Bobby Flay Offers An Insight to Easy Grilling
Mar 06, 2013 05:12 PM EST | By Jaclyn Ashley
Bobby Flay is one of The Food Network's most well known chefs. He works on six different television shows including: Bobby Flay's Barbeque Addiction, Food Star, Brunch @ Bobby's, Throwdown! With Bobby, Grill It! And Iron Chef America.
On Bobby Flay's Barbeque Addiction, he puts his expert grilling techniques in surprising new ways. He often uses ingredients from across the globe. He works on Food Star which is a show where contestants compete to win their own show in which they will become the hosts.
Bobby Flay grew up in New York City and was raised in the Upper East Side of Manhattan. Throughout his childhood he seemed to know exactly what he wanted to do with life and that was cook. Eventually he attended the French Culinary Institution and received a degree in culinary arts.
On his personal website, he offers readers different grilling tips and expresses how simple the technique is. He stated, you don't need fancy or exotic ingredients to be a great cook. But no one can make great dishes without great ingredients.
Summer is just around the corner and many Americans will find themselves barbequing. Flay offers guidelines that can help cooks achieve better results while they are cooking. He tells readers not to test their food the minute they put it on the grill instead he suggests give it time to heat. Another tip is do not cut food to check the inside to see if it is cooked. This dries it out because it releases the juices. The best way to check if food is ready is by poking it with ones finger; it becomes firmer when it is close to being finished.
Flay has accomplished a successful television career, along with owning restaurants and of course his title as a Celebrity Chef. His website offers cooks a variety of recipes ranging from fruit and vegetables to meat. The categories that they are broken down in to are quite precise. Flay can make anyone want to step in to their kitchen to try and cook up one of his famous recipes.