NationMaster - Encyclopedia: Grilling

Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture. Image File history File linksMetadata Download high-resolution version (1200x800, 123 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Grilling Grill (cooking) User:Bishonen/Archive 9 Metadata This file contains additional information, probably added from the digital... Image File history File linksMetadata Download high-resolution version (1200x800, 123 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Grilling Grill (cooking) User:Bishonen/Archive 9 Metadata This file contains additional information, probably added from the digital... Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. ... It has been suggested that Gas grill parts be merged into this article or section. ...

British English

In the United Kingdom and Commonwealth^{[citation needed]} countries (except Canada), grilling generally refers to cooking food directly under a source of direct, dry heat. The grill or griller is usually a separate part of an oven where the food is inserted just under the element.^[1] This practice is referred to as broiling in North America. The Commonwealth of Nations as of 2006 Headquarters Marlborough House, London, UK Official languages English Membership 53 sovereign states Leaders - Queen Elizabeth II - Secretary-General Don McKinnon (since 1 April 2000) Establishment - Balfour Declaration 18 November 1926 - Statute of Westminster 11 December 1931 - London Declaration 28 April 1949 Area - Total...

North American English

In contrast, in the United States and Canada, use of the word refers to cooking food directly over a source of dry heat.^[2] In the UK and other Commonwealth countries this would be referred to as barbecueing, although grilling is usually faster and hotter than the American sense of the word "barbecue". Grilling is usually done outdoors on charcoal grills and gas grills. Image File history File linksMetadata Download high resolution version (1600x1200, 866 KB)i took it File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Download high resolution version (1600x1200, 866 KB)i took it File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. ...

A skewer or brochette, or a rotisserie may link smaller portions of food into this process. The resulting food product is often called a kabob or kabab. Grilled beef satay A skewer is a thin metal or wood stick used to hold small pieces of food together while grilling. ... In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. ... A vertical rotisserie cooking kebab For the fantasy sports game, see Rotisserie sports It has been suggested that this article or section be merged with Spit (cooking aide). ...

Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used. Species Many; see text. ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... Binomial name Carya illinoinensis (Wangenh. ... Binomial name Borkh. ... Distribution Species See List of Acer species Trees or shrubs in the genus Acer are commonly called Maples. ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), and some related genera, notably Cyclobalanopsis and Lithocarpus. ...

What gives grilled meat the taste is a chemical process called the Maillard reaction. This process is the term for the browning of meat. The Maillard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat. The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ...

Barbecue and barbecuing are a way of cooking meat using the indirect heat and smoke from a wood or charcoal fire in a barbecue pit or smoker. Barbecuing is the slow smoking of tough cuts of meat. Grilling is a method of cooking more tender meats using the direct heat of a fire with the meat over the fire.^[2]

For example, a beef brisket is a meat cut often hot smoked or barbecued at 240-270F for 8 to 12 hours. A brisket is not a cut of beef that lends itself to being grilled.

Two of the largest manufacturers of backyard grills in North America call their products 'grills' and not barbecues.^[3]^[4]

Direct and indirect cooking

There are two methods to grill food over a gas, wood or charcoal fire - direct or indirect cooking.^[5]^[6] Using the direct heat method, the food item is placed directly over the flame or coals. This method exposes the food item to very hot temperatures, often in excess of 500F. This is the fastest way to cook food items on a grill. The food items are cooked by the flames and infrared heat coming from the heat source of the grill. The direct heat method is used for grilling steaks, hamburgers, hot dogs, sausage, pork chops and skewers. The food items must be carefully monitored and turned frequently so as to not burn them.

Using indirect heat, you place the food item so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals - for example, having the burners going on the right side of a gas grill but off on the left side or placing the coals on the right side of the grill and no coals on the left side. In a charcoal grill, when indirect grilling it is best to place a foil pan of water under the food to keep it from drying out. Using the indirect grilling method is best for large cuts of meat or bone-in poultry. It allows the food to cook all the way through without burning or charring on the outside of the meat.

Rubs and Marinades

To increase the flavor of grilled meats and vegetables, they are often given a spice rub or a marinade or both before grilling. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ...

Rubs -- can be as simple as salt and pepper or be complex mixtures of spices and herbs. Spice Rubs need not be 'rubbed' into the meat but are usually just sprinkled on the meat. There are many types of commercial rubs and grill seasonings available in Western markets. All the major spice brands have grilling spice mixtures for sale. The most common ingredient in spice rubs is common table salt. Rubs can be dry or a paste.

Marinades -- a quick marinade is to use a bottle of Italian salad dressing available in American supermarkets. The meat is placed in a zipper poly bag along with the dressing and sealed. The poly bag is massaged and placed in the refrigerator for 2-24 hours, depending on the meat. For chicken, limit marinating to 2 hours. Pork and beef can be marinated for up to 24 hours. Vegetable oils, beer, wine and fruit juices can also be incorporated into marinades with spices and herbs.

Commonly grilled food and cooking methods

A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ... A large hot dog with ketchup A hot dog is classified as a type of sausage or, alternatively, a sandwich on a suitably shaped bun with the sausage and condiments on it. ... This article is about the food item. ... A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ... This article is about the prepared meat. ... This article or section does not adequately cite its references or sources. ... This article or section does not adequately cite its references or sources. ... Pork chops, cooked and served. ... For other uses, see Fish (disambiguation). ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... For the botanical genus, see Asparagus (genus). ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... Kebab (kebap in Turkish, kabab in Iran and India/Pakistan, also spelled kebob, kabob) means grilled (or broiled) meat in Persian and Turkish. ... For other uses, see Fruit (disambiguation). ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... It has been suggested that Mycophagy be merged into this article or section. ... It has been suggested that this article or section be merged into Button mushroom. ... It has been suggested that this article be split into multiple articles. ... Sweetcorn (or sweet corn, also known as sugar corn), is a hybridized variety of maize (Zea mays), specifically bred to increase the sugar content. ... Binomial name L. Corn (Zea mays L. ssp. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... Root vegetables are underground plant parts used as vegetables. ...

Other meanings

Further reading

The Weber-Stephen Products Co. ... Cooking is the act of preparing food. ... Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... â€œRoastâ€ redirects here. ... SautÃ©ing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (çˆ† bÃ o) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chÇŽo (ç‚’) and bÃ o (çˆ†). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego VelÃ¡zquez: Old woman poaching eggs, c. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Pressure cooking is a method of cooking things at high heat without boiling them. ... In a pressure frying, meat is heated to cooking temperatures but pressure is held high enough that the water within is prevented from boiling off. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 Â°C (212 Â°F). ... Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... For other uses, see Canning (disambiguation). ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Cucumbers gathered for pickling. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Wikibooks Cookbook has an article on Blanching The first step in blanching green beans Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... For other uses, see Fermentation. ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... The word burn has many meanings: Look up burn in Wiktionary, the free dictionary. ... Tempering is a heat treatment technique for metals and alloys. ...

References

Encyclopedia > Grilling

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