THE WAY TO GRILL
BEST FOR NOURISHMENT Grilling is one of the simplest, oldest and most nourishing ways of cooking meat, states Mrs. Oliver Francis, homo service supervisor of the Australian Gas Light Company. Quite a number of women, however, do not grill properly, although correct grilling produces the most appetising of food. The first essential about grilling, says Mrs. Francis, is that the grid-iron must be red-hot before the meat is placed under it. If the meat is tough, it may be rubbed before cooking with lemon juice or vinegar. A lefln piece of meat or fish is brushed with oil or butter. The flame should be turned high, and each side of the meat should be seared quickly. The quick searing seals the meat and prevents the juice from escaping in the cooking. The flame can now be turned low, and the cooking should be carried out very slowly, the result being a tender, juicy grill, full of flavour.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19380112.2.8.4
Bibliographic details
New Zealand Herald, Volume LXXV, Issue 22934, 12 January 1938, Page 5
Word Count
161THE WAY TO GRILL New Zealand Herald, Volume LXXV, Issue 22934, 12 January 1938, Page 5
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.