This from GND.com. I haven’t tried this but it’s interesting!
After Seeing Why He Places An Ice Cube On His Burger When Grilling, I'll Never Make One Any Other Way Again
Published June 8th, 2018
Thousands of methods to cook the perfect hamburger have been tested, but it’s this top chef method that works perfect every time.
Not everyone is a natural born grill-master, but no matter what your level of expertise, you can improve your results with burgers and other picnic favorites by following these easy pieces of advice.
They were suggested by experts in the culinary arts who don’t mind passing along a few tips to make the everyday grilling experience more pleasant.
Fish can be difficult to grill because they are so flaky and have a tendency to fall apart. A good way to combat this is to prepare a solution of saltwater beforehand and let them soak in it before you place them on the grill. This protects the structural integrity of the fish, and you won’t run into the usual problems with the fish crumbling.
Instead of using barbecue sauce to flavor your meat, you might want to try apple juice as an alternative. It’s light and keeps the meat extremely moist, especially when you put it in a spray bottle and apply it in a mist now and then throughout the grilling process.
Over-cooking is one of the biggest problems that grillers face. Of course, it’s important to stay with your grill instead of wandering off and leaving it unattended. But beyond that, a simple solution may be found by pushing all of the coals to one side. This way, as burgers are done, you can put them on the cooler side of the grill. They’ll still be warm, but they won’t get over-cooked.
Do you have problems keeping your meat moist? To avoid dried out burgers, try putting ice cubes atop your patties as you grill. The heat will gradually melt them, but the ice cubes will keep the burgers nice and juicy throughout the grilling process. An alternative option is to place a pat of butter on each burger.
Finally, it’s difficult to play host while also manning the grill. Because of this, many people find that their meal suffers when they try to do both things at once.
To avoid this problem, grill up your meat about four hours in advance, then put it on ice until the guests arrive. Make sure you grill it until it is nearly done so that it will only take a moment to heat it back up once dinnertime arrives.
Check out this great video
Freeze wine or other liquids in an ice tray for use in sauces and soups or gravies. This keeps you from having to open a bottle or can and having to discard the excess. Not that I would discard wine! :-)
The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet. Aluminum is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or wood or stone countertop. You can cut defrosting times down by about 30 percent this way. It also works on soups, stews, and anything frozen flat.
If you simply stick a garlic bulb in a Mason jar, cover, and shake as hard as you can for half a minute, you will create separated, skinless cloves that are ready to cook up right away. Sure it sounds crazy, and like it would just create a big mess, but really, the fast motion is the key that allows the skin to fall off the bulb much easier.
This one is too simple for words. If you can't get it loose, put a rubber band around it. A thick one if you have, or two or more if not.
I don't know about you but I think one hospital bill would buy several thousand eggs, maybe several hundred thousand...so if I doubt them I put them in the circular file (waste basket). You can also tell an eggs freshness by how the white stands up when you crack it into the frying pan. If it runs all over, it's not the best.
I love these little birds....,