- FoodBook - find out about new food taste and experiences
Grilling: Difference between revisions
(Created page with "Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.[1] Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables 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), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to m...") |
No edit summary |
||
| Line 1: | Line 1: | ||
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. | Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. | ||
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables 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), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). | |||
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.[2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. | 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.[2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. | ||
Latest revision as of 13:52, 27 December 2023
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables 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), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).
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.[2] In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.