How to grill
Grilling involves the application of dry heat to cook the food, either from above or below. Food is cooked on a grill, which is an open wire grid with a heat source from above or below.
Grilling is a great form of cooking, especially since it seals in textures and aromas. One of the oldest forms of cooking known to man, grilling is still one of the most popular ways to cook food today.
You can grill any kind of food: from poultry, to meats, steaks, vegetables and even bread. Easy to do and a healthier method of cooking because of the low oil content, grilling is the ideal way to for cooking as well as spending a day out.
METHODS OF GRILLING
Here are some of the types of grilling, as well as the types of equipments used in the methods.
GRIDIRONING or BARBECUE
A kind of grilling that involves the application of a heat source from below the suspended grid, gridironing or a barbecue is usually done outdoors, and charcoal, wood or propane gas is usually used as a source of heat. The term ‘Barbecue’ may also be used to refer to the food itself, to the grilling device used to cook the food (a ‘barbecue grill’), or even to the social event of cooking and eating such food (in traditional usage, the term ‘barbecue’ referred to the cooking of meat by indirect heat and smoke). Using an indirect source of heat, the food is cooked slowly all the way through without burning or charring the outside. A traditional American barbecue is cooked using a grill-roast or grill-bake method, combining two techniques simultaneously.
INDOOR GRILLING
Many restaurants use a grill inside their kitchens as part of their cooking apparatus. However, the source of heat is usually electric or gas-based. Indoor grills otherwise resemble the grills used outdoors.
SEAR GRILLING
It is a process of searing meat, where an electric or gas source of heat heats a ceramic plate to temperatures around 480 degrees C, or 900 F. It is used to seal in the flavors of the food.
PAN GRILLING
Used for domestic purposes, a pan similar to a frying pan but with ridges like a grill is used to give the food the look of being grilled on a gridiron.
STONE GRILLING
Sometimes a stone is used to grill foods. Stones used for such purposes can store temperatures up to 450 °C (842 °F). Foods grilled on stone involve no fats or oil and are considered a healthier alternative.
Grilling involves the application of dry heat to cook the food, either from above or below. Food is cooked on a grill, which is an open wire grid with a heat source from above or below.
Grilling is a great form of cooking, especially since it seals in textures and aromas. One of the oldest forms of cooking known to man, grilling is still one of the most popular ways to cook food today.
You can grill any kind of food: from poultry, to meats, steaks, vegetables and even bread. Easy to do and a healthier method of cooking because of the low oil content, grilling is the ideal way to for cooking as well as spending a day out.
METHODS OF GRILLING
Here are some of the types of grilling, as well as the types of equipments used in the methods.
GRIDIRONING or BARBECUE
A kind of grilling that involves the application of a heat source from below the suspended grid, gridironing or a barbecue is usually done outdoors, and charcoal, wood or propane gas is usually used as a source of heat. The term ‘Barbecue’ may also be used to refer to the food itself, to the grilling device used to cook the food (a ‘barbecue grill’), or even to the social event of cooking and eating such food (in traditional usage, the term ‘barbecue’ referred to the cooking of meat by indirect heat and smoke). Using an indirect source of heat, the food is cooked slowly all the way through without burning or charring the outside. A traditional American barbecue is cooked using a grill-roast or grill-bake method, combining two techniques simultaneously.
INDOOR GRILLING
Many restaurants use a grill inside their kitchens as part of their cooking apparatus. However, the source of heat is usually electric or gas-based. Indoor grills otherwise resemble the grills used outdoors.
SEAR GRILLING
It is a process of searing meat, where an electric or gas source of heat heats a ceramic plate to temperatures around 480 degrees C, or 900 F. It is used to seal in the flavors of the food.
PAN GRILLING
Used for domestic purposes, a pan similar to a frying pan but with ridges like a grill is used to give the food the look of being grilled on a gridiron.
STONE GRILLING
Sometimes a stone is used to grill foods. Stones used for such purposes can store temperatures up to 450 °C (842 °F). Foods grilled on stone involve no fats or oil and are considered a healthier alternative.
GRILLING TIPS
• Soak wooden skewers and toothpicks in water for at least 30 minutes, to avoid them from burning during the grilling
• Store charcoal in a dry place. It readily absorbs moisture.
• Choose long-handled cooking tools to avoid burns and splatters.
• To keep grilled food healthy, choose lean meats for grilling, and trim the fat off the fattier cuts.
• Cooking in foil seals in juices so you can cook leaner cuts until they are both tender and done. Wrap meat and veggies in one packet with some marinade, to have a quick meal ready.
• You can make or grill almost everything, from meats and veggies to even fruits, to serve as a healthy dessert! For a comprehensive guide on grilled recipes, click here.
• Soak wooden skewers and toothpicks in water for at least 30 minutes, to avoid them from burning during the grilling
• Store charcoal in a dry place. It readily absorbs moisture.
• Choose long-handled cooking tools to avoid burns and splatters.
• To keep grilled food healthy, choose lean meats for grilling, and trim the fat off the fattier cuts.
• Cooking in foil seals in juices so you can cook leaner cuts until they are both tender and done. Wrap meat and veggies in one packet with some marinade, to have a quick meal ready.
• You can make or grill almost everything, from meats and veggies to even fruits, to serve as a healthy dessert! For a comprehensive guide on grilled recipes, click here.
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