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picture News December, 15 2018
Mastering the Grill Mastering the Grill

It was more summer than spring in the air as SCCE gathered at our member Foodstudio, Thursday 10 May, for an After Business Hours session dedicated to the art of Mastering the Grill.

Being an outdoor activity, nice weather is of course a crucial key to success when using the grill for cooking. Other major keys to success include, among several others, high quality ingredients, timing, differing between direct and indirect heat, and a good portion of creativity when making the side dishes.

As for high quality ingredients we could enjoy a fantastically juicy and tender beef as well as a delicious salmon as the two main courses. And, the same goes for all other ingredients we used for salads and woks as side dishes this evening.

A good grilled dinner doesn’t come without work and following a get-together with a refreshing drink, we fired up the grills and gathered around Foodstudio’s kitchen island for preparing the beef, salmon, and the prawns and vegetables used for the salads and woks.

Among the main basic tips we got this evening were: Fire up the grill in good time - the charcoal should be greyish and glowing here and there before the grilling starts; Don’t spice the beef until it’s ready grilled – otherwise the spices will drain the beef of its juices; Direct grill heat and short cooking time for beef and other meat, and considerably lower heat but longer cooking time for salmon and other fishes.

On behalf of the SCCE, I would like to thank the team at Foodstudio for a great and delicious creative grilling session. My thanks also go to all our members who put both inspiration and high spirits behind their creative teamwork at the grills and the kitchen island.

Sincerely,

Kristiina Sikk - SCCE Ombudsman



read more:
· Grilling


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