What Is Grilling? Read this small yet helpful article to know the right way of grilling foods and control heat
Grilling is a dry-heat method of cooking as discussed in previous chapters. If you missed the informative post read here.
To cook food on a grill over an intense heat is called grilling, the food is cooked on metal grates that are placed over a heat source in order to produce a smoky, charred flavor along with grill marks. Grills can use gas, electricity, charcoal or wood.
Examples of foods that can be grilled:
Meats, poultry, fish and vegetables can all be grilled.
How to control heat while grilling
As the heat In grilling is intense, the surface of the food brown quickly. But there are chances of food remaining uncooked from inside, and it is no less of a challenge for you to maintain the brown surface and the same rate to cook the food from inside
If you are grilling from overhead source of heat such as salamander, adjust the distance of the food from the heat source and if it’s a charcoal grill you must move the food to a cooler area on the grill after initial browning, else you may end up either charred food from outside and under-cooked inside, or cold, dry, tough and burnt on the inside.
Why Food Turns Brown Fast While Grilling?
The foods with high sugar content, browns faster as the sugar caramelizes when heat is applied. The intense the heat, the faster is the browning. Browning do not occur at low temperatures, that is why the food that is cooked at boiling point does not brown the food.
When the foodstuff is exposed to beaming heat of a grill, the exterior browns fast and develops an intense full flavor.