{"id":1965,"date":"2010-11-18T15:47:03","date_gmt":"2010-11-18T14:47:03","guid":{"rendered":"http:\/\/www.santosgrills.de\/rezepte\/?p=1965"},"modified":"2022-04-19T14:38:24","modified_gmt":"2022-04-19T12:38:24","slug":"wichtige-tipps-fur-grill-fans","status":"publish","type":"tipps_und_tricks","link":"https:\/\/www.santosgrills.de\/grill-magazin\/tipps_und_tricks\/wichtige-tipps-fur-grill-fans\/","title":{"rendered":"Wichtige Tipps f\u00fcr Grill-Fans"},"content":{"rendered":"<p>W\u00e4hrend in der <strong>heimischen K\u00fcche<\/strong> die <strong>Frauen<\/strong> das Sagen haben, f\u00fchlen sich die <strong>M\u00e4nner<\/strong> beim <strong>Grillen<\/strong> pudelwohl. Was einfach aussieht, ist bei genauem Betrachten eine<strong> hohe Kunst.<\/strong> Denn oftmals landen z\u00e4he Steaks, verbrannte W\u00fcrstchen und trockenes Grillgem\u00fcse auf dem Teller. Ein paar <strong>Tipps<\/strong> sollen helfen, die G\u00e4ste bei Laune zu halten und Euren Gaumen zu erfreuen.<\/p>\n<h2><strong>Kein P\u00f6kelfleisch auf den Grill<\/strong><\/h2>\n<p>Zun\u00e4chst<strong> Finger weg<\/strong> von <strong>gep\u00f6keltem Fleisch.<\/strong> Kassler oder Kochschinken geh\u00f6ren nicht auf den Grill, da sich das Nitrit beim Erhitzen von P\u00f6kelfleisch zusammen mit dem im Fleisch enthaltenen Eiwei\u00df in <strong>krebserregende Nitrosamine<\/strong> umwandelt. Zum Grillen besser geeignet sind d\u00fcnne Fleischst\u00fccke mit einem <strong>geringen Anteil<\/strong> an <strong>Fett<\/strong> und <strong>Bindegewebe.<\/strong> Schweine- und Rindfleisch l\u00e4sst sich ohne Problem zubereiten, w\u00e4hrend Kalbfleisch und Wild schnell austrocknet.<\/p>\n<h2><strong>Saftiges Grillgut braucht Feingef\u00fchl<\/strong><\/h2>\n<p>Das Grillgut sollte immer abh\u00e4ngig von der Zubereitungsdauer auf den <strong>Rost<\/strong> gelegt werden. Rohe Folienkartoffeln brauchen mit 60 Minuten am l\u00e4ngsten, vorgekochte Kartoffeln sind nach 10 bis 15 Minuten gar. Gefl\u00fcgel und ganzer Fisch brauchen <strong>abh\u00e4ngig<\/strong> von der <strong>Dicke<\/strong> auf dem Grill mehr Zeit als Fleisch. Steaks sollten auf jeder Seite scharf angebraten werden. So wird der Bratensaft eingeschlossen und das Grillgut bleibt <strong>saftig.<\/strong> Ein H\u00fchnerbein braucht etwa 14 Minuten, ein ganzer Fisch pro Seite sechs Minuten, ein Steak je nach Dicke f\u00fcnf bis acht Minuten.<\/p>\n<h2><strong>Mehrmaliges Bestreichen mit Marinade kontraproduktiv<\/strong><\/h2>\n<p>W\u00e4hrend Fleisch vom <strong>Schwein<\/strong> oder <strong>Gefl\u00fcgel durchgegart<\/strong> werden muss, um m\u00f6gliche Krankheitserreger abzut\u00f6ten, kann <strong>Rind<\/strong> auch <strong>blutig<\/strong> verzehrt werden. Es empfiehlt sich, au\u00dferdem mariniertes Fleisch w\u00e4hrend des Grillens nicht noch einmal mit Marinade zu bestreichen. Der Geschmack ver\u00e4ndert sich dadurch nicht mehr. In die Glut tropfende Marinade sorgt zudem nur f\u00fcr gesundheitssch\u00e4dliche Stoffe.<\/p>\n","protected":false},"author":1,"featured_media":17672,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false},"tags":[2776,163,215,2779,2782],"class_list":["post-1965","tipps_und_tricks","type-tipps_und_tricks","status-publish","has-post-thumbnail","hentry","tag-gesundes-grillen","tag-grilltipps","tag-marinade","tag-rind","tag-schwein","tipps_und_tricks_category-grillwissen"],"acf":[],"_yoast_wpseo_focuskw":"Wichtige Tipps f\u00fcr Grill-Fans","_yoast_wpseo_title":null,"_yoast_wpseo_metadesc":"Logisch, jeder ist Grillmeister. Aber dennoch gibt es einige Basis-Tipps, die jedem weiterhelfen. 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