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9

Grilling and Broiling—Dry-Heat Cooking without Fat

Lecture no. 9 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

Grilling and Broiling—Dry-Heat Cooking without Fat

Taught by Professor Bill Briwa | 41 min | Categories: The Great Courses Plus Online Food & Wine Courses

Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master these and other tricks of grilling and broiling with recipes for grilled steak, lamb chops, fish, vegetables, and even fruit.

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February 21, 2017

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September 6, 2016

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