Condimento McCormick grande Grill Mates

Precio y disponibilidad de Condimento McCormick grande Grill Mates

$ 169.777

0 % de interés sin costos adicionales en 3 cuotas de $ 56.592 , pagando con Addi. Obtén tu cupo

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Stock disponible: 4 unidades en existencia.

Tiempo de entrega: Entrega internacional estimada de 9 a 12 dias habiles en Colombia.

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Reseña del editor McCormick Grill Mates Seafood Seasoning es una mezcla multiusos de condimentos naturales y especias premium con el sabor audaz del humo de cedro, hierbas, ajo y limón. Agregue un sabor robusto y ahumado a platos de mariscos como el salmón. Agita el condimento de pescado McCormick sobre verduras, cerdo, aves de corral y carne de res para un delicioso sabor que a tus invitados les encantará. McCormick Grill Mates Seafood Seasoning agrega notas de cedro a recetas como: - Brochetas de pollo o carne con pimientos tricolores. - Rollitos de salmón ahumado de California con vinagre sazonado. - Espárragos a la parrilla con glaseado balsámico. - Filetes de salmón con glaseado de miel y pimienta de Calabria y orzo con espinacas y tomates secados al sol. Las especificaciones de este producto incluyen: - Un amplio suministro de 23 onzas, perfecto para uso en restaurantes - Una tapa con bisagras que es conveniente de usar y proporciona fácil accesibilidad - Condimento consistente y premezclado de mariscos que ahorra tiempo y mano de obra - Una vida útil de 450 días cuando está bien sellada y almacenada en un lugar fresco y seco. Sabor a tabla de cedro, ideal para varios platos de pescado y mariscos - Un ahumado y terroso y sabor ligeramente picante Perfil - Mezcla de ajo, cebolla, chile y pimientos rojos, humo de limón y cedro McCormick Grill Mates Seafood Seasoning está listo para usar sin necesidad de preparación. Utilice los convenientes dispensadores de cuchara o agitador del recipiente para dispensar tan poco o tanto como desee. Las mezclas de especias secas ofrecen un tiempo de preparación más corto y una larga vida útil. Este condimento de pescado premezclado elimina las conjeturas de agregar ese toque especial a sus recetas y ofrece resultados consistentes y de gran sabor independientemente de su método de cocción. Los ingredientes incluyen cúrcuma, apio, cáscara de limón, tomate en polvo, pimiento rojo, ajo, azúcar, cebolla, ácido cítrico, aceite de girasol, sal, especias (incluyendo pimiento rojo y chile), sabor natural a humo de cedro, sabores naturales, ácido ascórbico, maltodextrina de maíz, guanilato disódico e inosinato disódico (potenciadores del sabor). Amazon.com About Grill MatesBe the master of your grill with the mouthwatering flavors of Grill Mates. This line of Seasonings, Marinades, Rubs, BBQ Sauces and Steak Sauces were created to bring maximum flavor to grilled foods. Grill Mates products give you the power to transform regular food into grilled masterpieces. From Montreal Steak to Lemon Pepper, they've got the flavor you want. Seasoning Blends allow you to add the perfect amount of flavor to your grilled specialties, while their specially-formulated marinades infuse your grilled foods with flavor, leaving them moist, tender and delicious. Grill Mates' Dry Rubs do double duty--they add a robust flavor and delicious crust while sealing in natural juices. Grill Mates are perfect for enhancing the flavor of just about anything. Master the GrillGas Grilling Dijion Brown Sugar Bourbon Chicken View larger.How to Tell When a Gas Grill is Ready:High Heat (450-650 F): Set burner on high, judge temperature on grill thermometer (hand 4 inches above grate for 2-3 seconds)Medium-High Heat (400 F): Set burner on medium-high, judge temperature on grill thermometer (hand 4 inches above grate for 4-5 seconds)Medium Heat (325-350 F): Set burner on medium, judge temperature on grill