High heat: This is where you want to put free-range steak, peppers, corn or onions. In other words, anything that requires fast, high heat for a good sear (which will lead to the perfect crust).
Medium heat: This is where you’ll cook most of your menu. Thicker cuts (such as chicken), responsibly-sourced fish or anything with a marinade that’ll burn over a high heat belong here.
Low heat: Tuck whole, sustainably-sourced vegetables, such as brinjals or sweet potatoes, right into the coals (wrap in foil if you like) and cook until tender, turning occasionally.
Browse Woolies range of fuss-free braai solutions here.
Comments