|Great. Today we're going to talk about why it's important to develop your own palate especially if you want to develop your own recipes. What is a palate? Well, first of all I'm not talking about those little wooden things that are in warehouses that you store heavy objects on or what your mom used on you growing up. Also, I want to really emphasize that the palate we're talking about is a person's deep appreciation of taste and flavor and you need to have that if you're going to want to really develop good recipes. So how do you do it?|
|Okay, you slow down. What I mean by that is don't just pick up food and eat it. You want to look at it, you want to smell it, then you want to taste it. You want to visualize and try and isolate those flavors and envelop them, bring them into your being. Then identify the flavors as much as you can and then move on. Most of that will come from just the smelling and the looking. Then pay attention to the texture and body, the texture of the food. You don't want to develop a recipe that creates a texture that is not pleasing to the mouth.|
|Then build, this is one of the most important things. Build your own flavor encyclopedia by smelling and by tasting. What will happen if you do that every single time you eat something, over a period of time you will train yourself to know what those flavors are, what those smells. Then you'll be able to smell two different items whether it be herbs, seasonings, the product itself, and know if this herb goes with that flavor.|
|Like I really like walnuts and I thought well you know what, I'm going to grill some salmon and also some halibut and I thought well you know what I want to see what that would taste like and if that would work. So what I did is I actually looked at the halibut, recalled that flavor and then I took a small bite of walnuts and realized right away that's not a good flavor combination. So you want to be able to do that and you can do that prior to developing your own recipes.|
|Please, start developing your palate which will lead to you to be able to develop recipes that not only you like but also then developing something that your friends like or if you're in a restaurant that your customers like. But start developing that palate. It's the most important thing you can do. Instead of going out and buying some off-the-shelf sugar-sweetened like barbecue sauce and then say oh I'm going to put in a little bit of extra steak seasoning and then say that's my recipe. No, because anything that has that much sugar in it, you can you can put it with anything. You can smear it and lather it on a piece of leather and it’d taste good. So develop your own and don't rely on the addictions of the American people, i.e., sugars, to make something taste good because you can do a lot better than that. In a future video I'll get more into umami, which is the fifth taste.|
|Once you get the palate down, you understand umami, you'll start developing recipes and products that your friends and family will just go heads over tails. Their tongue will slap the inside of their mouth with happiness and want to know your secrets. So if you like this, go ahead and get on turbogrill.us. Sign up for our blog and all the information that's coming out on this product. Join and share our Facebook page, if you would. Then also subscribe to this YouTube channel and more and more will be coming out. Thanks a lot for your time and enjoy your day and I'll see you on the flip side.|
No matter Which One You Like - the TurboGrill™ will Do Them Right!
Steak Challenge: What is the difference between grass-fed beef and prime beef? The steak challenge happened organically when I realized I had two different types of beef defrosting in the refrigerator. One steak is a New York Strip steak I cut from a prime striploin from Costco. The other was a thick, grass-fed beef ribeye,
The steak challenge happened organically when I realized I had two different types of beef defrosting in the refrigerator. One steak is a New York Strip steak I cut from a prime striploin from Costco. The other was a thick, grass-fed beef ribeye which had a rectangular shape similar to a New York Strip. Neglecting reading both steaks labels closely would come back to haunt me when it was taste test time. [more]
Editor’s Note: This is the second part of Richard’s column featuring cooking methods by Scott Simerly. The column will conclude in next Sunday’s edition of The Herald-News.
Most folks are very familiar with the oven and many ways you can cook with them. Most ovens today are electric, but history has these using firewood to heat them up. Today you can get all varieties and makes/model using gas or electricity now to heat.
Baking uses the lower element in the oven to create an even heating temperature for the food cooking on the various racks.
Good prime rib recipes are hard to find. A good friend of mine, Terry Montague from Idaho Falls, Idaho, shared his recipe with me several years ago and now this is the only way I make prime rib.
Terry Montague’s Prime Rib Roast...more
This recipe could easily be grilled on a TurboGrill.
All of the flavors of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich.
