Barbecuing & Grilling Like a Pro
Par :Formats :
Disponible dans votre compte client Decitre ou Furet du Nord dès validation de votre commande. Le format ePub est :
- Compatible avec une lecture sur My Vivlio (smartphone, tablette, ordinateur)
- Compatible avec une lecture sur liseuses Vivlio
- Pour les liseuses autres que Vivlio, vous devez utiliser le logiciel Adobe Digital Edition. Non compatible avec la lecture sur les liseuses Kindle, Remarkable et Sony
, qui est-ce ?Notre partenaire de plateforme de lecture numérique où vous retrouverez l'ensemble de vos ebooks gratuitement
Pour en savoir plus sur nos ebooks, consultez notre aide en ligne ici
C'est si simple ! Lisez votre ebook avec l'app Vivlio sur votre tablette, mobile ou ordinateur :
- FormatePub
- ISBN978-0-9963190-2-7
- EAN9780996319027
- Date de parution28/10/2021
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurOrchid Springs Publishing, LLC
Résumé
TAKE YOUR BACKYARD CUISINE TO THE NEXT LEVEL! What is the best way to sear a thick steak? Or to slowly smoke roast ribs to perfection? What equipment do you need to make every backyard barbecue a success?You may have seen barbecue cookbooks before, but you've never seen a book like Barbecuing & Grilling Like a Pro. Here you will learn the difference between barbecuing (cooking slowly over indirect heat at low temperatures) and grilling (cooking more quickly over direct heat at high temperatures), and you'll understand when to apply each method.
You'll discover tips and tricks used by the pros such as powering through The Stall with the The Texas Crutch, and when to use The Reverse Sear. You'll discover which are the best cuts of meat and how to turn tough cuts into melt-in-your-mouth meals that are rich, juicy and flavorful. Here are just a few questions answered in this unique barbecuing and grilling manual: Which meats are made juicer by resting for up to two hours? Why should some cuts of meat be salted hours before other seasonings are added? Why are bark and the Maillard reaction important for tasty barbecued and grilled meats? What is the bend test and on what meats is it a better indicator of doneness than a meat thermometer? Why does grilling make sweet corn taste better than boiling or roasting? What types of smokers and grills are the easiest to use? How can you convert a $175 grill into a smoker by spending $70? Sink your teeth into a new culinary experience and begin your journey to barbecuing and grilling like a pro.
You'll discover tips and tricks used by the pros such as powering through The Stall with the The Texas Crutch, and when to use The Reverse Sear. You'll discover which are the best cuts of meat and how to turn tough cuts into melt-in-your-mouth meals that are rich, juicy and flavorful. Here are just a few questions answered in this unique barbecuing and grilling manual: Which meats are made juicer by resting for up to two hours? Why should some cuts of meat be salted hours before other seasonings are added? Why are bark and the Maillard reaction important for tasty barbecued and grilled meats? What is the bend test and on what meats is it a better indicator of doneness than a meat thermometer? Why does grilling make sweet corn taste better than boiling or roasting? What types of smokers and grills are the easiest to use? How can you convert a $175 grill into a smoker by spending $70? Sink your teeth into a new culinary experience and begin your journey to barbecuing and grilling like a pro.
TAKE YOUR BACKYARD CUISINE TO THE NEXT LEVEL! What is the best way to sear a thick steak? Or to slowly smoke roast ribs to perfection? What equipment do you need to make every backyard barbecue a success?You may have seen barbecue cookbooks before, but you've never seen a book like Barbecuing & Grilling Like a Pro. Here you will learn the difference between barbecuing (cooking slowly over indirect heat at low temperatures) and grilling (cooking more quickly over direct heat at high temperatures), and you'll understand when to apply each method.
You'll discover tips and tricks used by the pros such as powering through The Stall with the The Texas Crutch, and when to use The Reverse Sear. You'll discover which are the best cuts of meat and how to turn tough cuts into melt-in-your-mouth meals that are rich, juicy and flavorful. Here are just a few questions answered in this unique barbecuing and grilling manual: Which meats are made juicer by resting for up to two hours? Why should some cuts of meat be salted hours before other seasonings are added? Why are bark and the Maillard reaction important for tasty barbecued and grilled meats? What is the bend test and on what meats is it a better indicator of doneness than a meat thermometer? Why does grilling make sweet corn taste better than boiling or roasting? What types of smokers and grills are the easiest to use? How can you convert a $175 grill into a smoker by spending $70? Sink your teeth into a new culinary experience and begin your journey to barbecuing and grilling like a pro.
You'll discover tips and tricks used by the pros such as powering through The Stall with the The Texas Crutch, and when to use The Reverse Sear. You'll discover which are the best cuts of meat and how to turn tough cuts into melt-in-your-mouth meals that are rich, juicy and flavorful. Here are just a few questions answered in this unique barbecuing and grilling manual: Which meats are made juicer by resting for up to two hours? Why should some cuts of meat be salted hours before other seasonings are added? Why are bark and the Maillard reaction important for tasty barbecued and grilled meats? What is the bend test and on what meats is it a better indicator of doneness than a meat thermometer? Why does grilling make sweet corn taste better than boiling or roasting? What types of smokers and grills are the easiest to use? How can you convert a $175 grill into a smoker by spending $70? Sink your teeth into a new culinary experience and begin your journey to barbecuing and grilling like a pro.