A pizza stone is a great tool to use on your grill or in the oven. It produces a home made pizza or stone oven baked product when used.

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We’ve all done it. Made a delectable grilled meal, but it makes a huge mess on your grids.

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I make a lot of gravies and sauces on this blog. But have you ever wondered how it’s done?

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Clarified butter is a great thing to have around the house. It can be used in many recipes!

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Basting is when you periodically pour or brush liquid over the thing you are cooking. This liquid can be a prepared mixture like a sauce or marinade, or it can be the juices of whatever it is you are cooking.

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Minced is a finer cut than chopped or diced. It is the smallest cut you can go without making what you are mincing into a paste.

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Indirect cooking or indirect grilling is like baking or cooking in an oven. You only need to heat one side of your grill to successfully cook over indirect heat as the lid will make the grill act like an oven.

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Direct cooking, or direct grilling is when you cook directly over your heat source. Usually when using a grill, but also in the case of searing and sautéing.

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“Frenched” is a method of meat preparation where the bones of your selected piece of meat are scraped clean of meat and fat.

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

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

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I learned that in the kitchen, as with everywhere else in the world, you are not invincible, even if you are a Sultana.

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Spit roasting has never been easier with the Napoleon rotisserie kit.

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Infrared cooking uses infrared energy to cook food with very little drying effect to the food.

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