- 1/4 cup cooked shredded chicken, warm
- 1 tablespoon hot sauce
- 1/2 tablespoon mayo (optional)
- 1 tablespoon carrot, grated
- 1 tablespoon celery, sliced
- 1 tablespoon green or red onion, sliced or diced
- 1 tablespoon blue cheese, room temperature, crumbled
- 1/2 cup cheddar cheese, room temperature, grated
- 2 slices bread
- 1 tablespoon butter (I recommend Kerrygold), room temperature...[more]
By allowing the food to rotate over the BBQ portable grill coals, from hot to cold zones, it not only keeps your food from burning, but retains more moisture and allows it to cook evenly on all sides. Result – crispy on the outside, moist on the inside; an unparalleled design for instant satisfaction. The TurboGrill is especially made to be a kettle BBQ grill enhancement that is compact and portable for entertainers, outdoor cooking enthusiasts, adventurers, nature lovers, foodies and others who simply enjoy good food without an expensive, restaurant style fit-out.
- Frank M., Design Engineer, commented, “As one of the first people invited to test the new TurboGrill backyard BBQ grill, I must say I was very impressed with the technology.
- The steak was really good and done to perfection – I devoured it.
- The fish was moist and scrumptious – amazing!”
This innovative design allows for complete consistency in grilling skills, so take advantage of this technology during the company’s early launch. While the TurboGrills are already incredibly affordable, today’s discounts will not be available at a later date.
Visit www.turbogrill.us today, who guarantees that the TurboGrill will become a go-to for a lifetime of events. Stop burning food and start serving succulent, juicy favorites with ease.
The TurboGrill™ is an apparatus that attaches to a round kettle grill that allows the grate to rotate horizontally above the coals, giving a 5-star result with the most minimal of effort.
By allowing the food to rotate over the coals, from hot to cold zones, it not only keeps your food from burning, it allows food to cook very evenly and retain more moisture; creating a very succulent; crispy on the outside, moist on the inside, result.
This report analyzes the BBQ Charcoal Sales market status and forecast of global and major regions, from angles of players, regions, product and end Application/industries; this market report examines the top players in global and major regions and splits the BBQ Charcoal Sales market by product and Application/end industries.
Global BBQ Charcoal Sales Market 2018 Research Report provides a comprehensive and depth knowledge of Global BBQ Charcoal Sales market ...read more
This is exciting news for the TurboGrill™
Global Cooking Grills Market Research Report analyzes world market regions, product categories, with sales, market revenue, product cost, Cooking Grills market share and growth trends, focusing on leading Cooking Grills industry players, market size, demand and supply analysis, consumption volume, Forecast 2018 to 2025.
Overview of Global Cooking Grills Market insights:
The Global Cooking Grills report provides a comprehensive scenario of the present world market and market forecast up to 2025, Cooking Grills market strategies, development strategies and growth opportunities. Starting a discussion on the current state of Cooking Grills industry, the report further analyses the market dynamics affecting each category present in it. Cooking Grills industry report includes upstream raw materials, equipment, and downstream consumers analysis.
(For five rice balls)
4 bowls of rice
1 slice mildly-salted salmon (amajio-sake)
Black sesame seeds
Rinse rice, immerse in water and cook in rice cooker. (At her diner, Harue cooks rice in a pot.)
Grill salmon, flake, and remove bones.
Mix salmon flakes in cooked rice. Moisten palms and rub in some salt. Take slightly less than a bowl of rice and shape. Rub salt on palms again and hold. Dust with sesame and hold again. Repeat process, since sesame tends to fall off.
Grill rice balls slowly over cooking grid on low heat to prevent them from burning. Turn when somewhat browned. The rice balls are done when the aroma of sesame rises and they are slightly browned all over.
Rice balls sit on the cooking grid placed over a “shichirin” charcoal grill. When the sesame seeds on their surface start to pop, a mouthwatering toasty …more
(WHDH) – Firefighters extinguished a grill fire Tuesday night that broke out behind a … Propane and charcoal grills should only be used outdoors.
A preliminary investigation revealed that the fire may have been caused by an issue with the valve on the propane tank, which caused a leak…read more