Happy Memorial Day Weekend!
To help kick-off the start of summer, we wanted to share some tips for grilling from the experts at ICC!
Adapted from “The Fundamental Techniques of Classic Cuisine”
When grilling, the grill must be absolutely clean, very hot and lightly oiled. The item to be grilled should also be oiled to prevent sticking. To achieve crisscross grill marks (quadrillage), place the item on the hot grill at a 30 degree angle, toward the right. The item is grilled without moving for a few minutes, or just until the grill marks are seared into the meat (or other item). The item is then turned at a 30 degree angle to the left and grilled without moving, just until the grill marks are seared into it. The process is then repeated on the opposite side of the item. Meat to be grilled should be brought to room temperature before being placed on the grill to ensure that it does not remain cold in the center when cooked to rare and that the intense heat does not cook the exterior before the interior reaches the desired degree of doneness.
Meat usually has to be checked for the desired degree of doneness with an instant-read thermometer or by the touch test. The touch test is best practiced on the fleshy part of the palm of your hand. When the hand is relaxed, the softness of the fleshy part is equal to the elasticity of rare meat; as you open your hand and the fleshy part gets firmer, it will gradually equal medium and then well done meat. However, touch-test accuracy is also a function of the type of meat, cut, age, thickness, and so on; each type has to be learned. For instance, a filet does not feel like a strip steak. Again, time and practice are necessary to gain confidence at this age-old cook’s skill. Until you master it, check yourself with a thermometer.
Roasted Red Pepper-Ancho Chile Vinaigrette
Recipe by Alumnus Bobby Flay
“The Fundamental Techniques of Classic Cuisine”
Tip: Serve over grilled filet mignon topped with goat cheese.
Serves: 4
2 ancho chiles
2 red bell peppers, roasted, peeled, stems, seeds and membranes removed
3 cloves garlic, crushed
45 milliliters (3 tablespoons) red wine vinegar
14 grams (1 tablespoon) honey
Coarse salt and freshly ground pepper to taste
60 mililiters (1/4 cup) canola oil
15 grams (3 tablespoons) chopped fresh cilantro
Place the ancho chiles in a heatproof bowl. Cover with boiling water and set aside to soften for 1 hour.
Remove the softened chiles from the water but reserve the water. Remove and discard the stems. Coarsely chop the chiles and place them in a blender. Coarsely chop the bell peppers and place them in the blender. Add the garlic along with the 60 milliliters (1/4 cup) of the chile soaking liquid. Process until smooth. Add the vinegar, honey and salt and pepper to taste and blend for 2 seconds. With the motor running, slowly add the oil, blending to emulsify. Pour into a nonreactive container and stir in the cilantro. Drizzle over steaks and serve immediately.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
