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Grilling As A Popular Style Of Cooking
Shortly after the domestication of fire, the process of cooking food over direct heat has been discovered. This method, referred to today as grilling, is among the best loved ways of preparing food since then until today. Charcoal grills, portable gas grills, and electric grills are a few of the number of type of grills that are now available in the market.
As was aforementioned, grilling requires direct heat, commonly above or below, to cook food. A grill, a grill pan, or a griddle may be used in the process of grilling. A grill is an open wire grid with a heat source above or below while a grill pan resembles a frying pan except that it has raised ridges to mimic the wires of an open grill. On the other hand, a griddle is a flat plate that is heated from below. Food is exposed to temperatures often in excess of 260 C (500 F) when grilling.
The history of grilling has been discovered shortly after the domestication of fire, which as was aforementioned was around 500,000 years ago. Nonetheless, grilling as an open-air cooking often done in backyards was first popularized between the 1940s and 1950s. The first grills that mimic those we know today were made from shallow-meal pans sitting atop spindly legs. Called brazier grills, these grilling devices then used charcoal to cook food. These grills are the forerunner of the modern grills. From these devices, various experiments were done to enhance their quality, as well as the quality of food grilled on them. Today, from those aforementioned experiments, a variety of grills such as charcoal grills, portable gas grills, and electrical grills have been invented.
There generally are four types of grilling. These are direct grilling, indirect grilling, spit-roasting and rotisserie, and grill smoking. Producing a crunchy or slightly charred exterior and moist interior, direct grilling involves quick cooking of food at high temperatures over direct heat. This type of grilling is recommended for small pieces of meat such as steak, kebabs, and chicken breast. On the other hand, indirect grilling, which is ideal for large cuts of meat, cooks food slowly and more evenly on a grill over a foil drip pan with coals burning on either side. Alternatively, rotisserie grilling keeps the interiors of the meat juicy and the skin crispy by rotating the food over hot coals. Lastly, grill smoking which adds a special smoky flavor to food involves adding a couple of wet pieces of wood to the grill and covering the food item inside.
Grills also come in a multitude of types in the market today. Among the number of grills now available to choose, the most convenient to use are electric grills. With these devices using electricity to grill food, they are smokeless, making them environment friendly. However, these devices seldom produce real fire flavors which are often provided by charcoal grills. Charcoal grills, as the name suggests, employ charcoal to grill food. Lastly, portable gas grills use petroleum or fuel to power up and cook food.
Cooking food in the open-air has never been easy with the invention of grills. With portable gas grills, charcoal grills, and other types of grills backyard cooks may choose from, enjoying the food in the backyard with the entire family will always be a fun activity.
As was aforementioned, grilling requires direct heat, commonly above or below, to cook food. A grill, a grill pan, or a griddle may be used in the process of grilling. A grill is an open wire grid with a heat source above or below while a grill pan resembles a frying pan except that it has raised ridges to mimic the wires of an open grill. On the other hand, a griddle is a flat plate that is heated from below. Food is exposed to temperatures often in excess of 260 C (500 F) when grilling.
The history of grilling has been discovered shortly after the domestication of fire, which as was aforementioned was around 500,000 years ago. Nonetheless, grilling as an open-air cooking often done in backyards was first popularized between the 1940s and 1950s. The first grills that mimic those we know today were made from shallow-meal pans sitting atop spindly legs. Called brazier grills, these grilling devices then used charcoal to cook food. These grills are the forerunner of the modern grills. From these devices, various experiments were done to enhance their quality, as well as the quality of food grilled on them. Today, from those aforementioned experiments, a variety of grills such as charcoal grills, portable gas grills, and electrical grills have been invented.
There generally are four types of grilling. These are direct grilling, indirect grilling, spit-roasting and rotisserie, and grill smoking. Producing a crunchy or slightly charred exterior and moist interior, direct grilling involves quick cooking of food at high temperatures over direct heat. This type of grilling is recommended for small pieces of meat such as steak, kebabs, and chicken breast. On the other hand, indirect grilling, which is ideal for large cuts of meat, cooks food slowly and more evenly on a grill over a foil drip pan with coals burning on either side. Alternatively, rotisserie grilling keeps the interiors of the meat juicy and the skin crispy by rotating the food over hot coals. Lastly, grill smoking which adds a special smoky flavor to food involves adding a couple of wet pieces of wood to the grill and covering the food item inside.
Grills also come in a multitude of types in the market today. Among the number of grills now available to choose, the most convenient to use are electric grills. With these devices using electricity to grill food, they are smokeless, making them environment friendly. However, these devices seldom produce real fire flavors which are often provided by charcoal grills. Charcoal grills, as the name suggests, employ charcoal to grill food. Lastly, portable gas grills use petroleum or fuel to power up and cook food.
Cooking food in the open-air has never been easy with the invention of grills. With portable gas grills, charcoal grills, and other types of grills backyard cooks may choose from, enjoying the food in the backyard with the entire family will always be a fun activity.
About the Author:
Jennifer Lorenzo is a sous chef at a 5-star in Paris, France. At home, Chef Jennifer enjoys with her family in their backyard using a Landmann Gasgrill.
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