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Аввалан, агар шумо ба грил кардани хӯрокҳои классикӣ, масалан гушт, мурғ ё моҳӣ таваҷҷӯҳ доред, шумо метавонед грилҳои анъанавии ангиштӣ дошта бошед. Ин грилҳо одатан бо бинёс ва даромадгоҳи оддии ангишт таҳия шудаанд, ки ба шумо имкон медиҳанд, то таоматонро бо хусуси аҷиб таъриф кунед.
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The cooking wood you use can significantly affect how your meat tastes. Unlike natural whole-lump charcoal, wood has organic compounds released as the wood burns – creating incredibly flavorful smoke. Grilling with wood vs. charcoal is a great way to make your meat and veggies taste richer and bring out the qualities you want most from your food. For instance, applewood makes your meat taste sweeter while hickory creates a more robust flavor – think bacon, as bacon is most often smoked with hickory wood.
An oven cooling rack, often made of metal and designed with a grid-like structure, serves multiple purposes. Firstly, its primary function is to provide a surface for baked goods to cool after they come out of the oven. When hot items, such as cookies, cakes, or bread, are placed directly on a solid surface, they tend to retain heat and moisture. This can lead to soggy bottoms, which is the opposite of what a successful bake should look like. A cooling rack allows air to circulate freely around the baked goods, promoting even cooling and maintaining that desirable crispy texture.