Pehea e hoʻomoʻa ai i nā mea kanu e like me kahi Pro

Anter

• 1. Hoʻomoʻa mua i kāu mea kanu
• 2. E hāʻawi i kāu mea kanu i kahi pulu
• 3. E hōʻoia i kaʻaila maikaʻi o nā mea kanu
• 4. Paʻa i ka paʻakai
• 5. Hoʻohui Smoky, Herby Notes
• 6. E hoʻohana i kahi hīnaʻi
• 7. E hele no ka Grill Marks
• 8. E kau i kāu mau meaʻai ma luna o ka wela pololei a i ʻole ka wela
• 9. Kuke no ~ 6 a 10 mau minuke
• 10. E pāʻani me Char
• 11. E hele i ka Post-Marinade
• 12. E hana i ka wai
• 13. E noʻonoʻo ma waho o ka pahu me kāu mau koho
• Nānā no

Me ka ʻai e ulu nei nā mea kanu, piʻi ka manawa kūpono ma mua o hoʻokahi o kāu poʻe i loaʻa i ka BBQ i kahi mea e ʻai ai ma kahi o nā ʻāpana watermelon a me nā ʻāpana potato. Ma laila kahi e hele mai ai nā mea ʻai kalai. Iā Elizabeth Karmel, ka mea kākau o ka Ke alakai o na Kaikamahine St, asparagus, squash summer, uala, Brussels sprouts, corn, and green beans are some of the best veggies to put over the flame, akā kū ʻo ia i kāna huaʻōlelo: "Inā hiki iā ʻoe ke ʻai, hiki iā ʻoe ke ʻū."

ʻO ka hoʻolei ʻana i nā mea ʻai ma ka grill ʻaʻole wale e hāʻawi iā ʻoe i kahi plethora o nā koho no kāu mea ʻai meaʻai a me nā malihini vegan, akā hoʻonui pū i ko lākou ʻono - no laila, makemake paha ʻoe e hoʻolilo i nā veggies i mea nui no kēlā me kēia, me ka nānā ʻole i kā lākou ʻano ʻai. Hoʻopuka ka Grilling i kā lākou mau sugars kūlohelohe, no laila loaʻa iā ʻoe kahi mea ʻono, ʻono caramelized.

Akā ʻo ka hoʻomākaukau āu e hana ai hiki ke hana i nā mea kanu i hoʻomoʻa maikaʻi ʻia, wahi a chef Stephanie Izard, ka mea nona ka Girl & the Goat hale ʻaina ma Kikako, a ʻO Chef Top lanakila, a me ka mea nana i hana i keia Kao liʻiliʻi kuke ʻai a me nā mea ʻala. ʻO nā marinades a me nā meaʻai e kōkua i nā mea kanu e hoʻoulu i ka waikawa, umami, ka paʻakai, a me ka maikaʻi ʻono a hoʻomāmā, wahi a Izard.

Drooling i kēia manawa? Eia ke ʻano o ka hoʻomoʻa ʻana i nā mea kanu, e like me ka poʻe pono.

1. Hoʻomoʻa mua i kāu mea kanu

I ke aʻo ʻana i ka hoʻomoʻa ʻana i nā mea kanu, he mea ʻē paha ke kuke ʻana iā lākou ma mua o ka hoʻolei ʻana i ke ahi. Akā hilinaʻi, kekahi mau mea kanu - ʻo ia hoʻi nā ʻano puʻuwai e like me kaʻuala, pīni ʻōmaʻomaʻo, broccoli, kāloti, a me nā beets - ʻono maikaʻi ke kuke ʻia inā kuke ʻoe iā lākou ma mua, wahi a Izard. Hoʻemi kēia i ka manawa ʻai, hoʻomaikaʻi i ke ʻano no nā loko ʻoluʻolu a me nā waho i hoʻomoʻa maikaʻi ʻia, a kōkua i nā mea kanu e hoʻomoʻa i nā marinade ʻono. Blanch, pūlehu ʻia, a mahu paha iā lākou a hiki i ka wā o ka palupalu ʻana, mar mar no 30 min., A laila hoʻopau me kahi char māmā ma ka pā.

