5 Common Grilling Myths Debunked or Not?

Posted at 18.Apr, 06:04h In Cooking over fire By - 0 Comments

Rib Eyes Cooking03There’s nothing that compares the delicious flavor or grilled food. Whether it’s a steak, hamburger, hot dog or practically any other food, there’s something about grilling that makes it taste better. However, there’s a lot of misinformation out there about grilling, some of which we’re going to debunk.

#1) Grilling Leaves Food Dry

One all-too-common myth is that grilling leaves food dry. When done incorrectly, it can certainly release the internal juices of pork, steaks and beef patties. However, there are ways to prevent this from happening, such as charring the outside at a high temperature or wrapping the meat in aluminum foil.

#2) Gas Grills are Better than Charcoal

On the contrary, most chefs will agree that grilled food cooked over charcoal tastes better than its gas-grilled counterpart. This is because charcoal has a unique smokey flavor that’s not achieved through gas grills. The only advantage of cooking food over a gas grill is the even distribution of heat, though you can achieve the same effects with a charcoal grill by properly stacking and igniting your charcoal prior to cooking.

#3) You Should Flip Steaks Only Once

A third myth that many people seem to believe is that you should only flip steaks once when grilling them. Some people believe that flipping steaks and other meat too many times causes the juices to release. Assuming you cook it properly and don’t pierce the meat beforehand, though, this shouldn’t happen. Flipping meat multiple times actually allows for a more even and thorough cooking, preventing certain areas from being under-cooked and/or overcooked.

#4) Should You Let Steaks ‘Sit’ Before Grilling

Do you let your steaks sit on the counter until they reach room temperature before grilling? It’s a common assumption that doing so helps them cook faster. After all, conventional wisdom should lead you to believe that a steak at room temperature will cook faster than a cold steak. With that said, allowing your steaks to sit before cooking does only one real benefit and that is it keeps the internal part of the steak from being cold.  If you like thick cut steaks rare or medium rare, which is preferred, You don’t want a nice sear with a cold inside.

#5) Salt Makes Grilled Steaks Tough

Too much of anything is bad for grilled steaks, and salt is no exception. But a small amount of salt, pepper and your preferred seasoning can vastly improve the flavor of a grilled steak while also helping you achieve a charred outside.  We say the only spices you need if stranded are salt, pepper and cayenne.

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