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Den Beste Elektriske RØykerkokeboken

Den Beste Elektriske RØykerkokeboken

          
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About the Book

I dag vokser interessen for BBQ som aldri før, med lokale konkurranser dukker opp over alt og saktekokt, røkt kjøtt på vei fra vanskelig å finne hytter i skogen til velstelte forstadsområder. Folk elsker grillmat og uttrykker den kjærligheten ved å lære hvordan man gjør det. Hvis du har bestemt deg for å lære deg håndverket, eller selv om du har kokt et par baker i løpet av dagen, har du sannsynligvis kommet over millioner blogger, fora, bøker og magasiner som er tilgjengelige for de som ønsker å utføre kjøttetende alkymi, og du har sannsynligvis blitt overveldet av det hele. Det vet jeg at jeg også var.


Nå for tiden er ordet grilling synonymt med utendørs grilling, men lenge ble de ansett som svært forskjellige. Historien om grilling og grilling og hvordan de henger sammen kan til tider være forvirrende, men den ene tingen historikere er enige om er at grillen stammer fra det indianerordet "barbacoa", som var ordet for en hevet trestativ som ble brukt blant annet å tilberede kjøtt og annen mat over lavt bål i lengre tid. I dag bruker flere og flere mennesker gass- eller elektriske griller som lar dem justere varmen for rask grilling eller sakte grilling.


Og det er fortsatt stor etterspørsel etter vedgriller

Alle disse forskjellige metodene kan skape forskjellige smaksopplevelser, noe som gir mer varierte tillegg til middagstiden. En vanlig måte å lage mat på er å bruke en grill, mer spesifikt til grillmat. Her er hvordan denne matlagingsstilen ble populær. Gjennom årene har det vært mange endringer i måten folk lager mat på, og spesielt måten folk griller kjøttet på. Griller har gått fra å være ineffektive og rotete til å være populære og avslappende matlagingsmetoder som brukes av verden i dag. Opprinnelig ble all grilling og grilling gjort med vedkubber som eneste drivstoffkilde. Energi fra forbrenningen kokte kjøttet, og røyk fra veden og fra dryppende juice ga en særegen forførende duft som er essensen av grillmat. Men det er vanskelig å kontrollere energi og smak når du lager mat med ved, så i dag er det bare noen få eksperter som er utstyrt med spesialrigger som lager mat kun med ved.


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Product Details
  • ISBN-13: 9781783579013
  • Publisher: Maria Fredriksen
  • Publisher Imprint: Maria Fredriksen
  • Height: 229 mm
  • No of Pages: 268
  • Spine Width: 14 mm
  • Width: 152 mm
  • ISBN-10: 1783579013
  • Publisher Date: 07 Apr 2023
  • Binding: Paperback
  • Language: Norwegian
  • Returnable: N
  • Weight: 362 gr


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