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    MEATHEAD

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    856365

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    For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

    With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
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    Especificações

    ISBN9780544018464
    SubtítuloTHE SCIENCE OF GREAT BARBECUE AND GRILLING
    Pré vendaNão
    Peso1300g
    Autor para link
    Livro disponível - pronta entregaNão
    Dimensões25.7 x 20.8 x 303
    IdiomaInglês
    Tipo itemLivro Importado
    Número de páginas400
    Número da edição1ª EDIÇÃO - 2016
    Código Interno856365
    Código de barras9780544018464
    AcabamentoHARDCOVER
    AutorGOLDWYN, MEATHEAD
    EditoraHOUGHTON MIFFLIN HARCOURT
    Sob encomendaSim
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