The culture of grilling in Greece is completely different than in Poland. The Greek barbecue culture began with the great Greek economic crisis, after which the Greeks had to find and change their leisure culture. They chose grilling which is simple and quite cheap started to spend it in grill restaurants / bars. In Poland, there is a similar origin, but a different way of execution. In Poland, it is also an idea to spend free time with friends, but it happens rather in home gardens. Despite the fact that Poland and Greece are separated by many kilometers, they share the same cuisine.
Entertainment in the form of presentations from the West in the 1990s was introduced to Poland. This custom arose because the ID card was used not only to prepare tasty dishes, but also because of playing as a navigator in the bosom of nature. and how is it in Greece. When grilling, different types of bellows are usually placed on the table. Pork, beef, poultry, fish and burgers are popular. Meat such as pork or beef is marinated before grilling. Fish, especially salmon, require pickling as it is a fatty fish. A good marinade is a mixture of application oil and lemon or orange, which is sometimes mixed with honey and sometimes with a dye. Marinade is a mixture in which we marinate our meat to give it extra flavor and soften it. A mixture of usually essential oil, some acid contains spices and flavors.
Vege grilling in Poland is used for the main marinated vegetables and fruits, similar to Greek grilling. The veggie grill is a great springboard to fatty meat dishes, and surely even the greatest blood control diehard fans will only benefit from their health. We can choose from vegetables such as eggplants, potatoes and sweet potatoes, cauliflower, oyster mushrooms, mushrooms and other mushrooms and fruits such as peaches, pineapple and avocado. Additionally, you can grill tofu, halloumi, blue camemberts and many other tasty cheeses. To finish testing as soon as the ingredients are finished, the vegetables should go to the point and only for a short time. Before placing them on the wire rack, brush them well with oil, herb margarine or marinade. When grilling gmarin, you must have refined oils, such as oil or rapeseed oil. tolerate these titles (around 200 ° C).
Skewers with asparagus and lemon tofu
Ingredients: a bunch of green asparagus 300 g tofu 2 tablespoons lemon juice 1 tablespoon oil salt and black pepper
1 Tofu, cut into thick cubes and put into a dish.
2 In a glass, mix thoroughly lemon juice, oil and a pinch of salt and pepper. Pour the lemon marinade over the tofu and leave it in the fridge for at least 2 hours.
3 Asparagus, cut off the woody ends, and the rest cut into small pieces. Stick the asparagus and tofu on skewers.
4 Finished skewers grill on each side for about 5 minutes. Serve the skewers hot, or pour your favorite sauce.
History of the grillFew people know that the origins are related to … hunting for mammoths! When one hunter nursed meat in case of fire, he claims it is tastier than raw meat. This fact turned out to be evolutionary. The way and style of sound depended primarily on latitude. The grate was heated by fire stones or mammoth tusks, which were placed on both sides of the hearth. Such grilling was practiced in Ukraine on a daily basis. The farther west, the more advanced the systems. Close to taking care of French French French money. In turn, Polynesia was famous for its spit of fresh tree branches.
Grilling in the modern sense, i.e. with the use of a special device for this purpose, became popular after World War II. It was then that the American middle class began to travel en masse outside the city limits to spend their free time outdoors. In the beginning, flat and wind-protected grills prevailed. The inventor of the traditional, semicircular grill is George Stephen, a welder at Weber Brothers Metal Works, who, dissatisfied with the available devices, came up with the idea of placing the grate in a steel hemisphere with a lid and attaching three steel legs to it. This shape quickly became popular and is the leader in our gardens to this day. Grilling is quite a popular way of spending time on nice, clear days these days. A variety of recipes and products make grilled dishes suitable for people with food intolerances and allergies, vegetarians and veg
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