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BISTRO

Вы добьетесь наилучших результатов, если возьмёте
мясо однородного хорошего качества.
Выкладываемые на гриль продукты должны быть ком-
натной температуры.
Замороженные продукты плохо поддаются приготовле-
нию на гриле и могут стать жёсткими в процессе жаре-
ния.
Приготовление таких нежных продуктов, как цыплёнок,
рыба или овощи требует более низких температур.
Толстые кусочки мяса предпочтительно жарить при
более высоких температурах.
Для усиления вкуса мясо можно замариновать в масле
или вине. Для маринования рыбы подходит смесь масла
и лимона.
Для приготовления гриля на шпажках нарежьте мясо на
кубики по 2,5 см.


Говядина: стейк-филе, стейк из межрёберной части,
рубленые стейки, рёбрышки
Телятина: шнитцель, отбивные котлеты
Свинина: стейки, отбивные котлеты
Баранина: ножка ягнёнка (нарезанная), отбивные котле-
ты
Цыплёнок: бедрышки, грудка, крылышки
Сосиски и колбаски: перед жарением проколите обо-
лочку колбасок в нескольких местах, чтобы она не лоп-
нула.
86


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