Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal. The heat sources can be either above or below the food or both.
When the process takes place. Out of doors, it is usually referred to as ‘Barbecuing’. The heat source in this situation is usually glowing charcoal, a gas flame or an open wood fire, positioned below the food.
Virtually all cooking on gas and/or charcoal grills can be divided into three cooking methods: direct, indirect or combo. As the names imply, the difference between the methods is determined by where the food is placed in relation to the fire. The DIRECT method cooks foods with the direct heat of the flame.
Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal. The heat sources can be either above or below the food or both.
When the process takes place. Out of doors, it is usually referred to as ‘Barbecuing’. The heat source in this situation is usually glowing charcoal, a gas flame or an open wood fire, positioned below the food.
The key is to CUSTOMIZE your grilling techniques and your use of equipment to suit the food type to obtain the result you desire. To get the best results from a particular method or technique, these factors have to enter into play.
After searing, the food item can then be transferred to the not-so-hot part of the grill to cook.
Direct heat grilling is the most basic and common grilling method. The words speak for this method. Food items are placed over direct heat in order to cook them. This can be done over a charcoal, gas, wood or any other heat source.
Indirect grilling is a method where the food is cooked with reflected or indirect heat. It involves not placing the food over a direct heat source and keeping the lid covered most of the time.
The main factors are food type, heat source and desired result. The last factor has to do with personal preference or weather. For example, will you be grilling indoors or outdoors?
cooking methods and techniques/Types of cooking methods/food production practical/hotel management
FAQ
What is the best grilling method?
What are the different types of grilling methods?
The most common method for grilling is charcoal or gas. Charcoal grills use slow-burning charcoal briquettes whereas gas grills use either natural gas (connected directly to your home) or propane (from a tank). Grilling is a popular cooking method that gives food a smoky flavor, is fast and convenient and can be done year-round.
What is grilling & how does it work?
Grilling is a method of dry heat cooking using some type of direct, radiant heat. It is sometimes referred to as barbecuing but that word can also mean a different cooking technique. Grilling usually involves a significant amount of direct or indirect heat and tends to be used for cooking meat quickly.
How do you grill with indirect heat?
The method with charcoal is often as simple as pushing the coals to one side of the grill; the indirect heat won’t be right over the white-hot coals. With gas, turn up the gas to heat the grill for 15 minutes, then turn off the one under where the food will go. FIND: How to grill using indirect heat here.
What equipment do you need for grilling?
There are six key pieces of equipment you’ll need for optimal grilling. A grill. You have two basic options: charcoal or gas. Charcoal produces better flavor and has a much higher maximum heat, while gas is more convenient. Of course, if you have a chimney starter to get your coals going (more on that in a bit), charcoal is a snap to use.