Does anyone in our so-called developed nations cook over coals any more? I ask because we've all become so used to gas BBQs that charcoal has almost become a relic. ALMOST. I decided to do sate and then decided I had to cook them over a charcoal fire. Sure, you need to get your fire going 45 minutes before you want to cook, but having tasted the chicken cooked this way, I'm convinced it isn't worth cooking sate any other way. Charcoal gives a heat that no heat beads can match. And real flame gives a flavour that gas flame can't match. I used one of those old mini Webers with the folding legs. If I didn't have that I would have bought the purpose-made long, thin satay cookers that are sold in markets.
No comments:
Post a Comment