Grilling vegetables: Salading tips by Chef Orielo
Grilling is well-known as one of the healthiest ways of cooking. The use of low fat and quick cooking means retaining much of the vitality adn nutrition. (as opposed to boiling or frying) The vegetables that more associated with grilling are eggplants, zucchini, asparagus, mushrooms, peppers, potatoes, artichokes ...
To cook, grilled vegetables are placed directly on a metal sheet or plate that goes directly over the fire. The heat source is usually gas (in teh commercial kitchens) or electricity (small plates in most household we all have at home) This technique requires only a little fat (olive oil please), so very suitable for low-calorie and low-fat diets because the use of oil in this case is to prevent food from sticking to the metal but in reality this method is achieved simply through the transfer of heat from the cast iron rods or other types of hot plates. The important message is to cook grilled vegetables you need a hot grill or griddle pan!
- Cleaning: keep your hot plates clean after every use.
- Intensity of Fire : the thicker vegetables like eggplant or carrot, take longer to coo so they require a lower heat and the finest vegetables like zucchini require stronger fire, but cook quickly.
- Do not overcut your vegetables to avoid losing juices.
- Add salt at the last moment to avoid losing juices by the osmotic effect.
The advantages of using a griddle pan is that it is simple and fast - an ideal method for our low fat diet because just a drizzle of olive oil adds a perfect touch and makes the vegetables a little more crispier and tastier. I encourage you to prepare my recipe for grilled vegetables, which you can watch here :) So what are you waiting for? :)