Is gas braaiing the way to go?
With loadshedding in full swing and winter’s chill slowly creeping in, we’re faced with a double whammy that’s making us frequently turn to cooking apparatus that doesn’t require electricity. TASTE investigates the benefits of gas braaiing, with a few suggestions for foods that can be cooked to perfection over gas.
South Africans have always loved a good tjop on the braai but we aren’t all hardy enough to light up an outdoor fire when the power is off on cold winter nights – and who’s got the time or patience to do this in the middle of the week, anyway? In light (or shall I say, lack thereof) of our country’s power situation, many of us either have to settle for greasy fast foods, a no-cook dinner in the dark, or worse, half-cooked foods if we’re caught unawares.
There are, of course, clever alternatives such as the Wonderbag, which cuts down on the amount of cooking time required by way of thermal insulation. But unscheduled loadshedding that hits many parts of the country means there’s just not enough warning to allow for planning ahead.
Enter the gas braai – a fuss-free way to get around the dinner dilemma during these dark times, particularly for those of us who still want to enjoy our favourite braai meats. One of its many benefits is that it gives off immediate heat (no waiting for coals to reach temperature). Gas burners also offer evenly distributed heat, reducing the chances of scorching your boerie. Best of all, when Eskom turns off its mighty mean switch that leaves the masses bewildered, you’ll still be able to enjoy a substantial meal.
These sticky chicken wings with Asian slaw are one of our favourite recipes to try over a gas braai. Also give beer-marinated boerewors, or grilled sweetcorn with crisp bacon and Gorgonzola a go.
All in all, you can be rest assured that you won’t be left with half-cooked meat. Unless, of course, you run out of gas…
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