Grilling is a dry-heat cooking method in which food is cooked quickly by direct, radiant heat applied to its surface from above, below or the side, typically over an open flame, hot coals or a heated metal grate, giving grilled food its characteristic char and smoky surface flavor. It is used worldwide for meat, fish and vegetables and spans equipment from simple charcoal braziers to gas grills and two-sided contact grills. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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Grilling (Wikipedia)
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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.
- In Category: Culinary Techniques
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