Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill by Adam Perry Lang
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Reviews about Recipes in this Book
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Crispy moonshine onion rings
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Leite's Culinaria
They were really magnificent. I would describe the end result as thin but melts in your mouth. These rings are something special...
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Board dressing
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Fine Cooking
Quite possibly Lang's most ingenious trick: Mix a sauce right on the carving board. ...providing a brilliant counterpoint to the meat's boldly seasoned crust.
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Clinched strip steak
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Fine Cooking
These steaks are rubbed, scruffed, hot potatoed, basted, and cooked right on the coals. The result is a flavorful crust balanced by the fresh, bright flavors of his Board Dressing.
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Clinched-and-planked shrimp
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Lisa Is Cooking
They were probably the tenderest grilled shrimp I've ever tasted. And, there was great flavor from the brine and the baste along with the smokiness from the grill.
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- ISBN 10 1579656196
- ISBN 13 9781579656195
- Published May 08 2012
- Format eBook
- Page Count 250
- Language English
- Countries United States
- Publisher Artisan Publishers
- Imprint Artisan Publishers
Publishers Text
New ways to grill from the master! With "Charred & Scruffed," bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"--like cranberry, hatch chile, and mango "spackles"--provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."Other cookbooks by this author
- The Artisanal Kitchen: Barbecue Sides: Perfect Slaws, Salads, and Snacks for Your Next Cookout
- BBQ 25
- BBQ 25
- Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill
- Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
- Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking.