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Barbecue 'know how' |
Choosing a barbecue
It’s impossible to recommend any one type of barbecue over another. More often than not, it comes down to what you’ve got, what’s available at the time or what you’ve inherited. If you’re looking to buy a new barbecue, consider the following:
Size is important. As barbecue activity is often at the centre of a social
gathering, you might find yourself cooking for more than just your family.
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Glossary |
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Aubergine (eggplant)
There’s no need to salt aubergines unless there is a lot of green immediately under the skin (the greenness indicates immaturity, which may make the aubergine taste bitter).
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Ingredients Explanied |
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Asparagus
Asparagus remains one of the true signs of spring and I hope no one discovers an economical way of growing
it in a glasshouse or tunnel-house. When it first appears there's no better way of serving it than with a
puddle of extra virgin olive oil and a bowl of freshly grated parmigiano reggiano to dunk it into, or a bowl
of just-melted garlic butter.
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Medium Tips |
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Along with green beans, corn and zucchini (courgette) or other members of the squash family, form the trinity known as 'The Three Sisters' in southern
American gardening lore. When beans and corn are grown together, the beans draw nitrogen from the soil, which the corn thrives on. Squash and pumpkin,
with their prickly vines, are planted around the beans and corn to stop pesky wild animals destroying the plants. It's a combination you might like to
try in your own garden.
More Medium Tips
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Cooking Techniques |
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Old Wive's Tales: Corn
Traditional advice, to put the water on to boil before going down to the corn patch to pick the corn, has plenty of merit.
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