As meat cooks, it feels firmer and firmer to the touch. A rare
steak feels a little squishy, a medium steak springier, a well-done
steak feels as taut as a trampoline. This rule of "the longer it
cooks, the firmer it gets" also holds true for poultry and fatty
fish like tuna and salmon. White fish is a little different because
it firms up quickly, then relaxes and becomes flaky when it's done.
Rule 4: When in doubt, it's better to undercook than
overcook. You can always put
food back on the fire if you need
to.
Television superchef
BOBBY FLAY has written numerous
cookbooks, including the just-published
Bobby Flay's Boy Gets
Grill..
Get Cookin' With Bobby Flay
Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your
Fire, by
Bobby Flay ($30). Just out this month is this
must-have barbecue bible, a perfect companion to that fancy new
grill you'll get Dad for Father's Day.
May 31 through June 13: Catch Bobby Flay as he hosts Food
Network's Grillin' 'n' Chillin', two weeks of grilling and
barbecue. Catch brand-new episodes of popular prime time and In the
Kitchen series, including Emeril Live, Unwrapped, Roker on the
Road, and Good Eats. Plus, Food Network adds extra flavor with
barbecue specials such as BBQ Circuit, Paula's Southern BBQ, Big
Pig Jig, and American Royal BBQ.
BBQ America with Bobby Flay premieres June 2 on Food
Network. From
Austin,
Texas, to
Miami, Flay explores the cities
known for their barbecue, as well as some cities that might
surprise you.
RECIPES
Try out your new grilling skills on a couple of Bobby Flay's
favorite recipes.
Tuna with Red Chile, Allspice, and Orange Glaze
Serves four
Glaze
3 cups orange
juice