NEVER COOK THESE FOODS ON YOUR OUTDOOR GRILL
Never Cook These Foods on Your Outdoor Grill
It is Summer and the season for backyard grilling, there are some foods that should not put atop hot coals.
Below are a few favorites that are best not cooked on the outdoor grill, as follows:
Filet Mignon, Hamburgers, Salmon and Pizza are among them.
The Filet Mignon: “Filet is a lean cut, so it doesn’t get the same, nice caramelization over the grill as a more fatty cut like a ribeye, where the fat from the steak itself essentially fries the outside as it cooks over the grill’s flame. For that reason, I like to sear filet in a cast-iron pan so that I can get that nice browning reaction all around the steak. It adds more flavor to what it a pretty mild cut of meat. Also, because filet tends to be cut more thickly, it’s much easier to get an even rosé color throughout the steak by cooking it in the pan. The same is true for leaner cuts of meat in general,” says Craig Koketsu, Quality Meats, New York
Pizza: “Grilling pizza is just a bad idea. Home grills, as a rule, heat very unevenly. Also, because of outdoor elements, the minute the grill is opened, it loses heat. The best pizza doughs out there have very high hydration, meaning the doughs are very wet. To try and lay down a wet dough on a somewhat hot surface will most likely result in a very disappointing experience. If you reduce hydration and are able to roll out a decent piece of dough, you’re still going to have major issues removing the dough from the grill itself, especially after you add toppings. [If you use a pizza stone, you still face the issue of the toppings.] I just don’t think the grill can retain enough heat to cook the toppings as much as one would like. In the end, of course you can try to grill pizza. Whether it will be to your liking or not is another story,” says Michael Friedman, Chef.
Salmon: “I don’t understand why so many folks grill salmon. The best part is the fatty oils, which render out on a hot grill, leaving a dry, overcooked piece of fish that was once succulent and fragrant. Salmon needs low-and-slow heat to just cook the flesh.” says Edward Lee, Mind of a Chef.
I like to roast my salmon on a cedar plank, many other fish can be grilled successfully.
Burgers: “Burgers should be cooked on a hot flat top. Grilling them allows the fat that renders off the meat to be lost, instead of helping to create the lovely caramelized crust on the outside of the burger, you can mark then on the grill for the out door look, use grass fed beef with at least 20% fat for the best taste,” says me.
Have a terrific weekend.
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SEAFOOD THE WAY IT SHOULD BE.
SUBWAY TURNS TO TECHNOLOGY TO SAVE SALES
Subway Restaurants is looking to embrace technology as the chain tries to get back on top.
Subway Restaurants, facing one of the worst slumps in its history, is hoping to win back customers by losing its low-tech image.
The sandwich chain is introducing touch-screen ordering kiosks and a new mobile app — a bid to catch up with places like Panera Bread Co., which have credited technology with helping fuel sales. Subway is even testing dedicated pickup areas for mobile orders, shaking up the five-decade-old format of its restaurants.
It’s a major overhaul for a chain that hasn’t been known for its technological prowess. Until about a decade ago — when Subway was still booming — its customer-loyalty program relied on sticking stamps on paper cards. But these days, Subway is reeling from a three-year U.S. sales decline and fast-food competition is tougher than ever. That’s put pressure on the chain to be quicker and more convenient.
“It’s really a vision and strategy in how we want to evolve,” Carman Wenkoff, Subway’s chief information, and digital officer said in an interview. “Customers are demanding a more complete experience.”
101 BEST CASUAL RESTAURANTS IN AMERICA
RESTAURANT SPARES 132-YEAR OLD LOBSTER FROM BEING EATEN WITH 'PARDON,' RETURN TO SEA
A New York seafood restaurant has decided to "pardon" what could be the world's oldest lobster, releasing it back into the wild.
Louie the giant lobster, believed to be 132 years old, was set free after spending two decades inside a tank at Pete's Clam Bar, in Long Island.
The owners say they didn't have the heart to cook the 10kg lobster after all this time, and he was spared from being eaten on Friday.
MCDONALDS OFFERS TOUCH-SCREEN ORDERING
The McDonald’s restaurant on Route 53 in Norwell is among the first of the burger chain’s 300 franchises in Massachusetts to be equipped with touch-screen kiosks.
Using a kiosk, a customer can scan the menu and place an order, swipe a credit or debit card, get an order number and wait for the food to be delivered to a table.
A customer who wants to pay with cash can get a ticket at the kiosk and take the ticket to the service desk.
Customers who would prefer to order the old-fashioned way can still just walk up to the counter.
The kiosks are part of a McDonald’s plan to increase the use of technology in its restaurants.
Spokeswoman Christine Blain said the company has equipped 14 restaurants in the region with the new kiosks.
Eventually, 14,000 McDonald’s restaurants in the U.S. will have the kiosks. They were first introduced at lo cations in California, Florida and New York.
SAFE HANDLING OF FISH
Always purchase fish from a dealer that maintains high quality. Based on FDA’s Food Code, here are some ways of spotting a safe fish dealer:
- Employees should be in clean clothing and wearing hair coverings.
- They should not be smoking, eating or playing with their hair.
- They should not be sick or have any open wounds.
- Employees should be wearing disposable gloves when handling food and change.
- Gloves after doing nonfood tasks and after handling raw fish.
- Fish should be displayed on a thick bed of fresh — not melting — ice preferably in a case or under some type of cover. Fish should be arranged with the bellies down so that the melting ice drains away from the fish, thus reducing the chances of spoilage.
Appearance is bright and shiny in quality fish, and most of the scales are intact and adhere tightly to the skin. Each species has characteristic markings and colors which fade and become less pronounced as the fish loses freshness. Eyes are bright, clear, full and often protrude. As quality goes down, the eyes often turn pink and become cloudy and sunken. This does not always apply to small-eyed fish such as salmon.
Gills are red and free from slime. With time, the color fades to light pink, then gray and finally greenish or dull brown. Odor is fresh and mild. A fish just out of the water has practically no "fish" odor. The fishy odor develops with time, but should not be strong or objectionable. Flesh is firm, elastic and not separating from the bones.