Edward Haydens Top BBQ Tips!
- Ensure that all high risk meat & poultry is not just charred on the outside but fully cooked to the centre
- Be careful as injuries can and often occur though negligence at the barbecue. Do not try to ignite or speed up the babeucue by using any accelerants.
- Ensure that all food products, including salads, are not kept in the open air for too long, lest they go sour or ranid or develop bacteria.
- Soak wooden skewers in water overnight to prevent them from igniting.
- If you are having a crowd either precook some foods indoors or finish the cooking indoors as a time saving initiative and to avoid a huge staggering of service.
- For additional flavour skewer meat onto firm rosemary sticks or lemon grass stalks
- Add firm herbs (thyme, rosemary, sage etc) directly to the charcoals to provide extra flavour. Fragrant woodchips can also be used in the same way.
- Do not more or turn food constantly but rather leave it to cook on one side until it has released itself naturally from the grill and then turn over and cook the other side.
I normally just make one or two big salads rather than lots of differnt types as the barbecue really is a meat fest!
Edward Hayden is a well known freelance chef from TV3′s ‘Ireland AM’ and author of the best- selling, ‘Food To Love’ and ‘Edward Entertains’, Edward has a wealth of culinary experience from his training in Waterford IT and Cork IT and has recently completed a Master’s Degree in Learning & Teaching.
As well as lecturing full time in Waterford IT in culinary arts and hospitality studies, Edward currently gives cookery classes and demonstrations in a variety of cookery schools and venues throughout the country and is currently undertaking a national cookery roadshow with the Irish Countrywomens Association.
Edward’s recipes and cookery features are often seen in a variety of local and national publications.
For more information to purchase ‘Edward Entertains’ and ‘Food To Love’ log onto Edward’s website www.edwardentertains.com
When Using Cream Remember:
- The colder the cream the better the whip!
- Cream will separate if frozen unless it has been slightly whipped first.
- If it is not cold enough, it doesn’t “whip”, it “churns” (no air is incorporated) which makes butter.
- When whipping cream, add sugar when the cream is almost whipped, and the cream will whip to a higher volume.
Here are some facts and tips on using cream in hot dishes.
1) To prevent cream from curdling when adding to coffee, use fresh cream. As cream ages, its lactic acid content increases. Acid can curdle cream. The acid in the coffee, along with the coffee’s heat, may make the cream curdle.
2) The hotter the liquid, the more likely cream is to curdle (separate). Cream should never be added to boiling liquid. When adding cream, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes the cream to curdle.
More additional tips
- Adding basil towards the end of cooking will serve to retain its aroma and flavour. It blends well with garlic, thyme and oregano. Basil leaves can be torn, chopped or shredded; however, cutting will bruise the leaf and cause it to darken quickly.
- Avoid carrots with green tops, they will taste bitter. The green colour is caused by sunlight and is usually the result of heavy rain that has washed the top soil away during growing, exposing the carrot tops to direct sunlight.
- Like a fine red wine, cheese is always best served at room temperature. Allowing the cheese to sit at room temperature for 30 minutes before serving brings out the full flavour and best consistency of the cheese. Take the cheese out of the fridge at the same time you uncork your wine and they’ll both be ready to go when your guests arrive!
- To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt has been added. A fresh egg sinks; a doubter will float
- FREEZING BERRIES – Because berries have a short shelf life, an alternative to enjoy them year round is to buy them fresh and freeze them yourself. The secret to successful freezing is to use unwashed and completely dry berries before placing them in a single layer on a baking sheet in the freezer. Once the berries are frozen, transfer them into freezer bags or sealed containers. The frozen berries will last approximately ten months to one year.
Did You Know That?
- Cream is valued for its luxurious mouthfeel and texture
- Creaminess has an outstanding consistency, balanced perfectly between solidity and fluidity.
- Its appealing texture is smooth and seamless, which lingers in the mouth offering no resistance against either teeth or tongue, thus resulting in a luxurious texture sensation.
- The Italian word for cream is called panna, which translates back to the Latin word pannus meaning “cloth”. This is apparently a homely allusion to the natural thin covering that cream provides on the surface of milk, just like what was once found in the top of the old glass milk bottles.