Grilling is a fast method of cookery using radiant heat. It is also known as broiling. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Food to be grilled is cooked on a grill ( a open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a pan frying, but raised ridges to the wire of an open grill).
Method of Grilling
A. Grilling Over Heat
⇒ Grill bars are pre-heated and greased so that food will not stick to them.
⇒ Food starts on the hottest part of the grill, and is then moved to a cooler part.
⇒ Cooking time varies according to the thickness of the food and the heat of the grill.
⇒ The bars char the food to give a distinctive and appearance; food is turned so that both sides are charred.
⇒ If using solid fuel, allow the flames and smoke to die down before placing food on the bars- otherwise the food will be tainted.
⇒ Food may be marinated before cooking or brushed with barbecue sauce during cooking.
C. Grilling Under Heat
⇒ The salamander is pre-heated and the bars are greased.
⇒ Food items that would break up easily, such as fish, can be held in a double-sided wire grid with a hinge and a handle; this should be greased.
⇒ Also used for browning, grating or glazing some dishes.
D. Grilling Between Heat
⇒ Food is grilled between the grill bars or plates.
Grilling is only suitable for the best quality, tender meat. Inferior meat will become tough and hard to eat after grilling.
⇒ Grilling is also useful for some vegetables.
⇒ Fierce heat reaches the surface of the food. This rapidly coagulates and seats the surface protein, helping to keep meat moist and add good colour and flavour.
⇒ As long as the food is not pierced, meat will retain more juices when grilled than in any other method of cooking.
⇒ The food cooks quickly, so the ,maximum nutrients and flavour are retained.
Meat can be grilled to various degrees of cooking. To judge how well cooked the meat is, press it and look at the colour of the juices:
⇒ Red and bloody juice: rare meat
⇒ Reddish pink juice: underdone meat.
⇒ Clear juice: well-done meat.
The advantages of grilling are:
a. It is a fast method and food can be cooked quickly to order.
b. Grilled food has a distinctive appearance and flavour.
c. Food is visible during, which helps the chef to keep control.
d. Grill can be used in view of the customer.
e. The fats drips off the grates when you are grilling.
f. Wrapping the vegetables with foil or just bare grilling, vegetables has more nutritional advantages.
g. Most of the grilled meats preserves nutrients available in it.