Are You Grilling or Barbequing?

While the terms “grilling” and “barbequing” are often used on an interchangeable basis, about the only similarities between the two cooking styles is that they both involve the cooking of meat in the outdoors. The determination of whether you will be grilling or barbequing starts by defining the cooking style.

Grilling, in terms of sheer numbers, is the more popular and simpler cooking style between the two, being a common sight at beach cookouts, parties, and other events. Grilling recipes are as varied as the people that prepare meat in this fashion with an almost limitless number of rubs, sauces, marinades, and spices that combine with the carmelization of naturally-occurring sugars in the meat to provide a wide range of tastes.
 
If you are grilling:

• You are cooking with high heat temperatures that run in the vicinity of 500 to 600 degrees.

• The meat you are cooking is being directly heated by burning coals or a gas flame.

• Your cooking time is relatively short.

• You are probably cooking higher quality steaks, hamburgers, chicken or hot dogs

Barbequing is completely different from grilling in that the process takes longer and requires some expertise to deliver a successful meal. Most of the meat’s flavor is derived from the smoke that emanates from the embers of selected types of wood.



If you are barbequing:

• You are cooking with lower temperatures ranging from 180 to 250 degrees

• Your meat is not in direct contact with the heating source

• You are cooking cuts of meat that benefit from longer cooking times such as ribs, shoulders, etc.

While the terms are often interchanged, grilling and barbequing are completely different styles of cooking. If you happen to be a person who enjoys cooking with both styles, the Primo ceramic grill is designed to allow grilling on one half while meats placed on the other side of a divider receive the indirect heat of the barbequing process. The grill can also be converted to a full grill or barbeque, depending on the size of the meal and the method of preparation.

5 Ways to Cool Your Kitchen the Heat of Summer

When the temperatures rise throughout a hot summer day, the last thing you probably want to do is turn on the oven and start cooking. If going out to dinner every night isn't an option, here are 5 tips to make sure your kitchen doesn't feel as warm as your preheating oven.

• Experiment with other cooking appliances – Microwave ovens can now brown and crisp dishes and crock pots cook at lower temperatures for longer periods of time. In fact, once a crock pot has been loading with the meal that will cook over the next several hours, it can be situated anywhere, including the patio if you have an outlet nearby.

• Add a ceiling fan – Ceiling fans tend to be under-utilized in kitchens but they can provide significant cooling as well as the dispersal of heat from the oven.

• Get outside – One of the pleasures of summer is cooking outdoors and the new barbecues and grills make it easy. In fact, outdoor cooking gear has so many optional features that you can prepare an entire meal on a barbecue/grill.

• Create sandwich and salad bars – These are fun meals that don’t require any heating. 

• Increase your venting capacity – One of the things that gets overlooked in terms of cooling a kitchen area is the venting system over the oven/cooktop. Improving your venting capacity can remove more smoke, steam, and heat from your kitchen area, making it far more comfortable to prepare meals. 

Summer evenings can be extremely enjoyable, unless you’re sweating them out in a hot kitchen. Follow these tips to vary your routine, get outdoors, and stay cool while you’re in the kitchen.

Electrolux Dealers See the Future of Cooking

Electrolux dealers are excited about induction technology because it represents the next generation in cooking. Induction cooking employs high frequency electromagnets and sophisticated electronics to generate a magnetic field on the cooktop of a range. When a magnetic pot or pan is placed on top of the electromagnetic field, energy is transferred from the magnet to the pot/pan, which then heats the metal of the cookware. Heating of the cookware then cooks the food held inside. Increasing or decreasing the power of the magnetic field can then control the level of heat transferred into the cookware.

This dynamic presents many benefits including:

• Induction cooking is more responsive than gas or electric because of the capability to instantaneous adjust the heating level. Water boils faster and heat can be reduced more quickly as well. In fact, water can be brought to a boil in 90 seconds.
• Induction cooking provides a more efficient transfer of energy than gas or electrical heating elements, which can save both time and energy.
• Being able to control heating with electromagnetic energy means that cooking temperatures can be set precisely.
• The cooktop stays cool – Because heat is transferred directly from the electromagnets to the cookware, the cooktop stays cool. This can reduce accidental burns and make cleaning easier.
• Flexibility - Sensors automatically detect magnetic cookware that is placed on the cooktop and then activate the induction field, which can be adjusted to any sized cookware.

One issue that could be seen as a disadvantage of induction cooking is that at present, the only cookware that can be used must be a metal, such as iron, that responds to a magnetic field. Non-ferrous cookware like aluminum simply does not work on induction cooktops. This issue is mitigated by the fact that most cookware lines have plenty of products that will work on induction cooktops. Additionally, as induction cooking gains popularity, expect even more cookware options to become available over time.

Electrolux dealers know that the many benefits of induction cooking, including precision temperature selection, rapid heating, and savings in time and energy make induction cooktops a solid choice for any kitchen. For more information, visit: http://eastcoastappliance.com/index.html