On the Coals

On the Coals

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An introduction guides the reader through the intricacies of building a good fire and provides invaluable information on buying, preparing and cooking meat, chicken or fish over coals or gas, on the Weber or in a potjie.After purchasing, refrigerate or freeze chicken as soon as possible. Cooking times will depend on the thickness of the pieces. Keep in mind that boneless cuts will cook more quickly than whole birds. Chicken ... When choosing a turkey, check that the skin is clean and does not have any blemishes or bruises. Fresh or defrosted birds should also have a pleasant smell. ... PREPARING FISH Immediately after fish has been caught, cut off its head and drain the blood to improve the flavour.

Title:On the Coals
Author:Heilie Pienaar
Publisher:Struik - 2000


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