Grilled Meat & Fish Recipes

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Status: Finished  |  Genre: Other  |  House: Booksie Classic
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below) a grill pan (similar to a frying pan, or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat is transfer when using a grill pan or griddle is by direct conduction.
Direct heat grilling can expose food to temperatures often in excess of 260 °c. Grilled meat acquires a distinctive roast aroma and flavour from a chemical process called the Mallard reaction. The Mallard reaction only occurs when foods reach temperatures in excess of 155 °c .One of the characteristics of food cooked on a grill are the grill marks from the grate or rack.

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Grilling is a form of cooking

Submitted: August 13, 2016

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. This is a great way of preparing foods fast with less oil than frying, making it a healthier way of cooking indoors. The open griddle pan indoor grilling method works well with thin cuts of meat like steaks, chops, seafood, fish, and chicken and turkey fillets. Read Chapter