Germany is a grill nation. Around every fourth person threw on the grill once a week in the past season, most of them didn’t experiment and put steaks and sausages on the grill in the classic way. But what about vegetables, fish and tofu? Grilling is a hot affair. Not every food can withstand the immense heat. Some meat becomes tough, fish breaks down and vegetables become charred. British star chef Rohit Ghai knows what can and cannot be grilled. There are many surprises on his red list.
Grilled fish can be wonderfully aromatic. Can. However, if you have an appetite for squid, you should choose a different method of preparation. Because it becomes one thing above all on the grill: very tough. Fish that break down easily, such as cod, should be grilled with the skin on. This will protect the fish from falling apart. Other seafood will dry out quickly if cooked too hot.
Not every food from the grill tastes good
A similar fate can befall anyone who puts the wrong piece of meat on the grill. Lamb lovers should steer clear of their shoulders when shopping. These also tend to become very dry very quickly. “If you really want to grill lamb, chops are the best choice,” says Ghai. In his opinion, rib-eye steak is even better. However, you should also pay attention to the temperature here. In addition, the meat should rest for some time before consumption.
The star chef doesn’t think much of tofu on the grill either. The consistency was not made for this type of preparation. In the photo series above, we have put together which alternative he thinks is more suitable and which types of vegetables are the best choice for a barbecue. Incidentally, the star chef himself prefers skewers for barbecues – with marinated chicken or, if it’s supposed to be vegetarian, with cauliflower.
source: grill study, BBQ love