Americans have the barbecue, do Japanese Yakitori Argentines are experts asado. We call it "fire", and the celebration of this meat is the preferred way for Israelis celebrate Independence Day - in our own way.
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"There are some major differences between the barbecue Israel BBQ US," explains the chef picked Doctor restaurant grill Israeli brothers, "Israel appears to use coal, roasting open and high temperature, compared Grills closed used the Americans, making it possible to receive smoking profound meat. Israelis love cut the chunks into small pieces relatively adapted to eating area. "
Israel becomes a Mediterranean celebration barbecue with beef, chicken, lamb, fish and vegetables and seasoning with olive oil, herbs and dried spices such as black pepper, cumin and paprika. Doctor recommends choosing meats to choose fish, poultry and void, and stresses that beef should be old-fashioned to be soft, "aging is a controlled process going on for about two weeks to a month at zero degrees. The result is tender meat, rich and concentrated flavors."
Important pieces of meat will be cut bite-size pieces to incinerate fast and keep the Asisiotm. It is important not salt the meat well before roasting time because the important fluids spill salt meat. Internal organs such as sweetbreads or lamb, chicken livers and hearts India Featured considered.
Chef Yogev virus Mkrnibrh, meat restaurant in the Little Italy in Tel Aviv, explains: "Unlike muscle meat, the parts of the face to be very fresh, bright and fresh. Most often, the parts suitable for grilling fast they sliced the back such as sirloin, entrecote steak and ribs, as well as fillets, and the case Aries - The saddle is always advisable ". While waiting juicy steaks that require slow roasting, recommends Virus enjoy skewers and rump.
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Treat your steak
Steaks are on the honor that they deserve independence, chef and Nikki Garner Meister meat El Gaucho restaurant chain Ltzliitm volunteer tips: remove the meat from the refrigerator an hour or two before grilling so that its temperature will be similar to that of the external environment. If the meat is frozen, it is best to thaw in the refrigerator than at room temperature. It will be preserved better texture. Use iron thick network to be able to store a lot of heat and transfer it to the meat.
We put before grilling grid and be sure the meat is not too close to the source of fire. After placing the meat on the grill does not turn the steak slices until you get on the top side liquid droplets. As more liquid drops, approaching the level of activity to well done. Once you have decided on the degree of roasting Turn over and wait until you see liquid droplets on the already roasted. After the end of grilling is recommended to leave the net on fire, it will burn fat leftovers and be easy to clean next time.
Soaking meat in marinade and sauce we will ensure a more succulent meat and rich flavors. "There are some types of marinades, and distribution of basic marinara marinara dry and wet. Marinara create a little dry and crisp, rich flavor, and gradually penetrate wet marinade into the meat," says the virus. To make your job easier and save time in the kitchen are offered sauces for meat and spice blends. Company whistle sauces offers a series of Jack Daniel's whiskey brand. The set includes six flavors based on the famous American whiskey. Knorr, from Unilever, you will find barbecue sauce and soy sauce, barbecue chicken and honey, used to fly rich marinara and meat. Poppy Spices also launching a collection Independence Day spices upgrade the meat for a barbecue. The set includes a condiment for steak, Cajun shawarma grill and an American.
Series spices seasoning spices on the fire of the poppy, from 9 NIS // Photo: Efrat Eshel
