 g chicken legs.
Preparation
Mix soy sauce, vinegar, honey, chopped garlic and chopped onion. Pour in the marinade, stir and leave for several hours. Post it chicken legs onto a wire rack and fry for 10–15 minutes on each side until golden brown.
Patrick Kuhl/Flickr.com Ingredients
- salt - to taste;
- 1 tablespoon paprika;
- 1 teaspoon ground coriander;
- 2 bone-in pork chops.
Preparation
Mix the oil and all the spices and rub the mixture all over the pork. Place the chops on the grill and cook for 5-8 minutes on each side until golden brown.
delish.com Ingredients
- 400 g minced beef;
- salt - to taste;
- ground black pepper - to taste;
- 4 thin slices of cheese;
- ketchup - to taste;
- mayonnaise - to taste;
- mustard - to taste;
- 1 large tomato;
- 1 red onion;
- 4 lettuce leaves.
Preparation
Add salt and pepper to the minced meat and mix well. Form four patties according to the size of the burger buns. Make an indentation in the middle of each cutlet with your finger so that they do not lose their shape when frying. Grill the cutlets for about 6 minutes on each side. A couple of minutes before the end of cooking, place a slice of cheese on the cutlets so that it melts.
Cut the buns in half. Lubricate the lower parts with ketchup, mayonnaise and mustard. Place cutlets, tomato slices, onion rings and lettuce on top. Cover the burgers with the other bun halves.
delish.com Ingredients
- 4 chicken breasts without skin;
- 200 g small tomatoes or cherry tomatoes;
- 2 ears of corn;
- 2 cloves of garlic;
- 2 tablespoons butter;
- salt - to taste;
- ground black pepper - to taste;
- a few sprigs of basil.
Preparation
Prepare four large sheets foil. For each of them put one chicken breast, halved tomatoes, corn kernels and thinly sliced garlic. Drizzle with olive oil and place a piece of butter on top. Season with salt and pepper.
Wrap the foil so that the chicken and vegetables are completely covered. Place the resulting bags on the grill and fry for 20–30 minutes. Garnish the dish with basil leaves.
pixabay.com Ingredients
- 100 ml soy sauce;
- 2 teaspoons olive oil;
- 2 teaspoons ketchup;
- 2 cloves of garlic;
- 1 teaspoon dried oregano;
- ground black pepper - to taste;
- 4 beef steaks.
Preparation
Mix soy sauce, oil, ketchup, chopped garlic and spices. Marinate in this mixture for several hours. Place the steaks on the grill and fry for 4-7 minutes on each side: the degree of frying of the meat depends on the time.
pixabay.com Ingredients
- 1 medium fresh ginger root;
- 1 large onion;
- 2 tablespoons of seasoning;
- 150 ml soy sauce;
- 2 tablespoons mustard;
- salt - to taste;
- ground black pepper - to taste;
- 1 kg pork ribs.
Preparation
Chop the ginger with a knife and cut the onion into rings. Mix these ingredients with barbecue seasoning, soy sauce, mustard, salt and pepper. Marinate the ribs in this mixture for several hours. Then place them on the grill and fry for about 10-15 minutes on each side.
delish.com Ingredients
- 8 sausages or sausages;
- 4 bell peppers;
- 2 onions;
- 4 tablespoons olive oil;
- salt - to taste;
- ground black pepper - to taste.
Preparation
Grill the sausages for about 3 minutes on each side. Prepare four large sheets of foil. Place two sausages on each of them, as well as peppers and onions, cut into thin strips. Drizzle with oil and season with spices. Wrap the foil tightly and place the resulting bags on a wire rack. Cook for another 13–15 minutes.
commons.wikimedia.org Ingredients
- 4 tablespoons butter;
- 8 large slices of bread;
- 4 tablespoons ketchup or barbecue sauce;
- 80 g hard cheese;
- 12 slices of sausage.
Preparation
Butter the bread slices. Lubricate four of them with ketchup or sauce and sprinkle with grated cheese. Place four pieces of sausage on top and cover with remaining bread. Grill the sandwiches for 2-3 minutes on each side until the cheese is melted and the bread is browned.
dishingdelish.com Ingredients
- 6–8 potatoes;
- 100 ml water;
- 4 tablespoons olive oil;
- 1 tablespoon paprika;
- salt - to taste;
- ground black pepper - to taste;
- 1 clove of garlic.
