TERMIUM Plus®

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barbecued meat [1 record]

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Record 1 2015-09-23

English

Subject field(s)
  • Culinary Techniques
  • Cooking and Gastronomy (General)
CONT

Barbecued meats. Consumers expect these foods to have been cooked by a direct source of radiant heat and not in a pan or an oven.

French

Domaine(s)
  • Techniques culinaires
  • Cuisine et gastronomie (Généralités)
CONT

La grillade au barbecue. Sur la grille du barbecue bien chaud placer d'abord les morceaux épais (cuisses, morceaux de râble). Les laisser griller 5-7 minutes par face. Placer ensuite sur la grille les morceaux moins épais (pattes avant, morceaux de poitrine). Les faire griller 5-7 minutes par face, tout en retournant une ou deux fois les morceaux épais qui continuent à cuire.

Spanish

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