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. Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. Grilling Wikipedia. Steaks and chicken breasts being grilled over charcoal. 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, but with raised ridges to mimic the wires of an open grill, or griddle a flat plate heated from below. Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. George Foreman Grill Cooking Times Bratwurst Sausage' title='George Foreman Grill Cooking Times Bratwurst Sausage' />Direct heat grilling can expose food to temperatures often in excess of 2. C 5. 00 F. Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 1. C 3. 10 F. 4Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food. Regional variationseditIn Japanese cities, yakitori carts, restaurants, or shops can be found. These contain charcoal fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat andor vegetables are grilled directly over small charcoal or gas grills at high temperatures. This style of cooking has become popular throughout Asia. In Malaysia, Singapore, Indonesia, and Thailand, a popular food item from food vendors is satay, which is marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut sate sauce. Japanese traditional portable charcoal grill ShichirinGermanyeditIn Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal. Care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames. The meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used. Other methods are used less frequently. South AmericaeditIn Argentina and Uruguay, both asado beef roasted on a fire and steak a la parrilla beefsteak cooked on traditional grill are staple dishes and even hailed as national specialties. In Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called grillspett. United Kingdom, Commonwealth and IrelandeditIn the United Kingdom, Commonwealth countries, and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The grill is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as broiling in North America. In Australia, grilling generally refers to cooking food directly under a source of direct heat. Sometimes the term grilling may refer to cooking with heat from below, as in the United States. In the 1. 97. 0s and 1. Sunbeam company achieved cult status because of its quick, clean, and no added fat operation. In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create a large amount of smoke and cause splattering in the oven. Both gas and electric ovens often have a separate compartment for grilling, such as a drawer below the flame or one of the stove top heating elements. United StateseditIn the United States, the use of the word grill refers to cooking food directly over a source of dry heat,1. Grilling is usually done outdoors on charcoal grills or gas grills a recent trend is the concept of infrared grilling. Grilling may also be performed using stove top grill pans which have raised metal ridges for the food to sit on, or using an indoor electric grill. A skewer, brochette, or rotisserie may be used to cook small pieces of food. The resulting food product is often called a kabob US term or kebab which means to grill in Persian. Kebab is short for shish kebab shish skewer. Mesquite or hickory wood chips damp may be added on top of the coals to create a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used. Health riskseditAs is true of any high temperature frying or baking,1. Two processes are thought to be responsible. Heterocyclic amines HCAs are formed when amino acids, sugars, and creatine react at high temperatures. Polycyclic aromatic hydrocarbons PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. However it is possible to significantly reduce carcinogens when grilling meat, or mitigate their effect. Garlic, rosemary, olive oil, cherries, and vitamin E have been shown to reduce formation of both HCAs and PAHs. V profiled grill elements placed at an angle may help drain much of the meat juices and dripping fat, and transport them away from the heat source. Heat sources on the top as in many electrical or gas ovens, or on the side vertical grilling avoid completely the burning of fat dripping from the meat, and the meats contact with the flames. Another method is precooking the meat in the microwave, which can reduce HCA formation by reducing the time that meat must be in contact with high heat to finish cooking. MethodseditGridironingedit. Microsoft Office Word 2007 Crack Torrent. Preparation of a barbecue grill. Gridironing is the cooking of meats or other foods using a grill suspended above a heat source. Grilling is often performed outdoors using charcoal real wood or preformed briquettes, wood, or propane gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill roastingbarbecue. The suspended metal grate is often referred to as a gridiron. Outdoor grilling on a gridiron may be referred to as barbecue, though in US usage, the term barbecue refers to the cooking of meat through indirect heat and smoke. Barbecue has several meanings and may be used to refer to the grilled food itself, to a distinct type of cooked meat called Southern barbecue, to the grilling device used to cook the food a barbecue grill, or to the social event of cooking and eating such food which may also be called a cook out or braai. Charcoal kettle grillingeditCharcoal kettle grilling refers to the process of grilling over a charcoal fire in a kettle,1. Some restaurants seek to re create the charcoal grilled experience via the use of ceramic lava rocks or infrared heat sources,1.