Preparation
seriouseats.com Ingredients
- salt - to taste;
- 2 teaspoons turmeric;
- 1 teaspoon ground red pepper;
- ½ teaspoon ground cumin;
- ½ teaspoon ground coriander;
- ½ teaspoon ground ginger;
- 1 clove of garlic;
- 1 head of cauliflower;
- 2 tablespoons olive oil.
Preparation
Mix spices and chopped garlic. Cut the cabbage vertically into several identical steaks about 2 cm wide. Brush them with oil and rub them on all sides with a mixture of spices. Place on the grill and fry for 5-8 minutes on each side.
tasteofhome.com Ingredients
- 2 cloves of garlic;
- 2 teaspoons grated lemon zest;
- salt - to taste;
- ½ teaspoon ground black pepper;
- a few sprigs of fresh rosemary;
- 4 salmon fillets.
Preparation
Mix chopped garlic, zest, salt, pepper and finely chopped rosemary. Rub the mixture onto the fish and leave for 15 minutes. Place the fillet on the grill and fry on both sides for 3-5 minutes.
pixabay.com Ingredients
- 80 ml orange juice;
- 80 ml soy sauce;
- 80 g honey;
- a few green onions;
- 1 teaspoon ground ginger;
- 1 clove of garlic;
- 450 g salmon fillet.
Preparation
Mix juice, soy sauce, honey, chopped onion, ginger and chopped garlic. Place the fish in this mixture and refrigerate for 30 minutes. Turn the fillets over from time to time. Place the trout on the grill and sear for about 15 minutes, turning occasionally.
pixabay.com Ingredients
- 1 whole gutted, cleaned fish (trout, mackerel, sea bass, sea bass, etc.) weighing about 900 g;
- 3 tablespoons olive oil;
- salt - to taste;
- ground black pepper - to taste;
- several stalks of parsley;
- 1 clove of garlic;
- ½ lemon.
Preparation
Brush the fish on all sides with oil and rub with salt and pepper. Stuff it with parsley stalks, chopped garlic and lemon slices. Grill the fish for about 10 minutes on each side.
terrygruggen.blogspot.ru Ingredients
- 1 teaspoon paprika;
- ½ teaspoon dried oregano;
- 1 teaspoon ground cumin;
- ½ teaspoon ground red pepper;
- salt - to taste;
- 1 clove of garlic;
- 900 g peeled shrimp;
- 3 tablespoons olive oil;
- 250 g sour cream;
- ¼ bunch of parsley;
- 1 teaspoon grated lemon zest;
- 2 tablespoons lemon juice;
- 150 g cabbage;
- 150 g red cabbage;
- 24 tortillas.
Preparation
Mix the spices and chopped garlic, sprinkle this mixture over the shrimp and mix well. Place the shrimp on wooden sticks, pre-soaked in water for 20 minutes. Brush shrimp with oil and fry for 3 minutes on each side.
Mix sour cream, chopped parsley, zest, lemon juice and salt. Season the mixture of two types of chopped cabbage with half of the sour cream sauce. Top each tortilla with cabbage, a few shrimp and some sauce.
Grilled dishes are extremely tasty and aromatic. There is no such person in the world who could refuse barbecue, fish or smoky chicken. Many people simply do not dare to cook such dishes, fearing that they will turn out dry. In this article you will learn how to fry meat, vegetables, etc. so that they remain juicy and tasty. It should be noted that these recipes can be cooked not only over an open fire, but also in a frying pan.
Juicy vegetables with herbs
Start on the grill.
So let's get started. Let's prepare the marinade. Mix 6 tbsp. tablespoons of oil, 4 tablespoons of table vinegar, one teaspoon each of rosemary, thyme and basil, garlic squeezed through a press, salt and pepper. Take 3 zucchini, 3 bell peppers, eggplant and 2 onions. Coarsely chop the vegetables, place them in a container with marinade, mix and put in the refrigerator for two hours. Then transfer the contents of the bowl to a well-heated grill grate and cook for 15 minutes, constantly basting with the remaining marinade. Vegetables are ready! You can cook similar dishes on a grill pan.
Flavorful meat
Now it's time for something serious meat dish. Let's try to fry a kebab, but not the usual one, but with bacon and rye bread. The peculiarity of this grilled dish is that the meat remains very juicy with this cooking method.
For robber-style barbecue you will need the following products:
- 800 grams of meat fillet without fat;
- 160 grams of fresh or smoked bacon;
- vegetable oil - 4 tbsp. spoons;
- rye bread - half a loaf;
- greenery;
- salt, pepper mixture.
Cut the meat into pieces of 100 grams, beat, season with pepper, salt, herbs, oil, mix, cover with a lid and leave in the refrigerator for several hours. Next, prepare the bread and bacon. Cut the lard into slices. Do the same with the bread. Remove the container with meat from the refrigerator. Prepare the skewers. Start stringing meat on them, then bread and bacon, and so on. Fry this kebab for 20 minutes.
Tender chicken
Fans will appreciate Mexican chicken.
Ingredients:
- legs - 1 kg;
- canned corn and beans - 200 grams each;
- onion - 50 grams;
- tomato sauce - 200 grams;
- a little garlic;
- lemon;
- chilli;
- oil;
- salt.
Pour lemon juice into the tomato sauce, add finely chopped garlic, chili and salt. Wash the legs and place them in a deep bowl. Pour the prepared sauce over the chicken. Cover the bowl with a lid and put it in the refrigerator for 3 hours. Then place the legs on the grill grate and fry, basting tomato sauce. While the chicken is cooking, prepare the salad. Cut the onion into half rings, add beans and corn, butter, and mix. Remove the chicken from the grill and serve with salad. Delicious and very simple! You can cook these and other grilled dishes not only on weekends, but also on weekdays.
Grilled meat salad
Do you want to surprise your family and friends with an unusual summer dish? Prepare for them a salad of grilled meat with fresh cucumbers, tomatoes and spicy onions. Guests who try it will be delighted with this juicy and beautiful dish. We will prepare a salad for several people from grilled meat.
Required products:
- 2 kg of pork or beef;
- 700 grams of mayonnaise or yogurt;
- 600 grams of adjika;
- 6 tbsp. spoons of butter;
- a couple of spoons of Worcestershire sauce;
- oregano;
- caraway;
- honey - 2 tbsp. spoons;
- 8 tomatoes;
- 2 long cucumbers;
- two onions;
- lettuce leaves.
Step #1. Let's prepare the marinade. Pour oil into a deep cup, add 8 tbsp. spoons of adjika, honey, oregano, cumin.
Step #2. Rub the meat with this marinade and put it in the refrigerator for a couple of hours.
Step #3. Now let's prepare: Mix the mayonnaise and the remaining adjika.
Step #4. Take the meat out of the refrigerator and fry it in one piece on the grill.
Step #5. Chop cucumbers, tomatoes and onions, tear lettuce leaves with your hands. Transfer the vegetables to a deep container. Cut the meat into thin pieces and add to the cucumbers and tomatoes.
Step #6. Season the salad with mayonnaise and adjika, mix, arrange on plates and serve.
We wish you bon appetit!
Spicy fish
Grilling food is not difficult at all. Let's bake the fish now.
Products needed for the recipe:
- fish (any) - 1 kg;
- bulb;
- tomatoes - 4 pieces;
- garlic;
- lemon juice;
- dill;
- parsley;
- salt.
Chop the tomatoes as desired, pour in lemon juice, add salt and herbs. If you like mint, you can add it to the dressing. We gut the fish, remove the gills and scales, and wash it. We make cuts in each carcass and stuff them with tomatoes. You can do it a little differently - put tomatoes in the belly of the fish. Wrap the carcasses in foil and bake for about half an hour.
Fruit skewers
Did you know that over an open fire you can cook not only appetizers and main courses, but also incredible desserts? Let's prepare, for example, fruit skewers on wooden skewers. This grilled dish doesn't require any fancy ingredients.
Stock up on any fruit you like at will and cut them into slices. Soak the skewers in water in advance. Place the prepared fruits on these wooden sticks and fry on all sides until golden brown.
Prepare sweet sauce. Put 20 grams of butter, ½ cup of sugar, the zest of one orange into a saucepan, pour in a little cognac and water, add a little vanilla. Heat this mixture on the stove, stirring continuously. Pour this sauce over the fried kebabs.
Prepare varied and interesting dishes on the grill. The recipes presented in the article are easy to follow, so be sure to try them. Delight your family with spicy fish, tender chicken, juicy meat and unusual fruit skewers.
- Steak -
Steak experts say that flank steak is especially tender when cooked sous vide for 4-5 hours. For those who don’t want to wait that long, just plug in the grill and place the meat on it.
