Grilling Mistakes Everybody Makes (And How To Avoid Them) - Page 5
Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Grilling Mistakes Everybody Makes (And How To Avoid Them) 

By,
Gourmandize
Not Using A Thermometer 5/12

© Thinkstock

Not Using A Thermometer

You've seen the pros do it on TV, gently prodding at their beautifully cooked steaks and knowing within an instant exactly how rare they are... but let's be honest, are you that good? It's unlikely a non-professional can accurately guess how well done a steak is just by poking, and cutting into the meat mid-cook is also a terrible idea (hello dry, mangled steak). Which is why a simple meat thermometer is a must-have for any amateur home chef—one quick look tells you exactly how well done your meat is. Rare? Well done? Medium? Easy. 


More steaming articles



Chef Tips and Tricks

You're watching: VIDEO: Crispy Zucchini Potato Cakes
auto
VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!