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food: skewer cookery; barbecue grill offers opportunity of putting showmanship into meal

by:Earlston     2019-12-06
On April 14, 1964, this was a digital version of an article in The Times Print File, before it began to be published online in 1996.
To keep these articles as they appear initially, the Times will not change, edit, or update them.
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Today, no one skilled in using a sword needs to prove this by dueling, but instead has the option to show his strength on the grill.
Knife and Fork cooking is one of the oldest forms of cooking, originated from nomadic peoples in Asia and the Middle East, and offers endless opportunities to use ovens, broilers, hiachi or portable devices, practicing and trying different food combinations on kebabs will bring extra prosperity in a later presentation.
Described in a variety of ways \"brochette\", \"shish kebabs\" and \"shashlik\", kebab cooking allows for the main part of the food, whether it is fish, meat or prepared with vegetables. Rice or kasha (cracked wheat)
You can finish the menu with a salad.
A wide variety of appetizers, rolls and desserts can also be string together.
A wide variety of kebabs, ranging from small individual stainless steel sticks offered by many five cents stores to large kebabs, carried by hardware stores, with a wide variety of metal and wooden handles, some in complex shapes, like swords.
There is an advertising store in the large barbecue Department carrying a set of kebabs that have their own shelves that can be stored on the fire, or the whole cabbage can be used as a kebabs stand.
Shops with oriental goods offer the simplest and cheapest skewers --
Disposable bamboo is especially suitable for appetizers and fruit desserts.
Camping enthusiasts can rely on a green stick that strips the bark, or on an unpainted thick line.
The preferred skewers are flat or twisted along their length, not round, so that once the food is placed in place, it will not slip.
No matter which type of skewers are used, there are some broad rules to ensure a satisfactory result.
For example, only food cooked in the same time should be placed on the same skewers.
Quick cooking is done by spreading the pieces along the skewers to allow full heating and slow cooking by putting them together, like rare beef.
Only food cooked through high temperature in a relatively short period of time should be placed on skewers.
Others can be marinated for tender and seasoning, and can also be prepared before baking.
A mixture such as barbecue sauces is used for grilling and glazing, and there are many sauces suitable for eating with cooked kebabs.
Appetizers on skewers may include any of the following combinations: small meatballs with or without bacon packaging, chestnuts wrapped in bacon, pineapple pieces, mushrooms, green pepper pieces, small cooked sausages, chicken liver wrapped in bacon, shrimp, scallops, apple slices and cherry tomatoes.
The sesame beef strip is an unusual appetizer with oriental flavor.
The boneless chicken breast flakes can be treated in a similar way, can be eaten with a peanut dip, or with plum sauce instead of mustard.
The main course is two olive oil and a basic marinade of vinegar or wine, seasoned with salt and pepper, and can be adapted to different foods by adding herbs and seasonings.
One and a half-inch leg of lamb, add one or more of the following: onion and garlic, chopped parsley, bay leaves, crushed coriander or ground cumin.
Soaked, trimmed and precooked sweet bread alternate with green pepper slices and mushroom caps, this spectacular display only needs to be cooked briefly on skewers.
Advertising fish, especially shrimp, oysters, clams, scallops and swordfish blocks, are especially suitable if they are wrapped in bacon or often grilled with oil and lemon juice and have never been overcooked
Vegetables used for skewers include peeled and unpeeled pieces of eggplant, freshly cooked potatoes and white onions, zucchini slices, sweet green peppers and red peppers, and cherry tomatoes.
In order for the kebab to burn, a tablespoon of brandy should be poured and lit, or a piece of cotton soaked in brandy should be glued to the end of the kebab and lit.
If the flame is out of control, it is better to carry a metal cover with you to extinguish it.
A pound of boneless cattle loin or an eye round a cup of imported soy sauce A cup of Sheri cup of sesame or peanut oil a clove of garlic, a tablespoon of chopped onion a tablespoon of chopped fresh ginger a cup of roasted sesame1.
Cut the beef into 3 times and 1 times x2 15; ‐inch strips. 2.
Mix soy sauce, sherry, oil, garlic, onion and ginger and marinate the beef in the mixture for at least two hours. 3.
Twist the beef on a separate skewer, dip it into sesame seeds, bake it on charcoal or under a broiler for about three minutes, or until it is cooked to the desired maturity once.
Four appetizers.
2 tablespoons peanut butter 2 tablespoons soy sauce 1 tablespoon lenon juice teaspoon crushed red pepper;
Or taste the heavu cream.
Mix all ingredients together and heat them gently.
Advertising output: cups for about three quarters.
A version of the file was printed on page 40 of the New York edition on April 14, 1964 with the title: Food: skewer cooking;
The barbecue grill provides you with the opportunity to dine.
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