The Grilling Book by Adam Rapoport

Author:Adam Rapoport
Language: eng
Format: mobi, epub, azw3
ISBN: 9781449431389
Publisher: Andrews McMeel Publishing, LLC
Published: 2013-02-27T06:00:00+00:00

INGREDIENT INFO Miso comes in various shades, ranging from white to brown. The lighter varieties are less salty and mellower in flavor than the darker ones. The white miso called for here is aged for just a few months. White miso, also known as shiro miso, and mirin are available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

4 Steps to Grilling Whole Fish

Grilling a whole small fish—like branzino, rainbow trout, or black bass—is one of the great treats of the grill. The skin protects the flesh, the bones keep the meat moist, and you can stuff the cavity with citrus, herbs, and spices. The following method works best for a fish in the 1- to 3-lb. range.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.