Learn how to salt barbecue meat from a grill master
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If you like to prepare a good rib or selected cuts of meat for a barbecue with family and friends, you know that good seasoning makes all the difference. In this case, the question is: do you know exactly how to salt meat?
If you still have doubts about whether you are seasoning correctly, the solution is to learn from someone who understands. In this week’s Bom Churrasco, professor and grill master Alê Mocellim teaches some techniques to leave the meat being cooked on the grill at the exact point.
In the videocast, Mocellim highlights some salting styles for barbecue meat. One of them is the marinade, in which the meat remains immersed in a liquid seasoning for 12 or even 24 hours. Another way is to inject the marinade into the meat itself, but to do this you need to know which types of cuts are ideal for applying the technique.
Valuable tip from the expert: “we can add salt; We can never take it off again.” by this, all caution are little. So, here’s a tip: “less is more”, guarantees Mocellim.
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