香甜浓郁的猪排

托尼:对于烧烤师傅来说，最重要的技能之一就是知道一块肉什么时候煮到合适的温度。对于猪排来说，这一点尤其重要，因为如果煮得太熟，猪排很快就会变干。随着即时读数肉类温度计的出现，技术使这变得更加容易，但上帝知道，我们都有过温度计丢失的情况，然后发生了什么?爸爸把猪排烧了!这就是为什么我们建议所有的厨师都要熟悉尼利的“感觉测试”。吉娜:托尼就像帕特一样，总是在厨房里摸东西。我取笑所有的兄弟，叫他们"菲利·尼利"这应该是一本家庭食谱!托尼:我们大多数人在厨房里依靠视觉和嗅觉，吉娜，但你也要学会感觉，尤其是在烧烤的时候。测试排骨和牛排熟不熟的一个可靠方法是我们的感觉测试，掌握它再简单不过了:你只需要一只手和一根手指。你要做的是:放松你的左手，掌心朝上。 Now take the index finger of your right hand and poke at the soft area of flesh below the thumb on the left hand. Note the give in the flesh. That’s how a cut of meat with an internal temperature of rare (cool, red center) will feel. Now open up your palm, extending the fingers on your left hand. Again, take the index finger of your right hand and poke at the area of flesh below the thumb on the left hand. The flesh will be somewhat tauter, but it will still have some give. That’s how a cut of meat with an internal temperature of medium (warm, pink center) will feel. Now stretch the fingers on your left hand as far as they will go, tightening the hand and fingers as if they were a rubber band stretched to capacity. Again, take the index finger of your right hand and poke at the area of flesh below the thumb. See how tight that is, how little give there is. That’s a well-done steak. So there you have it: Rare feels fleshy, medium is taut but still has some give, and well done is tight as a drum. Next time your steak is on the grill, give it a poke. Gina: You can even poke at your gal, tell her you’re practicing (but make sure you say that her backside is tight as a drum)!

烹饪方法烧烤

成本温和的

孩子友好是的

场合休闲晚宴

食谱当然主菜

饮食的考虑无鸡蛋，无麸质，无乳糖，无花生，无大豆

设备烧烤

餐晚餐

味道和质地辣的，多汁的，肉质的，咸味的，烟熏的，香料的，甜的，扑鼻的