Kitchen Tip Tuesdays: When your grilling plans go awry
I've been so not online lately, but I'm back this week. I'll share about our blackberry harvest tomorrow, along with one of my favorite recipes for using our freshly-picked or frozen blackberries! :)
Until recently, we had just one propane tank for the grill. Every number of months, the tank would run empty, sometimes surprising us when we would open the lid of the grill that we thought was pre-heating, only to find a cold grill with no fuel.
My solution for times when grilling goes awry:
Use a baking sheet (with sides) and wire cooling rack and place meat in the oven (top rack or near the top is best). Roast uncovered at 425-450 degrees until meat is done, turning once during baking if desired. I usually use a meat thermometer unless I'm really familiar with the cut of meat.
I even have an old, worn-out baking sheet on hand to use for this purpose, so I don't need to worry about harming one of my "good" pans.
Yay! Dinner was rescued, and while my oven "grilled" chicken breast wasn't quite as good as "the real thing", it was definitely better than any other baked chicken breast I've made. :)
A few tips for determining when meat is done (although I still recommend using a thermometer if you're really unsure when it comes to chicken!):
Chicken: Chicken should feel firm, not soft, when you press down on it.
Beef: For beef, one comparison I've read is that a rare steak will feel like your cheek when you press it, a medium steak will feel like your nose when you press it, and a well-done steak will feel like your forehead when you press it. Elise from Simply Recipes has a similar method shown in pictures here.
Fish: Fish should flake easily with a fork. Fish also cooks really quickly! When I first started cooking with fish, I would usually over-cook it because it just didn't seem possible that it could be done after just ~15 minutes. One day, I tested some salmon that truly wasn't done yet -- and it didn't flake. I finally SAW the difference and could believe that my flaking fish really was fully cooked. (Fish should reach an internal temperature of 145 degrees.)
To Participate in Kitchen Tip Tuesdays:
Post a kitchen tip in your blog. Link to this post, and then leave your link here, so we know where to find YOU! :) No giveaways or non-tip posts, please!
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1. Tip for not wasting fruit (Willa at Armstrong Family Fare)
2. Sweetened condensed milk substitute (The Local Cook)
3. Reduce splatters when frying food (Stacy at Stacy Makes Cents)
4. What to do when you're out of coffee filters (Heather at Feel Good About Dinner)
5. Tips for using less disposables in the kitchen (Purposely Frugal)
6. Weigh ingredients for easier baking (Robin at Happily Home After)
7. How to make perfect wavy bacon (JessieLeigh at Parenting Miracles)
8. Keep apples from browning (SnoWhite at Finding Joy in My Kitchen)
9. Spaghetti sauce tip (Georgia at Georgia's Cookie Jar)
10. Freezing lemon zest (Living So Abundantly)
11. Instant mixes for bread machine (Centsable Dining)
12. How and why to soak grains (Adrienne at Whole New Mom)
13. Keeping cookies soft (Carrie at My Favorite Finds)
14. Shopping/pantry supplies tip (Donna at Moms Frugal)
15. Tips for cooking real food with little ones (Blessed Roots)