2. E hāʻawi i kāu mea kanu i kahi pulu

Hoʻohana maikaʻi ʻia nā Marinades i nā mea kanu i hoʻomoʻa ʻia i loaʻa nā māwae, e like me ka broccoli a me ka pua puaʻa, a i ʻole nā ​​​​mea e komo ai, e like me nā halo, nā eggplants, a me nā ʻōpala kauwela, wahi a Izard. Akā nalowale kekahi o kā lākou punch ma ke ʻano he kuke meaʻai ma ka pā, wehewehe ʻo ia. ʻO ka hoʻonā: E hoʻoikaika i kāu mau marinades ma ka hoʻohana ʻana i kāna kumu hele-to:

• Momona: E hoʻomaka me ka 1 a 2 Tbsp. ʻaila ʻoliva extra-virgin a i ʻole aila kūlike ʻole, e like me canola.
• ʻAkika: E kaomi i ka wai lemon a i ʻole ka wai lime, a i ʻole e hoʻoheheʻe i ka vīneka.
• Salty / Umami: Hoʻohui i kahi paʻi a i ʻole ʻelua o ka iʻa iʻa, soy sauce, a i ʻole miso.
• ʻOluʻolu: E hoʻohana i ka lawa pono e paipai i ka caramelization akā ʻaʻole no ka nui e ʻā. Ma kahi o 1 tsp. pono e hana ia. E hoʻāʻo i ka mimin, ka meli, a i ʻole ka syrup maple.
• Nā mea hoʻonui ʻono: Tinker me ka ʻono o kāu marinade ma ka hoʻolei ʻana i nā mea like me ka hoisin, keleka, ka sinapi, nā mea kanu, a me nā mea ʻala. Inā makemake ʻoe i ka wela, e hoʻohui i kekahi o nā aniani.

3. E hōʻoia i kaʻaila maikaʻi o nā mea kanu

Inā ʻaʻole ʻoe e hoʻohana ana i ka marinade, paipai ʻo Karmel i ka uhi ʻana i nā wahi āpau o nā mea kanu me ka aila ʻoliva. Hoʻopaʻa ka ʻaila i ka makū, e kōkua i ka wāwahi ʻana i nā fibers a pale i ka maloʻo ʻana o nā mea kanu i hoʻomoʻa ʻia. No ka mea ʻoi aku ka viscous ma mua o nā aila ʻē aʻe, pili nā aila ʻoliva i nā mea kanu maikaʻi, no laila e ʻoi aku ka liʻiliʻi o ke ahi. Hāʻawi ʻia hoʻi i ka paʻakai i mea e hoʻopili ai.

4. Paʻa i ka paʻakai

ʻO nā mea kanu i hoʻomoʻa ʻia i ka paʻakai ma hope koke o ka hemo ʻana mai ke ahi, ʻaʻole ma mua. "He ʻanuʻu nui kēia. Hana ʻia nā mea kanu i ka wai. Ke kau ʻoe i ka paʻakai ma luna o lākou, uē ka wai i waho, ʻo ia ka mea e anuanu ai ka pā a hemo i ka wai," wahi a Ashley Christensen, ka mea ʻona a me ka mea nona ka Death & Taxes, kahi North Carolina hale ʻaina e kuke ana me ke ahi wahie. ʻO ka paʻakai ma hope e pale i kēia.

5. Hoʻohui Smoky, Herby Notes

"E hoʻopili pū i kahi puaʻaina o nā mea kanu puʻuwai e like me rosemary, thyme, a me oregano me twine kīhini, a kau i ka grill ma kahi o ka meaʻai āu e kuke ai. Ke lilo i ahi liʻiliʻi, e hoʻū i ka pua i nā mea kanu i loko o ka aila ʻoliva a me ka lemon. wai, a palaki i kāu meaʻai, hāʻawi iā ia i ka aniani a me ka ʻono herby, "wahi a Christensen.