thermometer (hand 4 inches above grate for 6-8 seconds)Medium-Low Heat (300 F): Set burner on medium-low, judge temperature on grill thermometer (hand 4 inches above grate for 9-10 seconds)Low Heat (225-250 F): Set burner on low, judge temperature on grill thermometer (hand 4 inches above grate for 11-14 seconds)Other Hints for Gas Grilling:Preheat grill according to manufacturer’s directions, usually 15-20 minutes prior to use.When finished grilling, close the lid and allow grill to burn an additional ten minutes. This will allow any meat or seasonings that may have burned to the grill to be charred for easier cleaning. A grill brush with stiff bristles is typically used to scrape away the charred material. Charcoal Grilling Grilled Montreal Steak View larger.How to Tell When a Charcoal Grill is Ready:High Heat (450-650 F): Coals glow bright red-orange (hand 4 inches above grate for 2-3 seconds)Medium-High Heat (400 F): Coals glow orange while starting to ash over (hand 4 inches above grate for 4-5 seconds)Medium Heat (325-350 F): Coals will be lightly ashed over but still glowing orange (hand 4 inches above grate for 6-8 seconds)Medium-Low Heat (300 F): Coals will be ashed over and have a faint orange glow (hand 4 inches above grate for 9-10 seconds)Low Heat (225-250 F): Coals will be thickly ashed over (hand 4 inches above grate for 11-14 seconds)Where to Place Food on a Charcoal Grill:High Heat (450-650 F):Directly over center of bright red-orange glowMedium-High Heat (400 F):On edge of red-orange glowing centerMedium Heat (325-350 F):In the 1-2 inch-wide ring surrounding red-orange glowing centerMedium-Low Heat (300 F): In the 3-4 inch-wide ring surrounding red-orange glowing centerLow Heat (225-250 F): In the 5-6 inch-wide ring surrounding red-orange glowing centerOther Hints for Charcoal Grilling:Prior to start, check for adequate fuel. An average fire uses 3-4 pounds of charcoal.The charcoal is ready for cooking when about 80% of the coals appear gray with ash. (At night, these coals appear glowing red)To lower the temperature, spread the coals.To intensify the heat, consolidate the coals closer together.The vents, usually found in the lid, may also be used for temperature control.Cooking ChartsMinimum Internal Temperatures for Cuts of Meat:Pork (for pulling) - 190 F Chicken/turkey thighs - 180 FChicken/turkey breasts - 170 FGround Poultry - 165 FGround Beef - 160 FPork - 160 FDegree of Doneness for Beef and Lamb (Internal Temperature)Well - 170 – 190 F Medium-Well - 165 – 170 F Medium - 150 – 160 F Medium-Rare - 140 – 145 FRare - 125 – 130 FDegree of Doneness for Pork, Chicken, and Turkey (Internal Temperature)Well - 180-195 F Medium-Well - 170-175 F Medium - 160-165 F (pork only) Medium-Rare - Not applicableRare - Not applicable Slow and Low Memphis Pit BBQ Ribs View larger. Tips for Perfect GrillingIt is important to invest in a quality meat thermometer. Most are a probe you stick in the center of the meat for a quick read and cannot be left in the meat. Those that can be left in the meat are generally more expensive; they are typically attached to a wire that runs outside the grill.Internal temperature readings of meats should be taken with a meat thermometer inserted at an angle in the center of the thickest portion of the meat.When using a thermometer for smaller cuts of meat, such as chicken breast or pork chops, insert the thermometer horizontally in the end of the thicker portion of meat.When reading internal temperatures of meats, remove meat from the heat of the grill, read the temperature, and then return meat to the grill if further cook time is necessary.For bone-in cuts of meat, make a small slit near the bone to determine internal color and degree of doneness.For thicker meat portions, it is best to use a quick recovery thermometer for more accurate temperature readings.

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