GRILLING AND FRYING
To grill is not to fry. Both methods of cooking have (heir distinct advantages. When it says one, don’t attempt the other. Frying is cooking by the action of superheated fat. Grilling is cooking by direct contact with heat. and preferably with actual flame. Nearly all foods can be grilled. Meat should be from Im If an inch to an inch thick and neatly cut. It should be beaten with a wooden spoon, a little lemon juice squeezed on it. and then lightly brushed with olive oil. The grill itself should also ho rubbed with oil and well heated before putting mi the moat. The object, of grilling is to beat both sides of the meat so as t<o seal them and prevent the good juices escaping. *■
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Bibliographic details
Dominion, Volume 29, Issue 195, 15 May 1936, Page 5
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130GRILLING AND FRYING Dominion, Volume 29, Issue 195, 15 May 1936, Page 5
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