UTENSILS ACT AS AN EXTENSION OF YOUR HANDS WHEN YOU'RE GRILLING.
Always protect your hands by using hot pads, silicone gloves, long-handled tongs, spatulas, and brushes etc.
Many tools are made for the grill with heat-resistant handles. These materials shouldn’t transmit heat; still, be careful handling tools over the hot fire.
LONG-HANDLED SPRING-LOADED STAINLESS STEEL TONGS
Spring-loaded means that they open automatically, and you squeeze to close them on the food. If you don’t have spring-loaded tongs, you have to open and close the tongs,
Designate specific tongs to use on meat, fish, or vegetables, as the tongs can transfer residue and char from one food to another.
Color-coordinated tongs are good for using on cooked and uncooked food.
LONG-HANDLED REGULAR SPATULA
Spatulas are the second-most important grilling tool; used to turn fragile foods. Get several sizes and shapes of spatulas.
LONG-HANDLED FiSH SPATULA
Spray the spatula with nonstick cooking spray so it won’t stick, even to glazed foods.
THERMOMETERS
Digital readouts are faster than a dial and a most accurate way to check doneness of meat, poultry, and seafood. It’s always helpful to have more than one thermometer.
SILICONE BRUSHES
Silicone brushes and mops have the advantage of being easy to clean. They are dishwasher-safe and won’t rust or corrode.
LONG-HANDLED FORK
CHEF’S KNIFE
PARING KNIFE
CUTTING BOARD
No comments:
Post a Comment