{"id":8763,"date":"2023-05-21T20:49:08","date_gmt":"2023-05-21T20:49:08","guid":{"rendered":"https:\/\/ourfulltable.com\/?p=8763"},"modified":"2023-05-21T20:49:08","modified_gmt":"2023-05-21T20:49:08","slug":"cooking-method-for-barbecue-food-enhances-flavours-and-smells-amazing","status":"publish","type":"post","link":"https:\/\/ourfulltable.com\/everyday-meals\/cooking-method-for-barbecue-food-enhances-flavours-and-smells-amazing\/","title":{"rendered":"Cooking method for barbecue food ‘enhances’ flavours and ‘smells amazing’"},"content":{"rendered":"

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Fresh herbs are more impactful than dried varieties and woodier types are preferred for their “robust” fragrance, according to the team at TastingTable.<\/p>\n

Fennel and thyme are also worth a go, and you can even try lavender for some types of fish.<\/p>\n

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If leafier herbs are the only thing on hand in the kitchen, they can also be tossed onto the charcoal.<\/p>\n

Sprinkling tarragon, mint, basil, or dill over the barbecue coals works in exactly the same way as woody varieties – though they should be used in moderation to avoid unnecessary smokiness.<\/p>\n

This allows for a more potent infusion when paired with the herb-filled charcoals that actually cook the food.<\/p>\n

The TasteTable experts added that for a lighter taste and fragrance, bundles of fresh flora can be soaked in water before placing them on the grill, under a closed lid.<\/p>\n

Alternative flavour infusions recommended by Bob Vila include rubbing raw onion or citrus peels onto the grates of the grill before cooking.<\/p>\n

Tying fresh herbs into bunches using twine also makes for a flavoursome basting brush, while rosemary sprigs are ideal skewer alternatives.<\/p>\n

Source: Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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