Ingredients:
1/2 cup honey
1/2 cup vegetable oil
1/3 cup soy sauce
1 teaspoon ground ginger
1 teaspoon dried red pepper
1 clove garlic, minced
1 sirloin or flank steak
1 large sweet onion, cut into small ringsPreparation:
In a bowl, mix honey, oil, soy sauce, ginger, red pepper and garlic. Place the steak and chopped onions in a large resealable plastic bag, pour in the marinade and seal. Place in the refrigerator for several hours, or preferably overnight. Turn the bag over from time to time.
Remove meat and onions from marinade, dry and place on preheated grill. Fry the onion until tender, focusing on its color - it should be well browned. To avoid mistakes when cooking meat, use a removable grill temperature probe.
- Fish -
Tilapia is especially tasty when grilled, which is why it remains on the menu throughout the summer. But you don’t have to give up this dish even in the winter season - you just need to replace the charcoal grill with a portable home version.
Ingredients:
450 gr. tilapia fillet or whole fish weighing up to 1 kg.
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon regular paprika
1/2 teaspoon garlic powder
1/2 teaspoon finely ground black pepper
Salt to tastePreparation:
Place all seasonings on a plate. Brush the fish with olive oil and roll in seasonings. Preheat grill to medium-high temperature. The fish cooks quickly, so after about 4-5 minutes (for fillets) or 7-8 (for whole ones), carefully lift it and check the degree of readiness. When the fish is covered with a golden crust on one side, you need to turn it over and continue cooking on the other until the same appetizing crust. The fish can be considered ready when clear marks are visible on both sides.
Advice: Prepare your favorite vegetables in advance, and as soon as the fish is ready, remove it from the grill and place the vegetables on it. Use both sides of the grill so you don't have to work in batches and can cut down on the side dish prep time.
— Sausages —
The secret to cooking fried sausages lies in a constant, stable operating temperature and a flavorful marinade. The first task in the BORK G802 grill can be easily handled by the Element IQ uniform heating system, and several bottles of dark ale are perfect for the marinade.
Ingredients:
5 bottles of dark ale
12 sausages
1 large onion, halved lengthwise, sliced crosswisePreparation:
In a large saucepan, bring beer to a boil. Place sausages and onions in it and cook for 15 minutes. Using tongs, transfer sausages to a plate, pat dry, and place on grill. Fry, turning once, until well browned on both sides. Meanwhile, dry the onions and place them on an empty side of the grill and lightly brown them. Serve the onions along with the hot sausages.
— Burger —
The main component of the burger is, of course, the cutlet. It is this that determines the taste palette of the burger, while the rest of the filling only adds individuality to it. With the same size of cutlets, you can approximately calculate their cooking time, and without a shadow of a doubt, you can entrust all the rest of the work to your home grill.
Ingredients:
230 gr. minced meat
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
4 burger bunsPreparation:
Mix minced meat, salt and pepper in a medium bowl. Knead the minced meat well. Form four cutlets, about 2 cm thick. Place cutlets on the grill and fry for 7 to 10 minutes on each side, turning once.
Advice: the best addition to juicy cutlet are fresh vegetables and fragrant buns. The latter will only benefit in taste if they are pre-grilled. So while the cutlets are frying on one half of the grill, feel free to occupy the other side with buns and cook them until they are golden brown.
— Tandoori chicken —
In the homeland of this dish in India, chickens are baked in special tandoori ovens. Such a barbecue is unlikely to fit into a city apartment, but in a small usable area you can easily find a place for a home grill. Cooking tandoori chicken on it will take a little more time, but the dish will not lose any of its taste.
Ingredients:
12 chicken thighs
1 cup yogurt
1/4 cup fresh ginger, peeled and cut into pieces
6 to 8 cloves garlic
1/4 cup apple cider vinegar
2 tsp ground cumin
1 tsp chili powder
1/2 tsp. turmeric
1/2 tsp. saltPreparation:
For the marinade: place yogurt, ginger, garlic, vinegar, cumin, chili pepper, turmeric and salt in a blender and mix well at high speed. Place the chicken and marinade in a large zip-top plastic bag, seal the bag and shake well, then place in the refrigerator for 1 hour.
Preheat the grill to medium temperature (about 200 °C). Remove chicken from refrigerator, pat dry and place on preheated grill. Cook for 15 to 20 minutes on one side, then flip and continue cooking for another 20 to 25 minutes, until the juices in the meat run clear.