6. E hoʻohana i kahi hīnaʻi

E kiʻi i nā mea kanu liʻiliʻi kokoke i ka lapalapa me ka waiho ʻole ʻana iā lākou e hāʻule i waena o nā grates, e hoʻāʻo i kahi hīnaʻi grilling (Buy It, $ 90, williams-sonoma.com), kekahi o nā mea hana punahele a Christensen. "Hoʻohana wau ia e kālua i nā mea kanu i ke ahi," i ʻōlelo ʻo ia. Hoʻomoʻa pū ʻo ia i nā tōmato cherry holoʻokoʻa, ʻāpana ʻāpana, a ʻoki ʻia, ʻo Brussels sprouts, squash, a me ka asparagus. A hana maikaʻi ia no ka ʻōpae a me ka scallops.

7. E hele no ka Grill Marks

"Pono ʻoe e wela loa kāu grill," wahi a Christensen. "Ke mākaukau, ʻaila kāwele, a hoʻohana i nā kuku e paʻa i ke kāwele ʻoiai ʻoe e ʻaila i nā grates."

8. E kau i kāu mau meaʻai ma luna o ka wela pololei a i ʻole ka wela

ʻO kēia wale nō paha ke ala nui i loko o kēia alakaʻi o ka hoʻoheheʻe ʻana i nā mea kanu. Kaukaʻi ʻia i ko lākou nui a me ka nui, hiki ke kuke i nā mea ʻai ma kahi o ka wela pololei a i ʻole ʻole. ʻO nā mea kanu nui, ʻoi aku ka nui, e like me nāʻuala, e hoʻolōʻihi no ka kuke ʻana (30 a 60 mau minuke); ʻo nā mea liʻiliʻi e like me ka asparagus mai lawe i ka manawa āpau (6 a 8 mau minuke). Hoʻohana ʻo Karmel i kēia lula o ka manamana lima i ka hoʻoholo ʻana i kahi e waiho ai i kahi mea kanu ma ka pā: "Inā kuke no 20 mau minuke a ʻoi iki paha, kau i ka mākala ma luna pono o nā lapalapa. Inā pono ʻoe e kuke iā ia no 20 mau minuke a ʻoi paha, e hoʻomau haʻalele nā ​​mea kanu i ka wela pololei, "wahi a Karmel. Hoʻohuli i nā mea ʻai i hoʻokahi manawa wale nō ma waena o ka kuke ʻana: ālai kēia i ka hoʻopili ʻana a ʻae ʻia ka caramelization ma nā mea kanu i hoʻomoʻa ʻia.

9. Kuke no ~ 6 a 10 mau minuke

E loli ka manawa kuke ʻana ma muli o ka momona o ka mea kanu a pehea ʻoe e ʻoki ai i kēlā me kēia. Akā hiki iā ʻoe ke hoʻohana i kēia mau manawa ma ke ʻano he alakaʻi:

• 6 a 8 mau minuke no ka asparagus, bele a me ka hapahā hapalua, nā ʻāpana kōmato, a ʻoki ʻia ka zucchini i mau ʻāpana hapa-ʻīniha
• 8 a 10 mau minuke no ke kulina ma ka pahu, eggplant (ʻoki ʻia i loko o nā ʻāpana hapalua-iniha), nā piʻi ʻōmaʻomaʻo, nā halo, a me ka ʻonika (ʻoki ʻia i loko o nā ʻāpana hapalua iniha).

No kahi papa piha o nā manawa grilling mea kanu e nānā i kā Karmel puke Kāpala i ke ahi.

10. E pāʻani me Char

"ʻO kahi char maikaʻi i nā mea kanu e like me nā kukama holoʻokoʻa, ka palaʻai, ka pepa, a me nā aniani e hāʻawi iā ʻoe i ka maikaʻi o nā ao ʻelua. Loaʻa i nā mea ʻai i ka mea ʻono momona ma loko a me ka ʻono i kuke ʻia a me ka ʻono barbecue ma waho," wahi a Christensen. E ʻoki i nā mea kanu i hoʻā ʻia, a hoʻohui iā lākou i ka saladi. A ʻokiʻoki maikaʻi iā lākou a hoʻolilo iā lākou i condiment like salsa. (A, FYI, nā hua ʻai i hana ʻia no kahi mea ʻono kupaianaha.)

