Grilled meat: 10 essential tricks (sausage dike)

In this program ... Paulina again scares us with one of her faces and a frightful song.

How are you going to friends with Paulina Kitchen. This time we publish a video that Paulina had saved in the most remote: how to make grilled meat ( chorizo dike , in this case) infallible and successful.

Why Paulina had these 10 useful advice enclosed is a mystery. Possibly due to your infamous song. Possibly to the state of his bangs. Go to know.

The thing is that today we let this super useful video come to light to definitely learn how to make grilled meat. Do not miss it! They will learn something safe.

Until next!

Nicola Garupa
producer

Grilled meat (sausage dike), 10 essential tips

1. Have meat at room temperature

Having meat at room temperature is important when you make grilled meat. If you have it in the refrigerator, take it out a while before. And even if it happens to put it on the frozen or semi frozen iron.

2. Preheat the iron well

Never put a grilled buffer with the cold iron, lose its juices and dry. The iron must be preheated at least 10 minutes over maximum fire. To know the temperature, you put your hand near the iron (without burning!) And you will gradually realize when that heat that says goodbye is optimal.

3. Gate the surface

With a piece of fat from the same meat or, failing that, with a small splash of oil. This will make the meat more crispy and cooks more even.

4. Do not save the meat before

After 5 minutes that we put salt on the meat, it starts to penetrate and the juices begin to leave. It is very important to save the grilled meat or just before cooking it or after, once cooked.

5. Cooking

We will first put it about 1 or 2 minutes over maximum fire, to seal it. Then we will turn the 45º meat (I'm not talking about turning it) and we will lower the heat a bit. That is, on the one hand, so that we do not burn the part of the scratch and on the other, to form the rhombuses characteristic of the grilled meat. We will cook the rest of the time we want until we achieve the desired point.

6. When to turn

A good indicator to know when to turn the grilled meat is when small droplets of blood begin to appear on the surface of the churrasco.

7. Do not click at any time

Neither to turn it around or at all. Handle your grilled meat always with tweezers or two forks but never clicking it.

8. Do not crush it

Nor did you crush it as they do in the barbecues of the movies. Handle your flesh as little as possible before eating it.

9. When to get it out

I guide myself at the time the edges of the meat begin to get white, but this will always depend on the point you like and also the type of cooking of your iron.

10. Eat immediately

I eat your flesh you will immediately take it out of the iron, but ... all the work will not have made sense!

Video grilled meat recipe

And here my chorizo dike

I would snack like that