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As an official season of outdoor cooking, summer is usually the time for home cooks to know the grill. You may have invented a "secret" to get a powerful flame that does not burn shellfish too fast. You may have understood exactly when you need to return a hamburger and how you can add a delicious smoky flavor to the vegetables. But if there is something that many patio cooks can not perfect in this time of careful study, that means cleanliness.
"I think most chefs have stopped brushing their grills since day one," says Luis Cuadra, head chef of the Los Angeles district.
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With a barbecue so often celebrated with sophisticated techniques that have led to their success, Luis knows that most chefs focus on changing those details rather than cleaning their grills. But it is a mistake. A dirty grill not only affects the taste of the kitchen, but can also cause a fire hazard if ignored for too long.
Cuadra and Paul Gregory, chefs at Double Take Los Angeles, explain how to clean a barbeque with more soapy water. Follow your advice on the tools and advice you need to know, and you will not be able to master the barbecue at the end of the summer. You could also become a grill master.
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How to clean a grill best:
First cover your cooking space with aluminum foil.
Although you may have learned to "rest" your food after cooking under a leaf to regain moisture, you may not know that this is also a clever way to keep a clean grill. "Once I finished the roast, I put a double layer of foil on the entire cooking surface and left it there for about 10 to 15 minutes, with the grill still on," says Cuadra. "This advice actually helps to isolate and raise the temperature of the grill so that cooked food becomes brittle or simply burns and falls."
Once the time is up, Cuadra turns off the grill and lets the film cool for about 20 minutes, or until he's finished eating. "The grill will be cold enough so that I do not burn off the heat, and then I use a strong brush to break any embedded elements like the sauce," he adds. "I also leave this sheet on the grill when it's not in use, so next time I grill, I light the grill with the same leaf, which allows me to reach very high temperatures, so I use it several times to avoid it waste."
Then clean the grill with the cloth.
Cuadra also ensures that rolled aluminum foil is not lost for cooking by keeping it close to cleaning. "Once I've reused these films to insulate my grill, I roll them freely into balls that are usually a bit larger than a baseball, and use them as an abrasive surface to clean places, hard to reach," he says. "If I do not have a brush, the trick is to remove any particles left in the grill."
Find good friends with a wire brush.
Gregory believes that a wire brush is an essential tool for cooking and should be used before and after cooking. "Bake most of the leftovers while the grill is heated, and then brush the grills with a wire brush before roasting them," he says. "After each use, brush the surface again before it cools and forms new dirt."
If necessary, clean your racks separately.
The grease and scorched parts in your bars can accumulate to the point of no return. In this case, cleaning your wire brush is irrelevant. "If you litter your grates with too much junk for your brushes, dunk them in a garbage bag with two cups of vinegar and a cup of baking soda ," adds Gregory. "Take care that you do not spill anything, otherwise it would be a disaster."
Your grill should look new, but not too perfect.
Like a cast-iron pan, Cuadra says a grill should develop a "spice" over time. If the grill seems to be the cornerstone of your kitchen, it should not look dirty.
"It's worth remembering how the grill looked bright and clean on first use, and when used more intensively, the grill naturally begins to spice up and develops small layers of accumulation every time you cook it," he says. "A little spice is good because it prevents food from sticking - you can never make it look like it's the first day, but the mentality of trying it will make the difference." Well, that and a good grill brush ,
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