With summer in full swing, some may be tempted to fire up the barbecue for almost every meal.
However, a Michelin-starred chef has warned against using the barbecue every chance you get — suggesting that some foods will be completely ruined if cooked with the outdoor appliance.
Rohit Ghai is one of the world’s most in-demand chefs after a successful decade at the London restaurant scene – after opening his first solo eatery, Kutir, in 2018. He also runs Mayfair’s Indian restaurant Manthan.
Speaking to FEMAIL, he explained that many seafood spoils when placed on the barbecue because they are so easily overcooked.
Meanwhile, lamb is a meat that gets too dry when cooked outside, and tofu is far too delicate for it.
Here we look at the ten items you should never cook on the barbecue — and the foods you should use instead…
A Michelin-starred chef has warned not to use the barbecue every chance you get — suggesting that some foods (like tofu, lamb and shrimp, pictured at the top) are completely ruined when cooked with it. outdoor unit. Try steak instead, or Brussels sprouts and corn on the cob (pictured along the bottom)
OYSTERS, SHRIMP, SQUID AND COD
Rohit said seafood when using a barbecue should be largely avoided – the dishes are easily overdone when placed over such a high heat.
He explains: ‘Oysters are very delicate in taste and easy to overcook. Cooking these on the BBQ would be too intense and they would become dry.
‘Shrimp, on the other hand, are very sensitive to dehydration when they are put on a barbecue. Try grilling langoustines or jumbo shrimp instead for your seafood fix.
“Squid is great for frying, but avoid the barbecue unless you find yours extra chewy and cod is too flaky.”
‘Cod is manageable if you keep the skin on, so that the fish stays together. I like to serve my cod with a mint chutney and a spicy onion salad.’
TOFU
For vegetarians looking to avoid a barbecue in the sun this summer, avoid tofu, warned the Michelin-starred chef.
This is because the food is ‘way too delicate’ for the BBQ and will turn into a complete mess rather than an edible meal.
Instead, Rohit suggested that those who enjoy a vegetarian diet should try paneer when cooking on a barbecue.
The more ‘solid vegetarian option’ can be used as a base for many delicious BBQ dishes, such as charred bread skewers.
LEAFY VEGETABLES
You may be tempted to cook your entire meal on your barbecue while enjoying the summer sun.
However, the Michelin-starred chef suggested that some side vegetables are best left out of the barbecue.
These include leafy greens such as kale and spinach.
Rohit said: ‘If you are inclined, it must be a high fire, a low fire will make them wither.
“My favorite vegetables to cook on the barbecue are broccoli and cauliflower – I love a yogurt-based marinade.”
LAMB SHOULDER
It can be tempting to try any meat on a barbecue — with the classics like beef burgers and pork sausage working so well.
However, not every type of meat is suitable for the outdoor unit, according to the chef.
“Although lamb is one of my favorite meats, the shoulder is not for the barbecue,” says Rohit.
He added that ‘this cut is naturally quite dry and tastes best when cooked slowly.
‘The preparation is important, I first fry it and then I marinate, usually with Indian spices and oil. If you really want to barbecue lamb, chops are your best option.’
MINCED MEAT
It’s not just the type of meat that matters when using the barbecue this season, the Mayfair chief emphasized.
Cooks also need to be careful when selecting the way they prepare their meat – you should avoid using ground beef.
Rohit explains: ‘Meat such as a Shami kebab (a minced meat patty) should not be cooked on the barbecue due to its delicate nature.
He added, “I recommend frying or shallow frying the mixture for maximum flavor and flavor.”
‘Chicken tikka kebabs or spiced cauliflower kebabs are my favorite options for a BBQ’, concluded the chef.