Cooking vegetables directly on hot coals, called ash grilling, is a lot cooler than you’d think. Mother Nature perfectly packages veggies like onions, corn, bell peppers, and eggplant for this technique—zero prep required.
• Nestle vegetables into glowing red coals (use only 100% natural hardwood lump charcoal), and rotate to soften and char evenly.
• Check for doneness by inserting a skewer. It should slide in easily.
• Peel away the charred outer layer to reveal richly smoked flesh with concentrated flavor—the result of ash-grilled veggies steaming in their own juices.
Keep Reading:
from Simmer and Boil http://ift.tt/1LGEab9 via chillers
No comments:
Post a Comment