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Life, Liberty & Levin - Saturday, June 7

Life, Liberty & Levin - Saturday, June 7

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10 foods you should never grill because they are hazardous, ruin your grill, or won't taste good
10 foods you should never grill because they are hazardous, ruin your grill, or won't taste good

Yahoo

time37 minutes ago

  • Yahoo

10 foods you should never grill because they are hazardous, ruin your grill, or won't taste good

Summer's here, and firing up the barbecue is one of the best ways to celebrate the season. But let's face it, not everything thrives on the grill. Some foods collapse, stick, or dry out before they even have a chance to shine. This article reveals common grilling pitfalls, foods you might want to skip, and shares expert tips on cooking them perfectly without the mess or stress. You'll keep your grill cleaner, your dishes tastier, and impress everyone with your grilling know-how. Soft Cheeses Brie, Camembert, and fresh mozzarella melt almost instantly once they are placed on a 500°F grate. Seconds later, they drip through the bars, spark flare-ups, and glue themselves to the metal. Instead of rescuing cheese strings with a spatula, nestle the whole wheel in a small cast-iron skillet on the coolest part of the grill or slide it into a 350°F oven. Ten minutes later, the center is perfectly gooey, and the rind is still intact. Bring it straight to the table with baguette slices for dipping, and every creamy bite ends up on your plate and not in the coals. Delicate Fish Fillets Tilapia, flounder, and cod taste wonderful kissed with smoke, but their paper-thin flesh tears at the first flip. High heat also drives out moisture faster than you can close the lid, leaving dry, ragged pieces stuck to the grate. It is a better idea to wrap each fillet in parchment or foil, drizzle with olive oil, squeeze with lemon, and garnish with a few sprigs of dill. Rest the packet on a cedar plank or over indirect heat, allowing the fish to steam gently while still absorbing a hint of smoke. You'll open the parcel to moist, intact fillets that slide effortlessly onto the plate. Leafy Greens Lettuce, spinach, and baby kale look sturdy in the bowl, but on an open flame, they shrivel to crispy confetti. Their moisture evaporates in seconds, and a stray breeze can blow the leaves right off the grate. To give greens a subtle smoky note without losing their flavor, set a lightly oiled cast-iron pan over medium heat and toss the leaves just until they turn glossy and bright. Finish with a squeeze of citrus and a pinch of salt, and they'll still taste fresh while sporting that gentle grill aroma. Eggs in the Shell Whole eggs behave like tiny pressure cookers on a roaring grill. As the interior heats, the air pocket expands, hairline cracks appear, and eventually, you may get a loud pop followed by runny whites everywhere. Skip the drama: hard-boil the eggs first, peel them, and arrange them on the cool side of the grill (lid closed) for 20–30 minutes. The whites will stay firm, the yolks will remain creamy, and your grate will stay spotless. Bacon Strips Bacon is renowned for its distinctive flavor, largely due to its high fat content. On open bars, that fat drips, flares, and cooks the strips unevenly. They curl, stick, and burn on the edges while the center stays soft. Instead, lay bacon on a foil-lined sheet pan and roast it in a 400°F oven until crisp, turning once for even browning. If you still want a kiss of smoke, finish the cooked slices on the grill's cool zone for 30 seconds to 1 minute per side. No flare-ups, just a pure bacon aroma. Silken and Soft Tofu Silken tofu is basically soy custard, and it crumbles the moment you try to lift it off the hot bars. Direct heat also turns the curds rubbery and leaves a stubborn skin on the grate. What can you do instead? Press extra-firm tofu for twenty minutes, cut it into half-inch planks, and marinate with soy sauce, ginger, and a touch of sesame oil. Grill the slices on a well-oiled perforated tray so they pick up grill marks while holding their shape. You get a crisp exterior, a tender center, and no broken bits slipping through the gaps. Frozen Shrimp Grilling shrimp straight from the freezer seems convenient, but you'll end up with scorched outsides and icy centers. The melting ice douses your coals and steals the sizzle you need for proper caramelization. What I recommend doing instead is thawing the shrimp overnight in the fridge, patting them completely dry, and threading them onto skewers so they don't fall between the bars. Two minutes per side over medium-high heat is all it takes for plump, juicy shrimp with a light char and no rubbery surprises inside. Extra-Lean Burgers Ninety-five percent-lean patties sound healthy, but on a grill, they dry out long before they brown. With almost no fat to baste them, even minor flare-ups leave the crust scorched and the center granular. Add a tablespoon of olive oil, grated onion, or a spoonful of mayonnaise to boost moisture, or opt for an 80/20 blend that strikes the right balance. Cook the patties in a preheated cast-iron skillet set on the grates, allowing the rendered juices to pool underneath and baste the meat. The result is a burger that's both juicy and beautifully seared. Thick Root Vegetables Beets, rutabagas, and large carrots need more time to soften than their outsides can handle over direct fire. A good solution is to par-boil or microwave the chunks until they meet slight resistance with a knife. Let them cool briefly, then move them to medium-hot grates for a light char. In just a few minutes, you'll get sweet, caramelized edges and a tender interior without burning off the natural sugars. Watermelon and Other Juicy Fruit Watermelon, grapes, and oranges pack so much juice that they steam and turn mushy on a blazing grate. The sugary drips glue themselves to the metal and demand a serious scrub later. Serve these fruits chilled for a refreshing bite, or place chunks in a cast-iron skillet on the grill for a brief, gentle sear. You'll keep the fruit firm, pick up a hint of smoke, and save yourself from tackling sticky syrup when the party's over.

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