11. E hele i ka Post-Marinade

"I ka wā e puka mai ai ka ʻiʻo a me nā huaʻai mai ka grill, ua wehe lākou i ka ʻai ʻana i nā meaʻai. ʻO kēia ka manawa kūpono e hana ai i nā memo ʻono lua, "wahi a Christensen. E kīʻaha i kāu mea ʻono a i ʻole zesty vinaigrette ma luna o nā mea kanu i hoʻomoʻa wale ʻia.

12. E hana i ka wai

Ke hoʻopili nei i hoʻokahi wale nō mea hou i hiki ke hoʻololi koke i kahi marinade i loko o kahi mea ʻono, kūpono no ka spooning ma luna o ka ipu i hoʻopau ʻia ma ka papa no nā mea ʻono hou aʻe, wahi a Izard. No ka hana ʻana, hoʻokaʻawale i kahi o ka marinade ma hope o kāu hana ʻana. E kāwili i nā mea kalima e like me ka tahini a i ʻole ka yogurt, a i ʻole nā ​​mea tart e like me ka wai ʻalani a i ʻole ka vīnega. No ka wili laʻau, e hoʻohui i nā mea kanu hou i ʻoki ʻia e like me ka oregano a me ka pā paʻi e hoʻolilo iā ia i mea like me ka chimichurri.

13. E noʻonoʻo ma waho o ka pahu me kāu mau koho

ʻO Zucchini a me ka palaoa nā moho stellar no ka ʻū ʻana, akā ʻo kekahi mau koho liʻiliʻi ʻike ʻia ka mea ʻono loa ma luna o ke ahi.

• Kukama: Hōʻale i nā kukama Persian me ka aila chile, a me ka ʻai i ka wela mehana a hiki i ke ahi māmā i nā wahi. E ʻoki a hoʻohui i nā salakeke, a i ʻole e hoʻoheheʻe ʻia me kahi kāhili tahini a lawelawe ʻia me kāu mau lau lau punahele punahele, nā kumulāʻau sesame, a me nā nati ʻokiʻoki.
• ʻuala: Hoʻomoʻa iā lākou i ka umu a palupalu wale. Lulu iā lākou i loko o ka marinade soy i hoʻoulu ʻia e ka ʻĀina, mirin, ka vīneī laiki, a me ka aila sesame, a laila e hoʻomoʻa a hiki i ka palu a me ka māmā i nā wahi, he mau minuke wale nō ma kēlā me kēia ʻaoʻao. E hoʻopau me nā mea kanu hou a me ka pipi o nā hua.
• Blueberry: ʻOiai lākou he hua ʻenehana, kā lākou mea ʻono maikaʻi ke kuke ʻia ma luna o ka wela e kūpono ai lākou e ʻōlelo ma kēia alakaʻi pehea e hoʻomoʻa ai i nā mea kanu. E hoʻohana i nā blueberry e hāʻawi i nā pā i kahi hoʻopau smoky-ʻono. E hoʻomoʻa iā lākou i loko o kahi hīnaʻi, a laila e hana i kahi pico de gallo me nā hua, ʻoki ʻokiʻoki ʻia, kōmato, cilantro, jalapeño, a me ka wai lime, a me ka puna i nā mea kanu.
• Citrus: I nā manawa āpau ʻoe e hoʻomoʻa ai, kau i kahi citrus hapalua ma nā grates, wahi a Izard. Caramelize ka wai momona a hoʻohui i kahi punch zesty. E kāpīpī ma luna o nā mea kanu i hoʻomoʻa ʻia, a hoʻomoʻi i loko o ka vinaigrette. (E pili pū ana: ʻO kēia mau mea ʻono a me ka nani o ka Citrus Recipes e hoʻoikaika hou iā ʻoe i ka make o ka hoʻoilo)

Nānā no