deglazing-faqs

Deglazing

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Deglazing is when you add liquid to a pan that you have just seared meat in, for the purpose of creating a pan sauce or soup.

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searing-2-faqs

How to Sear Meat

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

When searing, you can use a pan, or the Infrared SIZZLE ZONE™ on your Napoleon®. Bring the meat to room temperature. This ensures that the moisture that you want in the meat will relax back into the muscle fibres.

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searing-faqs

“Searing” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Searing is when the surface of food, generally meat, is cooked at a high temperature so that a caramelized crust is formed.

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pan-frying-faqs

“Pan Frying” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Pan frying is when larger pieces of food like chops or steak are cooked swiftly on both sides.

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saute-faqs

“Sautéing” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Sautéing uses a small amount of fat or oil to cook thinly sliced foods over high heat.

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rib-eye-on-the-sizzle-zone-video-recipe

Rib Eye Steaks on the Infrared SIZZLE ZONE™

Napoleon® Video Recipes

Posted & filed under Recipes, Video Recipes.

You don’t need to go to an expensive restaurant and pay huge prices for the perfect steak. You can make it in your own back yard with your Napoleon® Grill!

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maple-palnked-stuffed-pork-chops-video-recipe

Maple-Planked, Stuffed Pork Chops

Napoleon® Video Recipes

Posted & filed under Recipes, Video Recipes.

At 2-inches thick and overflowing with your favourite vegetables and cheese, you cannot help but love these chops.

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beer-can-chicken-video-recipe

Beer Can Chicken

Napoleon® Video Recipes

Posted & filed under Recipes, Video Recipes.

Everyone who eats this chicken is going to enjoy it. You can eat it all traditional-like with gravy and the trimmings, or you can shred it, chop it, or use it for many other recipes.

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